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Outback Potato Soup

Outback Potato Soup

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Outback Potato Soup is a warm, hearty, and comforting dish loaded with smoky turkey bacon, creamy plant-based cream, and tender potatoes. This rich and flavorful soup is simple to prepare with pantry staples and fresh ingredients, making it a perfect nourishing comfort food for chilly days or cozy evenings. Customizable and versatile, it delivers satisfying texture and taste in every spoonful.

Ingredients

Scale

Main Ingredients

  • 4 cups russet potatoes, peeled and diced
  • 6 slices smoked turkey bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup plant-based cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Ingredients: Peel and dice the russet potatoes into even chunks for uniform cooking. Finely chop the yellow onion and mince the garlic cloves. Cut smoked turkey bacon into small pieces. Gather plant-based cream and vegetable broth nearby.
  2. Cook the Bacon and Vegetables: In a large pot over medium heat, sauté the smoked turkey bacon until crispy and slightly browned. Remove and set aside on a paper towel to drain excess oil. In the same pot, add chopped onion and garlic and cook until softened and fragrant, about 5 minutes.
  3. Simmer the Potatoes: Add diced potatoes to the pot along with vegetable broth, vegetarian Worcestershire sauce (natural), fresh thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, approximately 20 minutes.
  4. Blend for Creaminess: Once potatoes are tender, use an immersion blender or carefully transfer a portion of soup to a blender and pulse until smooth but still slightly chunky for texture. Return the blended portion to the pot and stir in the plant-based cream and natural gelling agent to achieve a thick and velvety texture.
  5. Combine and Heat Through: Stir the crispy smoked turkey bacon back into the soup. Let all ingredients warm together for 5 minutes on low heat. Adjust seasoning to taste and remove thyme sprigs before serving.

Notes

  • Use starchy russet potatoes for the best creamy texture.
  • Do not overblend; leave some chunks for better mouthfeel.
  • Cook bacon separately to keep it crispy and add crunch.
  • Add herbs toward the end to preserve their fresh flavor.
  • Use the natural gelling agent sparingly to avoid a gummy texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: potato soup, plant-based cream, smoked turkey bacon, comfort food, gluten free soup, creamy soup, vegetarian Worcestershire sauce (natural)

Find it online: https://quicktastykitchen.com/outback-potato-soup/