Description
Indulge in the warmth and comfort of this creamy Outback copycat potato soup. Perfect for chilly evenings, each spoonful is a delightful blend of tender potatoes, savory bacon, and rich cheddar cheese. Easy to prepare, this recipe brings the nostalgia of family gatherings right to your kitchen, allowing you to create lasting memories while enjoying a flavorful dish that warms your soul.
Ingredients
Scale
- 4 medium Russet potatoes (about 2 lbs), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 cup cooked bacon bits (optional)
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced (for garnish)
- ½ cup sour cream (for topping)
Instructions
- Prep the Potatoes: Wash and peel the Russet potatoes. Dice them into bite-sized pieces.
- Sauté Aromatics: In a large pot over medium heat, melt the butter and add the chopped onion. Cook until translucent (3-4 minutes), then add minced garlic.
- Combine Ingredients: Add diced potatoes to the pot, stirring for about a minute. Pour in enough chicken broth to cover the potatoes and bring to a gentle boil.
- Simmer: Reduce heat to low and let simmer for 15-20 minutes until potatoes are fork-tender.
- Puree: Use an immersion blender or regular blender to puree the soup until smooth. Stir in heavy cream gradually while tasting.
- Final Touches: If desired, mix in bacon bits or cheese for added flavor. Serve hot, garnished with green onions and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg