Description
A rich and creamy potato soup inspired by the classic Outback Steakhouse favorite. Loaded with tender potatoes, buttery creaminess, and topped with crispy bacon, cheddar cheese, and green onions—this soup delivers pure comfort in every spoonful.
Ingredients
For the Soup:
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4 large russet or Yukon Gold potatoes, peeled and diced
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2½ cups chicken broth
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½ small onion, diced
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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⅓ cup all-purpose flour
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1½ cups heavy cream
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½ cup butter
For Garnish:
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¾ cup shredded cheddar cheese
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⅛ cup bacon bits
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⅛ cup green onions, chopped
Instructions
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Boil diced potatoes in water until fork-tender (10–15 minutes). Drain and set aside.
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In a large pot, combine chicken broth, diced onion, salt, and pepper. Simmer over medium heat for 10–15 minutes.
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In a separate pan, melt butter. Whisk in flour to make a roux. Cook for 2–3 minutes, stirring constantly.
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Slowly add the roux into the broth, whisking to avoid lumps. Simmer until thickened.
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Stir in the heavy cream. Simmer on low heat for another 10–15 minutes.
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Add the cooked potatoes to the soup. Stir and cook for 5 more minutes.
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Serve hot, garnished with cheddar cheese, bacon bits, and green onions.
Notes
For a slightly smoky flavor, add a dash of smoked paprika or top with smoked gouda instead of cheddar.
Make it vegetarian by using vegetable broth and omitting the bacon.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy soup, Outback copycat, cheddar bacon soup, comfort food, hearty soup