Description
Unlock the rich flavors of Outback’s Potato Soup with this creamy and indulgent recipe. Featuring bacon, cheddar cheese, and a hint of green onions, this soup is a comforting delight for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- Water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock (or broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, plus more for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare Potatoes: Peel and dice the potatoes into small cubes.
- Cook Bacon: Cook the bacon until crispy, then crumble into small pieces.
- Make Roux: In a large pot, melt butter and whisk in flour to create a roux.
- Add Ingredients: Stir in chicken stock, water, potatoes, bacon, onions, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in cream and cheddar cheese until melted. Serve hot, topped with more cheese if desired.
Notes
- You can add diced yellow onions for extra flavor.
- For a thicker soup, blend a portion of the soup before adding cream and cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg