Description
A creamy and hearty potato soup inspired by the famous Outback Steakhouse recipe, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Add the diced potatoes and chicken broth, bringing the mixture to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using a potato masher, mash some of the potatoes to thicken the soup while leaving some chunks for texture.
- Stir in the heavy cream, cheddar cheese, and sour cream. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg