Description
Hearty Outback Steakhouse potato soup delivers comfort in a bowl, blending creamy textures with savory bacon and chive accents. Warm spoons will dive into this classic comfort recipe that brings restaurant-quality goodness straight to home kitchens.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes
- 2.5 cups chicken stock (2 1/2 cups)
- 3/4 cup heavy cream
- 3/4 cup cheddar cheese
- 18 cup turkey bacon bits
Seasoning and Spices:
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup all-purpose flour
Auxiliary Ingredients:
- 1 quart water (for boiling potatoes)
- 1 cup cold water
- 1/2 cup butter
- 1/2 small onion, diced (optional)
- 1/8 cup green onion, chopped
Instructions
- Carefully peel and cube potatoes into uniform bite-sized pieces. Submerge in boiling water for 10-12 minutes until tender but not disintegrating. Drain and reserve.
- Combine chicken stock, onions, salt, and pepper in a large pot. Simmer at medium heat for 15-20 minutes, allowing flavors to develop and meld harmoniously.
- Create a golden roux by melting butter in a separate saucepan. Gradually incorporate flour, whisking continuously until a smooth, pale mixture forms. Cook for 2-3 minutes to eliminate raw flour’s sharp taste.
- Slowly integrate roux into simmering broth, whisking methodically to prevent lumps. Watch as the liquid transforms and begins to thicken.
- Pour heavy cream into the pot, stirring gently. Maintain a low simmer for 20 minutes, occasionally stirring to prevent scorching and ensure even consistency.
- Gently fold cooked potatoes into the creamy base. For extra creaminess, lightly mash some potato chunks to enhance texture and thickness.
- Portion soup into serving bowls. Garnish with sharp shredded cheese, finely chopped green onions, and crispy turkey bacon bits for added flavor complexity and visual appeal.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture and best flavor absorption.
- Constantly whisk the butter and flour mixture to prevent burning and ensure a smooth, lump-free base for the soup.
- Add heavy cream slowly and at a low temperature to prevent curdling and maintain a silky consistency.
- Swap heavy cream with coconut milk for a dairy-free version, or use vegetable stock instead of chicken stock for a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg