Creamy Potato Soup

why make this recipe

Outback Potato Soup is a comforting and creamy dish that warms you up on cold days. It is easy to make and loaded with flavors. The combination of tender potatoes, savory bacon, and rich cheese makes it a favorite among many. Plus, preparing it at home allows you to adjust the flavors to your liking. It’s a great dish for family dinners, gatherings, or simply enjoying a cozy night in.

how to make Outback Potato Soup

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 cup heavy cream
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions:

1. Peel and cube the russet potatoes into roughly 1-inch pieces.
2. Finely dice the yellow onion and mince the garlic.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches (be cautious with hot liquids) and blend until smooth. Return to the pot.
6. Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
7. Taste the soup and adjust the seasoning as needed.
8. Cook the bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
9. Ladle the hot potato soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.

how to serve Outback Potato Soup

You can serve Outback Potato Soup hot in bowls. It is delicious on its own or paired with crusty bread or a fresh salad. Add extra toppings like more cheese, green onions, or a drizzle of olive oil for extra flavor.

how to store Outback Potato Soup

Store any leftover soup in an airtight container in the refrigerator. It will last for about 3-5 days. To reheat, just warm it on the stove or in the microwave. If the soup thickens too much in the fridge, add a little water or broth when reheating.

tips to make Outback Potato Soup

1. Make sure to cut the potatoes evenly for consistent cooking.
2. If you like a chunkier soup, blend only half the pot and leave the rest as is.
3. Adjust the spices according to your taste. If you prefer it spicier, add more cayenne pepper.
4. You can use vegetable broth for a vegetarian version.

variation

You can add vegetables like carrots or celery for extra nutrition. Another twist is to use different types of cheese, such as pepper jack for a bit of heat or mozzarella for a milder flavor.

FAQs

1. Can I freeze Outback Potato Soup?
Yes, you can freeze the soup. Just make sure to let it cool completely before transferring it to an airtight container. It will last for about 2-3 months in the freezer.

2. How can I make the soup lighter?
You can use low-fat milk instead of heavy cream and sour cream. This will reduce the richness while still keeping some creaminess.

3. Can I make this soup in a slow cooker?
Yes, you can make Outback Potato Soup in a slow cooker. Just follow the same steps but add all the ingredients to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender. Blend and finish as directed.

Enjoy making this creamy and comforting Outback Potato Soup!

Outback Potato Soup

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting and creamy potato soup loaded with flavors of bacon, cheese, and spices, perfect for cold days.

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Ingredients

Scale 1x2x3x

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup heavy cream
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

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Instructions

1. Peel and cube the russet potatoes into roughly 1-inch pieces.
2. Finely dice the yellow onion and mince the garlic.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or transfer in batches to a regular blender and blend until smooth. Return to the pot.
6. Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
7. Taste the soup and adjust the seasoning as needed.
8. Cook the bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
9. Ladle the hot potato soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth. This soup can be customized with additional vegetables or spices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 75mg

Keywords: potato soup, creamy soup, comfort food, bacon, cheese, cold weather