Description
Potato soup is the ultimate comfort food, combining creamy Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese for a rich and hearty dish. This Outback copycat recipe brings warmth to chilly evenings and is perfect for family dinners or casual gatherings. With its velvety texture and delicious flavors, this potato soup will quickly become a favorite in your household.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, peeled and cubed
- 6 strips thick-cut bacon
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- Green onions, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook thick-cut bacon until crispy. Remove and drain on paper towels.
- In the same pot with some bacon fat left behind, sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Mash the potatoes using a potato masher or immersion blender to your desired consistency.
- Stir in heavy cream and shredded cheddar cheese until fully melted and creamy.
- Serve hot, garnished with crumbled bacon and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg