Outback Steakhouse Potato Soup Recipe
Outback Steakhouse Potato Soup Recipe
This Outback Steakhouse Potato Soup Recipe is thick, creamy, loaded with tender chunks of potato, and finished with crispy bacon, shredded cheddar cheese, and fresh green onions. It’s the kind of hearty soup that tastes like a loaded baked potato transformed into the ultimate bowl of comfort food.
If creamy potato soup is one of your favorite restaurant orders, this homemade version makes it surprisingly easy to recreate those cozy flavors right in your own kitchen.
The soup starts with tender russet or golden potatoes, a flavorful chicken stock base, and a simple butter-and-flour roux that gives it that rich, velvety texture. Heavy cream adds even more richness, while cheddar cheese, crispy bacon, and green onions give you all those loaded potato flavors in every bowl.
It’s warm, filling, family-friendly, and exactly the kind of dinner I want when soup season arrives.
Why You’ll Love This Outback Steakhouse Potato Soup
There’s so much to love about a big pot of creamy potato soup.
This recipe gives you:
- Tender chunks of potato
- Rich and creamy broth
- Crispy bacon
- Cheddar cheese
- Fresh green onions
- Simple pantry staples
- A homemade roux for thickness
- Plenty of loaded baked potato flavor
- An easy stovetop cooking method
- A hearty soup the entire family can enjoy
It’s also easy to customize.
You can make it a little thicker, leave it chunky, blend a portion for an extra-creamy consistency, or load individual bowls with all your favorite toppings.
Is This the Actual Outback Steakhouse Recipe?
This is a homemade Outback Steakhouse copycat inspired by the creamy potato soup many people associate with the restaurant.
Restaurant recipes aren’t generally released with their exact commercial formulas, so copycat recipes are designed to recreate the flavors and texture at home rather than claim to be the restaurant’s proprietary recipe.
What matters most here is the result: creamy broth, tender potato pieces, smoky bacon, cheddar cheese, onions, and all those comforting loaded-potato flavors.
What Does Outback Potato Soup Taste Like?
Think of a loaded baked potato in soup form.
The potatoes provide the hearty base while chicken broth, butter, heavy cream, and a flour roux create a rich and creamy soup.
Then you have the toppings:
- Crispy bacon
- Cheddar cheese
- Green onions
You can even add a little dollop of sour cream if you really want to lean into the loaded baked potato theme.
Ingredients You’ll Need
Potatoes
You’ll need 4 large russet or golden potatoes.
Both work, but they give slightly different results.
Russet potatoes are starchier and can help create a thicker soup.
Golden potatoes have a naturally creamy, buttery texture and tend to hold their shape a little better.
Water
You’ll need enough water to cover and boil the potatoes, plus 1 cup of cold water for the soup base.
Bacon
Eight slices of bacon give the soup smoky flavor and a crispy topping.
Cook the bacon until crisp, then crumble or chop it into small pieces.
Chicken Stock
You’ll need 2½ cups chicken stock.
Chicken broth works too.
Stock generally has a little more body, but either one creates a flavorful soup base.
Cheddar Cheese
¾ cup shredded cheddar cheese adds richness and that classic loaded-potato flavor.
Keep some extra cheese nearby for topping individual bowls if you’d like.
Heavy Whipping Cream
¾ cup heavy cream transforms the broth into a creamy potato soup.
Butter
½ cup butter forms the base of the roux.
All-Purpose Flour
⅓ cup flour combines with the butter to thicken the soup.
Green Onions
¼ cup diced green onions brings freshness and a mild onion flavor.
I especially like using the green onion tops as a garnish.
Sweet Yellow Onion
½ sweet yellow onion is optional but adds a nice savory base to the broth.
Salt and Black Pepper
Start with ½ teaspoon each and adjust after the soup finishes cooking.
Remember that bacon, chicken stock, and cheese can already contain plenty of salt, so taste before adding more.
Which Potatoes Are Best for Potato Soup?
Russet potatoes are one of the best choices when you want a thick, hearty soup.
They’re high in starch, so some of their starch naturally makes its way into the soup and contributes to the creamy consistency.
Yukon Gold or other golden potatoes are also excellent.
They have a naturally buttery flavor and tend to stay intact a little better.
For this recipe, either option works.
If you want a softer, starchier soup, choose russets.
If you like distinct chunks of potato with a creamy texture, choose golden potatoes.
Should I Peel the Potatoes?
That’s mostly personal preference.
For a smoother restaurant-style soup, I recommend peeling them.
Leaving some of the skins on gives the soup a more rustic texture and can add a little extra flavor.
Whichever you choose, scrub the potatoes thoroughly before cutting them.
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Buy Now → How to Make Outback Steakhouse Potato Soup
Step 1: Prepare the Potatoes
Peel the potatoes if desired and cut them into bite-sized cubes.
Try to keep the potato pieces relatively similar in size.
Evenly sized cubes cook at approximately the same rate, so you don’t end up with tiny pieces falling apart while larger chunks remain firm.
Place the potatoes in a large pot and add enough water to cover them.
Bring the water to a boil and cook until the potatoes are fork-tender.
You want them soft enough to eat but not so soft that they’re completely falling apart.
Drain the potatoes and set them aside.
Step 2: Cook the Bacon
If you haven’t already cooked your bacon, add it to a skillet and cook until crispy.
Transfer the cooked bacon to a plate lined with paper towel and let the excess grease drain.
Once cool enough to handle, crumble or chop it into small pieces.
Set the bacon aside for serving.
Can I Use Some Bacon Grease in the Soup?
Absolutely.
If you’d like even more smoky bacon flavor, you can replace a small amount of the butter with a tablespoon or two of bacon grease.
You don’t need much.
Bacon grease is flavorful and salty, so a little goes a long way.
Step 3: Make the Soup Base
In a large soup pot or Dutch oven, combine:
- 2½ cups chicken stock
- 1 cup cold water
- Diced sweet yellow onion, if using
- ½ teaspoon salt
- ½ teaspoon black pepper
Bring everything to a gentle simmer over medium heat.
Allow it to simmer for about 20 minutes.
This gives the diced onions time to soften while their flavor works into the chicken broth.
Step 4: Make the Roux
While the broth simmers, melt ½ cup butter in a small saucepan over medium heat.
Gradually whisk in ⅓ cup all-purpose flour.
Continue whisking until a smooth paste forms.
Let the roux cook for about 2 minutes.
This is important.
Raw flour has a noticeable flavor, so giving the butter and flour a couple of minutes to cook produces a better-tasting soup.
What Is a Roux?
A roux is simply fat and flour cooked together and used to thicken sauces, gravies, and soups.
In this recipe, we’re using butter and all-purpose flour.
The flour absorbs the butter and later thickens the chicken broth when the two mixtures are combined.
It’s what gives the soup that smooth, creamy consistency instead of leaving you with thin broth and floating potatoes.
Step 5: Add the Roux to the Broth
Slowly whisk the roux into the simmering broth.
Don’t dump the whole saucepan in and walk away.
Add it gradually while continuously whisking.
This helps the flour disperse smoothly and prevents lumps.
Keep whisking until the soup base is smooth.
What If My Soup Has Flour Lumps?
Don’t panic.
Continue whisking while the soup simmers.
A wire whisk is particularly helpful.
If necessary, you can also strain the broth before adding the potatoes, but properly adding the roux gradually should prevent this problem in the first place.
Step 6: Add the Heavy Cream
Pour approximately ¾ cup heavy whipping cream into the soup.
Stir gently until incorporated.
Reduce the heat if the soup begins boiling aggressively.
Cream-based soups do best at a gentle simmer rather than a rolling boil.
Step 7: Let the Soup Thicken
Continue simmering for another 20 minutes, stirring occasionally.
As it cooks, the flour in the roux will continue thickening the liquid.
Make sure you scrape across the bottom of the large pot when you stir so the thickened soup doesn’t scorch.
Step 8: Add the Potatoes
Once the soup has reached a creamy consistency, gently add the cooked potato pieces.
Stir carefully so they’re evenly distributed without breaking all of them apart.
Let them heat through in the soup.
Should I Blend the Potato Soup?
You don’t need to.
This copycat Outback potato soup is wonderful with plenty of chunks of potato.
But if you prefer an even thicker soup, you have options.
Use an immersion blender to blend a small portion of the soup rather than the entire pot.
A few quick pulses can break down some of the potato pieces and naturally thicken the broth while leaving plenty of chunks behind.
Just be careful.
If you blend starchy potatoes too aggressively, they can develop a gummy texture.
For the best results, blend minimally.
Step 9: Add the Cheese
Once the soup is hot and thickened to your preferred consistency, lower the heat.
Stir in the shredded cheddar cheese.
Add it gradually and stir until the cheese melts into the soup.
Avoid boiling the soup once you’ve added the cheese.
Very high heat can cause some cheeses to separate or become grainy.
Freshly Shredded Cheese vs. Pre-Shredded Cheese
I recommend shredding cheddar from a block.
Pre-shredded cheese is often coated with anti-caking ingredients that prevent the shreds from sticking together inside the bag.
Those coatings can also make cheese melt less smoothly.
Freshly shredded cheddar gives you a creamier finish.
Step 10: Serve
Ladle the hot soup into individual bowls.
Top each serving with:
- Shredded cheddar cheese
- Crispy bacon bits
- Diced green onions
You can also use a Colby-Monterey Jack cheese blend on top if you like.
Serve immediately.
The Best Toppings for Potato Soup
The toppings are one of the best parts.
Keep things classic with bacon, cheddar, and green onions or build a loaded potato soup bar with several options.
Try:
- Crispy bacon
- Shredded cheddar cheese
- Colby-Monterey Jack cheese
- Sour cream
- Green onion tops
- Chives
- Fresh herbs
- Jalapeños
- Extra black pepper
Let everyone customize their own bowl.
How to Get the Proper Consistency
Potato soup should be creamy and thick, but it shouldn’t resemble mashed potatoes.
If the soup is too thin, let it simmer a little longer.
The roux continues thickening as it cooks.
You can also mash a few chunks of potato against the side of the pot.
If the soup is too thick, gradually add:
- Chicken broth
- Milk
- Water
- A small splash of cream
Add a little at a time until the soup reaches the consistency you want.
Remember that potato soup usually becomes thicker as it cools.
Can I Add Sour Cream?
Definitely.
A little dollop of sour cream on top makes the soup taste even more like a loaded baked potato.
You could also stir a small amount into the finished soup after reducing the heat.
If you do, avoid boiling the soup afterward.
Can I Use Chicken Broth Instead of Chicken Stock?
Yes.
Either one works.
Chicken stock usually has a richer body, while chicken broth can be slightly lighter.
If you’re using a very salty broth or chicken bouillon, reduce the salt in the recipe until you’ve tasted the finished soup.
Can I Use Velveeta Cheese?
You can.
Velveeta melts extremely smoothly and will give you a different, more processed-cheese flavor.
I prefer cheddar because its sharper flavor works well with the potatoes and bacon.
You could also use a combination of cheddar and Velveeta if you want the flavor of cheddar with extra meltability.
Can I Use a Cheese Blend?
Yes.
Cheddar is the base cheese in this recipe, but a cheese blend makes a great topping.
Colby-Monterey Jack is particularly good because it melts easily and has a mild flavor.
Pepper Jack is another fun option if you want a little heat.
Can I Add Garlic?
Absolutely.
This recipe doesn’t require garlic, but a clove or two of minced garlic would be a great addition.
Cook it briefly with the diced onions before adding the liquid.
Just don’t let garlic brown heavily because burnt garlic can make the soup bitter.
How to Make Thicker Potato Soup
If you want an especially thick soup, there are three good options.
Simmer Longer
Sometimes all the soup needs is a little more time.
Mash Some Potatoes
Use the back of a spoon or potato masher to gently mash a few pieces.
Blend a Small Amount
Use an immersion blender for just a couple of quick pulses.
I prefer one of these options rather than adding a large amount of extra flour after the soup has already been assembled.
How to Make Thinner Potato Soup
Potato soup thickens significantly as it sits.
If yours gets thicker than you’d like, simply stir in a little extra chicken broth.
Milk works too.
Add the liquid gradually while the soup warms until you reach the consistency you want.
Can I Make This in a Slow Cooker?
You can adapt potato soup for a slow cooker, but this exact recipe is designed for the stovetop.
The roux requires separate cooking, and the texture is easier to control when you can whisk and adjust the heat directly.
If using a slow cooker, I’d cook the potatoes and soup base first, prepare the roux separately, then add the cream, roux, and cheese toward the end.
For the most predictable result, I recommend the stovetop cooking method.
Can I Make It in an Instant Pot?
This recipe is also designed for a regular large soup pot or Dutch oven.
Pressure cooking can certainly cook the potatoes quickly, but you would still want to make the roux and add the heavy cream and cheese after pressure cooking.
Don’t pressure cook dairy-heavy soup containing a roux and cheese unless you’re following a recipe specifically tested for that cooking method.
What to Serve With Potato Soup
This creamy soup is hearty enough to stand on its own, but something on the side makes it an even better dinner.
Try it with:
- Dinner rolls
- Crusty bread
- Garlic bread
- Simple green salad
- Roasted vegetables
- Sandwiches
Something warm and buttery for dipping into the creamy broth is especially good.
How to Make It a Complete Meal
For an even heartier dinner, add a protein.
Diced cooked chicken would work beautifully.
You could also serve the soup alongside grilled chicken or a simple steak.
The base is rich enough that you don’t need a complicated main dish.
How to Store Leftover Potato Soup
Let the soup cool before transferring it into an airtight container.
Store leftovers in the refrigerator for about 3–4 days.
Because potato soup thickens as it chills, don’t be surprised if it’s considerably thicker the next day.
That’s normal.
The existing Outback-style potato soup on Krystel’s Cooking also recommends refrigerated airtight storage and thinning the soup with broth or milk during reheating if necessary.
How to Reheat Potato Soup
The stovetop gives you the best results.
Transfer the soup to a medium-size pot and warm over medium-low heat.
Stir frequently.
If it’s too thick, gradually add chicken broth or milk.
You can also reheat individual servings in a microwave-safe dish.
Use shorter intervals, stirring between each one, so the soup heats evenly.
Avoid aggressively boiling leftover cream soup.
Can You Freeze Creamy Potato Soup?
You technically can, but potato-and-cream soups aren’t my favorite soups to freeze.
Potatoes can develop a grainy or slightly watery texture after freezing and thawing, while cream-based broths can sometimes separate.
If you do freeze it, use a freezer-safe airtight container and leave room for expansion.
Thaw overnight in the refrigerator and reheat slowly, whisking as necessary.
For the best texture, I prefer making this soup fresh and enjoying leftovers within a few days.
Why Did My Potato Soup Turn Gummy?
Overworking potatoes can release too much starch.
This usually happens when potatoes are blended for too long.
If you’re using an immersion blender, use only a few quick pulses.
You want creamy soup with chunks of potato—not potato glue.
Why Did My Cheese Turn Grainy?
Cheese can become grainy when exposed to excessive heat.
Once the soup has finished simmering:
- Lower the heat.
- Add freshly shredded cheese gradually.
- Stir until melted.
- Avoid bringing the soup back to a hard boil.
Freshly shredded cheese also tends to melt more smoothly than packaged shreds.
Why Isn’t My Soup Thickening?
First, give it enough time.
Roux-thickened soup becomes thicker as the flour cooks and absorbs liquid.
If it’s still too thin after simmering, make sure your measurements were accurate.
You can also mash some of the cooked potatoes into the soup for additional body.
Why Is My Soup Too Salty?
Bacon, cheddar cheese, chicken stock, and chicken bouillon can all contain a lot of sodium.
That’s why I recommend starting conservatively with salt and adjusting at the end.
If the finished soup tastes too salty, adding additional unsalted broth, cream, or potatoes may help dilute it.
Can I Make Potato Soup Ahead of Time?
Yes.
You can make it a day ahead and refrigerate it.
It will become thicker overnight, so have a little chicken broth or milk available when reheating.
I would keep some of the crispy bacon and green onions separate and add them just before serving so the toppings keep their texture.
This Soup Is Perfect for Cold Nights
There’s something about a thick bowl of potato soup that just works when it’s cold outside.
Between the potatoes, bacon, cheese, and creamy broth, it’s filling enough to feel like an entire meal.
It also makes a fairly budget-friendly dinner because potatoes are doing most of the heavy lifting.
Serve it with bread and you’ve got a cozy meal that doesn’t need much else.
More Cozy Recipes From Krystel’s Cooking
If creamy potato soups are your thing, make my Chicken Bacon Potato Soup next. It uses Yukon gold potatoes, crispy bacon, chicken, heavy cream, chicken stock, and cheddar, making it the closest companion recipe to this one.
My Easy Zuppa Toscana Soup is another delicious potato soup. That recipe combines tender potatoes and crispy bacon with Italian sausage, kale, and creamy broth for another restaurant-inspired comfort-food dinner.
For another thick, cheesy soup, try my Easy Cheeseburger Soup. It has potatoes, sharp cheddar, bacon, ground beef, chicken broth, and heavy cream, so it hits many of the same cozy notes with a cheeseburger twist.
And if your favorite part is the loaded potato combination, you’ll love my Loaded Potato Casserole. It’s packed with Yukon potatoes, bacon, cheddar, sour cream, cream cheese, and green onions.
Frequently Asked Questions
What potatoes are best for Outback potato soup?
Russet potatoes work very well because they’re starchy and help thicken the soup. Golden potatoes are another great choice if you prefer creamier potato pieces that hold their shape.
Do I have to peel the potatoes?
No, but peeling them gives you a smoother restaurant-style soup.
Can I use chicken broth instead of chicken stock?
Yes. Either one works.
Can I use bacon bits?
Fresh crispy bacon gives you the best flavor and texture, but packaged bacon bits can work as a quick topping.
How do I make potato soup thicker?
Let it simmer longer, mash a few potatoes into the broth, or blend a very small portion with an immersion blender.
How do I thin potato soup?
Add chicken broth, milk, water, or a small amount of cream until you reach the consistency you prefer.
Can I use cheddar cheese?
Yes. Cheddar is the cheese used in this recipe.
Can I use Colby-Monterey Jack?
Yes. It’s especially good as a topping or combined with cheddar.
Can I add sour cream?
Absolutely. Add a little dollop to each bowl for an even stronger loaded baked potato flavor.
Do I need an immersion blender?
No. This soup is meant to have chunks of potato. An immersion blender is completely optional.
Do I need a Dutch oven?
No. Any large soup pot will work.
Why do I need a roux?
The butter-and-flour roux thickens the chicken broth and gives the soup its creamy body.
Can I skip the heavy cream?
You can use a lighter dairy option, but the soup won’t be quite as rich.
Can I make this recipe vegetarian?
You’d need to omit the bacon and replace the chicken stock with vegetable broth. The flavor will be different from the original copycat version.
Can I add chicken?
Yes. Cooked diced chicken would turn this into an even heartier meal.
How long does potato soup keep?
Store it in an airtight container in the refrigerator for approximately 3–4 days.
Can potato soup be frozen?
It can, although the potatoes and dairy may change texture once thawed.
What’s the best way to reheat it?
Warm it gently on the stovetop over medium-low heat, adding a little chicken broth or milk if it has become too thick.
Final Thoughts
This Outback Steakhouse Potato Soup Recipe is everything I want in a bowl of comfort food: tender chunks of potato, thick creamy broth, melted cheddar, crispy bacon, and fresh green onions.
And even though it tastes like the kind of rich soup you’d order at a restaurant, the cooking method is really straightforward.
Boil the potatoes, build a flavorful chicken stock base, make a quick butter-and-flour roux, add heavy cream, and bring everything together in one big pot.
The biggest tip is to pay attention to the consistency.
Give the roux enough time to thicken the soup, keep the heat gentle once the cream and cheese go in, and don’t overblend the potatoes.
Then load up each bowl with cheddar, crispy bacon, green onions, and maybe a spoonful of sour cream.
It’s creamy, hearty, comforting, and exactly the kind of soup I want on the stove when the weather gets cold.
OUTBACK POTATO SOUP
Ingredients
- water , enough to cover the potatoes and boil
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock, you can also use chicken broth
- 1 cups cold water
- 3/4 cups cheddar cheese, plus more for topping optional
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
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Your measurements are confusing. Your listed measurements vs your written instructions. I just went along with listed measurements.
I am so sorry I saw that there was an error in the recipe directions! It is 1/2 cup or 1 stick of butter, somehow I ended up writing out 2! I have since corrected it! Thank you for letting me know! I really appreciate it <3.
When is the 3/4 cup of cheddar cheese supposed to be added? Cheese isn’t mentioned until the garnish stage
Yes! The cheese is for the garnish :).
This was soooo good! The flavors were awesome! Only thing I’m going to do different is double the base ingredients, because I felt like there wasn’t very much “soup” and I want to eat as much of that flavor as possible! Haha!
I did the same and also threw in a small parmesan reggiano rind! 🙂
A recipe I’ll be saving in my book. So easy to follow (beginner in the kitchen) was able to use recipe as a base and make on variations. Thank you for sharing your recipe.
Does this freeze good?
It has for me! Just make sure you freeze it without the garnish and in a really good container so it doesn’t get freezer burn. 🙂
This soup will not freeze well at all. Potatoes get a very strange texture after freezing and thawing. Also, this roux-based soup will most likely separate after thawing. To be safe, I would try freezing just a small, small portion to see how it thaws for you. That way, you have not ruined all of your soup.
You can freeze loaded potato soup without ruining it, but you just have to freeze it the right way. Both potatoes and dairy can get weird after freezing, so here’s what works:
How to freeze it successfully:
Slightly undercook the potatoes so they’re still a bit firm. They hold their texture much better after thawing.
Freeze the soup before adding any dairy (cream, cheese, sour cream, etc.). Add those fresh when reheating (this prevents separation and graininess.)
Let the soup cool completely, then portion it into airtight containers or freezer bags.
When you thaw it, reheat slowly on low heat, stirring often. Then whisk in the dairy ingredients once it’s hot and smooth.
If your soup already has dairy in it:
It can still freeze! Just know the texture might separate a bit. When reheating, whisk in a splash of milk or cream to bring it back together.
What if it’s too thick? Can you add more broth?
You can absolutely add more stock to thin it out if it is too thick for you 🙂
Delicious and easy!
Couldn’t wait for the weather to cool down so I could try this recipe. It was well worth the wait. Easy to make and delicious!
I gave this a 5 star because it was super east to throw together. However, I am trying this as a crock pot recipe! I am excited to see how it turns out. I will let you all know. 😊
I followed the directions with the roux and dumped that into the crock pot. But I excluded onions and saw someone did onion powder so I added that. I left my potatoes raw so that they cook in the crock pot! If this turns out well I will update this on exactly everything I did. ❤️
My 15 yr old asked for this specifically and sent me this recipe. I jumped right to it without doing additional research. I stuck with this recipe because it was super simple and does not call for a lot of ingredients. This recipe was definitely teen approved!!!! I did make a few adjustments. I added the entire container of broth and an additional 2 tablespoons of flour. One thing I will keep in mind for next time is to use unsalted butter and leave off the additional salt. I added onion powder to the broth while it was simmering because I didn’t want onion chunks – my teens would have been upset about the onions. I’m definitely saving this recipe. We really enjoyed it!
We added more flour as well as garlic and red pepper flacks. Was delicious!
Have this simmering on the stove for dinner. Can’t wait to try it. Thanks!
This was right on the spot! Delicious! We really enjoyed the recipe! Thank you.
Soooo yummy!! Will definitely make again!
This was so bland…I had to add way more cheese and spices and it still felt like it was missing something. Bummer.
Some of the ingredients and instructions are confusing. I bought cheddar cheese according to the ingredients and then found out when reading instructions I needed Colby Jack. I know it doesn’t matter much but I wouldn’t have specially bought cheese had I known.
I just made it was good I just needed more salt and pepper
I used extra sharp cheddar…rich flavor!
You can use any cheese you want or have on hand.
I work at a fine dining restaurant in this is one of the best. I’d like it so much that I made it for the soup special. I just wish you measurements for a batch that big
I just made this soup exactly by the recipe and it turned out phenomenal!! I only added a tiny bit ore chicken broth. So delicious on a cold rainy night. Thank you so much !
This recipe is delicious, but there’s no way you’re making it in under an hour!
Could you use milk in place of the whipping cream?
you could use milk for a lighter and thinner soup! The soup will still be good but not as rich, if that makes sense?
This is sooooo good! I made this in my instant pot so skipped the steps of boiling potatoes. Instead, I sautéed onions, garlic, & chopped carrots and salt & pepper in some bacon grease for a few minutes then added the potatoes. I pressure cooked foe 10 minutes with chicken broth.
When IP was done, I let it vent on its own, removed some broth and put the broth in a saucepan. I proceeded with the rest of the roux instructions then added it back into the pot with the potatoes. I then crumbled up bacon that I had cooked this morning and added it to the soup. I finished with the cheese. It is soooo good!
I know I changed the recipe by adding fresh garlic, and I used my instant pot. I wanted an IP potato soup recipe and this recipe looked delicious, so I thought I’d give it a whirl. Posting my comments for anyone wanting to turn it into an IP recipe. Easy peasy!!!
Thank you, Krystal, for sharing yiur recipe. 👍 👍
Soup was really good ,, I added a can of cream of chicken and pepper jack cheese !!
Thank you for the recipe. Macey Moore
Soup was great !! I added cream of chicken soup and pepper jack cheese. I will make this again !!!
I made last night for dinner.
Step 3: I did not get a paste. It was more liquid like. Did I do something wrong?
Step 4: after adding roux (step 3), in large pot was more like gravy, than soup. Again did I do something wrong?
I added a apx. laddel full of potato water to thin it down.
It tastes good, almost ate it all.
My family loved this!
Great recipe but your times are off.
After I cook the potatoes do you drain them before you add them to the soup?
Hey there! Yes you drain the potatoes!
Super good. I added LOL cheese to mine. 5 star recipe
My family loved this!
I made this tonight and it was fantastic. The fam loved it. I doubled the chicken broth and milk to make it more soupy, and I made the roux with the bacon grease instead of butter. Delicious.
I had relatives in from out of town and had some potatoes that needed used. It turned out really well. Maybe next time I would use a little more liquids, but the taste was perfect. I mashed half of the potatoes and diced the remaining. I also added a dash of garlic powder.
Hi there! What type of potatoes do you recommend?
Hey there! I would recommend you use russet potatoes 🙂
soooo yummy. i blended mine and ended up need to add a bit extra milk and water because it thickened a lot but its so good. i wish i could eat this every day.
It was bland to me so I added ranch dressing seasoning … I figured ranch tasted great on baked potatoes, and I was right. Delicious!
Very good and simple to make!
I have made this many times,doubling the recipe. It has always tasted amazing! Always a hit at home and at work.
Thank you for sharing this recipe! This is delicious!!!
This is one of the best potato soup recipes I’ve made. I did not put water- just added more chicken broth. I also would recommend adding more chicken broth if you want more liquid in the soup. I add the potatoes, some cheese, and bacon in at the end around the 10 mins remaining mark and let it cook together. I think it’s much better to put the bacon in the soup! So yummy!!
Just too words: DE and LISH! Only glitch was the Ad on the top of the recipe that would not let me see the beginning. Not your fault but I figured it out
Delicious and easy to make
I made it by the instructions that was given. I made a big pot so I altered it and added more of every ingredient and it was amazing. Thanks for amazing recipe.
Creamy , easy and delicious!
My family loved this!
This is my new favourite soup. Very hardy and filling.
I put the onions ams a clove of garlic in the roux then added my chucken broth. This brought out the flavors. Then I boiled it for a few minutes before adding in the water, cream, and potatoes. I then added the cheese, some sour cream, bacon pieces, and chives. I turned off the heat to let it sit on the heat for another 10 minutes to meld all the flavors. Totally needed the upgrade. Thanks for the base.
Reminds me of the one my grandma used to make us
This was so good and super easy to make! I used dairy free whipping cream and it turned out great!
I will be making this soup again with my adjustments, and there are some changes to the recipe that I’d suggest for those who have not been cooking for 65 years like me! Should the potatoes be drained after cooking? The ingredients should say all of the cheese is optional, not “plus more for topping optional”. The cheese in the ingredients list says cheddar not Colby jack as mentioned in the directions. Lastly for any recipe I like to see the ingredients noted in “cups” since what I think is a “large” potato may not be someone else’s “large”. It is still very good! Thanks for sharing!
Pretty good added a little less onions cuz was alittle to much for me but was very good helped with my cold ALOT definitely will be making this again
Yes I did and I added some bacon to the last patt of it and wow much more flavor
We will be making again
Made this for dinner tonight. My husband is a potato soup connoisseur and he absolutely loved this recipe as did I! It’s definitely a keeper!