Outback Potato Soup

This comforting potato soup brings all the richness of Outback Steakhouse right to your kitchen. Velvety smooth with tender potato chunks and a cheesy base, each spoonful delivers pure comfort. The combination of crispy bacon, sharp cheddar, and fresh green onions creates layers of flavor that make this soup truly memorable.

Last winter, I made this soup for a family gathering and my brother-in-law, who rarely cooks, asked for the recipe. The secret was taking time with the roux and letting the flavors develop slowly.

Essential Ingredients Selection

• Potatoes: Choose starchy russets - their high starch content helps thicken naturally. Look for firm potatoes without green spots
• Bacon: Thick-cut provides better texture and more flavor. Choose smoky rather than maple-flavored
• Cheese: Sharp cheddar adds the best flavor. Freshly grated melts much better than pre-shredded
• Heavy cream: Full-fat creates the silkiest texture. Don't substitute with half-and-half
• Butter: Unsalted gives better control over final seasoning

Detailed Cooking Instructions

Perfect potato preparation

Cut potatoes into uniform 1-inch cubes for even cooking

Cold water start prevents gummy texture

Add a pinch of salt to the cooking water

Test with a fork - they should be tender but not falling apart

Master the roux technique

Melt butter slowly to prevent browning

Add flour gradually while whisking constantly

Cook until it smells nutty but hasn't changed color

Keep whisking to prevent lumps from forming

Build the soup base

Sauté onions until translucent before adding liquid

Add broth gradually while stirring

Keep temperature moderate to prevent cream from separating

Let flavors develop with gentle simmering

Final assembly

Fold in potatoes gently to maintain their shape

Add cheese in small batches to ensure smooth melting

Adjust seasoning only at the end

Let rest 5 minutes before serving

Growing up, my grandmother always said patience is key when making cream soups. She was right - rushing the process can lead to grainy texture or separated cream.

After countless times making this soup, I've learned that it's not just about following steps - it's about understanding how each ingredient contributes to the final texture. The way the cheese slowly melts into the creamy base still amazes me every time.

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Perfect Pairings and Serving Ideas

Through many dinner parties, I've discovered these ideal accompaniments:

• Crusty sourdough bread for dipping
• Simple green salad with vinaigrette to cut through richness
• Roasted garlic cloves as an extra topping

My family tradition is serving it in hollowed-out bread bowls - it makes even casual dinners feel special.

Storage Mastery

Years of experience taught me these storage tricks:

• Cool completely before refrigerating
• Store in airtight containers up to 3 days
• Reheat slowly on stovetop, stirring occasionally
• Add a splash of warm cream when reheating

Creative Variations

After countless bowls, here are my favorite twists:

• Add roasted garlic for deeper flavor
• Stir in sautéed mushrooms
• Top with crispy fried shallots
• Use smoked gouda instead of cheddar

Make-Ahead Tips

For stress-free entertaining:

• Prep potatoes early and store in cold water
• Cook bacon and store crisp pieces separately
• Have all ingredients measured before starting
• Shred cheese while potatoes cook

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Troubleshooting Guide

Common issues I've solved:

• If soup is too thick, thin with warm broth
• If soup is grainy, whisk in warm cream
• If potatoes are too soft, mash some for thicker texture

This soup has become more than just a meal in my kitchen - it's comfort in a bowl. Whether I'm making it for family dinner or a cozy night in, the way it brings warmth and satisfaction makes all the careful preparation worthwhile. The combination of creamy potatoes, sharp cheese, and crispy bacon proves that sometimes the simplest ingredients create the most memorable meals. Remember, great soup is about patience and love. Each time you make it, you'll discover your own little tricks to make it even more special. That's the beauty of cooking - it's both an art and a personal journey.

Recipe Tips & Questions

→ Can I make this soup ahead of time?

Yes! Make it up to 3 days ahead and store in the fridge. Reheat gently on the stove, adding a splash of cream if needed to thin it out.

→ Can I freeze this potato soup?

Cream-based soups can separate when frozen. If freezing, do so without the cream and add it when reheating.

→ What potatoes work best in this soup?

Russet or golden potatoes work great. Russets break down more and thicken the soup, while golden potatoes hold their shape better.

→ How can I make the soup thicker?

Let it simmer longer to reduce, or mash some of the potatoes against the side of the pot to release their starch.

→ What can I serve with this soup?

Serve with crusty bread, a side salad, or make it a meal with a sandwich. Perfect for lunch or dinner.