Description
Recreate the comforting and indulgent flavors of Outback Steakhouse’s potato soup with this easy copycat recipe. Combining tender potatoes, creamy broth, cheddar cheese, and bacon, this hearty soup is perfect for cozy meals at home.
Ingredients
- 4 large potatoes, peeled and diced
- 2 ½ cups chicken broth
- ½ small onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- ½ cup butter
- ¾ cup shredded cheddar cheese
- ⅛ cup bacon bits
- ⅛ cup green onions, chopped
Instructions
- Cook the Potatoes: Boil diced potatoes in water until tender (10-15 minutes). Drain and set aside.
- Prepare the Base: Melt butter in a pot over medium heat, sauté diced onions until translucent (3-4 minutes).
- Make the Roux: Stir in flour, cooking for 2 minutes to eliminate raw flavor.
- Add Liquids: Gradually whisk in chicken broth and heavy cream. Season with salt and pepper. Bring to a boil and stir until thickened.
- Combine Potatoes: Add cooked potatoes to the pot. Mash some for texture, leaving chunks intact.
- Simmer: Reduce heat, simmer for 10 minutes to meld flavors.
- Serve: Garnish with shredded cheddar, bacon bits, and green onions.
Notes
- For a vegetarian option, use vegetable broth and omit bacon.
- Add cayenne or jalapeños for a spicy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
