Description
A warm, comforting, and creamy potato soup inspired by Outback Steakhouse, perfect for cold weather and easy to customize for different dietary preferences.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds / 900g), peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion (about 150g), diced
- 3 cloves garlic, minced
- 4 cups chicken broth (960ml), low-sodium
- 1 cup heavy cream (240ml), full-fat
- 1 cup whole milk (240ml)
- 1½ cups sharp cheddar cheese, shredded (about 150g)
- ¼ cup all-purpose flour (30g)
- 4 tablespoons unsalted butter (60g)
- Salt and freshly ground black pepper, to taste
- 3 stalks green onions, thinly sliced
- Optional: ½ cup sour cream (120ml)
- Optional: crispy fried onions for topping
Instructions
- Chop the bacon into small pieces. Heat a large heavy-bottomed pot over medium heat and cook the bacon until crispy and golden, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
- Add butter to the bacon fat. Once melted, add diced onion and cook over medium heat until soft and translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic. Stir constantly for 2-3 minutes to cook out the raw flour taste and form a roux.
- Slowly whisk in chicken broth to avoid lumps. Add diced potatoes. Bring to a boil, then reduce heat to low and simmer uncovered until potatoes are tender, about 15-20 minutes. Stir occasionally.
- Stir in heavy cream and milk. Heat gently until warm but do not boil. Add shredded cheddar cheese gradually, stirring until melted and smooth. Season with salt and black pepper to taste. Stir in sour cream if using.
- Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with crispy bacon pieces and sliced green onions. Optionally add fresh parsley or chives.
Notes
[‘Do not skip the roux; it is key to the velvety texture.’, ‘Use russet potatoes for the best texture.’, ‘Simmer gently after adding dairy to prevent curdling.’, ‘Grate your own sharp cheddar cheese for better melting.’, ‘Save some bacon for topping to keep it crispy.’, ‘Use an immersion blender for a smoother texture if desired.’, ‘Reheat gently with a splash of milk or broth to loosen if thickened.’, ‘Freezing is not recommended as cream and potatoes may separate.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 410
- Sugar: 4
- Sodium: 480
- Fat: 23
- Saturated Fat: 13
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
Keywords: potato soup, creamy soup, Outback steakhouse soup, winter soup, comfort food, bacon soup, cheddar cheese soup