Outback Potato Soup: Creamy Recipe & Easy to Make

why make this recipe

Making Outback Potato Soup at home is a great idea because it is creamy, hearty, and packed with flavor. You can enjoy the comforting taste of this popular dish without leaving your house. It’s perfect for chilly days or when you want something warm and filling. Plus, it’s easy to make and uses simple ingredients that you probably already have in your kitchen.

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 it is softened 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. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches (be cautious of 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

Serve Outback Potato Soup in warm bowls, topped with a generous amount of crumbled bacon, shredded cheddar cheese, and a sprinkle of green onions. You can accompany it with crusty bread or a light salad for a complete meal.

how to store Outback Potato Soup

To store Outback Potato Soup, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container, as the soup expands when frozen.

tips to make Outback Potato Soup

• For a thicker soup, you can mash some of the potatoes before blending.
• If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
• Experiment with different toppings like crispy onions, diced tomatoes, or fresh herbs for added flavor.

variation (if any)

You can add vegetables like carrots or celery for more nutrition and flavor. For a vegetarian version, use vegetable broth instead of chicken broth and skip the bacon. Including different types of cheese or spices can also change the taste to your liking.

FAQs

1. Can I use sweet potatoes instead of russet potatoes?
Yes, you can use sweet potatoes for a slightly different flavor and a touch of sweetness in the soup.

2. How can I make the soup spicier?
You can add more cayenne pepper or mix in a dash of hot sauce to increase the heat.

3. Can I prepare this soup in advance?
Yes, you can make the soup a day or two ahead of time. Just reheat it on the stove and adjust the seasoning as needed before serving.

Outback Potato Soup

A creamy and hearty potato soup, perfect for chilly days, packed with flavor and easy to make with simple ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 400 kcal

Ingredients

  

Main 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 added heat
• 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

Instructions

 

Preparation

• Peel and cube the russet potatoes into roughly 1-inch pieces.
• Finely dice the yellow onion and mince the garlic.

Cooking

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
• Add the minced garlic and cook for another minute until fragrant.
• 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.
• Remove the pot from the heat. Blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.
• Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
• Taste the soup and adjust the seasoning as needed.
• Cook the bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
• Ladle the hot potato soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions.
• Serve immediately.

Notes

For a thicker soup, mash some of the potatoes before blending. Experiment with different toppings like crispy onions, diced tomatoes, or fresh herbs for added flavor. You can refrigerate the soup for up to 3-4 days or freeze it.

Keyword comfort food, Creamy Soup, Hearty Soup, Outback Style, Potato Soup