Description
A warm and filling potato soup inspired by Outback Steakhouse, combining hearty potatoes with rich cheese and bacon for a comforting dish.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup sharp cheddar cheese, grated
- 6 slices of bacon, cooked and crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add the onion and garlic to the pot and sauté until softened.
- Add the diced potatoes and chicken broth, bringing to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Use a potato masher to mash some of the potatoes for a thicker consistency.
- Stir in heavy cream and grated cheddar cheese until melted and smooth.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon and garnish with chives or green onions.
Notes
For a creamier texture, use a hand blender instead of a potato masher. Experiment with different cheeses for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg