Outback Steakhouse-Style Potato Soup
Ingredients
For the Base
6 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 large yellow onion, diced
3 celery stalks, finely chopped
4 garlic cloves, minced
8 cups chicken broth
2 cups heavy cream
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
For Garnish
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup chopped green onions
Sour cream (optional)
Instructions
Prepare the Base
In a large pot, melt butter over medium heat
Add onions and celery, cooking until softened (about 5 minutes)
Add garlic and cook for another minute until fragrant
Sprinkle flour over vegetables and stir constantly for 2-3 minutes to make a roux
Build the Soup
Gradually whisk in chicken broth to prevent lumps from forming
Add potatoes, salt, pepper, thyme, and cayenne (if using)
Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
Finish the Soup
Add heavy cream and simmer for an additional 5 minutes
Using a potato masher, slightly mash some of the potatoes to thicken the soup while leaving some chunks for texture
Taste and adjust seasonings as needed
Serve
Ladle hot soup into bowls
Top with crumbled bacon, shredded cheese, and green onions
Add a dollop of sour cream if desired
Recipe Notes
For extra richness, you can substitute half of the chicken broth with chicken stock
The soup will thicken as it cools; thin with additional broth or cream if needed
Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat gently over medium-low heat, stirring occasionally and adding liquid as needed
Yield
Serves 8-10 people
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Tips for Best Results
Cut potatoes in uniform sizes for even cooking
Don’t over-mash the potatoes; you want some texture in the soup
Cook the bacon until extra crispy for the best garnish
Allow the soup to simmer gently to prevent the cream from curdling
For best results, use full-fat dairy products