Description
This creamy and comforting Outback Steakhouse Potato Soup features tender russet potatoes simmered in a flavorful broth, thickened with a rich roux, and finished with cheddar cheese, crispy bacon, and fresh green onions. Perfect for a cozy meal, this homemade version brings restaurant-quality flavors to your kitchen with simple ingredients and easy steps.
Ingredients
Scale
Soup Base
- 6 cups diced russet potatoes
- 4 cups water
- 2 cups chicken broth
Roux and Seasoning
- 1/4 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried thyme
Garnishes
- 1/2 cup grated cheddar cheese
- 1/2 cup chopped cooked bacon
- 1/4 cup sliced green onions
Instructions
- Prepare Potatoes: Peel and dice the russet potatoes into small cubes, ensuring they are uniform in size for even cooking.
- Combine Ingredients: In a large pot, mix the diced potatoes with water and chicken broth.
- Cook Potatoes: Bring the mixture to a boil over medium-high heat, then reduce to low and simmer until the potatoes are tender, about 10-15 minutes.
- Melt Butter: In a separate saucepan, melt the unsalted butter over medium heat to prepare for the roux.
- Sauté Onions: Add the diced yellow onion to the melted butter and cook until translucent, which softens the onions and intensifies their sweetness.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, removing the raw flour taste and creating a thickening base.
- Add Milk: Gradually whisk in the whole milk while stirring constantly to avoid lumps and achieve a smooth, thickened mixture.
- Combine Mixtures: Pour the milk and roux mixture into the pot with the cooked potatoes and broth, stirring everything together evenly.
- Season Soup: Add salt, black pepper, dried basil, and dried thyme, then let the soup simmer an additional 5-10 minutes to blend the flavors thoroughly.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup to your preferred consistency. Alternatively, transfer a portion to a blender, pulse until smooth, and return it to the pot.
- Add Cheese: Stir in the grated cheddar cheese until fully melted and incorporated, adding creaminess and a rich flavor.
- Serve: Ladle the hot potato soup into bowls, then garnish with chopped cooked bacon and sliced green onions for added texture and color. Enjoy your hearty homemade soup!
Notes
- For a thicker soup, use less water or broth or cook a bit longer to reduce the liquid.
- If you prefer a chunkier texture, blend only half the soup and leave the rest with potato pieces.
- Use smoked bacon for a richer, smoky flavor in the garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the milk.
