Description
A rich and creamy potato soup inspired by Outback Steakhouse. Loaded with bacon, cheddar, and sour cream—comfort food at its best.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 4 large russet potatoes, baked or microwaved until tender
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, chopped, for garnish
Instructions
- Bake or microwave potatoes until tender, then peel and dice.
- In a large pot, melt butter. Add onion and garlic, sauté until soft.
- Stir in flour to form a roux. Cook 1–2 minutes, stirring.
- Slowly whisk in chicken broth, milk, and cream. Bring to a simmer.
- Add diced potatoes, salt, pepper, paprika, and parsley. Simmer for 10 minutes.
- Stir in sour cream, half of the cheddar cheese, and half of the bacon. Mix until creamy.
- Ladle into bowls and top with remaining cheese, bacon, and green onions.
Notes
- Use baked potatoes for deeper flavor and better texture.
- Add sour cream off-heat to avoid curdling.
- Garnish is essential for full flavor—don’t skip it!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg