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Outback Steakhouse Potato Soup Recipe

Outback Steakhouse Potato Soup Recipe
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★★★★★

5.2 from 12 reviews

Inspired by the famous Outback Steakhouse Potato Soup, this recipe offers a creamy, hearty, and flavorful loaded potato soup perfect for any occasion. With tender russet potatoes, rich cream, crispy bacon, and sharp cheddar, it’s a comforting and satisfying dish that is easy to prepare in just 40 minutes.

Ingredients

Scale

Main Ingredients

  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese (plus extra for garnish)
  • 1/4 cup crumbled bacon (plus extra for garnish)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Garnishes

  • Extra shredded cheddar cheese
  • Extra crumbled bacon
  • 2 green onions, thinly sliced

Instructions

  1. Cook Potatoes: Place the peeled and diced potatoes in a large pot and cover them with chicken broth. Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
  2. Make Flour Paste: In a small bowl, whisk together the all-purpose flour with a few tablespoons of heavy cream until you create a smooth, lump-free paste. This step ensures your soup will thicken evenly.
  3. Add Butter and Flour Mixture: Add the butter to the pot with the cooked potatoes and stir until melted. Slowly whisk in the flour and cream paste, stirring constantly to prevent lumps and to thicken the soup base properly.
  4. Add Remaining Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup gently for about 5 minutes, allowing the flavors to meld and the soup to thicken further.
  5. Incorporate Final Ingredients: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper to taste. Mix well until the cheese has fully melted and the soup is smooth and creamy.
  6. Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese, crumbled bacon, and thinly sliced green onions for added flavor and texture.

Notes

  • Use russet potatoes for the best creamy texture.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
  • To avoid lumps when thickening, always whisk the flour with cream before adding to the pot.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers in portions, and reheat gently adding a splash of milk or cream to maintain creaminess.
  • Customize toppings with chives, hot sauce, or a dollop of sour cream.
  • For a lighter soup, use milk instead of heavy cream and Greek yogurt instead of sour cream.

Nutrition

Keywords: Outback Steakhouse Potato Soup, loaded potato soup, creamy potato soup, comfort food soup, bacon potato soup, cheddar potato soup, easy potato soup recipe

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