Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup cooked bacon, crumbled
- 1/2 cup green onions, sliced
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, sauté onions and celery until soft.
- Add diced potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Using a potato masher, mash some of the potatoes for a thicker consistency.
- Stir in heavy cream, sour cream, garlic powder, salt, and pepper.
- Simmer for another 10 minutes.
- Serve hot, topped with bacon, green onions, and cheddar cheese.
Notes
- You can use vegetable broth for a vegetarian option.
- Adjust the thickness by adding more or less cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: outback steakhouse potato soup, potato soup, creamy potato soup