Description

Outback Potato Soup is a creamy, rich, and hearty comfort food classic inspired by the popular dish from Outback Steakhouse. This velvety soup combines tender potatoes, sharp cheddar cheese, heavy cream, and crispy bacon, all simmered to perfection with a buttery roux base. Topped with extra cheddar, crunchy bacon bits, and fresh diced green onions, it’s a perfect warm meal for cozy nights and family gatherings.

Ingredients

Scale

Soup Base

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes, diced
2 1/2 cups chicken stock or chicken broth
1 cup cold water
1/2 sweet yellow onion, diced (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Roux

1/2 cup butter
1/3 cup all-purpose flour

Add-ins and Toppings

3/4 cup cheddar cheese (plus extra for topping)
3/4 cup heavy whipping cream
8 slices bacon, cooked and crumbled
1/4 cup green onion, diced

Instructions

Prepare the Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot filled with enough water to cover. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 12-15 minutes. Drain thoroughly and set aside to keep warm.
Simmer Soup Base: In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and let it cook for 20 minutes to develop flavor.
Make the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Continue cooking the roux for 2-3 minutes until it turns slightly golden and fragrant, ensuring the raw flour taste cooks out.
Thicken the Soup: Slowly whisk the prepared roux into the simmering soup base. Stir continuously while the mixture thickens into a smooth, velvety consistency with no lumps.
Add Cream and Simmer: Stir in the heavy whipping cream and maintain a gentle simmer for another 20 minutes, stirring occasionally to prevent sticking and to blend the flavors well.
Fold in Potatoes: Gently fold the cooked, drained potatoes into the thickened soup base, allowing them to warm through without breaking apart.
Serve and Garnish: Ladle the hot soup into bowls and top each serving with extra shredded cheddar cheese, crispy bacon crumbles, and diced green onions for color and fresh flavor. Serve immediately.

Notes

Using russet potatoes helps achieve a creamy texture but golden potatoes can add a slightly sweeter flavor.
For a deeper flavor, sauté the diced onions in butter before adding to the chicken stock.
The roux must be cooked thoroughly to avoid a floury taste and to ensure proper thickening.
You can substitute half-and-half for heavy cream for a lighter version.
For a vegetarian version, replace chicken stock with vegetable broth and omit the bacon or use a vegan bacon alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.

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

Keywords: Outback potato soup, creamy potato soup, loaded potato soup, bacon potato soup, cheddar potato soup, comfort food soup