Loaded Outback Potato Soup – Creamy, Hearty, and Comforting
Creamy, cheesy, and loaded with bacon, this Outback-inspired potato soup is a hearty, satisfying meal perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
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6 slices thick-cut bacon, chopped
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1 medium yellow onion, diced
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3 cloves garlic, minced
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4 tbsp unsalted butter
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1/4 cup all-purpose flour
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3 cups chicken broth
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2 cups whole milk
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1 cup heavy cream
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5 medium russet potatoes, peeled and diced
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1 1/2 cups sharp cheddar cheese, shredded
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1/2 cup sour cream
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Salt and black pepper, to taste
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1/4 tsp smoked paprika (optional)
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3 green onions, thinly sliced
Instructions
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In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 2 tbsp of fat in the pot.
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Sauté onion in the bacon fat until soft. Add garlic and cook 30 seconds.
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Add butter and melt. Stir in flour and cook for 2–3 minutes to form a roux.
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Slowly whisk in chicken broth, then add milk and cream. Stir to combine and bring to a simmer.
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Add diced potatoes, salt, pepper, and paprika. Cover and simmer until potatoes are tender (15–20 minutes).
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Use a masher to gently mash some of the potatoes for texture.
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Remove from heat and stir in cheese and sour cream.
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Mix in half the bacon and green onions. Serve hot with extra toppings.
Notes
Top with extra cheese, sour cream, or chives. For a vegetarian version, omit bacon and use veggie broth. Store in fridge up to 4 days.