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Peanut butter has a rich history that dates back to the late 19th century when it was first mass-produced. Initially, it was considered a health food and a protein substitute for those who could not afford meat. However, as the years progressed, its popularity soared, leading to a plethora of culinary innovations that incorporated peanut butter into desserts. In the 20th century, the famous peanut butter cookie emerged, followed by decadent peanut butter pies and cakes that captured the hearts of dessert lovers everywhere.

Outback Steakhouse Potato Soup

Delight in the rich, nutty flavors of Quick and Creamy Peanut Butter Mousse, a simple yet indulgent dessert that can be prepared in just 10 minutes. Perfect for peanut butter lovers and those seeking a quick treat, this mousse seamlessly blends creamy peanut butter with whipped heavy cream for a light, airy texture. With minimal ingredients and endless serving possibilities, it's the ideal choice for any occasion, whether you're entertaining guests or satisfying your late-night cravings.
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Ingredients
  

6 large russet potatoes, peeled and diced

1/2 cup unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for a hint of spice)

1 cup shredded cheddar cheese

4 slices of cooked bacon, crumbled

1/4 cup sliced green onions

1/4 cup sour cream for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion softens and becomes translucent, about 4-5 minutes.

    Add the diced potatoes to the pot and stir to combine with the onion and garlic mixture. Cook for another 3 minutes.

      Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for about 15-20 minutes, or until the potatoes are tender.

        Using a potato masher or an immersion blender, carefully mash or blend a portion of the soup to create a creamy texture while leaving some potato chunks for texture.

          Stir in the heavy cream and milk until well combined. Add in the salt, black pepper, paprika, and cayenne pepper (if using). Simmer for an additional 5-10 minutes on low heat, stirring occasionally.

            Remove from heat, then stir in the shredded cheddar cheese until melted and creamy.

              To serve, ladle the soup into bowls and top with crumbled bacon, sliced green onions, and a dollop of sour cream. Optionally, sprinkle with additional cheddar cheese for an extra cheesy touch.

                Prep Time: 15 min | Total Time: 50 min | Servings: 6