Description
This Outback Steakhouse Potato Soup Recipe is creamy, rich, and comforting — just like the restaurant favorite. Made with tender potatoes, butter, and cheddar, this cozy soup is perfect for chilly days or weeknight dinners.
Ingredients
4 large russet or golden potatoes, diced
2½ cups chicken stock or broth
1 cup cold water
½ sweet yellow onion, diced (optional)
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup all-purpose flour
½ cup butter
¾ cup heavy whipping cream
¾ cup cheddar cheese (plus more for topping)
¼ cup green onion, diced
Instructions
1. Dice potatoes and boil until fork-tender; drain and set aside.
2. In a large pot, combine broth, onions, salt, pepper, and 1 cup of water. Simmer over medium heat for 20 minutes.
3. In a separate saucepan, melt butter. Gradually whisk in flour to create a smooth roux. Cook 1–2 minutes.
4. Slowly whisk the roux into the broth mixture to thicken it.
5. Stir in heavy cream and simmer another 20 minutes, stirring occasionally.
6. Add cooked potatoes and mix well.
7. Serve hot, topped with shredded cheddar and green onions.
Notes
Optional toppings include Colby-Monterey Jack cheese, sour cream, and fresh herbs.
Roux must be cooked well to avoid a raw flour taste.
Stir regularly to prevent sticking or burning.
Best served hot and freshly garnished.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg