OUTBACK STEAKHOUSE STYLE LOADED POTATO SOUP
This copycat Outback Steakhouse potato soup is creamy, hearty, and loaded with flavour. Packed with tender potatoes, bacon, and cheese, it’s a warm, comforting dish that’s perfect for cold nights or satisfying weeknight dinners.
Ingredients
For the Soup:
- 4 medium russet potatoes peeled and diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
For Garnish (Optional):
- Chopped green onions
- Extra shredded cheese
- Crumbled bacon
Instructions
- Cook the Bacon:
- In a skillet, cook bacon until crispy. Drain on paper towels, then crumble. Set aside.
- Sauté the Aromatics:
- In a large pot, melt butter over medium heat. Add chopped onion and garlic. Cook until softened, about 3–4 minutes.
- Make the Roux:
- Stir in flour and cook for 1 minute, whisking constantly. Gradually whisk in chicken broth, making sure there are no lumps.
- Add the Potatoes:
- Add diced potatoes, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Add Creamy Ingredients:
- Stir in cream, milk, sour cream, and shredded cheese. Simmer gently for another 5–7 minutes until thick and creamy.
- Blend (Optional):
- For a smoother texture, use an immersion blender to blend part of the soup, or mash some of the potatoes with a spoon.
- Add Bacon:
- Stir in crumbled bacon, reserving some for garnish if desired.
- Serve:
- Ladle into bowls and top with green onions, more cheese, and bacon.
Notes
Make Ahead:
Chop veggies and cook bacon ahead of time for faster prep. Soup reheats well! Customising Flavours:
Use sharp cheddar for extra cheesy punch, or add cayenne for a spicy kick. Serving Suggestions:
Serve with crusty bread or a crisp green salad for a complete meal. Allergy-Friendly Options:
Use plant-based cream, milk, and cheese for a dairy-free version. Storage Tips:
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Not ideal for freezing due to dairy content.
Chop veggies and cook bacon ahead of time for faster prep. Soup reheats well! Customising Flavours:
Use sharp cheddar for extra cheesy punch, or add cayenne for a spicy kick. Serving Suggestions:
Serve with crusty bread or a crisp green salad for a complete meal. Allergy-Friendly Options:
Use plant-based cream, milk, and cheese for a dairy-free version. Storage Tips:
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Not ideal for freezing due to dairy content.