Outback Steakhouse™ Potato Soup RecipeChef Pablo
This creamy Outback Steakhouse™-inspired potato soup features tender russet potatoes, savory bacon, and sharp cheddar, pressure-cooked to comforting perfection in less time than the stovetop.
Equipment
- 1 Pressure cooker For fast tender results
- 1 Whisk To blend broth
Ingredients
Main ingredients
- 6 medium russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 4 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and black pepper to taste
- sliced green onions for garnish
Instructions
Instructions
- Melt 2 tablespoons butter in pressure cooker on medium heat.
- Add chopped onions and minced garlic. Cook for about 5 minutes until translucent.
- Stir in 2 tablespoons all-purpose flour. Cook for 1–2 minutes, stirring constantly.
- Slowly whisk in 4 cups chicken broth. Bring to simmer, mixing well to avoid lumps.
- Add diced potatoes, close lid and bring to pressure. Cook under pressure for 7 minutes.
- Perform quick release to release pressure. Carefully open the lid.
- Mash some of the potatoes in the pot, leaving plenty of chunks for texture.
- Stir in 2 cups heavy cream, ½ cup sour cream, half the cheese and half the bacon.
- Let soup simmer for 5 minutes on low heat until cheese melts.
- Season with salt and black pepper to taste.
- Serve hot, garnished with remaining cheese, bacon, and sliced green onions.
Notes
Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently and add toppings fresh.