Outback Steakhouse Potato Soup
Indulge in the creamy comfort of Outback Steakhouse Potato Soup, a dish that warms your soul with every spoonful. This rich and savory soup features velvety russet potatoes blended with aromatic onions and garlic, finished off with heavy cream and crispy bacon. Perfect for chilly nights or family gatherings, this recipe is not only easy to make but also a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 cups russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chives or green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and peeling the potatoes. Dice them into small cubes.
- In a large pot over medium heat, melt 2 tablespoons of butter. Sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Stir in the diced potatoes and chicken broth. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the mixture until smooth or transfer to a blender carefully. Stir in heavy cream until well combined.
- Season with salt and pepper to taste. Ladle into bowls and top generously with crumbled bacon and chives before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating cheese or swapping russet potatoes for sweet potatoes. Store leftover soup in an airtight container in the refrigerator for up to five days; reheat gently on the stove.