Description
A creamy and hearty potato soup inspired by Outback Steakhouse, perfect for a comforting meal.
Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, sliced
Instructions
- In a large pot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
- Stir in the heavy cream, salt, black pepper, and paprika. Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally.
- Serve the soup hot, garnished with crumbled bacon, shredded cheddar cheese, and sliced green onions.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a teaspoon of hot sauce for a spicy kick or mix in some sautéed mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg