Outback Potato Soup
A delicious, creamy, and hearty dish inspired by Outback Steakhouse's famous soup, featuring potatoes, bacon, and cheese—a perfect meal for chilly days.
Ingredients
For the Soup
- 4 large large russet or golden potatoes Diced into bite-sized pieces
- 8 slices bacon Cooked and crumbled
- 2.5 cups chicken stock or chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 cup cold water
- 0.75 cups cheddar cheese Plus more for topping (optional)
- 0.75 cups heavy whipping cream
- 0.5 cups butter
- 0.33 cups all-purpose flour
- 0.25 cups green onion Diced
- 0.5 cups sweet yellow onion Diced (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Preparation
- Begin by dicing the potatoes into bite-sized pieces. Place them into a pot and cover them with water. Cook the potatoes on medium heat until they are tender, about 15-20 minutes. Once cooked, set them aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and 1 cup of cold water. Bring this mixture to a gentle simmer over medium heat and allow it to simmer for about 20 minutes, until onions are softened.
Making the Soup
- While the broth simmers, melt 1/2 cup of butter in a separate saucepan over medium heat. Once melted, whisk in 1/3 cup of flour until a smooth paste, known as a roux, forms.
- Slowly incorporate the roux into the simmering broth, whisking continuously to avoid lumps. Add approximately 3/4 cup of heavy cream, and let the soup simmer for an additional 20 minutes.
- Gently add the diced potatoes to the soup and stir well to combine.
Serving
- Ladle the soup into bowls. Garnish with shredded cheese, crumbled bacon, and diced green onions on top. Serve hot and enjoy!
Notes
To store leftover soup, let it cool completely before transferring it to an airtight container. The soup can be kept in the refrigerator for up to 3-4 days. Reheat on the stove over low heat, adding extra cream or broth as needed. For additional flavors, consider adding celery or carrots. When reheating from frozen, it's best to add cream at that time to maintain texture.
