Description
Creamy Outback Steakhouse Potato Soup delivers comfort in a bowl, blending hearty russet potatoes with rich, velvety broth. Potato lovers will savor each spoonful of this classic American recipe that warms from the inside out.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 6 slices of bacon, diced
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Herbs and Spices:
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Additional Ingredients:
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ cup sour cream
Garnish:
- Additional shredded cheese
- Crispy bacon bits
- Chopped green onions
Instructions
- Initiate the flavor foundation by rendering bacon in a spacious pot over medium heat until achieving a golden, crisp texture. Extract the bacon pieces using a perforated utensil and transfer to an absorbent surface, preserving approximately two tablespoons of rendered fat within the cooking vessel.
- Incorporate butter into the residual bacon drippings, allowing it to melt seamlessly. Introduce diced onions and sauté until they become translucent and fragrant. Immediately introduce minced garlic, allowing it to release its aromatic essence for one minute.
- Dust the vegetable mixture with flour, thoroughly integrating to create a roux. Toast the mixture briefly to eliminate any raw flour undertones. Methodically stream in chicken broth, milk, and heavy cream, whisking continuously to prevent luminal formations.
- Introduce diced potatoes along with thyme, smoked paprika, salt, and pepper. Allow the mixture to gently simmer, periodically stirring to prevent scorching. Continue cooking until potatoes reach a tender consistency, approximately 15-20 minutes.
- Manipulate the potato texture by partially mashing, creating a rustic, hearty profile while maintaining some chunk integrity. Fold in cheddar and Monterey Jack cheeses, followed by sour cream, stirring until a smooth, luxurious consistency develops. Fold in half of the reserved bacon bits, reserving the remainder for garnishing.
- Elegantly portion the soup into serving vessels. Embellish with additional cheese shreds, crispy bacon fragments, and finely chopped green onions. Accompany with crusty artisan bread or crisp crackers for a complete culinary experience.
Notes
- Crisp the bacon slowly to render maximum flavor and ensure even cooking without burning.
- Save bacon grease as a secret weapon for adding depth to the soup’s base, enhancing overall richness.
- Control potato texture by gently mashing some pieces while leaving chunks for a rustic, hearty feel.
- Swap heavy cream with half-and-half or milk for a lighter version without compromising creamy consistency.
- Elevate vegetarian options by replacing bacon with smoked paprika and roasted mushrooms for umami complexity.
- Prevent cheese from curdling by removing pot from heat before adding dairy and stirring gently until melted.
- Customize spice levels by adjusting smoked paprika or adding cayenne for extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 575
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 100 mg