Description
A creamy, hearty Outback Steakhouse-inspired potato soup loaded with tender potatoes, sharp cheddar cheese, bacon, and green onions. This copycat recipe perfectly replicates the rich, cheesy flavor and comforting texture of the restaurant classic.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for richer soup)
- 1/2 cup heavy cream (optional but authentic-style)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
Toppings
- 6 slices bacon, cooked and crumbled
- 3–4 green onions, sliced
Instructions
- Cook the potatoes: Boil the diced potatoes in salted water for 10 to 12 minutes, until they are fork-tender. Drain well and set aside.
- Make the roux: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes without letting it brown, to form a smooth roux that will thicken the soup.
- Add liquids: Gradually whisk in the chicken broth first, then slowly add the milk. Bring the mixture to a simmer and cook for 5 to 7 minutes until the soup base thickens slightly.
- Build the soup: Stir in the cooked potatoes, heavy cream (if using), salt, and pepper. Lightly mash some of the potatoes in the pot to achieve a thicker, creamier texture while leaving some chunks for body.
- Finish: Add the shredded cheddar cheese and sour cream, stirring until the cheese melts completely and the soup is smooth. Stir in half of the cooked bacon to infuse its smoky flavor.
- Serve: Ladle the soup into bowls and top with the remaining crumbled bacon, sliced green onions, and extra shredded cheese if desired.
Notes
- Do not skip the roux step as it gives the soup its signature thick and creamy consistency.
- For a smoother texture, briefly use an immersion blender but leave some potato chunks for a rustic feel.
- Let the soup rest for 10 minutes before serving so it can thicken further.
- Use half-and-half instead of milk for a richer, creamier soup.
- Adjust the salt and pepper to taste.
- Bacon can be cooked in advance and stored separately for freshness.
