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Outback Potato Soup

A rich and creamy potato soup that feels like a warm hug, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • to taste Salt and pepper
  • Chives for garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
  2. Toss in the diced potatoes and chicken broth. Bring it to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Use a potato masher or immersion blender to mash the potatoes to your desired consistency.
  4. Stir in the heavy cream, cheddar cheese, and crumbled bacon. Cook until the cheese is melted and everything is heated through.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with chives.

Notes

For an even creamier soup, consider adding more cream or using half-and-half. If it gets too thick, add more broth to loosen it up. Mix in different types of cheese for a twist, and try adding herbs like thyme or rosemary for aroma. A pinch of cayenne or smoked paprika can give your soup a kick! Leftovers keep well in the refrigerator for about 3-4 days.