Description
A rich, creamy, and cheesy potato soup inspired by Outback Steakhouse — loaded with bacon, sharp cheddar, and herbs for a cozy, comforting bowl that’s perfect any night of the week.
Ingredients
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6 slices bacon
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1 yellow onion, chopped
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2 cloves garlic, minced
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4 tbsp butter
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¼ cup all-purpose flour
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4 cups chicken broth
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4 cups russet potatoes, peeled and diced
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½ tsp salt
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¼ tsp black pepper
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½ tsp paprika
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1 cup whole milk
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½ cup heavy cream
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1½ cups sharp cheddar, shredded
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¼ cup sour cream (optional)
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Green onions or chives, for topping
Instructions
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Cook bacon until crispy. Set aside and reserve drippings.
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Sauté onion and garlic in drippings. Add butter and flour; whisk to form roux.
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Slowly whisk in broth. Add potatoes and seasonings. Simmer 15–20 minutes until potatoes are tender.
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Stir in milk, cream, cheese, and sour cream. Blend partially if desired.
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Stir in half the bacon. Serve topped with remaining bacon, cheese, and green onions.
Notes
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For smoother soup, blend half the batch and return to pot.
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Store in fridge up to 4 days. Reheat gently with added milk or broth.
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Freeze before adding cream for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Cuisine: American Comfort Food
Nutrition
- Calories: ~460 per serving