Description
A creamy and cheesy potato soup inspired by Outback Steakhouse, complete with crispy bacon and green onions.
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Green onions, chopped for garnish
Instructions
- In a large pot, cook the bacon until crispy. Remove and crumble, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté until soft.
- Add the diced potatoes and chicken broth, bringing to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a thicker texture if desired.
- Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
You can use vegetable broth as a substitute for chicken broth. For a lighter version, replace heavy cream with full-fat milk.