This creamy Outback Potato Soup is loaded with tender potatoes and topped with tasty bacon, cheese, and green onions. It’s like getting a warm hug in a bowl!
Whenever I make this soup, I can’t resist adding extra toppings because, let’s face it, more cheese equals more happiness. Perfect for chilly nights! 🥔❤️
Key Ingredients & Substitutions
Bacon: This is essential for flavor! I love using crispy bacon pieces; they add a great smoky taste. If you’re looking for a meatless option, try using turkey bacon or omit it altogether for a vegetarian version. You could also use smoked paprika for a similar flavor boost!
Potatoes: Russet potatoes are perfect here, giving a nice creamy texture. You can substitute yellow potatoes or even sweet potatoes for a different twist. Just keep in mind that sweet potatoes will give a sweeter flavor to the soup.
Half-and-half or Heavy Cream: I usually go for half-and-half for a balance of creaminess without it being too heavy. If you want a lighter option, try using milk or unsweetened almond milk. Coconut milk can lend a nice flavor too!
Onion and Garlic: These add depth to the soup. If you’re in a pinch, onion powder and garlic powder can work in place of fresh but aim for fresh when possible for the best taste.
How Can I Get the Perfect Creamy Texture?
The key to a wonderfully creamy potato soup is technique! After cooking the potatoes, you’ll want to lightly mash some of them to release their starches, giving the soup body and thickness.
- Use a potato masher or immersion blender to puree just a part of the soup. This helps keep some chunks while creating a good texture.
- Be careful not to over-blend; you want some potato pieces for that hearty feel!
- Incorporate the cream gently and avoid boiling after it’s added to keep it smooth and prevent curdling.
- Stir in cheese at the end to keep it creamy, and melt it slowly to avoid clumps.
Enjoy making your creamy soup! A touch of fresh herbs or extra toppings can make it extra special.
Outback Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 5 cups peeled and diced potatoes (about 3 medium-large potatoes)
- 1 cup carrots, diced (optional)
- 1 cup celery, diced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- Fresh parsley or dill, chopped for garnish
- Additional shredded cheddar and chopped green onions for topping
How Much Time Will You Need?
This delightful soup takes approximately 15 minutes to prep and about 30 minutes to cook, totaling about 45 minutes from start to finish. Perfect for a cozy dinner or a comforting lunch!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy and golden. Use a slotted spoon to remove the bacon from the pot and place it on paper towels to drain. Make sure to leave about 2 tablespoons of the bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Add the butter to the pot with the reserved bacon fat, then toss in the chopped onions (and diced carrots and celery if you’re using them). Sauté over medium heat until the vegetables start to soften, which should take about 5 minutes. Add in the minced garlic and cook for another minute until it smells wonderful!
3. Thicken the Soup:
Sprinkle the all-purpose flour over the sautéed vegetables and stir it in well. Cook this mixture for about 2 minutes to help remove the raw flavor of the flour.
4. Add the Broth:
Slowly pour the chicken broth into the pot while whisking to avoid any lumps. Once well combined, add in the diced potatoes, salt, black pepper, thyme, and bay leaf. Bring this beautiful mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take around 15-20 minutes.
5. Mash Some Potatoes:
Once the potatoes are soft, remove and discard the bay leaf. To create a creamy texture, use a potato masher or an immersion blender to lightly mash some of the potatoes, leaving some chunky pieces for heartiness.
6. Add Creaminess:
Stir in the half-and-half (or heavy cream) and sour cream gently, warming the soup through but avoiding boiling it at this stage.
7. Incorporate Cheese:
Add 1 cup of the shredded cheddar cheese to the pot and stir until it melts into the soup, giving it that delicious cheesy flavor.
8. Taste and Adjust:
Now’s the time to taste your soup! Adjust the seasoning with more salt and pepper as needed to make it just right.
9. Serve and Garnish:
Serve your soup hot, topping each bowl with the reserved crispy bacon pieces, additional shredded cheddar cheese, and a sprinkle of fresh parsley or dill. If you like, add some chopped green onions for an extra punch of flavor.
10. Enjoy:
Pair your Outback Potato Soup with crusty bread or crackers on the side for a delightful meal. Enjoy the rich, creamy, and comforting flavors!
Your home will smell delicious, and you’ll be all set to warm up with this fantastic soup! 🥔❤️
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal for creaminess, you can also use yellow potatoes for a slightly different flavor. Sweet potatoes can work too, adding a unique sweetness to the soup.
What If I Don’t Have Half-and-Half?
No worries! You can substitute heavy cream or even whole milk. For a lighter option, unsweetened almond milk works well, but it may change the flavor slightly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, and add a bit of liquid if the soup thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup, but it’s best to do so before adding the cream and cheese. Let it cool, then transfer to airtight containers or freezer bags. When ready to eat, thaw in the fridge and reheat gently, adding the cream and cheese afterward for the best texture.
