Description
This creamy Outback Steakhouse Potato Soup is a comforting and hearty dish featuring tender diced russet potatoes simmered in chicken broth and enriched with heavy cream, sour cream, and shredded cheddar cheese. Enhanced with savory bacon and green onion garnishes, this soup is perfect for a warming meal any day of the year.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- 1/4 cup crumbled bacon (plus extra for garnish)
- 2 tablespoons butter
Seasonings & Garnishes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 green onions, thinly sliced (for garnish)
Instructions
- Simmer Potatoes: Place the diced russet potatoes in a large pot and cover with 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Prepare Flour Paste: In a small bowl, whisk together the 1/4 cup of all-purpose flour with a few tablespoons of the heavy cream to create a smooth, lump-free paste. This mixture will act as a thickening agent for the soup.
- Add Butter and Flour Paste: Add 2 tablespoons of butter to the pot with the cooked potatoes and stir until melted. Slowly whisk in the flour and cream paste, stirring continuously to prevent lumps and promote thickening of the soup.
- Incorporate Remaining Cream and Simmer: Pour in the remaining heavy cream (enough to total 1 cup) and continue to simmer the soup for another 5 minutes, allowing the flavors to meld and the soup to thicken further.
- Add Final Ingredients and Season: Stir in 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Mix thoroughly until the cheese is fully melted and the soup has a smooth, creamy consistency.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with additional shredded cheddar cheese, crumbled bacon, and thinly sliced green onions for added flavor and texture.
Notes
- To make the soup thicker, you can mash some of the potatoes before adding the cream.
- Use low-sodium chicken broth if you want to control the salt content.
- For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adjust the seasoning to taste, especially salt and pepper, according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy potato soup, Outback Steakhouse recipe copycat, comfort food, cheesy potato soup, bacon potato soup
