Outback Potato Soup: Creamy Recipe & Easy to Make

Why Make This Recipe

Outback Potato Soup is loved for its creamy texture and rich flavor. It’s perfect for chilly days or whenever you want something comforting. This recipe is simple to follow, using ingredients that you may already have in your kitchen. Plus, it’s a crowd-pleaser, making it great for family gatherings or cozy nights in.

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. Stir occasionally.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using).
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
7. 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 and blend until smooth. Return to the pot.
8. Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
9. Taste the soup and adjust the seasoning as needed.
10. Cook bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
11. 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 hot in bowls. It goes well with crusty bread, crackers, or a fresh salad. You can also offer extra toppings like more cheese, sour cream, or fresh herbs for guests to customize their bowls.

How to Store Outback Potato Soup

To store leftover potato soup, let it cool down to room temperature. Pour it into an airtight container and keep it in the fridge for up to 3-4 days. You can also freeze the soup for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stove over low heat.

Tips to Make Outback Potato Soup

• For a thicker soup, you can add a bit more flour when cooking the onions.
• Make sure to cut your potatoes into even sizes for even cooking.
• Use low-sodium chicken broth if you want to control the salt in the soup.
• Experiment with toppings like diced tomatoes or jalapeños for extra flavor.

Variation

If you want a vegetarian version, you can substitute vegetable broth for chicken broth and skip the bacon. You can also add vegetables like carrots and celery for added nutrition.

FAQs

1. Can I use instant potatoes instead of fresh?
You can use instant potatoes for a quicker version, but the texture may not be as creamy.

2. Is this soup gluten-free?
No, the flour used in this recipe contains gluten. You can use gluten-free flour as a substitute.

3. How can I make this soup spicier?
You can add more cayenne pepper or include diced jalapeños for a spicy kick. Adjust the seasoning to your taste!

Outback Potato Soup

A creamy and rich potato soup with simple ingredients, perfect for chilly days and family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth Use low-sodium if preferred.
• 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 For thickening.

Method

 

Preparation

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

Cooking

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed potatoes, chicken broth, and water to the pot, and stir in the salt, pepper, smoked paprika, and cayenne pepper (if using).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
6. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth or carefully transfer to a regular blender in batches and blend until smooth. Return to the pot.
7. Return the pot to low heat and stir in the heavy cream and sour cream, heating gently without letting it boil.
8. Taste the soup and adjust the seasoning as necessary.

Serving

1. Ladle the hot potato soup into bowls, topping with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.

Notes

For a thicker soup, you can add a bit more flour when cooking the onions. Make sure to cut your potatoes into even sizes for even cooking. Use low-sodium chicken broth if you want to control the salt. Experiment with toppings like diced tomatoes or jalapeños for extra flavor. To store leftover soup, let it cool to room temperature, then refrigerate for 3-4 days or freeze for up to 2 months.