Ultimate Outback Steakhouse Potato Soup Recipe Made Easy
A comforting Outback Steakhouse Potato Soup Recipe perfect for chilly nights with creamy richness and savory depth.
Equipment
- - Large pot
- Saucepan
- Whisk
- potato peeler
- - Knife
Ingredients
For the Soup
- 4 large Russet or Golden Potatoes diced
- 1 cup Cold Water helps adjust consistency
- 2.5 cups Chicken Stock adds savory flavor
- 1/2 unit Sweet Yellow Onion optional, diced
- 1/4 cup Green Onion diced
- 1/2 teaspoon Salt to taste
- 1/2 teaspoon Ground Black Pepper to taste
For the Creamy Base
- 1/2 cup Butter creates a rich base
- 1/3 cup All-Purpose Flour to thicken
- 3/4 cup Heavy Whipping Cream for creaminess
For the Topping
- 3/4 cup Cheddar Cheese plus more for topping
- 8 slices Bacon cooked and crumbled
Instructions
Preparation
- Dice the four large russet or golden potatoes into bite-sized pieces. Boil them in water until tender, about 10-15 minutes. Drain and set aside.
- In a large pot, combine chicken stock, the optional diced yellow onion, 1 cup of cold water, salt, and pepper. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt the 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour to form a smooth paste. Cook until bubbly and slightly golden.
- Slowly pour the roux into the simmering broth while whisking continuously to keep the mixture smooth.
- Gently stir in 3/4 cup of heavy whipping cream for a luxurious texture.
- Let the soup simmer for an additional 20 minutes, stirring occasionally.
- Add the boiled potatoes into the soup, stirring gently to distribute evenly.
- Ladle the soup into bowls and top generously with cheddar cheese, bacon bits, and green onions.
- Serve hot and enjoy every delicious bite!
Notes
For an extra touch, drizzle with a little more cream before serving. Taste broth during cooking to adjust seasoning.