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Loaded Outback Potato Soup Creamy and Flavorful Recipe

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To make Loaded Outback Potato Soup, gather these key items: - 4 large russet potatoes, peeled and diced - 1 cup diced onion - 1/2 cup diced celery - 1/2 cup diced carrots - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup cooked and crumbled turkey bacon (or plant-based bacon) - 2 green onions, sliced (for garnish) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients give the soup its rich and creamy flavor. You can make this soup even more special with these toppings: - Extra shredded cheddar cheese - Crumbled turkey bacon or plant-based bacon - Sliced green onions - A dollop of sour cream - Fresh herbs like parsley or chives Each topping adds a nice touch and boosts flavor. If you need to swap ingredients, here are some ideas: - Use Yukon Gold potatoes instead of russets for a creamier texture. - Swap heavy cream with coconut milk for a lighter option. - Replace turkey bacon with mushrooms for a vegetarian twist. - Use low-sodium vegetable broth to control salt levels. These substitutions can help meet your dietary needs while keeping the soup delicious. {{ingredient_image_1}} Start by peeling and dicing the potatoes. You need four large russet potatoes. Next, chop one cup of onion, half a cup of celery, and half a cup of carrots. Take your time with the chopping, as smaller pieces cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is warm, add the diced onion, celery, and carrots. Sauté these for five to seven minutes. You want them to soften and release their flavors. When the veggies soften, it’s time to add the diced potatoes. Pour in four cups of vegetable broth. Bring the mixture to a boil. This step is key to cooking the potatoes well. Once it boils, reduce the heat and let it simmer. Cook for 20 to 25 minutes until the potatoes are tender. After the potatoes cook, use a potato masher or an immersion blender. Mash the potatoes slightly, but leave some chunks for texture. This gives the soup a nice, hearty feel. Next, stir in one cup of heavy cream. Sprinkle in one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and pepper to taste. Let the soup cook for an additional five to ten minutes. This helps all the flavors blend well. Once the soup is creamy and warm, it’s time for the cheese. Stir in one cup of shredded cheddar cheese. Watch it melt and blend into the soup. Serve the soup hot. Top each bowl with crumbled turkey bacon, extra cheese, and sliced green onions. These toppings add color and crunch to your soup. Enjoy this loaded outback potato soup with crusty bread or on its own! When mashing potatoes, choose the right type. I like using russet potatoes. They are fluffy and creamy. Peel and dice them for even cooking. After boiling, use a potato masher. This keeps some chunks for texture. If you prefer a smoother soup, use an immersion blender. Blend until you reach your desired consistency. To make your soup creamy, add heavy cream. Stir it in just before serving. This keeps it rich and smooth. You can also mix in shredded cheese. It melts quickly and adds extra creaminess. Make sure to heat the soup gently. Avoid boiling after adding cream or cheese. This keeps the texture perfect. Seasoning is key for a tasty soup. I use garlic powder and onion powder for depth. These spices add a nice touch without overpowering. Salt and pepper balance the flavors too. Taste as you go to find the right mix. You can also add herbs like thyme or parsley. They brighten the soup and make it more fragrant. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality vegetable broth. This will enhance the overall taste of your soup. Customize Your Toppings: Feel free to get creative with the toppings! Add sour cream, jalapeños, or even avocado for an extra layer of flavor. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of broth or blend in more potatoes. For a thinner soup, add more broth until desired consistency is reached. Make It Ahead: This soup can be made ahead of time and stored in the refrigerator. Reheat gently on the stove, adding a splash of cream if needed to restore its creaminess. {{image_2}} You can make a vegan version of this soup. Replace the heavy cream with coconut milk or a plant-based cream. Use vegetable broth as your base. Swap the cheddar cheese for a dairy-free option or nutritional yeast for a cheesy flavor. For the bacon, try using crispy tempeh or a plant-based bacon. This version keeps the flavors rich and creamy without any animal products. If you like heat, add jalapeños. Dice one or two jalapeños and sauté them with the onions, celery, and carrots. This gives the soup a nice kick. You can also stir in some hot sauce before serving. Top with sliced jalapeños for extra spice. It’s a fun twist that adds depth to the flavor. To lighten up the soup, you can make a few easy swaps. Use low-fat milk instead of heavy cream. You can also cut back on cheese or use a lighter cheese option. Replace some of the potatoes with cauliflower for added nutrients and fewer carbs. This keeps the soup creamy while making it healthier. To store your Loaded Outback Potato Soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh. Make sure to seal the lid tightly. You can store it in the fridge for up to three days. It’s best to use it within this time for great taste. When you are ready to eat the soup again, reheating is key. Pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or cream. This keeps it creamy and delicious. You can also microwave it. Use a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to get even warmth. You can freeze this soup for later use. First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some room at the top for expansion. Label the container with the date. This soup can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave as described above for the best flavor. Yes, you can use different types of potatoes. Yukon Gold or red potatoes work well. They add a nice flavor and texture. Just make sure to peel and dice them like russets. Each type brings its own taste, so feel free to experiment. The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Just make sure it cools down before you put it away. If you want to save it longer, consider freezing it. You can add cooked chicken or turkey for extra protein. Beans like white beans or chickpeas also work great. For a vegetarian option, try adding lentils. They blend well with the soup and boost the nutrients. This blog post covered all the key elements of making a delicious Loaded Outback Potato Soup. We explored the ingredients, cooking steps, and tasty tips. You can adapt the recipe based on your needs or preferences, whether you're vegan or want more spice. Remember to store any leftovers well to keep the soup fresh. I hope you feel ready to try this recipe. Enjoy every warm bite and make it your own!

WANT TO SAVE THIS RECIPE?

Get ready to warm up your kitchen with my Loaded Outback Potato Soup recipe! This creamy and flavorful dish combines simple ingredients for a comforting meal everyone will love. I will guide you through each step, from prep to serving. You’ll learn tips for perfect flavor and texture, plus fun variations to try! Let’s dive into this tasty adventure together. You won’t want to miss it!

Why I Love This Recipe

  1. Comforting and Hearty: This potato soup offers a warm and filling experience, perfect for chilly days or cozy gatherings.
  2. Loaded with Flavor: The combination of cheddar cheese, turkey bacon, and fresh green onions creates a deliciously rich taste.
  3. Customizable: You can easily modify this recipe to be vegetarian or vegan by using plant-based bacon and cream substitutes.
  4. Easy to Prepare: With just a few simple steps, you can whip up this delightful soup in under an hour!

Ingredients

List of main ingredients

To make Loaded Outback Potato Soup, gather these key items:

– 4 large russet potatoes, peeled and diced

– 1 cup diced onion

– 1/2 cup diced celery

– 1/2 cup diced carrots

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 cup shredded cheddar cheese (plus extra for topping)

– 1/2 cup cooked and crumbled turkey bacon (or plant-based bacon)

– 2 green onions, sliced (for garnish)

– 2 tablespoons olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

These ingredients give the soup its rich and creamy flavor.

Optional toppings and garnishes

You can make this soup even more special with these toppings:

– Extra shredded cheddar cheese

– Crumbled turkey bacon or plant-based bacon

– Sliced green onions

– A dollop of sour cream

– Fresh herbs like parsley or chives

Each topping adds a nice touch and boosts flavor.

Ingredient substitutions

If you need to swap ingredients, here are some ideas:

– Use Yukon Gold potatoes instead of russets for a creamier texture.

– Swap heavy cream with coconut milk for a lighter option.

– Replace turkey bacon with mushrooms for a vegetarian twist.

– Use low-sodium vegetable broth to control salt levels.

These substitutions can help meet your dietary needs while keeping the soup delicious.

Step-by-Step Instructions

Preparing the vegetables

Start by peeling and dicing the potatoes. You need four large russet potatoes. Next, chop one cup of onion, half a cup of celery, and half a cup of carrots. Take your time with the chopping, as smaller pieces cook evenly.

In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is warm, add the diced onion, celery, and carrots. Sauté these for five to seven minutes. You want them to soften and release their flavors.

Cooking the soup base

When the veggies soften, it’s time to add the diced potatoes. Pour in four cups of vegetable broth. Bring the mixture to a boil. This step is key to cooking the potatoes well. Once it boils, reduce the heat and let it simmer. Cook for 20 to 25 minutes until the potatoes are tender.

After the potatoes cook, use a potato masher or an immersion blender. Mash the potatoes slightly, but leave some chunks for texture. This gives the soup a nice, hearty feel.

Next, stir in one cup of heavy cream. Sprinkle in one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and pepper to taste. Let the soup cook for an additional five to ten minutes. This helps all the flavors blend well.

Final touches and serving suggestions

Once the soup is creamy and warm, it’s time for the cheese. Stir in one cup of shredded cheddar cheese. Watch it melt and blend into the soup.

Serve the soup hot. Top each bowl with crumbled turkey bacon, extra cheese, and sliced green onions. These toppings add color and crunch to your soup. Enjoy this loaded outback potato soup with crusty bread or on its own!

Tips & Tricks

Best practices for mashing potatoes

When mashing potatoes, choose the right type. I like using russet potatoes. They are fluffy and creamy. Peel and dice them for even cooking. After boiling, use a potato masher. This keeps some chunks for texture. If you prefer a smoother soup, use an immersion blender. Blend until you reach your desired consistency.

Ensuring the perfect creaminess

To make your soup creamy, add heavy cream. Stir it in just before serving. This keeps it rich and smooth. You can also mix in shredded cheese. It melts quickly and adds extra creaminess. Make sure to heat the soup gently. Avoid boiling after adding cream or cheese. This keeps the texture perfect.

How to enhance flavor with seasonings

Seasoning is key for a tasty soup. I use garlic powder and onion powder for depth. These spices add a nice touch without overpowering. Salt and pepper balance the flavors too. Taste as you go to find the right mix. You can also add herbs like thyme or parsley. They brighten the soup and make it more fragrant.

Pro Tips

  1. Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality vegetable broth. This will enhance the overall taste of your soup.
  2. Customize Your Toppings: Feel free to get creative with the toppings! Add sour cream, jalapeños, or even avocado for an extra layer of flavor.
  3. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of broth or blend in more potatoes. For a thinner soup, add more broth until desired consistency is reached.
  4. Make It Ahead: This soup can be made ahead of time and stored in the refrigerator. Reheat gently on the stove, adding a splash of cream if needed to restore its creaminess.

Variations

Vegan Loaded Outback Potato Soup

You can make a vegan version of this soup. Replace the heavy cream with coconut milk or a plant-based cream. Use vegetable broth as your base. Swap the cheddar cheese for a dairy-free option or nutritional yeast for a cheesy flavor. For the bacon, try using crispy tempeh or a plant-based bacon. This version keeps the flavors rich and creamy without any animal products.

Spicy version with jalapeños

If you like heat, add jalapeños. Dice one or two jalapeños and sauté them with the onions, celery, and carrots. This gives the soup a nice kick. You can also stir in some hot sauce before serving. Top with sliced jalapeños for extra spice. It’s a fun twist that adds depth to the flavor.

Ingredient swaps for a lighter soup

To lighten up the soup, you can make a few easy swaps. Use low-fat milk instead of heavy cream. You can also cut back on cheese or use a lighter cheese option. Replace some of the potatoes with cauliflower for added nutrients and fewer carbs. This keeps the soup creamy while making it healthier.

Storage Info

How to store leftovers

To store your Loaded Outback Potato Soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh. Make sure to seal the lid tightly. You can store it in the fridge for up to three days. It’s best to use it within this time for great taste.

Reheating tips for optimal flavor

When you are ready to eat the soup again, reheating is key. Pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or cream. This keeps it creamy and delicious. You can also microwave it. Use a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to get even warmth.

Freezing the Loaded Outback Potato Soup

You can freeze this soup for later use. First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some room at the top for expansion. Label the container with the date. This soup can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave as described above for the best flavor.

FAQs

Can I use different types of potatoes?

Yes, you can use different types of potatoes. Yukon Gold or red potatoes work well. They add a nice flavor and texture. Just make sure to peel and dice them like russets. Each type brings its own taste, so feel free to experiment.

How long does the soup last in the fridge?

The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Just make sure it cools down before you put it away. If you want to save it longer, consider freezing it.

What can I add for extra protein?

You can add cooked chicken or turkey for extra protein. Beans like white beans or chickpeas also work great. For a vegetarian option, try adding lentils. They blend well with the soup and boost the nutrients.

This blog post covered all the key elements of making a delicious Loaded Outback Potato Soup. We explored the ingredients, cooking steps, and tasty tips. You can adapt the recipe based on your needs or preferences, whether you’re vegan or want more spice. Remember to store any leftovers well to keep the soup fresh. I hope you feel ready to try this recipe. Enjoy every warm bite and make it your ow

To make Loaded Outback Potato Soup, gather these key items: - 4 large russet potatoes, peeled and diced - 1 cup diced onion - 1/2 cup diced celery - 1/2 cup diced carrots - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup cooked and crumbled turkey bacon (or plant-based bacon) - 2 green onions, sliced (for garnish) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients give the soup its rich and creamy flavor. You can make this soup even more special with these toppings: - Extra shredded cheddar cheese - Crumbled turkey bacon or plant-based bacon - Sliced green onions - A dollop of sour cream - Fresh herbs like parsley or chives Each topping adds a nice touch and boosts flavor. If you need to swap ingredients, here are some ideas: - Use Yukon Gold potatoes instead of russets for a creamier texture. - Swap heavy cream with coconut milk for a lighter option. - Replace turkey bacon with mushrooms for a vegetarian twist. - Use low-sodium vegetable broth to control salt levels. These substitutions can help meet your dietary needs while keeping the soup delicious. {{ingredient_image_1}} Start by peeling and dicing the potatoes. You need four large russet potatoes. Next, chop one cup of onion, half a cup of celery, and half a cup of carrots. Take your time with the chopping, as smaller pieces cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is warm, add the diced onion, celery, and carrots. Sauté these for five to seven minutes. You want them to soften and release their flavors. When the veggies soften, it’s time to add the diced potatoes. Pour in four cups of vegetable broth. Bring the mixture to a boil. This step is key to cooking the potatoes well. Once it boils, reduce the heat and let it simmer. Cook for 20 to 25 minutes until the potatoes are tender. After the potatoes cook, use a potato masher or an immersion blender. Mash the potatoes slightly, but leave some chunks for texture. This gives the soup a nice, hearty feel. Next, stir in one cup of heavy cream. Sprinkle in one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and pepper to taste. Let the soup cook for an additional five to ten minutes. This helps all the flavors blend well. Once the soup is creamy and warm, it’s time for the cheese. Stir in one cup of shredded cheddar cheese. Watch it melt and blend into the soup. Serve the soup hot. Top each bowl with crumbled turkey bacon, extra cheese, and sliced green onions. These toppings add color and crunch to your soup. Enjoy this loaded outback potato soup with crusty bread or on its own! When mashing potatoes, choose the right type. I like using russet potatoes. They are fluffy and creamy. Peel and dice them for even cooking. After boiling, use a potato masher. This keeps some chunks for texture. If you prefer a smoother soup, use an immersion blender. Blend until you reach your desired consistency. To make your soup creamy, add heavy cream. Stir it in just before serving. This keeps it rich and smooth. You can also mix in shredded cheese. It melts quickly and adds extra creaminess. Make sure to heat the soup gently. Avoid boiling after adding cream or cheese. This keeps the texture perfect. Seasoning is key for a tasty soup. I use garlic powder and onion powder for depth. These spices add a nice touch without overpowering. Salt and pepper balance the flavors too. Taste as you go to find the right mix. You can also add herbs like thyme or parsley. They brighten the soup and make it more fragrant. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality vegetable broth. This will enhance the overall taste of your soup. Customize Your Toppings: Feel free to get creative with the toppings! Add sour cream, jalapeños, or even avocado for an extra layer of flavor. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of broth or blend in more potatoes. For a thinner soup, add more broth until desired consistency is reached. Make It Ahead: This soup can be made ahead of time and stored in the refrigerator. Reheat gently on the stove, adding a splash of cream if needed to restore its creaminess. {{image_2}} You can make a vegan version of this soup. Replace the heavy cream with coconut milk or a plant-based cream. Use vegetable broth as your base. Swap the cheddar cheese for a dairy-free option or nutritional yeast for a cheesy flavor. For the bacon, try using crispy tempeh or a plant-based bacon. This version keeps the flavors rich and creamy without any animal products. If you like heat, add jalapeños. Dice one or two jalapeños and sauté them with the onions, celery, and carrots. This gives the soup a nice kick. You can also stir in some hot sauce before serving. Top with sliced jalapeños for extra spice. It’s a fun twist that adds depth to the flavor. To lighten up the soup, you can make a few easy swaps. Use low-fat milk instead of heavy cream. You can also cut back on cheese or use a lighter cheese option. Replace some of the potatoes with cauliflower for added nutrients and fewer carbs. This keeps the soup creamy while making it healthier. To store your Loaded Outback Potato Soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh. Make sure to seal the lid tightly. You can store it in the fridge for up to three days. It’s best to use it within this time for great taste. When you are ready to eat the soup again, reheating is key. Pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or cream. This keeps it creamy and delicious. You can also microwave it. Use a microwave-safe bowl, cover it, and heat in short bursts. Stir in between to get even warmth. You can freeze this soup for later use. First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some room at the top for expansion. Label the container with the date. This soup can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave as described above for the best flavor. Yes, you can use different types of potatoes. Yukon Gold or red potatoes work well. They add a nice flavor and texture. Just make sure to peel and dice them like russets. Each type brings its own taste, so feel free to experiment. The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Just make sure it cools down before you put it away. If you want to save it longer, consider freezing it. You can add cooked chicken or turkey for extra protein. Beans like white beans or chickpeas also work great. For a vegetarian option, try adding lentils. They blend well with the soup and boost the nutrients. This blog post covered all the key elements of making a delicious Loaded Outback Potato Soup. We explored the ingredients, cooking steps, and tasty tips. You can adapt the recipe based on your needs or preferences, whether you're vegan or want more spice. Remember to store any leftovers well to keep the soup fresh. I hope you feel ready to try this recipe. Enjoy every warm bite and make it your own!

Loaded Outback Potato Soup

A creamy and hearty potato soup loaded with vegetables, cheese, and bacon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 cup diced onion
  • 0.5 cup diced celery
  • 0.5 cup diced carrots
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 0.5 cup cooked and crumbled turkey bacon
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté for about 5-7 minutes until softened.
  • Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the potatoes are tender.
  • Use a potato masher or an immersion blender to mash the potatoes slightly while keeping some chunks for texture.
  • Stir in the heavy cream, garlic powder, onion powder, and season with salt and pepper to taste. Let it cook for an additional 5-10 minutes to heat through.
  • Once the soup is creamy and warmed, stir in the shredded cheddar cheese until melted and well combined.
  • Serve the soup hot, topped with crumbled turkey bacon, extra shredded cheese, and sliced green onions for garnish.

Notes

Feel free to substitute with plant-based bacon for a vegetarian option.
Keyword creamy, loaded, potato, soup

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