Description
A rich and creamy potato soup inspired by Outback Steakhouse, perfect for chilly days.
Ingredients
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cooked bacon, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add the diced potatoes and broth, bringing it to a boil.
- Reduce heat, cover, and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to mash some of the potatoes to thicken the soup, if desired.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted.
- Add crumbled bacon and season with salt and pepper to taste.
- Serve hot, garnished with chives or green onions.
Notes
For a thicker soup, mash more potatoes or blend a portion of the soup before adding the cream and cheese. You can adjust the amount of cheese and bacon according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American