Creamy Loaded Potato Soup (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 large russet or golden potatoes
02 -
2 1/2 cups chicken stock or broth
03 -
1 cup cold water
04 -
3/4 cup heavy whipping cream
05 -
1/2 cup butter
06 -
1/3 cup all-purpose flour
07 -
1/2 sweet yellow onion, diced
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon ground black pepper
→ For Topping
10 -
8 slices bacon, cooked and crumbled
11 -
3/4 cup cheddar cheese, plus more for topping
12 -
1/4 cup green onions, diced
# Let's Cook!:
01 -
Dice potatoes into bite-sized pieces and boil in water until tender. Drain and set aside.
02 -
In a large pot, combine chicken broth, diced onions, salt, pepper, and water. Simmer over medium heat for 20 minutes.
03 -
In a separate saucepan, melt butter over medium heat. Gradually whisk in flour until smooth and cook for 2 minutes.
04 -
Whisk the roux into the simmering broth until well combined. Add heavy cream and stir gently.
05 -
Simmer for 20 minutes, stirring occasionally. Add the cooked potatoes and stir to combine.
06 -
Ladle into bowls and top with cheddar cheese, crispy bacon, and green onions.
# Recipe Notes:
01 -
This creamy potato soup is inspired by Outback Steakhouse's version
02 -
Can be made ahead and reheated gently