Description
This Outback Potato Soup recipe is a creamy and comforting dish loaded with savory flavors like bacon, cheddar cheese, and green onions. It’s the perfect cozy meal for a chilly evening.
Ingredients
Scale
Bacon:
- 4 slices bacon, chopped
Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes
Liquid Ingredients:
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Garnish:
- 1/2 cup sour cream
- 2 green onions, sliced
- Extra shredded cheddar and green onions for garnish
Instructions
- Cook Bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.
- Sauté Onion and Garlic: In the same pot with bacon fat, sauté onion and garlic until softened.
- Add Potatoes and Broth: Stir in diced potatoes, chicken broth, salt, pepper, and thyme. Simmer until potatoes are tender.
- Puree Soup: Partially puree the soup to desired consistency. Stir in heavy cream, sour cream, and cooked bacon.
- Finish and Serve: Heat through without boiling. Serve topped with extra cheddar and green onions.
Notes
- For a thicker soup, mash some of the potatoes before adding cream.
- You can substitute half-and-half for heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 70 mg
