Easy & QuiCK RECIPE
Bacon slices Butter onion garlic cloves FLour Chicken broth potatoes salt & pepper Can Cream of Chicken Half & half Shredded Cheddar cheese scallions sour cream
6 2 tbsp 1 3 1/2 cup 4 cups 8 10.5 oz 1 cup 2 cups
COOK THE BACON
In a Dutch Oven, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and crumble when cool. Leave 2 tablespoons of grease in the pot and discard the rest.
PREP THE VEGGIES
Scrub the potatoes and peel them before cutting them into 1-inch cubes.. Dice the onion and add the onion, garlic cloves, and onion to the Dutch Oven. Saute until tender.
ADD THE POTATOES
Once the mixture is a nice golden color, whisk in the chicken broth, potatoes, and half & half. Cream of chicken is optional but if using, add it in at this point.
SIMMER THE SOUP
Bring the soup to a boil and cook for 10 minutes. Careful not to overboil, reduce the heat if necessary.
BLEND THE SOUP
Use either an immersion blender or a countertop blender to blend half of the soup. If using a countertop blender, carefully remove the soup from the stove and allow the blender to vent while blending to prevent spills and spewing.
ADD THE CHEESE & BACON
Stir in the cheddar cheese and the crumbled bacon until the cheese is blended. Reserve some crumbled bacon for serving!
Serve this delicious Outback Copycat Potato Soup with crumbled bacon, chopped scallions, and sour cream.