Description

Outback-Style Potato Soup is a rich, creamy, and comforting soup inspired by the popular version served at Outback Steakhouse. This thick and hearty soup combines tender potatoes with a velvety roux base made from butter, flour, chicken stock, and heavy cream, delivering a luscious mouthfeel. Topped with crispy bacon, sharp cheddar cheese, and fresh green onions, this soup is versatile, ideal for cozy dinners, and perfect for sharing with family and friends.

Ingredients

Scale

Main Ingredients

4 large russet or golden potatoes
8 slices of 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
Water (enough to cover potatoes for boiling)

Instructions

Prepare the Potatoes: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender, approximately 10-15 minutes. Drain and set aside.
Make the Soup Base: In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, black pepper, and 1 cup of cold water. Bring to a simmer over medium heat and cook gently for 20 minutes to allow flavors to meld.
Create the Roux: In a separate saucepan over medium heat, melt the butter. Slowly whisk in the all-purpose flour, stirring constantly until a smooth roux forms. Cook the roux for 2-3 minutes to eliminate the raw flour taste and slightly brown it for flavor.
Combine Roux and Soup Base: Gradually whisk the roux mixture into the simmering soup base, stirring continuously until the soup thickens and becomes smooth and creamy.
Add Cream and Simmer: Stir in the heavy whipping cream and continue to simmer the soup gently for another 20 minutes, stirring occasionally to prevent sticking and ensure thorough heating.
Incorporate Potatoes: Gently fold the cooked, drained potatoes into the thickened soup base, distributing them evenly without breaking them up.
Serve and Garnish: Ladle the hot soup into bowls and top each serving with additional shredded cheddar cheese, crumbled crispy bacon, and diced green onions for added flavor and texture.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for the roux.
To lighten the soup, use milk instead of heavy cream and opt for turkey bacon instead of traditional bacon.
Vegetarians can omit bacon and use vegetable broth instead of chicken stock, enhancing flavor with sautéed mushrooms or smoked paprika.
Use russet potatoes for a fluffier texture or Yukon Gold potatoes for a buttery mouthfeel.
Use freshly grated cheddar cheese for better melting and flavor compared to pre-shredded varieties.
If a smoother texture is preferred, use an immersion blender to partially or fully purée the soup.
This soup pairs well with warm bread like baguette or garlic toast and complements a fresh green salad or crisp white wine such as Chardonnay.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Outback Potato Soup, Loaded Potato Soup, Creamy Potato Soup, Bacon and Cheese Soup, Comfort Food Soup, Hearty Soup Recipe