Creamy Country Potato Soup • Comfort Food Made Easy
Creamy, cheesy, and packed with bacon, this Loaded Outback Potato Soup is a comforting copycat of the restaurant favorite—perfect for cold nights and hearty meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 4 cups peeled and diced russet potatoes
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper, to taste
- Pinch of cayenne pepper (optional)
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside.
- Sauté onion in bacon drippings until translucent. Add garlic and cook for 30 seconds.
- Stir in butter and flour, whisking for 2–3 minutes to form a roux.
- Gradually add chicken broth, whisking until smooth. Bring to a boil.
- Add potatoes and simmer for 15–20 minutes, until tender.
- Partially blend the soup for a creamy texture, if desired.
- Stir in milk, cream, cheese, and sour cream. Heat gently until smooth.
- Season with salt, pepper, and cayenne.
- Serve hot, garnished with bacon, cheese, and green onions.
Notes
- For extra smoothness, blend more of the soup.
- Keeps in the fridge for 4 days.
- Substitute Greek yogurt for a tangier twist.