Description
A creamy, comforting potato soup loaded with cheese, beef, and green onions, reminiscent of your favorite restaurant indulgence.
Ingredients
Scale
- 6 medium Russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/2 cup cooked and crumbled beef
Instructions
- Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened.
- Stir in the salt, pepper, garlic powder, and onion powder.
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
- Pour the cheese sauce into the potato soup and stir until well combined.
- Stir in half of the cheddar cheese.
- Ladle the soup into bowls and top with sour cream, the remaining cheddar cheese, green onions, and crumbled beef.
- Serve immediately.
Notes
- Spice it up: Add a pinch of cayenne pepper.
- Make it vegetarian: Omit the beef and use vegetable broth.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 cal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
Keywords: potato soup, loaded potato soup, outback potato soup, creamy soup, comfort food
