Copycat Outback Potato Soup Recipe
Indulge in a creamy and comforting bowl of Copycat Outback Potato Soup. This easy recipe brings the restaurant favorite to your kitchen, perfect for a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions, for garnish
Instructions
- In a large pot, combine the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk the roux into the potato mixture, ensuring there are no lumps.
- Stir in the heavy cream and sour cream. Season with salt and pepper to taste.
- Simmer for another 5-10 minutes, stirring occasionally, until the soup has thickened.
- Stir in half of the cooked bacon and half of the cheddar cheese.
- Serve hot, garnished with the remaining bacon, cheddar cheese, and chopped green onions.
Notes
For a richer flavor, use bacon grease instead of butter for the roux. Serve with a side of crusty bread for dipping.
Find it online: https://cubaqueen.com/copycat-outback-potato-soup-recipe/