Description
A rich, creamy, and hearty potato soup inspired by the famous Outback Steakhouse recipe — perfect for cozy nights and guaranteed to impress.
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 6 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup sour cream
Instructions
- Peel and dice potatoes into uniform 1/2-inch cubes. Cook bacon until crispy, crumble and set aside.
- In a large Dutch oven, melt butter over medium heat. Add diced onions and sauté for 4-5 minutes until translucent. Add minced garlic and cook 30 seconds.
- Sprinkle flour over onion mixture, stirring constantly for 2 minutes to form a light blonde roux.
- Gradually whisk in chicken broth, then add milk, potatoes, thyme, and smoked paprika. Bring to a gentle boil, reduce to simmer, and cook 15-20 minutes until potatoes are tender.
- Partially mash the potatoes in the pot, leaving some chunks for texture. Optionally, blend 1/3 of the soup and return it to the pot.
- Reduce heat to low. Stir in heavy cream, shredded cheddar cheese, and sour cream. Mix until cheese is melted and soup is creamy. Season with salt and pepper to taste.
Notes
For best results, use freshly shredded cheese and avoid boiling the soup after adding dairy. Adjust texture by mashing or blending more or less to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg