Description
An easy, cheesy, hearty potato soup inspired by Outback Steakhouse—loaded with bacon, tender potatoes, and creamy ranch-style flavor. Perfect for cozy nights.
Ingredients
- 3 lbs baby red potatoes, quartered (skins on)
- 8 oz bacon, diced
- 1 cup sweet onion, diced
- 1/2 cup carrots, sliced
- 6 cups whole milk
- 3 cups chicken broth
- 2 tbsp seasoning salt
- 3/4 cup salted butter
- 3/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
- Kosher salt & black pepper, to taste
Instructions
- Rinse, quarter, and boil potatoes for 10 minutes or until tender. Drain and set aside.
- In a Dutch oven, cook bacon until crisp. Remove and crumble. Reserve 2–3 tbsp of drippings.
- Sauté onions in the drippings until translucent. Add sliced carrots and cook until tender.
- Add milk, chicken broth, seasoning salt, and stir. Cook over medium-high heat for 8 minutes until very hot.
- In a separate pan, melt butter and whisk in flour to form a bubbling roux.
- Temper roux by adding a ladle of hot soup; stir until smooth.
- Add roux to the soup and cook until thickened, about 4 minutes.
- Add cream and cheddar; stir until melted.
- Stir in cooked potatoes. Season with salt and pepper.
- Serve with bacon, cheddar, sour cream, green onions, or parsley.
Notes
- Mash some potatoes or blend part of the soup for extra thickness.
- Add celery for additional flavor.
- Use russet potatoes if preferred peel before cooking.
- Soup thickens as it cools; add milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American