Loaded Outback Potato Soup Recipe: Indulgent Twist with Turkey Bacon
Enjoy a rich and creamy Loaded Outback Potato Soup just like the restaurant version, featuring savory turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 large russet potatoes
- 1 cup diced turkey bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork. Bake for about 1 hour until tender.
- In a pot, cook the turkey bacon until crispy. Remove and set aside.
- In the same pot, sauté the onion and garlic until translucent.
- Peel and cube the baked potatoes, then add to the pot.
- Pour in the chicken broth and bring to a boil. Simmer for 15 minutes.
- Stir in the cream, cheese, sour cream, and season with salt and pepper.
- Serve hot, topped with crispy turkey bacon and green onions.
Notes
- This soup can be blended for a creamier texture.
- Add additional toppings like croutons or more cheese for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Loaded Outback Potato Soup, Creamy Potato Soup, Turkey Bacon Recipe