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Outback Potato Soup

A creamy and rich potato soup with simple ingredients, perfect for chilly days and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.