Description
A creamy and delicious potato soup inspired by Outback Steakhouse, perfect for family dinners or a cozy night in.
Ingredients
Scale
- Water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes, peeled and cut into 1-inch cubes
- 8 slices of beef bacon, cooked until crisp and crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup shredded cheddar cheese, plus more for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, finely diced
- 1/2 small sweet yellow onion, finely diced (optional)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Instructions
- Peel and cube the potatoes, then boil in salted water until fork-tender (15-20 mins). Drain and return to pot.
- Melt butter in a separate pot over medium heat. Sauté yellow onion until translucent (5-7 mins) if using. Whisk in flour to make a roux, cooking for 1-2 mins.
- Gradually whisk in chicken stock, bringing it to a gentle simmer and cooking until slightly thickened (about 5 mins).
- Add cold water and drained potatoes; mash some lightly to thicken soup. Stir in cheddar cheese, salt, and pepper until cheese melts.
- Incorporate heavy whipping cream and heat gently without boiling.
- Ladle into bowls and garnish with beef bacon, green onions, and extra cheese if desired. Serve immediately.
Notes
For a vegetarian version, use vegetable stock and omit beef bacon. Add more vegetables to enhance nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg