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- 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1/2 cup sour cream - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled turkey bacon - 1/4 cup chopped green onions - Olive oil, paprika, salt, and pepper When I make Loaded Outback Potato Soup, I love starting with fresh ingredients. First, I peel and dice four large russet potatoes. These potatoes give the soup a nice, creamy base. I finely chop one medium onion and mince three cloves of garlic. This combo adds depth and flavor to the soup. Next, I reach for either chicken or vegetable broth. I use four cups to cover the potatoes in the pot. The broth helps cook the potatoes and adds a savory taste. After the broth, I mix in one cup of heavy cream and half a cup of sour cream. These create a rich, creamy texture that warms you up inside. I always include one cup of shredded cheddar cheese. It melts beautifully into the soup, making it extra delicious. For some crunch and flavor, I add half a cup of cooked and crumbled turkey bacon. If you want a vegetarian option, you can skip the bacon. Lastly, I sprinkle in a quarter cup of chopped green onions for a pop of color and freshness. Don't forget the olive oil, paprika, salt, and pepper. These seasonings tie everything together, making each bite irresistible. - Extra cheddar cheese - Chopped green onions - Sour cream dollop For presentation, I like to top my soup with extra cheddar cheese and chopped green onions. A dollop of sour cream also adds a nice touch. These garnishes not only look great but also enhance the flavor. {{ingredient_image_1}} - First, heat 2 tablespoons of olive oil in a large pot over medium heat. - Next, add the finely chopped onion. Sauté it for about 5 minutes until it turns soft and clear. - Then, mix in 3 minced garlic cloves. Cook for another minute to get that great garlic smell. - Now, stir in 4 large russet potatoes, peeled and diced. Pour in 4 cups of chicken broth, covering the potatoes well. - Bring the pot to a boil for a few minutes. - After that, lower the heat and let it simmer for 15 to 20 minutes. The potatoes should be soft enough to pierce with a fork. - When the potatoes are tender, use an immersion blender. Blend until your soup is smooth. If you want a chunky soup, blend only half and return it to the pot. - Add 1 cup of heavy cream and 1/2 cup of sour cream. Stir well until the soup is creamy and the cheese melts. - Next, mix in 1 cup of shredded cheddar cheese, 1 teaspoon of paprika, and salt and pepper to taste. - Finally, toss in 1/2 cup of crumbled turkey bacon and 1/4 cup of chopped green onions. Stir everything together. Heat for another 5 minutes. - Taste your soup and adjust the seasoning if needed. Serve hot, adding more cheese and green onions on top for a great finish. To get the best texture, I prefer using an immersion blender. It blends the soup right in the pot. You can control how smooth or chunky it gets. If you want a chunkier soup, blend only half. If you use a traditional blender, let the soup cool a bit first. Always be careful when blending hot liquids. Adjust the thickness by adding more broth or cream. For a thicker soup, you can add more potatoes. You can also mash some potatoes with a fork before blending. This gives a creamy feel without losing the potato chunks. Spices can really change the taste. I like to add a pinch of cayenne for heat. Smoked paprika adds a depth that I love. You can also use herbs like thyme or rosemary for fresh flavor. For seasoning, start with salt and pepper. Taste as you go. If you want more flavor, add a splash of Worcestershire sauce. This little trick packs a punch in taste! Serve your soup in rustic bowls for a cozy feel. Top it with extra cheddar cheese and chopped green onions. A dollop of sour cream adds creaminess and looks nice too. I recommend using wide bowls; they show off the soup's color and toppings. Sprinkle paprika on top for a pop of color. This simple touch makes the dish look inviting! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup due to their starchy texture, which helps create a creamy consistency. Customize Your Toppings: Feel free to add your favorite toppings such as jalapeños, diced tomatoes, or even a drizzle of hot sauce for an extra kick. Make it Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Just reheat gently before serving. Blend for Texture: For a creamy texture, blend the soup thoroughly, but you can leave some chunks for added heartiness if preferred. {{image_2}} You can easily make a vegetarian version of this Loaded Outback Potato Soup. Instead of turkey bacon, use cooked and crumbled tempeh or smoked tofu. Both add a nice, smoky taste. For the broth, switch to vegetable broth. This keeps the flavor rich without meat. You can also add more veggies like carrots or celery. They add texture and nutrients. Want some heat? Add chopped jalapeños or a pinch of cayenne pepper. This gives your soup a spicy kick. For extra flavor, toss in fresh herbs like thyme or rosemary. They pair well with potatoes and add a lovely aroma. You can experiment with different spices to find what you love most. If you need a dairy-free option, try using non-dairy cream made from almonds or cashews. For cheese, look for dairy-free cheese shreds. They melt well and taste great. To thicken the soup, use cornstarch or a blend of equal parts water and flour. This keeps your soup creamy without dairy. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep it fresh. You can also use a glass jar. Label it with the date to track freshness. The shelf life in the fridge is about 3 to 4 days. If you want to enjoy it longer, freezing is a great option. Always check for changes in smell or color before eating old soup. To freeze soup, use freezer-safe containers or bags. Leave some space at the top. This allows the soup to expand as it freezes. It’s best to freeze the soup without garnishes. This keeps the flavors fresh. For thawing, move the frozen soup to the fridge overnight. If you need it fast, you can use the microwave. Heat it slowly, stirring often. When reheating, make sure it steams hot all the way through. Enjoy your warm, comforting bowl! Yes, you can make this soup ahead of time. It keeps well in the fridge for about three days. Just let it cool down before you store it. Use an airtight container to keep it fresh. When you want to eat it, just reheat it on the stove. Adding a splash of cream can help bring back its creamy texture. To make your Loaded Outback Potato Soup creamier, try adding more heavy cream. You can also mix in extra sour cream. If you like cheese, add more shredded cheddar to the pot. Blending half the soup gives it a smooth feel while keeping some chunks for texture. This soup pairs well with many sides. A simple salad can add freshness. Breadsticks or garlic bread make a nice addition, too. You can even serve it with a grilled cheese sandwich for a fun twist. Enjoy your soup with a sprinkle of extra green onions for a pop of color! This blog post covered how to make delicious Loaded Outback Potato Soup. We discussed the main ingredients, step-by-step instructions, and tips to enhance flavor and texture. You can customize the soup with different variations and find easy storage methods for leftovers. Enjoy creating this comforting dish that warms your heart and fills your belly. Embrace your cooking adventure, and let your taste buds explore!

Loaded Outback Potato Soup

A creamy and hearty potato soup loaded with cheese, bacon, and green onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth)
  • 1 cup heavy cream
  • 1 2 sour cream
  • 1 cup shredded cheddar cheese, plus more for garnish
  • 1 2 cooked and crumbled turkey bacon (or a vegetarian alternative)
  • 1 4 chopped green onions, plus more for garnish
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the diced potatoes and cover them with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend half the soup and return to the pot.
  • Stir in the heavy cream, sour cream, shredded cheddar cheese, paprika, salt, and pepper. Mix until the cheese is melted and the soup is creamy.
  • Add in the crumbled turkey bacon and chopped green onions, stirring to combine. Heat the soup for an additional 5 minutes to warm through.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with additional cheddar cheese and chopped green onions.

Notes

Serve the soup in rustic bowls and top with a sprinkle of paprika and a dollop of sour cream for an inviting look.
Keyword bacon, cheese, potato, soup