Cheesy Potato & Bacon Soup with Dukkah and lemon lime olive oil.

Indulge in the ultimate comfort food. Rich and creamy with crispy bacon and crunchy dukkah, zesty lemon-lime oil, and crusty sourdough, what more hearty goodness could you ask for.

Recipe developed by Ros Vodusek & Nutritionist, Mel Harrison.



  1. Place cut potatoes in 1 litre of water with salt flakes and stock powder
  2. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart – 10 - 15 min.
  3. With a stick blender, slightly mix potato mix on high speed, add cream cheese (or sour cream) and parmesan, and blend until very smooth. Set aside
  4. Heat olive oil in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, set aside in a bowl.
  5. Using the same pot reduce the heat to medium add the onions and cook, stirring occasionally, until the onion is soft but not browned, add white pepper; stir until combined.
  6. Gently stir in the bacon and mix in with the potato. Bring to a very gentle simmer over medium heat; taste and season if needed.
  7. Serve in bowls and top with a sprinkle of bush tucker dukkah, drizzle lemon agrumato olive oil and a sprig of green.

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