Description
Indulge in a bowl of creamy Outback Steakhouse Potato Soup, perfect for chilly evenings. This soup is packed with rich flavors from russet potatoes, savory bacon, and sharp cheddar cheese, creating a comforting dish that warms both heart and soul. With its delightful aroma and satisfying texture, this recipe will quickly become a favorite for cozy nights at home or when entertaining guests.
Ingredients
Scale
- 4 cups russet potatoes (peeled and diced)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 1/2 cup bacon bits (crispy)
- 2 green onions (chopped for garnish)
Instructions
- In a large pot over medium heat, melt butter. Sauté the chopped onion until translucent, about 5 minutes, then add minced garlic and cook for an additional minute.
- Stir in the diced potatoes and pour in enough chicken broth to cover them. Bring to a simmer and cook until the potatoes are fork-tender.
- Use an immersion blender to puree half of the soup mixture until smooth; return it to the pot for added texture.
- Gradually stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Add crispy bacon bits, salt, and pepper to taste. Serve hot, garnished with extra cheese and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg