Outback Steakhouse Potato Soup Recipe: Comfort in Every Bowl
This Outback Steakhouse Potato Soup Recipe offers creamy comfort in every bowl, perfect for chilly evenings.
Equipment
- - Large pot
- Saucepan
- Whisk
- Cutting board
- - Knife
Ingredients
For the Soup Base
- 4 large russet or golden potatoes diced into bite-sized pieces
- 2.5 cups chicken stock the backbone of the soup
- 1 cup cold water to balance the consistency of the soup
- 0.5 sweet yellow onion diced (optional)
- 0.5 teaspoon salt to enhance flavors
- 0.5 teaspoon ground black pepper for flavor
For the Creaminess
- 0.5 cup butter melted
- 0.33 cup all-purpose flour to thicken the soup
- 0.75 cup heavy whipping cream for creamy finish
For the Toppings
- 0.75 cup cheddar cheese plus extra for topping
- 8 slices crispy bacon crumbled
- 0.25 cup green onion diced
Instructions
How to Make Outback Steakhouse Potato Soup
- Begin by peeling and dicing the russet or golden potatoes into bite-sized pieces. Boil them in a pot of water until tender, about 15-20 minutes. Drain and set aside.
- In a large pot, combine the chicken stock, optional diced sweet onion, salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of all-purpose flour to form a smooth paste. Cook for 2-3 minutes.
- Slowly pour the roux into the simmering broth, whisking continuously to prevent lumps from forming.
- Incorporate approximately 3/4 cup of heavy whipping cream into the mixture, stirring gently until well combined.
- Allow the soup to simmer for another 20 minutes, stirring occasionally.
- Gently add the cooked, diced potatoes to the soup, mixing them in well.
- Ladle the creamy potato soup into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and chopped green onions.
- Serve the soup hot.
Notes
Optional: A dash of paprika can enhance flavor and color.