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Outback Steakhouse’s potato soup has captured the hearts and taste buds of many with its creamy texture and robust flavor profile. Known for its comforting essence, this soup has become a staple for those seeking warmth and satisfaction in a bowl. The combination of tender potatoes, savory broth, and rich cream creates an indulgent dish that is perfect for any occasion, whether as a starter before a hearty meal or as a stand-alone dinner option.

Copycat Outback Steakhouse Potato Soup – Winter Comfort

Elevate your midday meal with a tantalizing low-carb lunch that doesnt compromise on flavor. Packed with protein, this dish promises to keep you satisfied while meeting your dietary goals. Discover the deliciousness of this protein-packed lunch, perfect for refueling your day, and make afterka your go-to for healthy meal inspiration! LowCarbLunch ProteinPacked HealthyEating MealPrep CleanEating KetoRecipes LunchIdeas
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Ingredients
  

4 large russet potatoes, peeled and cubed

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrots

4 cups chicken broth

1 cup heavy cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt (adjust to taste)

1/2 teaspoon ground black pepper

1/2 cup cooked bacon, crumbled

1/4 cup green onions, sliced

1 cup shredded cheddar cheese

Sour cream for garnish (optional)

Instructions
 

In a large pot, add the cubed potatoes, diced onion, celery, and carrots. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.

    Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and easily pierced with a fork.

      Using a potato masher or immersion blender, mash or blend about half of the soup to reach your desired thickness. Leave some potato chunks for texture.

        Stir in the garlic powder, onion powder, salt, pepper, and heavy cream. Allow the soup to heat through for an additional 5 minutes, stirring occasionally.

          Add in the crumbled bacon and half of the green onions, reserving the rest for garnish.

            Serve the soup hot, topped with shredded cheddar cheese, extra bacon, green onions, and a dollop of sour cream if desired.

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 6 servings