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Outback Steakhouse Inspired Potato Soup

A comforting and creamy potato soup inspired by Outback Steakhouse, featuring rich flavors, crispy bacon, and sharp cheddar cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 cups diced russet potatoes Use fresh, firm potatoes for great texture.
  • 4 cups water Can use stock for richer flavor.
  • 2 cups chicken broth Low-sodium recommended, or use homemade.
  • 1/4 cup unsalted butter Room temperature for smooth incorporation.
  • 1/2 cup diced yellow onion Sweet and caramelized onion adds flavor.
  • 1/4 cup all-purpose flour Helps thicken the soup.
  • 2 cups whole milk Use room temperature for smoother incorporation.
  • 1 1/2 teaspoons salt Adjust according to taste.
  • 1 teaspoon black pepper Freshly cracked is preferred.
  • 1/2 teaspoon dried basil Enhances depth of flavor.
  • 1/8 teaspoon dried thyme A little goes a long way.
  • 1/2 cup grated cheddar cheese Sharp cheddar for added cheesiness.
  • 1/2 cup chopped cooked bacon Adds a delightful crunch.
  • 1/4 cup sliced green onions For garnish and extra crunch.

Method
 

Preparation
  1. Begin by peeling and dicing the russet potatoes into small cubes (about 1-inch pieces).
  2. In a large pot, combine the diced potatoes, water, and chicken broth. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low and let the potatoes simmer until tender, about 10-15 minutes.
  4. While the potatoes are cooking, melt the butter in a separate saucepan over medium heat.
  5. Add diced yellow onion and sauté until translucent, about 3-4 minutes.
  6. Sprinkle the flour over the cooked onions and stir to create a roux, cooking for about 1-2 minutes.
  7. Gradually whisk in the whole milk, stirring constantly until the mixture thickens.
  8. Pour the milk mixture into the pot with the potatoes and broth, stirring well to combine.
  9. Add in the salt, black pepper, dried basil, and thyme, letting it simmer for another 5-10 minutes.
  10. Use an immersion blender to blend the soup until it reaches your desired consistency.
  11. Stir in the grated cheddar cheese until it melts completely.
  12. Dish out your potato soup hot, garnished with crispy bacon and sliced green onions.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This soup can be made ahead of time and tastes better the next day.