Craving a hearty, comforting meal that's bursting with flavor and surprisingly easy to make? Then look no further than this Outback Baked Potato Soup recipe! Inspired by the rustic charm and wholesome ingredients of the Australian outback, this dish is a perfect blend of creamy potatoes, smoky bacon, and a hint of adventure. It's a fantastic addition to your collection of easy recipes, healthy meals, and quick dinner ideas. Perfect for a chilly evening or a cozy weekend lunch, this homemade cooking masterpiece is sure to become a family favorite. Let’s get started on this delicious dish!
Ingredients:
- 1 lb bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions, for garnish
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
Get started:
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the pot. Set the cooked bacon aside.
Building the flavor:
- Add the butter to the pot and melt. Sauté the onion in the bacon grease and butter until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
The heart of the soup:
- Pour in the chicken broth and add the cubed potatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Creamy perfection:
- Stir in the heavy cream and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Finishing touch:
- Stir in the crispy bacon. Ladle the soup into bowls and garnish with chopped green onions.
Tips and Variations:
- For a richer flavor, use bacon fat instead of butter for sautéing the onions.
- Add a splash of milk or half-and-half for a lighter soup.
- Spice things up with a pinch of cayenne pepper or a dash of hot sauce.
- Vegetarian option: Omit the bacon and use vegetable broth instead of chicken broth. Sauté some mushrooms or other vegetables for added flavor and texture.
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the cream and cheese.
- Feel free to experiment with different cheeses, such as Monterey Jack or Gruyere.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 25-30g
- Protein: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Outback Baked Potato Soup is a fantastic example of how delicious and healthy meals can be both easy to prepare and incredibly satisfying. It’s a wonderful addition to your repertoire of best recipes and a great way to enjoy the comforting flavors of a classic dish with a unique twist. Enjoy!