Description
A creamy and hearty potato soup that replicates the flavors of the beloved Outback dish, easy to make at home.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 5 slices of bacon, chopped
- 1 onion, diced
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chives, for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving the grease in the pot.
- Sauté the onion in the bacon grease until soft and translucent, about 3-4 minutes.
- Add the diced potatoes and chicken broth, bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes in the pot with a potato masher, keeping some chunks for texture.
- Stir in the heavy cream, cheddar cheese, garlic powder, and reserved bacon. Mix until the cheese is melted and all ingredients are combined. Season with salt and pepper.
- Finish by mixing in the sour cream until smooth.
- Serve the soup in bowls, garnished with chives, and enjoy!
Notes
For a vegetarian version, replace bacon with sautéed mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg