Description
This creamy and rich potato soup, inspired by Outback Steakhouse, is the ultimate comfort food that warms your soul. With smoky bacon and a hint of cheddar, it’s perfect for a cozy night in.
Ingredients
Scale
- water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cup cold water
- 3/4 cups cheddar cheese (plus more for topping optional)
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start by preparing your potatoes. Dice 4 large russet or golden potatoes into bite-sized pieces, ensuring they are uniform for even cooking. Place them in a pot and cover with water. Bring to a boil over high heat and cook for about 15 minutes until tender. You’ll know they’re ready when a fork easily pierces them. Drain and set aside.
- In a large pot, combine 2 1/2 cups of chicken stock, 1/2 diced sweet yellow onion (if using), 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 cup cold water. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 20 minutes to allow the flavors to meld, and avoid boiling to prevent the stock from becoming cloudy.
- While the broth is simmering, prepare the roux. In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of all-purpose flour until a smooth paste forms. Cook this mixture for about 2 minutes until it is bubbly but not browned, which will eliminate the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This process should take about 2-3 minutes; the broth will begin to thicken and become creamy.
- Next, pour in 3/4 cup of heavy whipping cream, stirring gently to combine. This adds a richness you won’t want to skip. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to avoid sticking to the bottom of the pot.
- Once the soup has thickened to your liking, gently fold in the cooked potatoes. Stir well to distribute them evenly throughout the soup. You’ll want to take care not to break them apart too much, as you want chunks of potato in your soup.
- To finish, ladle the soup into bowls and garnish each serving with a generous sprinkle of shredded cheddar cheese, crumbled bacon, and finely chopped green onions. These toppings add wonderful flavor and a pop of color.
- Serve the soup hot, and enjoy the comforting warmth and rich flavors that remind you of dining at Outback Steakhouse.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: Make sure to cook the roux for at least 2 minutes to prevent a raw flour taste. Use heavy cream for the creamiest texture, or substitute with half-and-half for a lighter option.