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Outback Potato Soup

Outback Potato Soup

A creamy and comforting soup inspired by the Outback Steakhouse recipe, featuring bacon, potatoes, and cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet or golden potatoes Diced into bite-sized pieces
  • 8 slices bacon Cooked and crumbled
  • 2.5 cups chicken stock You can also use chicken broth
  • 1 cup cold water
  • 0.75 cup cheddar cheese Plus more for topping, optional
  • 0.75 cup heavy whipping cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
  • 0.25 cup green onion Diced
  • 0.5 medium sweet yellow onion Diced, optional
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
  2. In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring to a simmer over medium heat for about 20 minutes.
Cooking
  1. In a separate saucepan, melt ½ cup of butter over medium heat. Whisk in ⅓ cup of flour until a smooth paste forms. Cook for a couple of minutes.
  2. Slowly incorporate the roux into the simmering broth while whisking continuously to prevent lumps.
  3. Pour in ¾ cup of heavy cream, stirring gently.
  4. Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
  5. Gently add the diced potatoes and stir well.
Serving
  1. Ladle soup into bowls and garnish with cheddar cheese, bacon bits, and green onions.

Notes

To elevate the soup, try adding garlic or herbs like thyme. For a lighter version, use half-and-half instead of heavy cream.