Description
This Outback Steakhouse-inspired potato soup is the epitome of comfort food. Creamy, rich, and loaded with savory flavors, it’s the perfect dish to warm you up on a cold evening. Every spoonful is bursting with tender potatoes, sharp cheddar cheese, and crispy bacon, creating a hearty and satisfying meal. Whether you’re hosting a casual family dinner or craving something cozy, this soup is sure to impress. It’s quick to prepare and made with pantry staples, making it an easy go-to recipe for busy weeknights. Serve it with a side of crusty bread or a crisp salad for a complete and delicious meal.
Ingredients
Units
Scale
- 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 green onions, thinly sliced (for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- 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.
- In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
- Add the butter to the pot with the potatoes and stir until melted. Slowly whisk in the flour mixture, stirring constantly, to thicken the soup.
- Pour in the remaining heavy cream and simmer for 5 minutes.
- Stir in the sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese is fully melted and the soup is smooth.
- Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes