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Explore the delightful world of comfort food with our Creamy Outback Potato Soup recipe. This rich and creamy dish, featuring tender russet potatoes, savory bacon, and a hint of spice, is perfect for a cozy night in or a gathering with friends. Imagine settling down on a chilly evening with a steaming bowl of this soup, its aroma wrapping around you like a warm blanket. With its simple ingredients and straightforward preparation, this soup not only satisfies your cravings but also warms your soul.

Outback Steakhouse Potato Soup

Discover the ultimate comfort food with this creamy Outback potato soup recipe! Rich in flavor and easy to make, it combines tender russet potatoes, crispy bacon, and savory spices for a heartwarming dish perfect for chilly evenings. This flexible recipe allows you to customize your soup with seasonal veggies and diverse toppings. Whether enjoyed solo or shared with friends, this hearty soup is sure to become a staple in your kitchen!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 onion, chopped

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/2 cup sour cream

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1/2 teaspoon paprika

1/2 cup crispy bacon bits

1/2 cup green onions, chopped (for garnish)

1 cup shredded cheddar cheese (for topping)

Instructions
 

Prepare the Potatoes: In a large pot, bring water to a boil and add the peeled and diced russet potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.

    Sauté the Aromatics: In the same pot, melt a tablespoon of butter (optional) over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine Broth and Potatoes: Add the cooked potatoes to the pot with the onions and garlic. Pour in the chicken broth, and bring the mixture to a simmer.

        Blend Soup (Optional): For a smoother texture, you can blend part of the soup using an immersion blender or a regular blender (only blend half, leaving some potato chunks for texture). Return the blended soup to the pot.

          Stir in Cream and Seasoning: Add the heavy cream, sour cream, black pepper, salt, and paprika. Mix well and heat gently for about 5-10 minutes until warmed through.

            Serve: Ladle the soup into bowls, and top with crispy bacon bits, shredded cheddar cheese, and chopped green onions for garnish.

              Enjoy: Serve hot with crusty bread or crackers on the side!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings