Description
A comforting bowl of creamy potato soup inspired by Outback Steakhouse, featuring rich flavors of cheddar, bacon, and buttery broth.
Ingredients
- 3 medium russet potatoes, cubed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- to taste cayenne pepper (optional)
- 1 cup heavy cream
- 0.5 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1 bunch green onions, sliced
- 4 tablespoons butter (for sautéing)
- 2 tablespoons all-purpose flour (thickening agent)
Instructions
- Heat the butter in a large pot over medium heat.
- Sauté the onions for about 3-4 minutes until they turn translucent.
- Add the garlic and sauté for an additional minute until fragrant.
- Toss in the cubed potatoes, chicken broth, and water. Bring to a gentle boil.
- Lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- In a small bowl, mix the flour with a bit of the soup’s liquid to create a slurry, then stir it back into the pot to thicken the soup.
- Stir in the heavy cream, sour cream, smoked paprika, salt, and black pepper. Add cayenne if desired.
- Gently fold in the crumbled bacon and cheddar cheese until melted and heated through.
- Serve hot, garnished with sliced green onions.
Notes
For a creamier texture, blend half of the soup and then stir in the cream. Substitute with turkey bacon for a lighter twist and consider adding fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American