Description
A creamy and hearty potato soup inspired by Outback Steakhouse.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 pounds russet potatoes, peeled and diced
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, cooked bacon bits, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add diced potatoes and reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are tender.
- Carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
- Stir in milk and heavy cream. Heat gently until warmed through, but do not boil.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with chives and your favorite toppings.
Notes
- For a thicker soup, use less broth or add an extra potato.
- For a dairy-free version, substitute with unsweetened plant-based milk and full-fat coconut milk.
- You can make this soup ahead of time; reheat gently on the stovetop.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: potato soup, Outback Steakhouse, creamy soup, comfort food, easy soup recipe