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Copycat Outback Potato Soup Recipe

Creamy Copycat Outback Potato Soup
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Enjoy a creamy and comforting bowl of Copycat Outback Potato Soup, packed with cheesy potato goodness. This easy recipe brings the restaurant favorite right to your kitchen!

Ingredients

Scale
  • 6 medium russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese, plus more for topping
  • 1/4 cup chopped green onions, plus more for topping
  • 4 slices bacon, cooked and crumbled, plus more for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a large pot, combine potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  2. While potatoes are simmering, melt butter in a separate saucepan over medium heat. Whisk in flour until smooth and cook for 1 minute.
  3. Gradually whisk in 1 cup of the hot potato broth from the pot into the butter-flour mixture until smooth.
  4. Pour the butter-flour mixture into the pot with the potatoes. Stir well.
  5. Reduce heat to low. Stir in heavy cream, sour cream, cheddar cheese, salt, and pepper. Heat through, stirring until cheese is melted. Do not boil.
  6. Stir in the majority of the crumbled bacon and green onions, reserving some for topping.
  7. Serve hot, topped with additional cheddar cheese, green onions, and bacon.

Notes

For a smoother soup, use an immersion blender to partially blend the soup before adding the cream and cheese. Be careful not to over-blend, as you want to retain some chunks of potato.

Find it online: https://mommymademeals.com/copycat-outback-potato-soup-recipe/