Loaded Outback Potato Soup: A Cozy Delight You’ll Love!
A creamy and hearty potato soup inspired by the flavors of Outback Steakhouse, loaded with toppings for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced potatoes and broth, bringing to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and half of the cheddar cheese, mixing until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with remaining cheese, bacon, and green onions.
Notes
- For a vegetarian version, use vegetable broth and omit bacon.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
Find it online: https://meal15.com/loaded-outback-potato-soup-recipe/