Description
Recreate the iconic Outback Steakhouse Potato Soup at home with this rich and creamy recipe. Perfect for comfort food lovers, this dish combines tender potatoes, smoky bacon, and a velvety cream base. Follow our easy, step-by-step guide to bring restaurant-quality flavor to your table. Whether for a cozy night in or impressing guests, this soup is guaranteed to satisfy!
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup crumbled cooked bacon (optional for garnish)
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Sprinkle the flour over the onion mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free.
- Add the diced potatoes, salt, pepper, paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a thick, creamy base while leaving some chunks for texture.
- Stir in the heavy cream, cheddar cheese, and sour cream. Allow the soup to simmer for another 5 minutes until the cheese is fully melted and the soup is heated through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with crumbled bacon and chopped green onions, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 6 servings