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The first sip of that creamy potato goodness from Outback Steakhouse totally hooked me. I just had to mimic it at home. After way too many taste tests and tweaks, I finally cracked the code for this at-home version that really nails the feel of going out. Cozy, delicious, and packed with comfort—that's what you're getting in every spoonful.
Irresistible Reason to Love This
This one's all about treating yourself. At our place, we're all for living it up with flavors that bring smiles. You take a spoonful of this smooth cheesy potato soup, crispy bacon and all, and suddenly, calories just don't matter. It's that good!
What You Need for this Dreamy Bowl
- Toppings: 1/8 cup green onions and bacon bits to finish things off in style.
- Butter and Cheese: 1/2 cup of butter and 3/4 cup cheddar because why not?
- Flour and Cream: 1/3 cup flour, 1 1/2 cups heavy cream for that creamy vibe we crave.
- Seasonings: 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simple perfection.
- Onion: 1/2 small onion diced up, throwing in that special flavor boost.
- Chicken Broth: 2 1/2 cups, all about that savory foundation.
- Potatoes: 4 big ones. They're the heart and soul here.
Awesome How-To Guide
- Finish with Toppings:
- Throw on the bacon bits, green onions, and lots of cheese for that wow factor.
- Combine Everything:
- Toss it all together in your pot and stir until everything’s nice and creamy.
- Make the Roux:
- Whisk the flour into a little chicken broth in a second pan. When it looks golden, you're set.
- Build That Base:
- Heat chicken broth and a splash of oil in your main pot on medium. Let it get nice and warm.
- Get Potatoes Ready:
- Chop up the potatoes and boil until fork-tender. Easy peasy.
Finishing Touches
I love going wild with the toppings right before serving! A swirl of olive oil adds some glam, while fresh green onions give color and that extra punch. You can't have too much melty cheese and a good heap of bacon bits is always welcome. Add a spoonful of cool sour cream and snip a few fresh herbs on top to make it fancy.
Every Bite's a Hug
Some dishes are for pure joy and this one’s right up there. Pour yourself a hot serving, grab a crusty slice of bread, and just soak up the cozy vibes. Your stomach—and your grin—will totally get it.
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Frequently Asked Questions
- → Why cook the potatoes first?
It keeps the potatoes soft without turning mushy, and it stops them from releasing too much starch into the soup.
- → How is the soup so rich?
The roux (butter and flour combo) plus heavy cream make it extra velvety. Don't skip either—it's worth it.
- → Can I swap cream for milk?
If you don't have cream, half-and-half works okay. Milk will make it thinner, so it's not ideal.
- → Why prepare the roux separately?
Starting the roux beforehand prevents flour lumps and eliminates the raw flour taste. Totally worth the little effort.
- → Can I make it in advance?
Absolutely! It keeps well in the fridge for up to 4 days. Reheat gently and add a splash of cream if needed.