Outback Potato Soup: Creamy Recipe & Easy to Make

Why Make This Recipe

Outback Potato Soup brings the comforting taste of a restaurant favorite right to your kitchen. It’s creamy, hearty, and packed with flavor. You can enjoy a warm bowl of this delicious soup anytime, making it perfect for chilly days or when you want something easy and satisfying to eat. Plus, it’s simple to prepare, making it a great choice for both beginners and seasoned cooks alike.

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 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.
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 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 the Outback Potato Soup hot in bowls. It pairs wonderfully with crispy bread, crackers, or a fresh garden salad. You can also let your guests customize their bowls with extra toppings like more cheese, sour cream, or chives for added flavor.

How to Store Outback Potato Soup

To store leftover soup, let it cool to room temperature and then transfer it to an airtight container. Refrigerate the soup, and it will last for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Outback Potato Soup

• For extra flavor, try adding chopped celery or carrots when cooking the onions.
• Use a mix of different potatoes for added texture and taste.
• To thicken the soup, stir in a little more flour or reduce the amount of liquid.
• If you don’t have heavy cream, half-and-half or milk can be used as substitutes, though the soup will be less rich.

Variation

You can make a loaded version of this soup by adding ingredients like corn, spinach, or other vegetables. For a vegetarian option, replace the chicken broth with vegetable broth and skip the bacon.

FAQs

1. Can I use a different type of potato?
Yes, you can use different types of potatoes, but russet potatoes are best for a creamy texture.

2. Can I make this soup in advance?
Absolutely! This soup stores well and can be made a day in advance. Just reheat before serving.

3. How can I make this soup spicier?
To add more heat, increase the cayenne pepper or add diced jalapeños.

This creamy and satisfying Outback Potato Soup is perfect for anyone looking for an easy-to-make meal that truly warms the heart! Enjoy!