Why Make This Recipe
Outback Potato Soup is a cozy and delightful dish that warms you up on chilly days. Its creamy texture and rich flavor make it a favorite comfort food. This recipe is not only easy to make but also packed with ingredients that bring out a delicious taste. If you want something filling and hearty, this soup is a perfect choice for a family meal or a gathering with friends.
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:
- Peel and cube the russet potatoes into roughly 1-inch pieces.
- Finely dice the yellow onion and mince the garlic.
- In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until soft and translucent for about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes, chicken broth, and water to the pot. Mix in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- 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 (be cautious of hot liquids) and blend until smooth. Return to the pot.
- Put the pot back on low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
- Taste the soup and adjust the seasoning as needed.
- Cook bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
- 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
You can serve this soup in bowls, topped with crumbled bacon, shredded cheese, and chopped green onions. It pairs well with crusty bread or a simple side salad. For an extra treat, a drizzle of hot sauce can give it a spicy kick.
How to Store Outback Potato Soup
To store leftover soup, let it cool to room temperature. Transfer it to an airtight container and refrigerate. The soup will keep well for about 3-4 days in the fridge. For longer storage, you can freeze it in portions. When reheating, add a little water or broth to regain the creamy texture.
Tips to Make Outback Potato Soup
- Make sure to cut the potatoes evenly to ensure they cook at the same rate.
- If you want a thicker soup, add a bit more flour when cooking the onions.
- Use your favorite toppings, such as crispy onions or fresh herbs, to customize the flavor.
Variation
You can easily make this potato soup vegetarian by substituting the chicken broth with vegetable broth and leaving out the bacon. You can still enjoy the same delicious creamy flavor!
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other potatoes like Yukon gold or red potatoes. They may result in a slightly different texture but will still be delicious.
Q: Is it possible to make this soup in advance?
A: Absolutely! You can make the soup a day ahead and store it in the fridge. Just reheat before serving.
Q: How can I make the soup spicier?
A: You can add more cayenne pepper or serve with a side of hot sauce to spice it up according to your taste!
Outback Potato Soup
Ingredients
Method
- Peel and cube the russet potatoes into roughly 1-inch pieces.
- Finely dice the yellow onion and mince the garlic.
- In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until soft and translucent for about 5-7 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes, chicken broth, and water to the pot. Mix in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- 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 (be cautious of hot liquids) and blend until smooth. Return to the pot.
- Put the pot back on low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
- Taste the soup and adjust the seasoning as needed.
- Cook bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
- Ladle the hot potato soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.
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