Copycat Outback Steakhouse Potato Soup Recipe
Servings:
Ingredients
  • 4 cups peeled and diced russet potatoes (about 4 medium potatoes)
  • 6 slices bacon, cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 1 ½ cups heavy cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 1 cup shredded cheddar cheese, for serving
  • 2 green onions, thinly sliced, for serving
Directions
  1. Place the potatoes into a large pot. Fill with enough water to cover the potatoes completely.
  2. Cover with a lid and bring to a boil. Cook the potatoes until a knife can pierce easily through.
  3. Drain and set aside.
  4. While the potatoes are cooking, cook the bacon in another large pot over medium heat until crispy.
  5. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave the bacon grease in the pot.
  6. In the same pot with the bacon grease, melt the butter over medium heat.
  7. Add the onion, celery, and carrot, and saute until the vegetables are soft and the onion is translucent.
  8. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
  9. Gradually pour in the chicken broth and then the cream, stirring constantly to prevent lumps from forming.
  10. Season with garlic powder, thyme, salt, and pepper.
  11. Bring to a boil. Reduce the heat and let the soup simmer for 10-15 minutes, or until it slightly thickens. Remove from the heat.
  12. Carefully add the potatoes to the soup and use an immersion blender or standing blender to blend the soup until it is smooth and creamy.
  13. Adjust the seasonings and add more salt and pepper according to your preference.
  14. Ladle the potato soup into bowls. Garnish each bowl with cheddar cheese, bacon bits, and green onions, and serve.