Outback Steakhouse Potato Soup
A creamy, hearty potato soup with a delightful blend of flavors, perfect for any meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 4 servings
Calories 450 kcal
Potatoes
- 2 large russet potatoes peeled and diced
- 0.5 cup chopped onion
- 0.25 cup butter
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese for topping
- 0.25 cup chopped green onions for garnish
- 0.25 cup crumbled bacon optional topping
Peel and dice the russet potatoes into uniform one-inch cubes and set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir well. Cook for 2 minutes, then gradually pour in the chicken broth while stirring continuously. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
Add the heavy cream, garlic powder, salt, and black pepper. Stir until well combined. Mash some of the potatoes for a thicker texture if desired.
Ladle the soup into bowls and top with shredded cheddar cheese, chopped green onions, and crumbled bacon if using.
Calories: 450kcalProtein: 10gSodium: 800mg
Keyword comfort food, potato soup