Description
This creamy and comforting Outback Steakhouse Potato Soup recipe features tender russet potatoes simmered in a flavorful broth, enriched with a buttery roux-based milk mixture, and finished with cheddar cheese, bacon, and green onions for a deliciously hearty soup perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 6 cups diced russet potatoes
- 4 cups water
- 2 cups chicken broth
- 1/4 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/2 cup grated cheddar cheese
- 1/2 cup chopped cooked bacon
- 1/4 cup sliced green onions
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into small cubes, ensuring they are roughly uniform for even cooking.
- Combine Potatoes and Liquids: In a large pot, add the diced potatoes, water, and chicken broth, setting the stage for simmering the potatoes until tender.
- Simmer Potatoes: Bring the pot to a boil over medium-high heat, then reduce heat to low and let the potatoes simmer until tender, approximately 10 to 15 minutes.
- Melt Butter: Meanwhile, in a separate saucepan, melt the unsalted butter over medium heat to prepare the base for the roux.
- Sauté Onions: Add the diced yellow onions to the melted butter and sauté until they become translucent and soft.
- Make Roux: Stir in the all-purpose flour with the onions and butter, cooking for 1 to 2 minutes to cook out the raw flour taste and thicken the mixture slightly.
- Add Milk Gradually: Whisk in the whole milk slowly, stirring constantly until the mixture thickens into a smooth sauce.
- Combine Mixtures: Pour the milk and roux mixture into the pot with the cooked potatoes and broth; stir well to combine all ingredients.
- Season the Soup: Add salt, black pepper, dried basil, and dried thyme to the pot and simmer the soup for another 5 to 10 minutes to blend the flavors.
- Blend Soup: Use an immersion blender to blend the soup to your preferred consistency; alternatively, transfer part of the soup to a blender, pulse until smooth, and return it to the pot.
- Add Cheese: Stir in the grated cheddar cheese until it melts completely, incorporating a rich, creamy texture.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped cooked bacon and sliced green onions. Serve immediately and enjoy the comforting warmth.
Notes
- You can adjust the consistency of the soup by blending more or less, depending on your texture preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use a vegetarian bacon alternative.
- Russet potatoes are ideal for this recipe as they break down well to create a creamy soup base.
- Use freshly grated cheddar for best melting and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
