This Outback Potato Soup is creamy, hearty, and filled with flavorful bits of bacon and cheese. It’s perfect for a cozy meal or as a warm treat on a chilly day!
I love topping mine with extra cheese and green onions. It’s like a warm hug in a bowl! Perfect for sharing, or you might just want it all to yourself. 😄
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for their creaminess. If they aren’t available, Yukon Golds work well too. They add a slightly buttery flavor.
Bacon: Cooked bacon adds a wonderful crunch. If you want a vegetarian version, you can replace it with crispy tofu or mushrooms sautéed in oil for similar texture.
Chicken Broth: You can use vegetable broth for a vegetarian option. Homemade stock adds a richer flavor, but store-bought works just fine for convenience.
Heavy Cream: If you’d like a lighter soup, consider substituting with half-and-half or adding more broth. You can also use coconut cream for a dairy-free version.
Cheddar Cheese: Sharp cheddar gives a stronger flavor. If you can’t find it, feel free to use mild cheddar or even queso blanco for a different twist.
How Do You Get the Perfect Creamy Texture?
The key to achieving that velvety texture in the soup is in how you mash the potatoes. You want some smaller chunks to keep the body of the soup, but also create a creamy base. Here’s how:
- After cooking the potatoes until tender, use a potato masher to crush about half of them. This gives body to the soup.
- If you prefer an even smoother texture, use an immersion blender for a few quick pulses.
Make sure to heat up the cream mixture gently after adding it, so it melds beautifully without boiling. Enjoy your soup with those delicious toppings and a sprinkle of herbs for a fresh touch!
How to Make Outback Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 large potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for garnish
- 1/2 cup sour cream
For Cooking:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Garnishes:
- Fresh parsley, chopped (for garnish)
- Optional: chopped green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, totaling approximately 40 minutes to create a delicious bowl of potato soup! It’s a quick and easy recipe that’s perfect for any day of the week.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until it’s nice and crispy. Once done, remove the bacon and place it on paper towels to drain excess fat. Keep about 2 tablespoons of the bacon fat in the pot for added flavor.
2. Sauté the Vegetables:
Next, add the butter to the pot with the reserved bacon fat. When the butter has melted, toss in the chopped onion. Sauté until the onion is translucent, which should take about 4-5 minutes. Add the minced garlic and cook for 1 more minute until it smells great!
3. Make the Roux:
Stir in the flour and cook for 1-2 minutes while whisking constantly. This will thicken your soup and give it a rich texture. Don’t skip this step—you want to cook out the raw flour taste!
4. Add the Broth and Potatoes:
Slowly whisk in the chicken broth, making sure there are no lumps. Bring this mixture to a gentle boil, then add in the diced potatoes. Lower the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
5. Mash and Creamify:
Using a potato masher or an immersion blender, mash some of the potatoes in the soup to their desired texture. You want a nice creamy consistency while still having some potato chunks for body.
6. Add Cream and Cheese:
Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue to heat gently, allowing the cheese to melt into the soup. Be careful not to boil it at this stage.
7. Season and Serve:
Taste your soup and season with salt and pepper according to your liking. Serve hot, and garnish with the crumbled bacon, extra cheddar cheese, chopped parsley, and green onions if you like. Enjoy!
This Outback Potato Soup is a delightful and satisfying dish that warms you right up. Perfect for any occasion! Enjoy your comforting bowl of goodness! 🥔🍲
Can I Use Frozen Potatoes for This Recipe?
While fresh potatoes are recommended for the best texture and flavor, you can use frozen diced potatoes. Just make sure to thaw them completely and drain excess moisture before adding them to the soup.
How Can I Store Leftover Soup?
Leftover potato soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen the consistency if it thickens while stored.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply substitute the chicken broth with vegetable broth and omit the bacon. You can add some sautéed mushrooms for a savory flavor instead.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half, whole milk, or a dairy-free alternative like coconut milk. Keep in mind that the flavor and creaminess may slightly vary with these substitutes!
