Description
A creamy and hearty potato soup inspired by Outback Steakhouse, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced potatoes and cook until slightly tender.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the chicken broth, stirring constantly until the mixture thickens.
- Reduce heat and stir in the heavy cream.
- Add the cheddar cheese and green onions, mixing until the cheese is melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Top with additional cheese and green onions for extra flavor.
- This soup can be made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg