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