Description
A rich and creamy potato soup inspired by Outback Steakhouse, loaded with bacon, sharp cheddar, and green onions for a comforting and hearty meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices thick-cut applewood-smoked bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken broth
- 2 cups half-and-half
- 4 oz cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 3 stalks green onions, thinly sliced
- Salt and black pepper, to taste
Instructions
- Cook the bacon in a large heavy-bottom pot over medium heat until crispy, about 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in the pot.
- Add butter to the bacon fat and melt over medium heat. Add diced onions and cook until translucent and soft, about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes to cook out the raw flour taste and thicken the base.
- Slowly pour in chicken broth while whisking to avoid lumps. Bring to a boil, then add diced potatoes. Reduce heat to a simmer and cook until potatoes are fork-tender, about 20 minutes.
- In a separate bowl, whisk together softened cream cheese and half-and-half until smooth.
- Stir the cream cheese mixture into the pot. Add shredded cheddar cheese and stir until melted and soup is creamy. Season with salt and pepper to taste.
- Stir in half of the crumbled bacon and green onions. Reserve the rest for garnish.
- Ladle soup into bowls and top with remaining bacon and green onions. Optionally, add a dollop of sour cream or extra shredded cheese.
Notes
If soup is too thick, add more half-and-half or broth to reach desired consistency. Softening cream cheese before mixing prevents lumps. Use sharp cheddar for best melt and flavor. Bacon fat adds flavor; do not discard. For gluten-free, substitute all-purpose flour with gluten-free flour blend or cornstarch (use half the amount).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sodium: 520
- Fat: 14
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
Keywords: potato soup, creamy soup, Outback Steakhouse, comfort food, bacon soup, cheddar cheese soup