Today is National Potato Day. Potatoes are one of the best vegetables don’t you think? They go with everything and are a veggie you don’t often hear the kids whinge about. I’ve been wanting to recreate this soup for many years and decided in honour of National Potato Day, let’s put a recipe together!
In my early 20s my fave place to eat with friends was the Outback Steakhouse. It was a thing and a cocktail or two were ordered. My favourite side to choose with my steak was their loaded baked potato soup. I have a long list of things I’d like to cook on my food bucket list, and this was one of them.
Being in my mid 30s now, how times have changed. I now have my Thermomix making me cocktails and figured, why not my fave potato soup too 😍
I find the onion and garlic are what make the base flavour for this soup. I’ve incorporated celery and carrot for some extra hidden veg and flavour. I also used chicken bone broth to give a boost of nutrients. I love the depth of flavour in this followed by it’s creaminess, crunch of crispy bacon, and the saltiness and smokiness from the cheese. My girls loved this soup (with the addition of popcorn… yes popcorn, they had a ball using the soup as a dip for their popcorn -_-)
Below is the conventional recipe which is a one-pot cook. You can cook on the stove or use your CrockPot by utilising the saute and soup modes. You can find the Thermomix written recipe here.
Outback Steakhouse Potato Soup
Equipment
- large pot or a CrockPot can be used for this by using saute mode and then the soup mode
- stick blender
Ingredients
- 80 g diced bacon
- olive oil
- 4 potatoes, medium size approx. 750g, cut into 3 cm pieces
- 1 onion diced
- 4 cloves garlic finely diced
- 2 celery stalks chopped
- 1 carrot chopped
- 3 tbsp butter
- 1/2 cup flour
- 750 g chicken broth
- 200 g thickened cream
- 1 tsp garlic powder
- 1 tsp dried herbs oregano, basil, thyme or mixed
- 1 tbsp vegetable stock paste
- 1/2 tsp ground pepper
- 120 g cheddar cheese (smoked) shredded
- spring onion sliced for garnish
Instructions
- In a large pot, fry off the diced bacon with olive oil until crispy. Set aside on paper towel. Scrape any caramelisation from the bacon and bacon fat in the pan.
- In the same pot with the bacon fat, melt the butter over medium heat.
- Add the onion, garlic, celery, and carrot, and saute until the vegetables are soft and the onion is translucent.
- Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly.
- Add the potatoes to the pot and pour the chicken broth in.
- Season with garlic powder, dried herbs, vegetable stock paste, and pepper.
- Cover with a lid and bring to a boil and cook potatoes until cooked through.
- Add the thickened cream and bring to a boil again. Reduce the heat and let the soup simmer for 10-15 minutes, or until the liquid thickens a little more. Remove from the heat.
- Use an stick blender to blend the soup until it is smooth and creamy.
- Adjust the seasonings to your preference.
- Ladle the potato soup into bowls. Garnish with shredded cheddar cheese, reserved bacon bits, and spring onions to serve.
I would love to know if you cook up this recipe! Let me know how you went in the comments below. If you share on your socials, please be sure to tag me!