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Warm and Cozy Outback-Style Potato Soup Recipe

Warm up with our Outback-style potato soup, a hearty and creamy dish perfect for cozy evenings. This recipe captures the essence of comfort food, combining velvety russet potatoes with savory bacon and a touch of sharp cheddar. Sauté onions and garlic to build a flavorful base, then blend to your desired texture for a delightful experience. Top with crispy bacon bits and fresh green onions for an unforgettable meal that brings warmth and satisfaction to your table. Ideal for family gatherings or a nourishing treat after a long day.
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Ingredients
  

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 cup shredded sharp cheddar cheese

1/2 cup cooked and crumbled bacon

1/4 cup green onions, sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sauté aromatics: In a large pot, over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and garlic. Sauté until translucent, about 3-4 minutes.

    Cook potatoes: Add the diced potatoes to the pot, stirring to combine. Cook for an additional 5 minutes, allowing the potatoes to absorb the flavors from the onion and garlic.

      Add broth and seasonings: Pour in the chicken or vegetable broth. Stir in the thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.

        Blend soup: Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. If you don't have an immersion blender, carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot.

          Incorporate cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and well incorporated. Adjust seasoning to taste.

            Add bacon and serve: Stir in the crumbled bacon and allow the soup to heat through for another 5 minutes. Ladle the soup into bowls, and top with green onions and a sprinkle of fresh parsley for garnish.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6