Description
This creamy potato soup is inspired by the famous Outback Steakhouse dish. It’s rich, flavorful, and topped with crispy bacon, cheddar cheese, and green onions.
Ingredients
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- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1/4 cup unsalted butter
- 1/2 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 cooked and crumbled bacon (plus extra for garnish)
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Potatoes:
- Place the diced potatoes in a large pot and cover with chicken broth.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Prepare the Roux:
- In a separate saucepan, melt the butter over medium heat.
- Sprinkle in the flour and cook, stirring constantly, for about 2 minutes to create a roux.
- Combine and Thicken:
- Slowly whisk the roux into the pot with the cooked potatoes and broth, stirring constantly to prevent lumps.
- Add the heavy cream, garlic powder, onion powder, salt, and pepper.
- Simmer for an additional 5 minutes, stirring occasionally, until the soup thickens.
- Finish the Soup:
- Stir in the sour cream and shredded cheddar cheese until fully melted and incorporated.
- Adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls and garnish with extra cheddar cheese, crumbled bacon, and sliced green onions.
- Serve hot and enjoy!
Notes
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the sour cream and cheese.
- To lighten the recipe, substitute heavy cream with half-and-half or milk, keeping in mind the soup will be less rich.
- This soup pairs well with a side of crusty bread or a fresh green salad.