Description
Creamy, rich, and loaded with all the comforting flavors you love, this Outback-style potato soup is like a warm hug in a bowl. Made with russet potatoes, crispy bacon, sharp cheddar, and green onions, it’s the kind of hearty soup that turns chilly evenings into cozy moments. Whether you’re channeling your favorite steakhouse or just need a satisfying weeknight dinner, this recipe delivers all the flavor—with none of the fuss.
Ingredients
Scale
- 5–6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 6 slices bacon, chopped
- 1 cup shredded cheddar cheese (extra sharp if preferred)
- 3 green onions, sliced
- 2 cloves garlic, minced
- Salt & pepper, to taste
Instructions
1️⃣ Cook the Bacon
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
- Remove bacon with a slotted spoon and set aside. Leave 1–2 tbsp of the bacon fat in the pot.
2️⃣ Sauté the Garlic
- Add butter to the bacon fat.
- Sauté garlic and the white parts of green onions for 1–2 minutes until fragrant.
3️⃣ Add Potatoes & Broth
- Add diced potatoes and chicken broth to the pot.
- Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.
4️⃣ Blend for Creaminess
- Use an immersion blender to puree part of the soup right in the pot—about half, for a creamy but still chunky texture.
(No immersion blender? Carefully ladle half into a blender, then return to the pot.)
5️⃣ Add Cream & Cheese
- Stir in heavy cream, cheddar cheese, and sour cream (if using).
- Cook for 5 more minutes on low, stirring frequently until everything is melted and creamy.
- Season with salt and pepper to taste.
6️⃣ Serve & Garnish
- Ladle into bowls and top with:
✅ Crispy bacon bits
✅ Shredded cheddar cheese
✅ Green onion tops
✅ Chives, jalapeños, or extra sour cream (optional)