Description
A creamy and hearty potato soup inspired by Outback Steakhouse, featuring crispy bacon and sharp cheddar cheese.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1/2 cup bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup onion, chopped
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper, to taste
- Chives, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion and sauté until translucent.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes.
- Use a potato masher to mash some potatoes for creaminess while leaving others intact.
- Stir in heavy cream, shredded cheese, and half of the crispy bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with remaining bacon and chopped chives.
Notes
Pair with crusty bread or a fresh salad. Store in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: potato soup, comfort food, Outback Steakhouse, easy recipe, creamy soup