Description
A cozy and creamy classic potato soup recipe inspired by Outback Steakhouse. Easy to make and packed with delicious flavors.
Ingredients
- 4 large potatoes, diced
- 2 ½ cups chicken broth or stock
- ½ small onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- ½ cup butter
- ¾ cup shredded cheddar cheese
- ⅛ cup bacon bits (optional)
- ⅛ cup green onions, chopped
Instructions
- Boil the diced potatoes in a quart of water until tender. Drain and set aside.
- In a large pot, combine chicken broth, diced onion, salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt the butter. Add the flour and whisk until smooth. Cook for 2-3 minutes.
- Gradually whisk the roux into the simmering broth until thickened.
- Pour in the heavy cream and stir until incorporated. Simmer on low for another 20 minutes, stirring occasionally.
- Add the boiled potatoes back into the soup and stir well.
- Ladle into bowls and top with cheddar cheese, bacon bits, and green onions.
Notes
Store leftovers in the fridge for 3-5 days. Can be frozen, but texture may change.