Description
Outback Steakhouse Potato Soup is the ultimate comfort food, perfect for chilly evenings. This creamy dish features tender russet potatoes, crispy bacon, and gooey cheddar cheese, creating a warm embrace in every spoonful. Whether you’re enjoying a cozy night in or entertaining guests, this easy recipe delivers rich flavors and a delightful texture that will leave everyone asking for seconds.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup green onions, chopped
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon but keep drippings.
- Sauté the onions and garlic in the bacon drippings until translucent (about 5 minutes).
- Add diced potatoes and chicken broth; bring to a boil then reduce heat to simmer for about 20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender (or regular blender).
- Stir in heavy cream and shredded cheddar cheese until melted; season with salt and pepper.
- Serve hot topped with crumbled bacon and chopped green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute chicken broth with vegetable broth. For added spice, mix in jalapeños or hot sauce. Leftovers can be stored in an airtight container in the fridge for up to five days.