Description
A warm, creamy potato soup inspired by Outback Steakhouse, perfect for chilly days and guaranteed to be a crowd-pleaser.
Ingredients
- 4 large potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cooked bacon, crumbled
- 1/2 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- In a large pot, cook the chopped onion and minced garlic over medium heat until soft and fragrant.
- Add the diced potatoes and chicken broth; bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
- Gently mash some of the potatoes in the pot for a thicker consistency.
- Fold in the heavy cream, shredded cheddar cheese, and crumbled bacon until combined.
- Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with chives if desired, and serve hot.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Also, consider adding Worcestershire sauce for extra flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American