1-First Step: Prepare the Potatoes Dice and boil the 8 potatoes as your starting point for this Outback Potato Soup; this takes about 15 minutes until they’re tender but not mushy. Set them aside once done, as they’ll join the soup later to keep their texture intact. This step ensures the potatoes absorb flavors without breaking down too early, making your potato soup creamy yet chunky.

2-Second Step: Simmer the Broth Base In a large pot, combine 2 quarts water, 4 cups chicken broth, the diced small onion, 1 teaspoon salt, and 1 teaspoon pepper. Bring this mixture to a simmer over medium heat and let it cook for 20 minutes to develop those deep, savory notes. Stir occasionally to prevent sticking, and this base will form the heart of your Outback Potato Soup.

3-Third Step: Make the Roux In a separate small pot, melt the 2 sticks of butter over low heat, then whisk in the 3/4 cup flour to create a smooth roux; cook this briefly for about 1-2 minutes to remove the raw taste. This step is crucial for thickening the soup, giving it that signature creamy texture of Outback Potato Soup. Keep whisking to avoid lumps, and adjust the heat if it starts to brown too fast.

4-Fourth Step: Combine and Thicken the Soup Slowly whisk the roux into the simmering broth mixture in the large pot, stirring constantly to blend everything smoothly. Then, gradually add the 1 1/2 cups heavy cream, and continue simmering for another 20 minutes while stirring occasionally until the soup thickens nicely. This builds the rich, creamy body that makes Outback Potato Soup so irresistible.

5-Fifth Step: Add Potatoes and Heat Through Once the soup has thickened, stir in the reserved boiled potatoes and heat everything through for about 5 minutes on low heat. This allows the potatoes to mingle with the creamy base, enhancing the flavors of your Outback Potato Soup. Taste and adjust seasoning if needed, as this is your chance to perfect the balance.

6-Final Step: Serve and Garnish Once heated, ladle the Outback Potato Soup into bowls and garnish with 2 cups Colby-Monterey Jack cheese, 1 cup bacon bits, and 1 1/2 cups green onions for that finishing touch. Serve it hot for the best experience, and feel free to add 1/4 cup of other garnishes if you like. This step makes the soup visually appealing and full of layered tastes.