This creamy potato soup is filled with hearty potatoes, cheese, and green onions, making it super comforting. It’s perfect for warming up on a chilly day!
I love how easy it is to whip up a big batch. I often serve it with freshly baked bread—talk about a cozy meal! You’ll want to make this again and again!
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes as they break down nicely for a creamy texture. If you prefer, Yukon Gold potatoes work well too. They’re a bit more buttery in flavor!
Chicken Broth: You can swap chicken broth for vegetable broth if you’re looking for a vegetarian option. Just keep in mind that it might change the overall flavor slightly.
Heavy Cream: If you want to lighten things up, you can use half-and-half instead of heavy cream. For dairy-free, coconut milk is a good choice but may add a distinct flavor.
Cheddar Cheese: Sharp cheddar adds great flavor. Feel free to use a cheese blend or even Monterey Jack for a different taste. Vegan cheese options are available too for dairy-free needs.
Bacon: For a vegetarian version, consider crispy tofu or veggie bacon as a topping. I also enjoy using smoked paprika to add a hint of smokiness without the meat.
How Do I Make Sure My Soup Is Nice and Creamy?
The creaminess of the soup comes from a well-prepared roux and the blending process. Here’s how to achieve that perfect texture:
- After cooking the potatoes, gently mash some of them with a spoon or masher. This gives your soup body without losing all the potato chunks.
- When whisking in the flour, make sure you cook it just long enough to remove the raw flour taste; about 1-2 minutes should do the trick.
- As you add in your milk and cream, stir continuously. This will help prevent lumps and keep the mixture smooth while it thickens.
Taking your time with these steps will lead to an incredibly creamy and satisfying soup that everyone will love!
Outback Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and chopped
- 1/2 cup sour cream
- 4 green onions, chopped
- Salt and black pepper to taste
- Optional: 1/2 tsp dried thyme or mixed Italian herbs
How Much Time Will You Need?
This delicious potato soup will take about 30-40 minutes total to prepare. You’ll spend about 10-15 minutes cooking the potatoes and bacon, and another 20 minutes making the creamy base and combining everything. In no time, you’ll have a warming bowl of soup to enjoy!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by bringing a large pot of diced potatoes and chicken broth to a boil. This should take just a few minutes. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, which will take about 10-15 minutes.
2. Prepare the Bacon:
While the potatoes are simmering, take a skillet and cook the bacon over medium heat until it’s crispy. Once cooked, place the bacon on paper towels to drain the excess fat and stay crispy. Set the bacon aside for later.
3. Sauté the Veggies:
In a separate saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté them together for about 3-5 minutes until the onion becomes translucent and fragrant—this will add great flavor to your soup!
4. Create the Roux:
Now it’s time to thicken your soup! Whisk in the flour to the sautéed onion and garlic, stirring constantly for about 1-2 minutes. This will cook out the raw flour taste and start to form a roux, which is essential for a creamy texture.
5. Make it Creamy:
Gradually whisk in the milk and heavy cream. Continue stirring until the mixture thickens and starts to bubble gently—this should take just a few minutes.
6. Combine Everything:
Once your potatoes are cooked, mash a few with a spoon or potato masher to thicken the soup but still keep some chunks for texture. Then, stir the creamy milk mixture into the pot with potatoes. Add in the shredded cheddar cheese and stir until it’s melted and creamy.
7. Season and Garnish:
Mix in the sour cream and season to taste with salt, pepper, and any optional herbs you’d like. Stir everything well to combine all those delicious flavors!
8. Serve it Up:
Ladle the soup into bowls and top with the crispy bacon pieces and chopped green onions for a burst of color and flavor. It’s beautiful and ready to eat!
9. Enjoy!
Serve hot with some crusty bread or rolls on the side for a complete and comforting meal. Enjoy every spoonful of this hearty potato soup!
Can I Use Different Types of Potatoes?
Yes! While Russet potatoes are best for a creamy texture, Yukon Golds are a great alternative if you prefer a slightly sweeter flavor. Just make sure to peel and dice them before cooking!
How Can I Make This Soup Vegetarian?
Simple! Substitute the chicken broth with vegetable broth and leave out the bacon. You can add some smoked paprika to mimic the smoky flavor that bacon provides.
Can I Freeze Leftover Soup?
Absolutely! Allow the soup to cool completely, then transfer it to airtight containers. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works well. For a dairy-free version, you could use coconut milk, although it will add a subtle coconut flavor to the soup.
