Description
This creamy, cheesy, and hearty potato soup is inspired by Outback Steakhouse’s famous recipe! It’s rich, comforting, and loaded with bacon, cheese, and tender potatoes—perfect for a cozy meal.
Ingredients
Scale
- 6 russet potatoes, peeled & diced
- 6 slices bacon, cooked & crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream or whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp chopped green onions (for garnish)
Instructions
1️⃣ Sauté the Aromatics:
- In a large pot, melt butter over medium heat.
- Add onion & garlic, sauté until soft (3-4 minutes).
2️⃣ Make the Roux:
- Stir in flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, stirring until smooth.
3️⃣ Cook the Potatoes:
- Add diced potatoes, salt, black pepper, paprika, onion powder, and garlic powder.
- Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are tender.
4️⃣ Blend & Add Creaminess:
- Lightly mash some of the potatoes for a thicker soup.
- Stir in heavy cream, shredded cheese, sour cream, and bacon.
- Simmer for 5 more minutes, stirring occasionally.
5️⃣ Serve & Garnish:
- Ladle into bowls and top with extra cheese, bacon, and green onions.
- Serve warm and enjoy!
Notes
✔️ For Extra Creaminess: Blend half of the soup for a smooth texture.
✔️ Vegetarian Option: Use vegetable broth and omit bacon.
✔️ Storage: Keep in the fridge for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 45g
- Protein: 14g