Description
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
