Description
This Outback-Style Potato Soup is a creamy and hearty copycat recipe inspired by Outback Steakhouse’s famous baked potato soup. Loaded with tender russet potatoes, sharp cheddar cheese, crispy bacon, and rich creaminess, it’s a comforting dish perfect for chilly days or anytime you crave a filling, flavorful soup.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for richer soup)
- 1/2 cup heavy cream (optional but authentic-style)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 3–4 green onions, sliced
Instructions
- Cook the potatoes: Boil diced potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside.
- Make the roux: In a large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes without browning to form a roux, which will thicken the soup.
- Add liquids: Slowly whisk in the chicken broth followed by the milk, stirring constantly to avoid lumps. Let it simmer for 5–7 minutes until it thickens.
- Build the soup: Stir in the cooked potatoes, heavy cream if using, salt, and black pepper. Lightly mash some of the potatoes with a spoon or potato masher to achieve a thicker texture.
- Finish: Mix in the shredded cheddar cheese and sour cream until fully melted and smooth. Add half of the crumbled bacon to the soup for added flavor.
- Serve: Ladle the soup into bowls and top with the remaining bacon, sliced green onions, and additional cheddar cheese if desired for garnish and extra taste.
Notes
- Don’t skip the roux—it gives the soup its signature thickness and creamy texture.
- For an extra smooth soup, briefly use an immersion blender but leave some potato chunks for texture.
- Letting the soup rest for 10 minutes before serving allows it to thicken further and enhances the flavors.
- Using half-and-half instead of whole milk will make the soup richer and creamier.
- Adjust salt and pepper to taste depending on your preference and the saltiness of the bacon.
