Description
A creamy, dreamy potato soup inspired by Outback Steakhouse, perfect for a comforting meal at home.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 8 slices of cooked bacon, crumbled
- Salt and pepper, to taste
- Chopped green onions, for garnish (optional)
- Shredded cheddar cheese, for garnish (optional)
- Extra bacon bits, for garnish (optional)
Instructions
- Peel and dice the potatoes.
- In a large pot, heat a bit of oil over medium heat and sauté the diced onions and minced garlic for 3-5 minutes until soft.
- Add the diced potatoes and broth, bring to a boil, then reduce to a simmer and cook until the potatoes are tender (about 15-20 minutes).
- Use an immersion blender to blend the soup until smooth. Alternatively, use a regular blender with caution.
- Add the heavy cream and stir. Season with salt and pepper to taste. Add some crumbled bacon if desired.
- Ladle into bowls and top with green onions, shredded cheese, and more bacon if desired.
Notes
For added flavor, consider mixing in Yukon Gold potatoes or adding cayenne pepper for heat. This soup tastes even better the next day and freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg