Ultimate Outback Potato Soup
This creamy and comforting potato soup is loaded with cheddar cheese, bacon, and a hint of chives, reminiscent of the Outback Steakhouse version. It's a flavor explosion that's surprisingly easy to make and will quickly become a family favorite.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
- immersion blender (or regular blender)
- Ladle
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup butter
- ½ cup all-purpose flour
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup chopped fresh chives
- Sour cream, for serving optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth, making sure to break up any lumps that may form from the roux.
- Add the cubed potatoes, salt, pepper, garlic powder, and onion powder.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, use an immersion blender to partially blend the soup. If you don't have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth. Be very careful when blending hot liquids! You want some chunks of potato remaining for texture.
- Stir in the heavy cream and heat through, but do not boil.
- Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped chives. A dollop of sour cream is optional, but highly recommended!
- Serve immediately and enjoy.
Notes
Soup is too thick: Add a little more chicken broth until you reach your desired consistency. Soup is too thin: Simmer uncovered for a bit longer to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the soup. Soup is bland: Add more salt, pepper, garlic powder, or onion powder to taste. You can also add a pinch of cayenne pepper for a little kick. Potatoes are undercooked: Simmer the soup for a few more minutes until the potatoes are tender. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Avoid freezing.