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A delicious plate of Outback Steakhouse Potato Soup Recipe

Outback Steakhouse Potato Soup Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Water, enough to cover the potatoes and boil
  • 4 large russet or golden potatoes: These provide the perfect balance of starchiness and creaminess.
  • 2 1/2 cups chicken stock (or chicken broth): A flavorful base that enriches the soup.
  • 1 cup cold water: Used to adjust the consistency as needed.
  • 3/4 cups cheddar cheese, plus more for topping (optional): For that extra cheesy goodness.
  • 3/4 cups heavy whipping cream: Contributes to the soup's luxurious texture.
  • 1/2 cup butter: The foundation of the roux, creating a smooth, velvety soup.
  • 1/3 cup all-purpose flour: Essential for thickening the soup.
  • 1/4 cup green onion, diced: Adds a fresh, mild onion flavor.
  • 1/2 sweet yellow onion, diced (optional): Provides a subtle sweetness and depth.
  • 1/2 teaspoon salt: Enhances all the flavors.
  • 1/2 teaspoon ground black pepper: Adds a mild kick.

Method
 

  1. Prepare the Potatoes: Start by dicing the potatoes into bite-sized pieces. Boil them in water until they're tender. Once cooked, set aside. This step ensures the potatoes are perfectly cooked and ready to absorb the soup's rich flavors.
  2. Simmer the Base: In a large pot, combine chicken stock, diced onions, salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat, cooking for about 20 minutes. This allows the onions to soften and infuse the broth with their aromatic essence.
  3. Make the Roux: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until smooth. Cook for a couple of minutes to eliminate the raw flour taste. The roux serves as the backbone of the soup, ensuring a creamy, smooth consistency.
  4. Thicken the Soup: Slowly incorporate the roux into the simmering broth, whisking continuously. Add 3/4 cups of heavy cream, stirring gently. Allow to simmer for another 20 minutes. This process melds all the flavors together, creating a harmonious blend.
  5. Combine and Serve: Add the diced potatoes to the soup, stirring well. Ladle into bowls, garnishing with cheddar cheese, and green onions. Each garnish adds a burst of flavor and color, making the soup as visually appealing as it is delicious.

Notes

  • Stir occasionally to prevent sticking, ensuring even cooking and a smooth texture.