Description
Potato Soup (Outback Copycat) is the ultimate comfort dish that warms you from the inside out. Bursting with creamy Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese, this soup envelops you in a blanket of flavor. Perfect for cozy nights or family gatherings, it’s easy to whip up and always a crowd-pleaser!
Ingredients
Scale
- 4 cups Yukon Gold potatoes, diced
- 1 cup thick-cut bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- ¼ cup chives or green onions, chopped
Instructions
- In a large pot over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving some fat in the pot.
- Sauté chopped onions in the bacon fat until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Stir in diced potatoes and chicken broth; bring to a boil then reduce heat to simmer for 15-20 minutes, until potatoes are tender.
- Mash some potatoes in the pot to create a creamy texture while keeping some chunks intact.
- Lower heat and stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning as needed.
- Serve hot topped with crispy bacon bits and chives or green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg