Creamy Outback-Style Potato Soup: A Savory Copycat Delight
This creamy potato soup is a delightful copycat version of the popular Outback dish, featuring rich flavors and a comforting texture. It's perfect for a cozy meal.
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- ½ cup cooked bacon crumbled
- ¼ cup sour cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh chives finely chopped, for garnish
Instructions
- Melt the butter in a large pot over medium heat, then add the onion and garlic, sautéing until translucent.
- Add the diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are fork-tender.
- Mash the potatoes to your desired texture using a potato masher or immersion blender.
- Stir in the heavy cream, cheddar cheese, and sour cream until the cheese melts and the soup is creamy.
- Season with salt and pepper to taste, adding more broth if the soup is too thick.
- Ladle the soup into bowls and top with crumbled bacon and chopped chives.
Notes
Serve with crusty bread for a complete meal.