Outback Potato Soup
A warm and comforting potato soup inspired by the famous Outback Steakhouse recipe, packed with flavors from potatoes, bacon, and cheese.
Ingredients
Main Ingredients
- 4 large large russet or golden potatoes
- 8 slices slices of bacon (cooked and crumbled)
- 2.5 cups chicken stock (or chicken broth)
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 cup sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Water
- enough to cover the potatoes and boil
- 1 cup cold water
Instructions
Preparation
- Begin by dicing the potatoes into bite-sized pieces and boiling them in water until they are tender. Once cooked, set them aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes.
- In a separate saucepan, melt the butter over medium heat. Once melted, gradually whisk in the flour until a smooth paste forms. Cook for a couple of minutes.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming.
- Pour in the heavy cream, stirring gently to enrich the soup.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Gently add the diced potatoes to the soup and stir well.
Serving
- Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and finely chopped green onions.
- Serve hot and enjoy.
Notes
For extra flavor, try adding garlic while cooking the onions. For a smoother texture, blend the soup after adding the potatoes. Add some crushed red pepper flakes for heat.