Outback Steakhouse-Style Potato Soup | Easy Recipes
This creamy Outback-style potato soup is the ultimate in easy recipes—perfect for dinner or cozy comfort any night of the week.
Servings: 6 servings
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Sour cream, for topping (optional)
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside. Discard all but 1 tablespoon of bacon fat.
- Add butter to the pot with the reserved bacon fat and sauté the onion and garlic until translucent.
- Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth, then add potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender (15–20 minutes).
- Use a potato masher to lightly mash some of the potatoes for a thicker texture.
- Stir in milk, heavy cream, and shredded cheese. Simmer for another 10 minutes, stirring frequently.
- Season with salt and pepper to taste.
- Top with bacon, green onions, and sour cream before serving.