Description
Indulge in a bowl of creamy, dreamy Potato Soup that captures the essence of your favorite Outback Steakhouse dish. This comforting soup features velvety russet potatoes blended with crispy bacon, sharp cheddar, and a hint of garlic, creating a delightful harmony of flavors. Perfect for chilly evenings, this recipe is easy to whip up and will have your family gathering around the table in no time!
Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs), peeled and cubed
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the potatoes: Wash, peel, and cube the russet potatoes into bite-sized pieces.
- Cook the bacon: In a large pot over medium heat, cook the diced bacon until crispy. Drain on paper towels and reserve drippings in the pot.
- Sauté onions and garlic: Add chopped onions to the pot with bacon drippings; sauté until translucent. Stir in minced garlic until fragrant.
- Combine ingredients: Add cubed potatoes and chicken broth; bring to a boil then reduce heat to simmer until potatoes are tender (15-20 minutes).
- Blend soup: Use an immersion blender or transfer batches to a blender to puree the soup until smooth with some chunks for texture. Gradually add heavy cream while blending for richness.
- Serve: Stir in crispy bacon and half of the shredded cheddar cheese. Ladle into bowls and top with remaining cheese and chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg