📖 Instructions

1. Prep the Bacon: Start by cooking 6 slices of bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. Save about 2 tablespoons of bacon grease in the pot; discard the rest. If you don't have enough grease, add some butter or oil.
2. Sauté Aromatics: In the same pot with the bacon grease, add 1 medium diced yellow onion and 2 minced cloves of garlic. Sauté over medium heat for about 5-7 minutes, or until the onion is softened and translucent. Stir occasionally to prevent burning. This step builds the flavor base of the soup, so don't rush it.
3. Add Potatoes and Broth: Add 6 cups of cubed Yukon Gold potatoes (about 2 pounds) to the pot. Pour in 4 cups of chicken broth (low sodium is best to control the saltiness). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Be sure the potatoes are evenly sized for uniform cooking.
4. Thicken the Soup: In a small bowl, whisk together 1/4 cup of all-purpose flour and 1/2 cup of cold milk until smooth. This creates a slurry that will help thicken the soup without lumps. I hate lumps in my soup, how about you?
5. Incorporate the Slurry: Slowly pour the flour slurry into the pot with the potatoes and broth, stirring constantly to prevent lumps from forming. Increase the heat to medium and bring the soup back to a gentle simmer. Cook for another 5-7 minutes, or until the soup has thickened to your desired consistency. If the soup gets too thick, add a little more milk or broth to thin it out.
6. Add Dairy and Cheese: Reduce the heat to low. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup at this point, or the cream may curdle. Taste and adjust the seasoning as needed with salt and pepper.
7. Finish and Serve: Stir in most of the crumbled bacon (reserving some for garnish). Ladle the soup into bowls and garnish with the remaining crumbled bacon, a sprinkle of shredded cheddar cheese, and a dollop of sour cream or a sprinkle of chopped fresh chives, if desired. Serve immediately and enjoy your delicious homemade Outback-Style Creamy Potato Soup. I think it's great with some crusty bread.
8. Tips For Potato Cubes: I recommend a 1/2 inch dice on the potatoes. This ensures that they will cook evenly and be a great size for the soup!