Description
A rich and creamy potato soup inspired by the beloved Outback Steakhouse recipe, perfect for warm, comforting meals.
Ingredients
Scale
- 4 large potatoes (russet or Yukon gold)
- 1/4 cup butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 slices crispy bacon, crumbled
- 2 cups heavy cream
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chives or green onions, chopped
Instructions
- In a large pot over medium heat, cook the bacon until crispy, then remove it and set aside.
- Add butter to the pot and sauté the onions and garlic until the onions are translucent (about 5 minutes).
- Add chopped potatoes and broth; bring to a boil, then reduce to a simmer and cover to cook for 15-20 minutes until potatoes are tender.
- Blend the soup with an immersion blender until creamy; stir in heavy cream to reach desired thickness.
- Mix in shredded cheddar cheese until melted; season with salt and pepper. Serve hot with bacon and chives on top.
Notes
Feel free to substitute potatoes with cauliflower for a lighter version and use plant-based cream for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: potato soup, creamy soup, comfort food, Outback Steakhouse, easy recipes