Description
This Outback Steakhouse Potato Soup copycat recipe is a creamy, comforting classic packed with tender potatoes, smoky bacon, cheddar cheese, and savory spices. Perfect for cozy dinners or special occasions, this restaurant-style dish is easy to make at home and always a crowd-pleaser!
Ingredients
4 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 cup onion, finely diced
2 garlic cloves, minced
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
1 cup shredded cheddar cheese
4 strips bacon, cooked and crumbled (for topping)
2 green onions, sliced (for garnish)
Instructions
- Cook the Potatoes
- Place diced potatoes in a large pot with chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Make the Roux
- In a pan, melt butter over medium heat.
- Whisk in flour, cooking for 1-2 minutes.
- Gradually whisk in heavy cream, cooking until thickened.
- Combine Soup Base
- Stir the roux mixture into the cooked potatoes and broth.
- Sauté Aromatics
- In the same pan, sauté onions and garlic until softened.
- Add them to the soup.
- Season and Thicken
- Stir in salt, pepper, smoked paprika, and thyme.
- Simmer for 10-15 minutes until thickened.
- Add Cheese
- Stir in cheddar cheese until melted.
- Serve
- Ladle into bowls and top with bacon, green onions, and extra cheese.
Notes
For a vegetarian version, replace chicken broth with vegetable broth and omit bacon.
Adjust seasoning to taste, adding cayenne for a spicy kick or extra thyme for herbal depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
