Description
A thick, creamy potato soup that captures the comforting feel of Outback Steakhouse’s version, featuring rich bacon and tender potatoes.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 green onions, sliced (for garnish)
- Salt and pepper to taste
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Instructions
- 1. In a large pot, cook the bacon over medium-high heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving some fat in the pot.
- 2. Add chopped onion and minced garlic to the pot. Cook until onion is softened, about 3-5 minutes.
- 3. Stir in diced potatoes and add chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- 4. Lightly mash some of the potatoes for a creamier texture. Stir in heavy cream and simmer for another 5 minutes.
- 5. Season with salt and pepper. Serve warm, topped with crumbled bacon and sliced green onions.