Outback-Inspired Baked Potato Soup

Outback-Inspired Baked Potato Soup

Ingredients:

• 4 large russet potatoes, pre-baked
• 4 slices bacon, chopped
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper, to taste
• Optional toppings: chopped green onions, additional shredded cheese, extra crispy bacon pieces

Instructions:

1. Cook Bacon:
   • In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove the cooked bacon, leaving the rendered fat in the pot.
2. Prepare Potatoes:
   • Halve the pre-baked potatoes and scoop out the flesh. Roughly chop into bite-size pieces. This step is also a good time to prepare your onions and garlic if you haven’t already.
3. Sauté Vegetables:
   • Add the chopped onions to the pot with the bacon fat and sauté until translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for another minute.
4. Combine Ingredients:
   • Place the chopped potatoes in the pot. Pour in the chicken or vegetable broth. Bring the mixture to a simmer and let cook for 10 minutes to blend the flavors.
5. Mash Potatoes:
   • Use a potato masher or an immersion blender to partially mash the potatoes in the soup for a chunky texture, or blend to your desired smoothness for a creamier soup.
6. Add Cream and Cheese:
   • Stir in the heavy cream, shredded cheddar cheese, and sour cream. Keep the heat low, stirring until the cheese is melted and the soup is thoroughly heated. Avoid bringing it to a boil.
7. Season:
   • Taste your soup and season with salt and pepper as needed.
8. Serve:
   • Serve the soup hot, garnished with crispy bacon pieces, chopped green onions, and additional shredded cheese if you like.

Enjoy this hearty and comforting Outback-inspired baked potato soup, perfect for a cozy meal at home.