Outback Potato Soup Recipe Cheesy Copycat Comfort Food

Instructions:

1. Cook the diced bacon in a large Dutch oven until crisp. Remove the bacon bits with a slotted spoon, reserving 1 tablespoon of the rendered fat in the pot. Add the 2 tablespoons of butter to the reserved fat.
2. Sauté the finely diced onion and celery in the fat/butter mixture over medium heat until softened, about 5-7 minutes.
3. Whisk in the flour to the sautéed vegetables, cooking for 1-2 minutes to form a pale roux. This mixture will thicken the soup base.
4. Slowly whisk in the chicken broth until the mixture is completely smooth. Add the cubed potatoes. Bring the soup to a boil, then reduce the heat, cover partially, and simmer until the potatoes are fork-tender, about 15-20 minutes.
5. Remove about 1/3 of the cooked potatoes and mash them roughly with a fork (or pulse briefly with an immersion blender). Return the mashed portion to the pot to naturally thicken the soup.
6. Stir in the whole milk and heavy cream. Heat gently, ensuring the mixture does not boil once the dairy is added.
7. Reduce the heat to the absolute lowest setting. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until all the cheese is completely melted and the soup is velvety smooth. Avoid high heat to prevent graininess.
8. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
9. Ladle the Outback Potato Soup into bowls. Garnish immediately with the reserved crumbled bacon and freshly snipped chives before serving hot.