Description
This Outback Steakhouse-style Potato Soup is a creamy and comforting dish made with tender russet potatoes simmered in savory chicken broth, thickened with a flour and cream roux, and enriched with cheddar cheese, sour cream, and crumbled bacon. Garnished with green onions and extra cheese and bacon, this hearty soup makes for a perfect warming meal, ideal for chilly days or whenever you crave a rich, satisfying soup.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup sour cream
Cheese and Seasonings
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnishes
- 1/4 cup crumbled bacon (plus extra for garnish)
- 2 green onions, thinly sliced
Instructions
- Cook Potatoes: Place the peeled and diced potatoes into a large pot and cover them with 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15 minutes.
- Prepare Flour Mixture: In a small bowl, whisk together the all-purpose flour with a few tablespoons of heavy cream until a smooth paste forms. This will help thicken the soup without lumps.
- Thicken Soup: Add the butter to the pot with the cooked potatoes and stir until melted. Gradually whisk in the flour and cream paste into the simmering soup, stirring constantly to avoid clumps and to create a smooth texture.
- Add Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup for 5 minutes, allowing it to thicken and become creamy.
- Incorporate Cheese and Seasonings: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the cheese has fully melted and the soup is smooth.
- Serve and Garnish: Ladle the hot soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, and sliced green onions for added flavor and presentation.
Notes
- To make the soup thicker, you can reduce the amount of chicken broth slightly or add more flour with cream slurry.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon for garnish.
- Russet potatoes work best for their starchy texture which helps thicken the soup naturally.
- Use freshly shredded cheddar cheese for better melting consistency compared to pre-shredded.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Outback Steakhouse Potato Soup, creamy potato soup, cheddar potato soup, bacon potato soup, comfort food soup, easy potato soup recipe
