Description

Hello, food enthusiasts! Are you ready to recreate the magic of the Outback Steakhouse Potato Soup recipe at home? Imagine the creamy texture, hearty potatoes, and a perfect blend of savory flavors—this soup is pure comfort in a bowl. Whether you call it a cheesy potato soup or a rich, indulgent delight, this recipe is bound to become your go-to for cozy nights. Let’s dive in and bring the warmth of this iconic dish to your kitchen!

Ingredients

Scale

4 large russet or golden potatoes – peeled and diced.
2½ cups chicken stock – or substitute with chicken broth for added depth.
1 cup cold water – to adjust the soup’s consistency.
½ sweet yellow onion, diced – optional but adds a hint of sweetness.
¾ cup cheddar cheese – shredded, plus extra for garnish.
¾ cup heavy whipping cream – for that luxurious texture.
½ cup butter – unsalted works best.
⅓ cup all-purpose flour – to create a smooth roux.
8 slices of beef – cooked and crumbled, for garnish.
¼ cup green onion – diced, for a fresh finish.
½ teaspoon salt and ½ teaspoon ground black pepper – to season.

Optional Substitutions:

For a lighter version, swap heavy cream with half-and-half or a plant-based alternative.
Gluten-free? Use cornstarch instead of flour for the roux.

Instructions

Step 1: Prepare the Potatoes

Start by peeling and dicing the potatoes into bite-sized cubes. Boil them in salted water until tender, then set aside.

Step 2: Build the Flavor Base

In a large pot, combine chicken stock, diced onion, and cold water. Bring to a gentle simmer over medium heat. Let the flavors meld for about 20 minutes.

Step 3: Make the Roux

In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to create a smooth paste. Cook for 2 minutes to eliminate the raw flour taste.

Step 4: Thicken the Soup

Slowly incorporate the roux into the simmering broth, whisking continuously to avoid lumps. Stir until the soup starts to thicken.

Step 5: Add Cream and Potatoes

Pour in the heavy cream, stirring gently. Add the cooked potatoes, and let the soup simmer for another 20 minutes, stirring occasionally.

Step 6: Final Touches

Ladle the soup into bowls and garnish with shredded cheddar cheese, crispy beef bits, and green onions. Serve hot and enjoy!

Notes

Use freshly shredded cheese for a smoother melt.
Boil the potatoes with a pinch of salt to enhance their flavor.
If you prefer a chunkier soup, mash only half the potatoes and leave the rest as is.
Keep an eye on the roux—it’s the secret to achieving a velvety texture.