Description
A creamy and comforting potato soup inspired by Outback Steakhouse, featuring crispy bacon and rich flavors.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1/2 cup butter
- 1 cup chopped onion
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheese
- 1/2 cup cooked bacon bits
- Salt and pepper to taste
- Chives for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onions and sauté until translucent, about 5 minutes.
- Stir in the flour until well combined, forming a roux.
- Gradually add the chicken broth, stirring constantly until thickened.
- Add the diced potatoes and cook until tender, about 10-15 minutes.
- Stir in the heavy cream and cheese until melted and smooth.
- Fold in the crispy bacon bits, salt, and pepper.
- Serve hot, garnished with fresh chives.
Notes
Refrigerate leftovers for up to 5 days. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg