Description
A creamy and hearty potato soup inspired by Outback Steakhouse, perfect for family gatherings or cozy nights.
Ingredients
- 4 large Yukon Gold or Russet potatoes, diced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 6 slices crispy bacon, chopped (reserve some for topping)
- 1 cup sharp cheddar cheese, grated
- 1 cup sour cream
- 3 green onions, chopped for garnish
Instructions
- In a large pot, sauté the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, approximately 15-20 minutes.
- For a creamier consistency, mash or blend some of the potatoes while leaving some chunks for texture.
- Stir in the sour cream, cheddar cheese, and green onions until well combined.
- Serve hot, topped with reserved crispy bacon and extra cheddar cheese if desired.
Notes
For a richer flavor, add a splash of heavy cream or butter when mixing in cheese and sour cream. Adjust seasoning to taste.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American