Copycat Outback Potato Soup
A creamy and comforting potato soup inspired by Outback Steakhouse, featuring diced potatoes, crispy bacon, and sharp cheddar cheese.
Ingredients
Main Ingredients
- 6 medium diced potatoes (Russet or Yukon Gold)
- 1 cup unsalted butter
- 1 large yellow onion, diced (for creamed onions)
- 2 cloves garlic, minced
- ¾ cup all-purpose flour (or gluten-free flour mix) Use gluten-free flour if desired.
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup bacon bits (cooked crisp)
- ¼ cup chopped fresh chives
Instructions
Preparation
- Boil diced potatoes until tender, about 20 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until onions soften and become translucent.
- Stir in flour steadily to create a roux, cooking for about 5 minutes without browning.
- Slowly whisk in chicken broth and water, adding salt and pepper. Bring to a boil and simmer until thickened.
- Add heavy cream and stir gently.
- Fold in cooked diced potatoes and simmer for 5 more minutes to blend flavors.
- Serve hot, topped with shredded cheddar cheese, crispy bacon bits, and chopped chives for the classic steakhouse finish.
Notes
For gluten-free variations, use a gluten-free flour blend or cornstarch to thicken instead of regular flour. Verify that all ingredients meet gluten-free standards.