Description
This creamy and comforting Outback Potato Soup combines tender russet potatoes with savory bacon, sharp cheddar cheese, and a hint of smoky paprika. Perfectly blended to a smooth texture and garnished with crispy bacon and fresh green onions, this hearty soup is an ideal dish for chilly days or whenever craving a rich, flavorful bowl of comfort food.
Ingredients
Scale
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 a little kick)
- 1 cup heavy cream
- 1/2 cup sour cream
Toppings and Garnishes
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions, for garnish
Others
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Prepare Vegetables: Peel and cube the russet potatoes into roughly 1-inch pieces. Finely dice the yellow onion and mince the garlic to have everything ready for cooking.
- Sauté Aromatics: In a large pot or Dutch oven, melt 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.
- Cook Potatoes: 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 until the potatoes become very tender.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup carefully in batches to a regular blender and blend until smooth. Return the soup to the pot.
- Add Creams: Place the pot back over low heat. Stir in the heavy cream and sour cream gently, ensuring the soup heats through without boiling to prevent curdling.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to enhance the flavors.
- Prepare Toppings: Cook the bacon until crispy, drain the fat, and crumble it. Shred the cheddar cheese and chop the green onions finely for garnish.
- Serve: Ladle the hot potato soup into bowls and generously top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately for best flavor and texture.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- To thicken the soup more, use the flour by creating a roux with butter before adding broth.
- Adjust cayenne pepper based on spice preference or omit for milder taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding extra cream or broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
Keywords: potato soup, creamy potato soup, Outback style soup, bacon potato soup, comfort food, easy soup recipe
