Description

Outback Potato Soup is a creamy, comforting dish that captures the essence of homestyle cooking. Made with velvety potatoes, smoky bacon, and rich cheddar cheese, this hearty soup is perfect for chilly nights or casual gatherings. Each spoonful offers a warm embrace, making it a beloved favorite for family dinners and game nights. Easy to prepare and utterly satisfying, this recipe promises to delight your taste buds and create lasting memories around the dinner table.

Ingredients

Scale

4 large Russet potatoes, peeled and diced (about 2 lbs)
6 slices thick-cut bacon, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
2 green onions, chopped (for garnish)
Salt and pepper to taste

Instructions

In a large pot over medium heat, cook the chopped bacon until crispy. Remove from pot and drain on paper towels, leaving about two tablespoons of bacon grease.
Add the chopped onion to the pot and sauté until translucent. Stir in minced garlic; cook for another minute until fragrant.
Incorporate the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to simmer for about 15-20 minutes or until potatoes are tender.
Blend the soup using an immersion blender until smooth but slightly chunky.
Stir in heavy cream and shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
Serve hot, garnished with crispy bacon bits and chopped green onions.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 450
Sugar: 2g
Sodium: 850mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 10g
Cholesterol: 70mg

Keywords: For added richness, consider mixing Russet potatoes with Yukon Gold potatoes. Customize toppings with sour cream or avocado slices for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently on low heat.