Description
This creamy and comforting Outback Steakhouse Potato Soup features tender russet potatoes simmered in chicken broth, thickened with a rich flour and cream mixture, and enhanced with sour cream and shredded cheddar cheese. Garnished with crispy bacon and fresh green onions, this hearty soup delivers restaurant-quality flavor perfect for any cozy meal.
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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Extra shredded cheddar cheese
- Extra crumbled bacon
- 2 green onions, thinly sliced
Instructions
- Cook the Potatoes: Place the diced potatoes in a large pot and cover them with chicken broth. Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Prepare the Flour Paste: In a small bowl, whisk together the all-purpose flour with a few tablespoons of heavy cream to form a smooth paste. This will help thicken the soup without lumps.
- Thicken the Soup: Add the butter to the pot with the potatoes and stir until it melts completely. Slowly whisk in the flour and cream paste into the soup, stirring constantly to avoid lumps and to thicken the mixture evenly.
- Add Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup gently for about 5 minutes to combine the flavors and thicken it further.
- Incorporate Flavorings and Cheese: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese fully melts and the soup achieves a smooth, creamy texture.
- Serve with Garnishes: Ladle the hot soup into bowls and garnish generously with additional shredded cheddar cheese, crumbled bacon, and thinly sliced green onions for added flavor and texture.
Notes
- For a thicker or creamier soup, you can mash some of the cooked potatoes before adding the cream and cheese.
- Use low-sodium chicken broth to control the salt content.
- Feel free to substitute bacon with turkey bacon or omit for a vegetarian version (but cheese and chicken broth make it non-vegetarian).
- Reheat gently on the stovetop to avoid curdling the dairy ingredients.
- Adding cooked and crumbled bacon inside the soup can enhance texture and flavor beyond just the garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, Outback Steakhouse, creamy soup, cheddar cheese soup, bacon soup, comfort food, hearty soup
