Outback Baked Potato Soup

Step 1

In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the fat behind, about 5 minutes.

Step 2

Meanwhile: Cut the baked potatoes in half and scoop out the insides. Roughly chop into bite-sized pieces. This is also a great time to prep onions and garlic if you have not done it yet..

Step 3

Add the chopped onion to the pot with the bacon fat and sauté until the onion becomes translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for an additional minute.

Step 4

Add the chopped potatoes to the pot with the sautéed onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together.

Step 5

While it cooks, use a potato masher or immersion blender to partially mash the potatoes in the soup, leaving some chunks for texture. If you prefer a smoother consistency, you can blend the soup until desired smoothness.

Step 6

Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking the soup over low heat until the cheese is fully melted and the soup is heated through. Be careful not to let it boil.

Step 7

Taste and season the soup with salt and pepper according to your preference.

Step 8

Ladle the bacon-infused baked potato soup into bowls. Top each serving with some of the crispy bacon pieces, chopped green onions, and shredded cheese, if desired. Enjoy!