Description
This Outback Steakhouse Potato Soup is a creamy, rich, and flavorful bowl of comfort. Loaded with tender potatoes, crispy bacon, and a blend of cheeses, it’s the perfect hearty soup to warm you up on a chilly day. This copycat recipe brings the iconic taste of the restaurant straight to your kitchen!
Ingredients
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- 6 slices of bacon, diced
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 large russet potatoes, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
For Garnish:
- Additional shredded cheese
- Crispy bacon bits
- Chopped green onions
Instructions
1. Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot.
2. Sauté the Vegetables:
- Add the butter to the bacon fat in the pot. Once melted, stir in the onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute more.
3. Make the Roux:
- Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, milk, and heavy cream, ensuring there are no lumps.
4. Cook the Potatoes:
- Add the diced potatoes, thyme, smoked paprika, salt, and pepper to the pot.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
5. Add the Cheese and Bacon:
- Use a potato masher or immersion blender to partially mash the potatoes for a thicker consistency, leaving some chunks for texture.
- Stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream until melted and smooth.
- Mix in half of the cooked bacon bits, reserving the rest for garnish.
6. Serve:
- Ladle the soup into bowls and top with additional cheese, crispy bacon, and green onions. Serve warm with crusty bread or crackers.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy. Thaw overnight in the fridge and reheat slowly.
- Customize It: Add diced ham, extra veggies like carrots or celery, or a splash of hot sauce for extra flavor.