Description
A warm, creamy potato soup reminiscent of Outback Steakhouse’s famous offering, perfect for cozy nights.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or a dairy-free alternative like coconut milk)
- 1 cup sour cream (or Greek yogurt for a tangier flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked paprika adds a nice touch)
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 4 slices of beef bacon, cooked and crumbled (or turkey bacon)
- 2 green onions, chopped for garnish
Instructions
- Begin by preparing your ingredients. Peel and chop the russet potatoes into small cubes.
- Add the onions and garlic to a large pot with heated butter or olive oil and sauté for 3-4 minutes.
- Toss in the diced potatoes and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes.
- Once the potatoes are tender, blend the soup until it’s creamy using an immersion blender or regular blender.
- Stir in the heavy cream and sour cream, allowing to simmer for another 5 minutes.
- Season with salt, black pepper, and paprika, adjusting to taste.
- Fold in the shredded cheddar cheese and cooked bacon bits until melted.
- Ladle into bowls and garnish with extra cheese, green onions, and fresh herbs.
Notes
For a lighter version, substitute heavy cream with cashew cream or almond milk, and use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg