Best Outback Potato Soup
This copycat Outback Potato Soup recipe delivers creamy, cheesy comfort right at home. This soup is easy to customize and guaranteed to become a family favorite. Top with cheddar cheese, bacon, and green onions for the full Outback experience.
Equipment
- Large pot or Dutch oven
- saucepan
- immersion blender (or regular blender)
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Ladle
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- ½ cup butter
- ½ cup all-purpose flour
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup chopped green onions
- Sour cream optional
Instructions
- In a large pot or Dutch oven, combine the cubed potatoes and chicken broth.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Once tender, remove about 2 cups of the cooked potatoes and set aside.
- Using an immersion blender, carefully blend the remaining potatoes and broth until smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender in batches, being very careful as hot liquids can cause pressure to build up.
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
- Continue whisking until the mixture is smooth and starts to thicken.
- Pour the cream mixture into the pot with the blended potatoes.
- Add the reserved cubed potatoes, chopped onion, and minced garlic.
- Season with salt and pepper.
- Bring the soup to a simmer, stirring occasionally, and cook for another 10-15 minutes, or until the onion is tender and the soup has thickened to your desired consistency.
- Ladle the soup into bowls.
- Top with shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Add a dollop of sour cream if desired.
- Serve immediately and enjoy.
Notes
If the soup is not thick enough, mix a tablespoon of cornstarch with a tablespoon of cold water and whisk into the simmering soup. Cook for a few more minutes until thickened. If the soup is too thick, add more chicken broth or milk. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding broth or milk to thin if needed. For variations, add cayenne pepper for spice, saute celery and carrots with the onion, or use vegetable broth and smoked paprika for a vegetarian version.