Description
A creamy and delicious potato soup inspired by Outback Steakhouse, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Add the chicken broth gradually, stirring constantly to avoid lumps.
- Once the broth is incorporated, add the diced potatoes and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon and chives.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness of the soup by adding more or less cream.
- This soup can be made ahead and reheated for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg