Description
A creamy and hearty potato soup that captures the beloved flavors of Outback Steakhouse, perfect for chilly evenings.
Ingredients
Scale
- 4 large baking potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 cup diced green onions
- 1 cup shredded cheese (cheddar or a blend)
- Bacon bits (optional, for topping)
Instructions
- Begin by baking the potatoes in a preheated 400°F oven for about 1 hour, or until they are soft to the touch. Once baked, let them cool slightly, then peel and mash.
- In a large pot, melt the butter over medium heat. Next, stir in the flour and cook for approximately 2-3 minutes until it resembles a paste.
- Gradually whisk in the chicken broth while stirring constantly to ensure a smooth consistency. Once combined, add in the mashed potatoes, heavy cream, salt, black pepper, and onion powder. Stir well to blend all ingredients.
- Allow the soup to cook over low heat for about 10-15 minutes, stirring occasionally. Once heated through, it’s ready to serve! Ladle the soup into bowls and garnish with green onions, cheese, and bacon bits if desired.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg