Description
Outback Potato Soup is a rich and creamy American-style soup featuring tender russet potatoes simmered with aromatic vegetables and spices, enriched with cream and sour cream, and topped generously with crispy bacon, sharp cheddar cheese, and fresh green onions. This comforting soup is perfect for a hearty meal and offers a deliciously thick texture with a balance of smoky and savory flavors.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 4 cups chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour (use gluten-free flour for gluten-free option)
Dairy & Cream
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sour cream
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Toppings
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced thin (for garnish)
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and garlic, and cook until softened and fragrant, about 5 minutes.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux which helps thicken the soup.
- Add Broth and Potatoes: Slowly whisk in the chicken broth to avoid lumps, making the mixture smooth. Add the diced potatoes along with salt, black pepper, smoked paprika, white pepper, garlic powder, and onion powder.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, or until the potatoes are tender.
- Thicken Soup: Using a potato masher, lightly mash some of the potatoes directly in the pot to thicken the soup, while keeping some potato chunks for texture.
- Add Creams: Stir in the heavy cream, whole milk, and sour cream. Continue to simmer for another 5 minutes, stirring frequently to blend the flavors.
- Incorporate Bacon and Cheese: Add half of the crumbled bacon and half of the shredded cheddar cheese to the soup, stirring until melted and well combined.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with the remaining cheese, bacon, and sliced green onions for a fresh finish.
Notes
- For a lighter soup, substitute half-and-half for heavy cream and use turkey bacon instead of regular bacon.
- The soup thickens as it cools; add a splash of broth or milk when reheating to adjust consistency.
- Use gluten-free flour to make this recipe gluten-free.
