Description
This Outback Potato Soup is a creamy, comforting dish loaded with tender potatoes, crispy bacon, sharp cheddar cheese, and a hint of paprika. Perfect for chilly days, it combines the richness of heavy cream and sour cream with savory flavors, making it a hearty and satisfying meal.
Ingredients
Scale
Soup Base
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups russet potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Dairy and Cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Garnish
- 1/4 cup chopped green onions
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Sauté Vegetables: Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create Roux: Add the butter to the pot and let it melt completely. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux that will thicken the soup.
- Add Broth and Potatoes: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Add the diced potatoes, salt, black pepper, and paprika. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the soup is smooth and creamy. Simmer for an additional 5 minutes to meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve hot topped with the reserved crispy bacon and chopped green onions.
Notes
- For a thicker soup, mash some of the potatoes directly in the pot before adding the cream.
- Yukon Gold potatoes can be used instead of russet potatoes for a creamier texture.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
