Outback Steakhouse Inspired Creamy Potato Soup
A warm, comforting creamy potato soup inspired by Outback Steakhouse, featuring russet potatoes, heavy cream, and savory seasonings.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal
Base Ingredients
- 2 tablespoons unsalted butter Adds richness and depth to the soup.
- 1 medium onion, diced Provides a sweet and savory base flavor.
- 2 cloves garlic, minced Enhances the overall taste with its aromatic qualities.
- 4 cups russet potatoes, peeled and diced Gives the soup its creamy consistency.
- 4 cups chicken broth Adds savory depth and helps to cook the potatoes.
- 1 cup heavy cream For luxurious creaminess.
- 1 teaspoon salt Essential for enhancing flavors.
- 1/2 teaspoon black pepper Adds a subtle kick.
- 1/2 teaspoon paprika Gives a hint of smokiness.
- 1/2 cup cooked bacon, crumbled Adds a delicious crunch.
- 1/2 cup shredded cheddar cheese Brings creamy, cheesy goodness.
- 1/4 cup green onions, sliced Provides a fresh, crisp finish.
Gather all your ingredients.
Peel and dice the russet potatoes into small cubes and rinse under cold water.
In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes until potatoes are tender.
Blend the soup until smooth using an immersion blender or a regular blender in batches.
Return the soup to low heat. Stir in heavy cream, salt, black pepper, and paprika. Heat for another 5 minutes.
Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and sliced green onions.
Calories: 320kcalProtein: 8gSodium: 600mg
Keyword creamy, potato, soup