Description
A rich, creamy, and comforting soup inspired by Outback Steakhouse, featuring tender potatoes, crumbled bacon, cheddar cheese, and a savory broth. This potato soup is the perfect starter or a cozy meal on its own!
Ingredients
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Water, enough to cover the potatoes and boil
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4 large russet or golden potatoes
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8 slices of bacon, cooked and crumbled
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2 1/2 cups chicken stock (or chicken broth)
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1 cup cold water
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3/4 cup cheddar cheese, plus more for topping (optional)
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3/4 cup heavy whipping cream
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1/2 cup butter
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1/3 cup all-purpose flour
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1/4 cup green onion, diced
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1/2 sweet yellow onion, diced (optional)
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
Instructions
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Place the potatoes in a large pot and cover with enough water to boil. Bring to a boil over medium-high heat and cook until tender, about 10–15 minutes. Drain the potatoes and set them aside.
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In the same pot, cook the bacon slices over medium heat until crispy. Remove the bacon and crumble it. Set aside, leaving some bacon drippings in the pot.
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Add the diced onions (yellow and green onions) to the pot and sauté until soft, about 3–4 minutes.
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Stir in the flour and cook for 1–2 minutes to make a roux.
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Slowly add the chicken stock and cold water, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes.
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Add the heavy cream, butter, salt, and pepper. Stir until the butter is melted and the soup is creamy.
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Mash the cooked potatoes slightly with a fork or potato masher, then add them to the soup.
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Stir in the crumbled bacon and cheddar cheese. Let the soup simmer for an additional 5–10 minutes, stirring occasionally, until the soup thickens.
- Top with extra cheddar cheese and green onions if desired.
Notes
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For a thicker soup, you can mash the potatoes more or blend part of the soup.
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You can use half-and-half instead of heavy cream for a lighter version.
- Add extra crispy bacon on top for more crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American