Description
This Outback Steakhouse Potato Soup copycat is rich, creamy, and loaded with cheddar cheese, bacon, and green onions. Perfect for a hearty meal or comfort food craving.
Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons chopped green onions, for garnish
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Use an immersion blender to partially blend for a creamy texture while leaving some potato chunks.
- Stir in heavy cream, cheddar cheese, and sour cream. Heat gently until cheese is melted and soup is smooth.
- Season with salt and black pepper to taste.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
For a vegetarian version, use vegetable broth and skip the bacon, or use smoked tempeh. This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
Keywords: Outback Steakhouse potato soup, loaded potato soup, cheesy potato soup, copycat potato soup, comfort food soup