Description
A comforting and indulgent loaded potato soup inspired by Outback Steakhouse, perfect for chilly evenings.
Ingredients
- 4 large russet or golden potatoes
- 8 slices of beef bacon, cooked and crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping, if desired)
- 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
- Dice the potatoes into bite-sized pieces and boil them in salted water until tender, then set aside.
- In a large pot, mix the chicken broth, diced onions, salt, pepper, and cold water. Bring to a gentle simmer over medium heat, cooking for about 20 minutes.
- In a separate saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
- Slowly whisk the roux into the simmering broth, stirring continuously to avoid lumps.
- Gently pour in the heavy cream, stirring to enrich the flavors.
- After an additional 20 minutes of simmering, add the cooked potatoes and mix evenly.
- Serve hot, garnished with cheddar cheese, crispy bacon bits, and green onions.
Notes
For a lighter version, substitute turkey bacon or use a dairy-free cream alternative. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Boiling, Simmering
- Cuisine: American