I love making this creamy potato soup at home because it brings pure comfort to my table without any extra fuss. Every spoonful feels rich and satisfying, and I enjoy how simple ingredients come together to create something so filling and cozy. This is the kind of soup I make when I want a warm, hearty meal that feels special but still familiar.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s incredibly creamy, easy to prepare, and perfect for sharing. I like how the potatoes soften into a velvety base while the cream and cheese add depth and richness. It’s a comforting dish that works just as well for a quiet night in as it does for serving guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
water, enough to cover the potatoes
4 large russet or golden potatoes, diced
2 1/2 cups chicken stock or chicken broth
1 cup cold water
3/4 cups cheddar cheese, plus more for topping if desired
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onions, diced
1/2 sweet yellow onion, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
I begin by dicing the potatoes into bite-sized pieces and boiling them in water until they are tender. Once cooked, I drain them and set them aside. In a large pot, I combine the chicken stock, cold water, diced onion, salt, and black pepper, then bring everything to a gentle simmer so the flavors can blend.
In a separate saucepan, I melt the butter over medium heat and slowly whisk in the flour until a smooth paste forms. I let it cook for a minute or two to remove the raw flour taste. I then gradually whisk this mixture into the simmering broth, stirring constantly until the soup thickens. After that, I pour in the heavy cream and stir until the soup becomes smooth and creamy. Finally, I add the cooked potatoes and let everything simmer briefly before serving.
Servings And Timing
I usually get about 6 servings from this recipe. Preparation takes around 20 minutes, cooking time is about 20 minutes, and the soup is ready in roughly 36 minutes total.
Variations
I sometimes add extra cheddar cheese when I want a stronger cheese flavor. When I’m in the mood for a slightly thicker soup, I mash a few of the potatoes directly in the pot. I’ve also added a pinch of garlic powder or onion powder for extra depth without changing the overall flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the soup slowly on the stovetop over low heat, stirring often. If it thickens too much, I add a splash of broth or milk to bring it back to the right consistency.
FAQs
Can I Make This Soup Ahead Of Time?
I often make it a day ahead because the flavors blend even better after resting in the refrigerator.
Can I Freeze This Potato Soup?
I usually avoid freezing it since the cream can change texture, but it can work if reheated gently and stirred well.
What Potatoes Are Best For This Soup?
I like using russet or golden potatoes because they soften nicely and help create a creamy texture.
How Can I Make The Soup Thicker?
When I want it thicker, I let it simmer a bit longer or mash some of the potatoes directly in the pot.
Can I Use Milk Instead Of Cream?
I’ve tried using milk before, but the soup turns out less rich. I prefer cream for the best texture and flavor.
Conclusion
I truly enjoy making this creamy potato soup whenever I want a comforting, homemade meal. It’s simple, satisfying, and full of flavor without being complicated. This recipe has become one I rely on whenever I crave something warm and indulgent.
This Outback Steakhouse-style Potato Soup is rich, creamy, and full of comforting flavor. Loaded with tender potatoes, cheddar cheese, cream, and onions, it’s the perfect cozy soup for chilly nights or whenever you need a warm, hearty meal.
Ingredients
Water, enough to cover the potatoes
4 large russet or golden potatoes, diced
2 1/2 cups chicken stock or chicken broth
1 cup cold water
3/4 cups cheddar cheese, plus more for topping if desired
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onions, diced
1/2 sweet yellow onion, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Dice potatoes and boil in enough water to cover until tender. Drain and set aside.
In a large pot, combine chicken stock, 1 cup cold water, diced onion, salt, and black pepper. Bring to a simmer.
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a smooth paste and cook for 1–2 minutes.
Gradually whisk the butter-flour mixture into the simmering broth, stirring constantly until thickened.
Stir in heavy cream and cheddar cheese until the soup is smooth and creamy.
Add cooked potatoes and let the soup simmer gently for a few minutes. Taste and adjust seasoning if needed.
Serve hot, garnished with green onions and extra cheddar cheese if desired.
Notes
Mash some of the potatoes in the pot for a thicker texture.
Add garlic or onion powder for extra flavor depth.
Use russet or golden potatoes for best results.
Reheat gently with a splash of milk or broth if needed.
Not ideal for freezing due to the cream base, but can be done with care.
