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Outback Steakhouse Potato Soup Recipe

Creamy Outback Steakhouse Potato Soup Recipe You’ll Love

Indulge in the creamy bliss of Outback Steakhouse Potato Soup, a heartwarming crowd-pleaser.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soups
Cuisine: Australian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 large Russet or Golden Potatoes Provides a creamy base that’s rich and hearty.
  • 2.5 cups Chicken Stock Feel free to use vegetable broth for a vegetarian option.
  • 1 cup Cold Water Helps to dilute the stock for a balanced flavor.
  • 0.5 large Sweet Yellow Onion, diced Optional, for depth of flavor.
  • Water Needed to boil the potatoes; ensure they’re completely submerged.
For the Creamy Texture
  • 0.75 cup Heavy Whipping Cream Ensure velvety richness; substitute with half-and-half for a lighter option.
  • 0.33 cup All-Purpose Flour Thickens the soup; gluten-free flour can be used instead.
  • 0.5 cup Butter Use unsalted for better salt control.
For the Flavor
  • 8 slices Bacon Cooked and crumbled; substitute with turkey bacon if desired.
  • 0.75 cup Cheddar Cheese Plus more for topping.
  • 0.25 cup Green Onion, diced Replace with chives if preferred.
  • 0.5 teaspoon Salt Enhances flavors; adjust to personal taste.
  • 0.5 teaspoon Ground Black Pepper Adds a hint of spice.

Equipment

  • Large pot
  • Stockpot
  • separate saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Peel and dice the potatoes into bite-sized cubes. Place into a large pot, cover with water, and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes. Drain and set aside.
  2. In a large stockpot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a simmer over medium heat for about 20 minutes.
  3. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for about 2 minutes to eliminate raw taste.
  4. Gradually whisk the roux into the simmering broth. Stir in heavy cream and simmer gently for an additional 5 minutes.
  5. Fold in the cooked potatoes. Let the soup simmer for another 20 minutes, stirring occasionally.
  6. Ladle into bowls and top with cheddar cheese, bacon, and green onions. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for 3-4 days. Reheat with added cream and cheese for best texture.

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