Outback Potato Soup
A rich and creamy potato soup made with tender russet potatoes, aromatic onions, and garlic, topped with crispy bacon and melted cheddar cheese.
Ingrédients
Main 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 added heat
- 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 Can substitute with gluten-free flour
Instructions
Preparation
- Before diving into cooking, ensure your kitchen is tidy. Gather all your ingredients and equipment, including a large pot or Dutch oven, cutting board, knife, and an immersion blender (or regular blender).
- Peel and cube the potatoes into roughly 1-inch pieces.
- Finely chop the yellow onion and mince the garlic.
Cooking
- In your large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally, then add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes to the pot. Pour in the chicken broth and water, and stir in the salt, black pepper, smoked paprika, and cayenne pepper if using. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are very tender.
- Once the potatoes are cooked and tender, remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches.
- Return the pot to low heat. Stir in the heavy cream and sour cream, mixing gently until well combined. Heat lightly, taking care not to boil the soup.
- Taste the soup and adjust the seasoning as needed.
- While the soup simmers, cook the bacon until crispy and crumble it into small pieces.
Serving
- Ladle the hot potato soup into bowls. Top each serving with crumbled bacon, shredded cheddar cheese, and chopped green onions.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat on the stove, adding broth or water if needed.