Description
Outback Potato Soup is a rich, creamy, and comforting dish inspired by the popular steakhouse version. This hearty soup combines tender boiled potatoes with a velvety roux-based broth, finished with heavy cream and sharp cheddar cheese. Topped with crispy bacon and fresh green onions, it offers a comforting blend of savory flavors and textures perfect for cozy dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 4 large russet or golden potatoes, diced
- Water (enough to cover potatoes for boiling)
- 8 slices bacon, cooked and crumbled
- 2 1/2 cups chicken stock or chicken broth
- 1 cup cold water
- 3/4 cup cheddar cheese, plus extra for topping
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Potatoes: Dice the potatoes into bite-sized pieces and boil them in water until tender, about 15 minutes. Drain and set aside.
- Simmer the Soup Base: In a large pot, combine chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a simmer over medium heat and let cook for 20 minutes to develop the flavors.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour and stir constantly until a smooth roux forms. Continue cooking for 2–3 minutes without browning the mixture to eliminate the raw flour taste.
- Combine Roux and Soup Base: Gradually whisk the roux into the simmering soup base, stirring continuously until the mixture thickens and becomes smooth.
- Add Cream and Simmer: Stir in the heavy whipping cream and reduce heat to low. Simmer the soup for another 20 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Fold in Potatoes: Gently add the cooked potatoes to the soup and stir to combine, allowing the potatoes to warm through without breaking apart.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with shredded cheddar cheese, crispy bacon bits, and diced green onions for added color, texture, and flavor.
Notes
- You can omit the sweet yellow onion if preferred, but it adds a subtle sweetness that balances the soup.
- For a thicker soup, use less water or simmer longer to reduce the liquid.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
- Substitute chicken stock with vegetable broth to make it vegetarian-friendly (omit bacon topping).
- If you want extra richness, add a dollop of sour cream when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, Outback style, creamy soup, loaded potato soup, bacon potato soup, comfort food, cheddar cheese soup
