Description
A creamy and hearty potato soup inspired by the famous Outback Steakhouse version.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 slices bacon, cooked and crumbled (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
1. Prepare the Crust:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the flour to create a roux, cooking for about 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add the diced potatoes, salt, pepper, garlic powder, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Using a potato masher, lightly mash some of the potatoes to thicken the soup (leave some chunks for texture).
- Stir in the heavy cream and cheddar cheese until fully melted and combined.
- Simmer for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with crumbled bacon and sliced green onions.
Notes
You can customize the seasonings to taste.