Outback Loaded Potato Soup (Print)
A creamy, hearty soup with potatoes, bacon and cheese that mirrors the beloved Outback Steakhouse classic.
# Ingredients:
→ Base Ingredients
01 -
2 tbsp olive oil
02 -
5-6 slices uncooked bacon, diced
03 -
1 medium yellow or white onion, finely diced
04 -
3-4 cloves garlic, minced
05 -
2 tsp kosher salt
06 -
Fresh cracked black pepper, to taste
07 -
5-6 small yellow potatoes, diced, peeled if desired
08 -
32 oz vegetable broth
→ Creamy Elements
09 -
1 cup heavy cream or milk
10 -
1/2 cup Greek yogurt or sour cream
11 -
1 cup shredded cheddar cheese
→ Garnish
12 -
Crispy bacon crumbles
13 -
Fresh chives, chopped
14 -
Extra shredded cheddar cheese
# Directions:
01 -
In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add diced bacon and sauté for 2-3 minutes until crispy. Add minced garlic and diced onion, then sauté for another 2-3 minutes until tender and fragrant. Season with salt and pepper.
02 -
Keeping the heat on medium-high, add diced potatoes and vegetable stock. Stir to combine and cover. Simmer for 25-30 minutes, until potatoes are fork tender. If desired, gently mash some of the potatoes in the soup to create a thicker texture.
03 -
Once potatoes are cooked, add heavy cream, sour cream, and shredded cheese. Simmer for another 3-5 minutes until cheese is completely melted and incorporated.
04 -
Ladle soup into bowls and garnish with reserved bacon crumbles, fresh chives, and additional shredded cheese if desired.
# Notes:
01 -
Reserve some of the cooked bacon for garnish if desired.
02 -
Leftover soup will keep in an airtight container in the refrigerator for 3-4 days.