Description
Warm up with this creamy Outback copycat potato soup, a delightful blend of velvety potatoes, crispy bacon, and fresh green onions. Perfect for family gatherings or cozy nights in, this comforting bowl of goodness is sure to elicit smiles and ‘Mmm’s’ from everyone. Easy to prepare and deliciously satisfying, it’s a must-try recipe that will keep your loved ones coming back for more.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced
- 6 slices thick-cut bacon, chopped
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 4 green onions, finely sliced (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon but leave some grease for flavor.
- Add the diced onion and minced garlic to the pot; sauté until the onion is translucent.
- Stir in the diced potatoes and chicken broth. Bring to a gentle boil, cooking for about 10 minutes until potatoes are tender.
- Blend the mixture using an immersion blender until smooth (or carefully transfer to a standard blender).
- Gradually mix in the heavy cream until you reach desired creaminess. Adjust thickness with additional broth if needed.
- Season with salt and pepper to taste. Serve hot, topped with crispy bacon bits 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: 335
- Sugar: 2g
- Sodium: 710mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 47mg