Description
This luxurious potato soup, reminiscent of the beloved Outback Steakhouse version, offers a rich, creamy texture with crispy bacon and melted cheddar cheese, making it the perfect comfort food.
Ingredients
Scale
- 4 large russet or golden potatoes, diced
- 8 slices of bacon, cooked and crumbled
- 2.5 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping)
- 3/4 cup 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
- Prepare the potatoes by dicing them into bite-sized pieces and boiling in salted water until tender (15-20 minutes), then drain and set aside.
- Simmer the broth by combining chicken stock, diced sweet onion (if using), salt, pepper, and cold water in a large pot, and bringing it to a gentle simmer for 20 minutes.
- Create the roux by melting the butter in a separate saucepan over medium heat, then whisking in the flour to form a paste.
- Combine the roux with the simmering broth, whisking continuously to ensure a smooth consistency.
- Add the heavy cream, stirring gently to incorporate for added richness.
- Simmer again for another 20 minutes, stirring occasionally.
- Final touches involve folding in cooked potatoes until heated through.
- Serve hot, garnished with extra cheddar, crispy bacon bits, and finely chopped green onions.
Notes
Make-ahead tips include preparing the soup base in advance and refrigerating for up to 3 days. Customize with fresh herbs or roasted garlic for additional flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg