Description
Outback Steakhouse Potato Soup is a comforting and indulgent dish that showcases the humble potato in all its glory. This creamy, thick, and flavorful delight warms the soul with every spoonful.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
1. In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set it aside, leaving a little bit of the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot with the reserved bacon fat. Sauté the onion and garlic until they are softened and fragrant, about 3-5 minutes.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to create a creamier texture. Then, stir in the heavy cream and let the soup simmer for an additional 5 minutes.
5. Finally, season the soup with salt and pepper to taste. Ladle the Outback Steakhouse Potato Soup into bowls, top with the reserved crumbled bacon and sliced green onions, and enjoy warm.
Notes
Leftover Outback Steakhouse Potato Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the soup in a saucepan and warm it over medium heat, stirring occasionally, until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 70 milligrams