Description
A creamy, flavorful potato soup inspired by Outback Steakhouse, featuring tender potatoes, crispy bacon, and sharp cheddar cheese.
Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 6 slices of thick-cut bacon, cooked and crumbled
- 1 sweet yellow onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon and set aside, leaving the grease in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- Toss in the diced potatoes and chicken broth, bringing to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
- Using a potato masher, mash some of the potatoes to thicken the soup while keeping some chunks intact.
- Lower the heat and stir in the heavy cream, shredded cheddar cheese, and half of the crumbled bacon until melted and combined.
- Taste and season with salt and pepper as desired.
- Serve hot, garnished with the remaining crispy bacon and a sprinkle of chives or green onions.
Notes
For extra creaminess, blend a portion of the soup with an immersion blender. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg