Homestyle Outback Potato Soup: Creamy, Hearty Comfort (Print Version)

Recreate Outback Steakhouse Potato Soup at home! My recipe brings creamy, cheesy comfort with personal tips and tricks. Perfect for a cozy night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Potato & Base

01 - 6 slices thick-cut bacon, diced
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 lbs Russet potatoes, peeled and diced
05 - 4 cups chicken broth (low sodium preferred)

→ Dairy & Thickener

06 - 1/4 cup all-purpose flour
07 - 1/4 cup unsalted butter
08 - 2 cups heavy cream

→ Flavor Builders

09 - 2 cups sharp cheddar cheese, freshly grated (divided)
10 - Salt to taste
11 - Freshly ground black pepper to taste

→ Toppings & Finish

12 - 1/4 cup green onions or chives, chopped, for garnish

# Instructions:

01 - First things first, get that bacon sizzling! In a large Dutch oven or a heavy-bottomed pot, cook your bacon over medium heat until it’s wonderfully crispy. This might take a bit, but don't rush it. Once it’s done, use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Leave about 2 tablespoons of that glorious bacon fat in the pot – seriously, don't pour it all out, that’s liquid gold for flavor! This is where I sometimes get distracted and burn the bacon, so keep an eye on it!
02 - Reduce the heat to medium-low. Add your chopped onions to the bacon fat in the pot. Cook them down until they're soft and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic here; it can go from perfect to bitter really fast, which I've learned the hard way more than once!
03 - Now for the magic! Add the unsalted butter to the pot and let it melt. Once melted, sprinkle in the all-purpose flour. Stir constantly for about 1-2 minutes, creating a smooth paste, or a roux. It should smell a bit nutty. This step is crucial for thickening the soup later, so make sure there are no lumps!
04 - Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that's extra flavor! Bring it to a gentle simmer, then add your peeled and diced Russet potatoes. Season with a good pinch of salt and pepper. Let it simmer, uncovered, for about 15-20 minutes, or until the potatoes are fork-tender. This is where the kitchen starts to smell absolutely divine!
05 - Once the potatoes are tender, take the pot off the heat. Use a potato masher to mash some of the potatoes right in the pot. You want some chunks for texture, but mostly a creamy consistency. Stir in the heavy cream and about half of the shredded sharp cheddar cheese. Stir until the cheese is completely melted and incorporated. Taste it here, and adjust salt and pepper as needed. Sometimes I add a little extra black pepper for a kick!
06 - Ladle the warm, creamy soup into bowls. Top each serving generously with the remaining shredded cheddar cheese, those crispy bacon bits you saved, and a sprinkle of fresh green onions or chives. The cheese will melt beautifully over the hot soup. Honestly, it looks and smells so good, you'll want to dive right in! Enjoy your homemade Outback Steakhouse Potato Soup!

# Notes:

01 - Don't skimp on the bacon fat for flavor – it's crucial for that authentic taste!
02 - This soup tastes even better the next day, so make a big batch.
03 - Ran out of heavy cream once, used half-and-half and a bit more cheese. It worked, but was a little thinner.
04 - A sprinkle of fresh chives makes all the difference for presentation and a fresh bite.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - potato masher
03 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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