Description
A creamy, hearty potato soup inspired by Outback Steakhouse. This comforting bowl is filled with tender potatoes, smoky bacon, melty cheddar, and fresh green onions, all in a velvety base. Quick enough for weeknights, cozy enough for family dinners, and indulgent enough to impress guests.
Ingredients
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4 large russet or golden potatoes, peeled and diced
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8 slices bacon, cooked and crumbled
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2 ½ cups chicken stock or broth
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1 cup cold water
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¾ cup shredded cheddar cheese (plus extra for topping)
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¾ cup heavy whipping cream
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½ cup butter
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⅓ cup all-purpose flour
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¼ cup diced green onions
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½ sweet yellow onion, diced (optional)
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½ tsp salt
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½ tsp black pepper
Instructions
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Peel and dice potatoes. Boil until fork-tender, drain, and set aside.
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In a large pot, simmer chicken stock, onion (if using), salt, pepper, and cold water over medium heat for 20 minutes.
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Make a roux: melt butter in a saucepan, whisk in flour, and cook 2–3 minutes.
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Slowly whisk roux into the soup base until thickened.
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Stir in heavy cream and simmer 20 minutes, stirring occasionally.
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Fold in cooked potatoes and heat through.
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Serve hot, topped with cheddar, bacon, and green onions.
Notes
Use russet potatoes for fluffiness or golden potatoes for buttery texture.
Mash some potatoes into the soup if you want a thicker consistency.
Double the bacon for extra richness.
For vegetarian: use veggie broth and swap bacon for mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American