Description
Potato Soup (Outback Copycat) is a creamy, comforting dish perfect for chilly evenings. This recipe captures the essence of the beloved restaurant classic with its rich texture and savory flavors. With simple ingredients and easy preparation, it’s an ideal choice for family gatherings or cozy nights in. Garnished with crispy bacon, sharp cheddar, and fresh green onions, every bowl promises warmth and satisfaction.
Ingredients
Scale
- 4 cups diced Idaho or Russet potatoes
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup crispy bacon bits
- 1/4 cup sliced green onions
- 1 cup shredded sharp cheddar cheese
Instructions
- In a large pot over medium heat, sauté the diced onion until translucent (about 4-5 minutes).
- Add minced garlic and potatoes; cook for an additional 2-3 minutes.
- Pour in chicken broth to cover vegetables by an inch; bring to a simmer and cook for 15-20 minutes until potatoes are tender.
- Use an immersion blender or potato masher to blend the soup to your desired creaminess while keeping some texture.
- Gradually stir in heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with bacon bits, cheddar cheese, and green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg