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Loaded Outback Potato Soup Delicious Comfort Recipe

by on April 6, 2025

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Get ready to warm your soul with my Loaded Outback Potato Soup! This comforting dish is rich, creamy, and packed with flavor. Whether you’re cooking for family or enjoying a quiet night, this soup hits the spot. In this post, I’ll share the must-have ingredients, easy steps, and tips to make it perfect. Plus, I’ll provide options for dietary needs. Let’s dive in and make magic in your kitchen!

To make Loaded Outback Potato Soup, gather these key items: - 4 large russet potatoes, peeled and diced into uniform cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 cup heavy cream - 1/2 cup sour cream - 1 cup shredded sharp cheddar cheese (reserve some for garnish) - 1/2 cup cooked and crumbled turkey bacon (or vegetarian bacon) - 1/4 cup finely chopped green onions (plus extra for garnish) - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil These ingredients form the backbone of our soup. The russet potatoes provide the creamy texture. The onion and garlic add depth. The broth gives it a rich base. You can make this soup your own by adding some optional ingredients: - Cooked ham or sausage for added protein - A splash of hot sauce for heat - Different cheeses like mozzarella or gouda - Fresh herbs like thyme or rosemary These additions can change the flavor and make the soup unique to your taste. If you need vegetarian or vegan options, here are some swaps: - Use vegetable broth instead of chicken broth - Replace heavy cream with coconut cream or cashew cream - Swap sour cream for vegan sour cream or yogurt - Use plant-based bacon alternatives These swaps keep the soup creamy and delicious while catering to different diets. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium, finely chopped onion. Sauté the onion for about 5 minutes. You want it soft and clear but not brown. Next, add 3 minced garlic cloves. Stir for about a minute until you smell the garlic. Be careful not to burn it. This mix gives your soup a great base flavor. Now, add 4 large russet potatoes, peeled and diced into uniform cubes. Stir them well to coat with the oil and onion mix. Pour in 4 cups of chicken broth, making sure the potatoes are covered. Raise the heat to high until it boils. Once boiling, lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes, until the potatoes are fork-tender. This step is key for a creamy soup. After the potatoes are cooked, use an immersion blender to puree the soup. Blend until it reaches your preferred smoothness. If you like some chunks, blend just half and mix it back in. This gives you a nice texture in your soup while keeping it creamy. Once blended, stir in 1 cup of heavy cream, 1/2 cup of sour cream, and 1 cup of shredded sharp cheddar cheese. Also, add 1 teaspoon of smoked paprika, plus salt and pepper to taste. Mix until the cheese melts and everything is creamy. Finally, fold in 1/2 cup of crumbled turkey bacon and 1/4 cup of finely chopped green onions. Heat through on low for about 5 minutes. Garnish with extra cheddar and green onions before serving. Enjoy your loaded outback potato soup! To make your soup super creamy, follow these tips: - Use a good pot: A heavy-bottomed pot helps with even cooking. - Blend carefully: For a creamy texture, blend until smooth. If you like some chunks, blend half. - Add cream slowly: Stir in the cream gradually for the best texture. - Monitor heat: Keep the heat low after adding cream to avoid curdling. - Taste often: Adjust salt and pepper as you go for the best flavor. Here are some mistakes to steer clear of: - Overcooking the garlic: It can turn bitter if cooked too long. Sauté just until fragrant. - Not salting enough: Salt enhances flavors, so season well from the start. - Skipping the blending step: Blending gives the soup its creamy character. - Using cold cream: Room temperature cream mixes in better than cold cream. - Ignoring the toppings: Garnishes add flavor and make the soup look great. Use these tools for the best results: - Heavy-bottomed pot: This helps prevent burning and ensures even cooking. - Immersion blender: It’s easy to use and saves time on cleanup. - Wooden spoon: Great for stirring without scratching your pot. - Measuring cups and spoons: Precision is key for consistent results. - Cutting board and knife: A sturdy board and sharp knife make prep easy. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which creates a creamy texture when cooked and blended. Blend for Texture: Use an immersion blender to achieve your preferred consistency. For a heartier soup, blend only half of it to keep some potato chunks intact. Season Gradually: Taste your soup as you go, adding salt and pepper incrementally. This allows you to control the flavor profile and avoid over-seasoning. Garnish Creatively: Elevate your soup's presentation by garnishing with extra cheese, green onions, and a sprinkle of smoked paprika for a pop of color and flavor. {{image_4}} You can easily make Loaded Outback Potato Soup vegetarian or vegan. For a vegetarian option, simply swap chicken broth with vegetable broth. You can also replace heavy cream and sour cream with coconut cream or cashew cream. These alternatives add a nice richness without the dairy. If you want a vegan version, substitute turkey bacon with a plant-based bacon alternative. This way, you keep the soup creamy and tasty. To boost the flavor, consider adding fresh herbs like thyme or rosemary. These herbs brighten the soup and add depth. You can also try spices such as cayenne pepper for heat or cumin for warmth. A squeeze of fresh lemon juice at the end gives a burst of freshness. Experiment with smoked paprika to give the soup a nice, smoky flavor. Feel free to get creative with your add-ins. Adding vegetables can make your soup more colorful and nutritious. Chopped carrots, celery, or bell peppers blend well with potatoes. For protein, consider adding cooked chicken or beans. These options make your soup heartier. You can even toss in some corn for sweetness. Just remember to adjust the cooking time, so all ingredients cook evenly. After enjoying your Loaded Outback Potato Soup, let it cool down. Pour the leftover soup into an airtight container. Make sure to leave some space at the top for expansion. Seal it tightly and store it in the fridge. This method keeps the soup fresh and tasty for later. You can freeze the soup if you want to save it for a longer time. Use a freezer-safe container or a zip-top bag. Make sure to label it with the date. It will stay good for up to three months. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat, stirring often. You can also use a microwave, but do it in short bursts, stirring in between. In the fridge, your Loaded Outback Potato Soup lasts about 3 to 4 days. Always check for any signs of spoilage before eating. If it smells off or has changed color, it's best to discard it. To keep the soup tasting great, avoid adding toppings before storing. Add those fresh garnishes right before serving. Storing the soup properly helps maintain its creamy texture and rich flavor. Loaded Outback Potato Soup is a creamy, hearty soup. It has diced russet potatoes, onions, garlic, and rich broth. We blend it until smooth and add heavy cream, sour cream, and cheddar cheese. Then, we mix in crispy turkey bacon and green onions for extra flavor. It's a warm, comforting dish perfect for chilly days. Yes, you can make this soup ahead of time. Cook the soup and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove. You may need to add a splash of broth or cream to restore its creamy texture. To make this soup gluten-free, use gluten-free broth. Many store-bought broths are gluten-free, but always check the label. The other ingredients are naturally gluten-free, so you’re good to go! Yes, you can substitute heavy cream. Use half-and-half for a lighter option. Coconut milk works too if you want a dairy-free choice. Each option will change the flavor a bit, but they still make a tasty soup. This soup pairs well with crusty bread or soft dinner rolls. A simple garden salad also complements it nicely. For a fun twist, serve it with crispy tortilla chips for crunch! This blog post covered how to make Loaded Outback Potato Soup. You learned about essential and optional ingredients. I shared step-by-step instructions to guide you through the cooking process. You now have tips to avoid common mistakes and ensure creamy soup. We also explored variations for different diets and how to store leftovers effectively. In closing, this soup is easy to customize, fun to make, and delicious. Enjoy your cooking adventure and share your soup with friends!

Why I Love This Recipe

  1. Comforting Flavor: This potato soup is rich and creamy, providing a warm and comforting experience that feels like a cozy hug in a bowl.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
  3. Customizable: You can easily adjust the toppings and ingredients to suit your taste, making it a versatile dish for any occasion.
  4. Perfect for Leftovers: This soup reheats beautifully, making it an ideal choice for meal prep or enjoying throughout the week.

Ingredients

Essential Ingredients for Loaded Outback Potato Soup

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

– 4 large russet potatoes, peeled and diced into uniform cubes

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups chicken broth (or vegetable broth for a vegetarian option)

– 1 cup heavy cream

– 1/2 cup sour cream

– 1 cup shredded sharp cheddar cheese (reserve some for garnish)

– 1/2 cup cooked and crumbled turkey bacon (or vegetarian bacon)

– 1/4 cup finely chopped green onions (plus extra for garnish)

– 1 teaspoon smoked paprika

– Salt and freshly cracked black pepper to taste

– 2 tablespoons extra virgin olive oil

These ingredients form the backbone of our soup. The russet potatoes provide the creamy texture. The onion and garlic add depth. The broth gives it a rich base.

Optional Ingredients for Customization

You can make this soup your own by adding some optional ingredients:

– Cooked ham or sausage for added protein

– A splash of hot sauce for heat

– Different cheeses like mozzarella or gouda

– Fresh herbs like thyme or rosemary

These additions can change the flavor and make the soup unique to your taste.

Alt Ingredients for Dietary Preferences (Vegetarian/Vegan options)

If you need vegetarian or vegan options, here are some swaps:

– Use vegetable broth instead of chicken broth

– Replace heavy cream with coconut cream or cashew cream

– Swap sour cream for vegan sour cream or yogurt

– Use plant-based bacon alternatives

These swaps keep the soup creamy and delicious while catering to different diets.

Step-by-Step Instructions

Preparing the Base: Sautéing Onions and Garlic

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium, finely chopped onion. Sauté the onion for about 5 minutes. You want it soft and clear but not brown. Next, add 3 minced garlic cloves. Stir for about a minute until you smell the garlic. Be careful not to burn it. This mix gives your soup a great base flavor.

Cooking the Potatoes to Perfection

Now, add 4 large russet potatoes, peeled and diced into uniform cubes. Stir them well to coat with the oil and onion mix. Pour in 4 cups of chicken broth, making sure the potatoes are covered. Raise the heat to high until it boils. Once boiling, lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes, until the potatoes are fork-tender. This step is key for a creamy soup.

Blending Techniques for Desired Consistency

After the potatoes are cooked, use an immersion blender to puree the soup. Blend until it reaches your preferred smoothness. If you like some chunks, blend just half and mix it back in. This gives you a nice texture in your soup while keeping it creamy.

Final Touches: Adding Cream and Garnishes

Once blended, stir in 1 cup of heavy cream, 1/2 cup of sour cream, and 1 cup of shredded sharp cheddar cheese. Also, add 1 teaspoon of smoked paprika, plus salt and pepper to taste. Mix until the cheese melts and everything is creamy. Finally, fold in 1/2 cup of crumbled turkey bacon and 1/4 cup of finely chopped green onions. Heat through on low for about 5 minutes. Garnish with extra cheddar and green onions before serving. Enjoy your loaded outback potato soup!

Tips & Tricks

Tips for Perfectly Creamy Soup

To make your soup super creamy, follow these tips:

– Use a good pot: A heavy-bottomed pot helps with even cooking.

– Blend carefully: For a creamy texture, blend until smooth. If you like some chunks, blend half.

– Add cream slowly: Stir in the cream gradually for the best texture.

– Monitor heat: Keep the heat low after adding cream to avoid curdling.

– Taste often: Adjust salt and pepper as you go for the best flavor.

Common Mistakes to Avoid

Here are some mistakes to steer clear of:

– Overcooking the garlic: It can turn bitter if cooked too long. Sauté just until fragrant.

– Not salting enough: Salt enhances flavors, so season well from the start.

– Skipping the blending step: Blending gives the soup its creamy character.

– Using cold cream: Room temperature cream mixes in better than cold cream.

– Ignoring the toppings: Garnishes add flavor and make the soup look great.

Recommended Cooking Tools and Equipment

Use these tools for the best results:

– Heavy-bottomed pot: This helps prevent burning and ensures even cooking.

– Immersion blender: It’s easy to use and saves time on cleanup.

– Wooden spoon: Great for stirring without scratching your pot.

– Measuring cups and spoons: Precision is key for consistent results.

– Cutting board and knife: A sturdy board and sharp knife make prep easy.

Pro Tips

  1. Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which creates a creamy texture when cooked and blended.
  2. Blend for Texture: Use an immersion blender to achieve your preferred consistency. For a heartier soup, blend only half of it to keep some potato chunks intact.
  3. Season Gradually: Taste your soup as you go, adding salt and pepper incrementally. This allows you to control the flavor profile and avoid over-seasoning.
  4. Garnish Creatively: Elevate your soup’s presentation by garnishing with extra cheese, green onions, and a sprinkle of smoked paprika for a pop of color and flavor.

Variations

Vegetarian and Vegan Alternatives

You can easily make Loaded Outback Potato Soup vegetarian or vegan. For a vegetarian option, simply swap chicken broth with vegetable broth. You can also replace heavy cream and sour cream with coconut cream or cashew cream. These alternatives add a nice richness without the dairy. If you want a vegan version, substitute turkey bacon with a plant-based bacon alternative. This way, you keep the soup creamy and tasty.

Flavor Enhancements

To boost the flavor, consider adding fresh herbs like thyme or rosemary. These herbs brighten the soup and add depth. You can also try spices such as cayenne pepper for heat or cumin for warmth. A squeeze of fresh lemon juice at the end gives a burst of freshness. Experiment with smoked paprika to give the soup a nice, smoky flavor.

Other Add-Ins

Feel free to get creative with your add-ins. Adding vegetables can make your soup more colorful and nutritious. Chopped carrots, celery, or bell peppers blend well with potatoes. For protein, consider adding cooked chicken or beans. These options make your soup heartier. You can even toss in some corn for sweetness. Just remember to adjust the cooking time, so all ingredients cook evenly.

Storage Info

How to Store Leftover Soup

After enjoying your Loaded Outback Potato Soup, let it cool down. Pour the leftover soup into an airtight container. Make sure to leave some space at the top for expansion. Seal it tightly and store it in the fridge. This method keeps the soup fresh and tasty for later.

Freezing and Reheating Instructions

You can freeze the soup if you want to save it for a longer time. Use a freezer-safe container or a zip-top bag. Make sure to label it with the date. It will stay good for up to three months. When you’re ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat, stirring often. You can also use a microwave, but do it in short bursts, stirring in between.

Shelf Life and Best Practices

In the fridge, your Loaded Outback Potato Soup lasts about 3 to 4 days. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to discard it. To keep the soup tasting great, avoid adding toppings before storing. Add those fresh garnishes right before serving. Storing the soup properly helps maintain its creamy texture and rich flavor.

FAQs

What is Loaded Outback Potato Soup?

Loaded Outback Potato Soup is a creamy, hearty soup. It has diced russet potatoes, onions, garlic, and rich broth. We blend it until smooth and add heavy cream, sour cream, and cheddar cheese. Then, we mix in crispy turkey bacon and green onions for extra flavor. It’s a warm, comforting dish perfect for chilly days.

Can I make this soup in advance?

Yes, you can make this soup ahead of time. Cook the soup and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove. You may need to add a splash of broth or cream to restore its creamy texture.

How to make the soup gluten-free?

To make this soup gluten-free, use gluten-free broth. Many store-bought broths are gluten-free, but always check the label. The other ingredients are naturally gluten-free, so you’re good to go!

Can I substitute the heavy cream?

Yes, you can substitute heavy cream. Use half-and-half for a lighter option. Coconut milk works too if you want a dairy-free choice. Each option will change the flavor a bit, but they still make a tasty soup.

What goes well with Loaded Outback Potato Soup?

This soup pairs well with crusty bread or soft dinner rolls. A simple garden salad also complements it nicely. For a fun twist, serve it with crispy tortilla chips for crunch!

This blog post covered how to make Loaded Outback Potato Soup. You learned about essential and optional ingredients. I shared step-by-step instructions to guide you through the cooking process. You now have tips to avoid common mistakes and ensure creamy soup. We also explored variations for different diets and how to store leftovers effectively.

In closing, this soup is easy to customize, fun to make, and delicious. Enjoy your cooking adventure and share your soup with friend

To make Loaded Outback Potato Soup, gather these key items: - 4 large russet potatoes, peeled and diced into uniform cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 cup heavy cream - 1/2 cup sour cream - 1 cup shredded sharp cheddar cheese (reserve some for garnish) - 1/2 cup cooked and crumbled turkey bacon (or vegetarian bacon) - 1/4 cup finely chopped green onions (plus extra for garnish) - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil These ingredients form the backbone of our soup. The russet potatoes provide the creamy texture. The onion and garlic add depth. The broth gives it a rich base. You can make this soup your own by adding some optional ingredients: - Cooked ham or sausage for added protein - A splash of hot sauce for heat - Different cheeses like mozzarella or gouda - Fresh herbs like thyme or rosemary These additions can change the flavor and make the soup unique to your taste. If you need vegetarian or vegan options, here are some swaps: - Use vegetable broth instead of chicken broth - Replace heavy cream with coconut cream or cashew cream - Swap sour cream for vegan sour cream or yogurt - Use plant-based bacon alternatives These swaps keep the soup creamy and delicious while catering to different diets. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium, finely chopped onion. Sauté the onion for about 5 minutes. You want it soft and clear but not brown. Next, add 3 minced garlic cloves. Stir for about a minute until you smell the garlic. Be careful not to burn it. This mix gives your soup a great base flavor. Now, add 4 large russet potatoes, peeled and diced into uniform cubes. Stir them well to coat with the oil and onion mix. Pour in 4 cups of chicken broth, making sure the potatoes are covered. Raise the heat to high until it boils. Once boiling, lower the heat to let it simmer. Cook uncovered for 15 to 20 minutes, until the potatoes are fork-tender. This step is key for a creamy soup. After the potatoes are cooked, use an immersion blender to puree the soup. Blend until it reaches your preferred smoothness. If you like some chunks, blend just half and mix it back in. This gives you a nice texture in your soup while keeping it creamy. Once blended, stir in 1 cup of heavy cream, 1/2 cup of sour cream, and 1 cup of shredded sharp cheddar cheese. Also, add 1 teaspoon of smoked paprika, plus salt and pepper to taste. Mix until the cheese melts and everything is creamy. Finally, fold in 1/2 cup of crumbled turkey bacon and 1/4 cup of finely chopped green onions. Heat through on low for about 5 minutes. Garnish with extra cheddar and green onions before serving. Enjoy your loaded outback potato soup! To make your soup super creamy, follow these tips: - Use a good pot: A heavy-bottomed pot helps with even cooking. - Blend carefully: For a creamy texture, blend until smooth. If you like some chunks, blend half. - Add cream slowly: Stir in the cream gradually for the best texture. - Monitor heat: Keep the heat low after adding cream to avoid curdling. - Taste often: Adjust salt and pepper as you go for the best flavor. Here are some mistakes to steer clear of: - Overcooking the garlic: It can turn bitter if cooked too long. Sauté just until fragrant. - Not salting enough: Salt enhances flavors, so season well from the start. - Skipping the blending step: Blending gives the soup its creamy character. - Using cold cream: Room temperature cream mixes in better than cold cream. - Ignoring the toppings: Garnishes add flavor and make the soup look great. Use these tools for the best results: - Heavy-bottomed pot: This helps prevent burning and ensures even cooking. - Immersion blender: It’s easy to use and saves time on cleanup. - Wooden spoon: Great for stirring without scratching your pot. - Measuring cups and spoons: Precision is key for consistent results. - Cutting board and knife: A sturdy board and sharp knife make prep easy. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which creates a creamy texture when cooked and blended. Blend for Texture: Use an immersion blender to achieve your preferred consistency. For a heartier soup, blend only half of it to keep some potato chunks intact. Season Gradually: Taste your soup as you go, adding salt and pepper incrementally. This allows you to control the flavor profile and avoid over-seasoning. Garnish Creatively: Elevate your soup's presentation by garnishing with extra cheese, green onions, and a sprinkle of smoked paprika for a pop of color and flavor. {{image_4}} You can easily make Loaded Outback Potato Soup vegetarian or vegan. For a vegetarian option, simply swap chicken broth with vegetable broth. You can also replace heavy cream and sour cream with coconut cream or cashew cream. These alternatives add a nice richness without the dairy. If you want a vegan version, substitute turkey bacon with a plant-based bacon alternative. This way, you keep the soup creamy and tasty. To boost the flavor, consider adding fresh herbs like thyme or rosemary. These herbs brighten the soup and add depth. You can also try spices such as cayenne pepper for heat or cumin for warmth. A squeeze of fresh lemon juice at the end gives a burst of freshness. Experiment with smoked paprika to give the soup a nice, smoky flavor. Feel free to get creative with your add-ins. Adding vegetables can make your soup more colorful and nutritious. Chopped carrots, celery, or bell peppers blend well with potatoes. For protein, consider adding cooked chicken or beans. These options make your soup heartier. You can even toss in some corn for sweetness. Just remember to adjust the cooking time, so all ingredients cook evenly. After enjoying your Loaded Outback Potato Soup, let it cool down. Pour the leftover soup into an airtight container. Make sure to leave some space at the top for expansion. Seal it tightly and store it in the fridge. This method keeps the soup fresh and tasty for later. You can freeze the soup if you want to save it for a longer time. Use a freezer-safe container or a zip-top bag. Make sure to label it with the date. It will stay good for up to three months. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat, stirring often. You can also use a microwave, but do it in short bursts, stirring in between. In the fridge, your Loaded Outback Potato Soup lasts about 3 to 4 days. Always check for any signs of spoilage before eating. If it smells off or has changed color, it's best to discard it. To keep the soup tasting great, avoid adding toppings before storing. Add those fresh garnishes right before serving. Storing the soup properly helps maintain its creamy texture and rich flavor. Loaded Outback Potato Soup is a creamy, hearty soup. It has diced russet potatoes, onions, garlic, and rich broth. We blend it until smooth and add heavy cream, sour cream, and cheddar cheese. Then, we mix in crispy turkey bacon and green onions for extra flavor. It's a warm, comforting dish perfect for chilly days. Yes, you can make this soup ahead of time. Cook the soup and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove. You may need to add a splash of broth or cream to restore its creamy texture. To make this soup gluten-free, use gluten-free broth. Many store-bought broths are gluten-free, but always check the label. The other ingredients are naturally gluten-free, so you’re good to go! Yes, you can substitute heavy cream. Use half-and-half for a lighter option. Coconut milk works too if you want a dairy-free choice. Each option will change the flavor a bit, but they still make a tasty soup. This soup pairs well with crusty bread or soft dinner rolls. A simple garden salad also complements it nicely. For a fun twist, serve it with crispy tortilla chips for crunch! This blog post covered how to make Loaded Outback Potato Soup. You learned about essential and optional ingredients. I shared step-by-step instructions to guide you through the cooking process. You now have tips to avoid common mistakes and ensure creamy soup. We also explored variations for different diets and how to store leftovers effectively. In closing, this soup is easy to customize, fun to make, and delicious. Enjoy your cooking adventure and share your soup with friends!

Creamy Loaded Outback Potato Soup

A rich and creamy potato soup loaded with flavors and toppings.
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 into uniform cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup heavy cream
  • 1 2 sour cream
  • 1 cup shredded sharp cheddar cheese (reserve some for garnish)
  • 1 2 cooked and crumbled turkey bacon (or a vegetarian bacon alternative)
  • 1 4 finely chopped green onions (plus extra for garnish)
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onions. Sauté the onions until they become translucent and soft, about 5 minutes, stirring occasionally to prevent browning.
  • Add the minced garlic to the pot and sauté for an additional minute, or until fragrant, making sure not to let it burn.
  • Stir in the diced russet potatoes, ensuring they are evenly coated with the oil and onion mixture. Pour in the chicken broth, making sure the potatoes are submerged. Increase heat to high and bring to a rolling boil. Once boiling, reduce heat to low and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes are fully cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer some texture, blend only half of the soup and then mix the pureed portion back into the pot.
  • Stir in the heavy cream, sour cream, shredded sharp cheddar cheese, smoked paprika, and a generous pinch of salt and pepper. Mix the ingredients thoroughly until the cheese has completely melted and the soup is beautifully creamy and combined.
  • Fold in the crumbled turkey bacon and chopped green onions, mixing well to distribute evenly. Allow the soup to heat through for an additional 5 minutes on low heat, stirring occasionally.
  • Taste the soup and adjust seasoning if necessary, adding more salt and pepper to suit your palate.
  • Serve the soup hot in bowls, garnishing each portion with a sprinkle of the reserved cheddar cheese and a generous handful of chopped green onions.

Notes

Present the soup in rustic bowls for a cozy feel. Top each bowl with a light dusting of paprika and a dollop of sour cream for an inviting and appetizing look. Consider adding a crisp piece of bread on the side for dipping!
Keyword comfort food, creamy, potato, soup

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