Description
A rich and creamy potato soup inspired by Outback Steakhouse, featuring tender potatoes, savory bacon, and a blend of cheeses. Perfect for chilly evenings or as a hearty starter.
Ingredients
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4 large russet potatoes, peeled and diced
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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4 cups chicken broth
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1 cup heavy cream
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1 cup milk
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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1 cup shredded cheddar cheese
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½ cup sour cream
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6 slices bacon, cooked and crumbled
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¼ cup chopped green onions
Instructions
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In a large pot, heat olive oil over medium heat.
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Add chopped onion and garlic; sauté until softened, about 5 minutes.
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Add diced potatoes, chicken broth, salt, pepper, and paprika to the pot.
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Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
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Use a potato masher to mash some of the potatoes in the pot for a thicker texture.
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Stir in heavy cream and milk; heat through.
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Remove from heat and stir in shredded cheddar cheese until melted.
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Serve the soup topped with sour cream, crumbled bacon, and chopped green onions.
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon.
Adjust the amount of milk and cream for desired soup thickness.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, Outback Steakhouse, copycat recipe, creamy soup, bacon soup