Description
Warm up with a creamy, hearty Outback Potato Soup featuring smoked turkey bacon, rich plant-based cheese, and savory natural vegetarian Worcestershire sauce. This comforting soup offers layers of flavor and velvety texture, perfect for chilly days when you crave a filling, simple dish with a delightful twist on classic comfort food.
Ingredients
Scale
Main Ingredients
- 4 cups russet potatoes, peeled and diced
- 6 slices smoked turkey bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup plant-based cheese, shredded
- 4 cups vegetable broth
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 2 teaspoons fresh thyme leaves
- 1 cup plant-based cream
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Optional Variations
- 1/2 teaspoon smoked paprika or chipotle powder (for extra smoky flavor)
- 1/2 cup diced carrots or celery (for veggie boost)
- Plant-based bacon substitute (for vegan option)
- 1/4 teaspoon cayenne pepper or 1 chopped jalapeño (for spicy twist)
- 1 teaspoon rosemary or sage (instead of thyme for herbal infusion)
Instructions
- Prepare the Ingredients: Peel and dice the russet potatoes into even cubes to ensure uniform cooking. Chop the onion and mince the garlic. Slice the smoked turkey bacon into small pieces for crisping. Have all ingredients ready before starting to cook.
- Cook the Bacon and Aromatics: In a large pot, cook the smoked turkey bacon over medium heat until crispy, releasing its smoky flavor. Remove most bacon pieces, leaving about one tablespoon of rendered fat in the pot. Add the chopped onions and garlic, sautéing until soft and fragrant.
- Add Potatoes and Broth: Return the bacon to the pot, then add the diced potatoes and vegetable broth. Stir in fresh thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender and easily pierced with a fork.
- Blend to Creaminess: Use an immersion blender to puree the soup to your preferred consistency, whether chunky or smooth. For a creamier texture, blend until silky smooth. Stir in plant-based cheese and plant-based cream, allowing them to melt into the hot soup.
- Finish with Flavor: Mix in the vegetarian Worcestershire sauce (natural) and a splash of apple cider vinegar (natural) to balance the flavors with acidity. Sprinkle in the natural gelling agent to enhance the velvety texture. Adjust salt and pepper as needed. Serve hot, garnished with crispy bacon bits and fresh thyme if desired.
Notes
- Blend the soup to your preferred texture, from rustic chunks to silky smooth.
- Sauté aromatics slowly to develop deep savory flavors.
- Use starchy russet potatoes for the best creamy soup base.
- Add plant-based cheese off the heat to prevent curdling.
- Garnish with fresh thyme or chopped chives for added color and aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: potato soup, creamy soup, smoked turkey bacon, plant-based cheese, vegetarian Worcestershire sauce, comforting soup, gluten free soup
