Description
A rich and creamy potato soup reminiscent of Outback Steakhouse, infused with smoky bacon and topped with fresh green onions and sour cream.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 8 slices thick-cut bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- 1/4 cup chives, chopped
- 1 cup sour cream
Instructions
- Prep Your Ingredients: Peel and dice the potatoes into even chunks. Dice the onion and mince the garlic.
- Cook the Bacon: In a large pot, fry the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Sauté Onions and Garlic: Add the diced onion to the pot, sauté until transparent, then stir in the minced garlic, cooking for about a minute.
- Add Potatoes and Broth: Toss in the chopped potatoes and pour in the broth. Bring to a boil, then reduce to a simmer until the potatoes are tender, roughly 15-20 minutes.
- Blend the Base: Use an immersion blender to puree the soup until smooth, leaving a few chunks for texture if desired.
- Add Cream and Seasoning: Stir in heavy cream, salt, and pepper to taste. Heat over low until warmed through.
- Serve it Up: Ladle the soup into bowls, topping with crumbled bacon, a dollop of sour cream, and a sprinkle of green onions or chives.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth and omit bacon. Let the soup rest for a few minutes after cooking to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: potato soup, creamy soup, comfort food, Outback Steakhouse recipe, hearty soup