Loaded Outback Potato Soup

$- 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 cup finely diced yellow onion - 1/2 cup finely diced celery - 1/2 cup finely diced carrots - 4 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese (plus additional for garnish) - 1/2 cup cooked and crumbled turkey bacon (or substitute with plant-based bacon) - 2 green onions, thinly sliced (for garnish) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Gathering fresh ingredients is key to a tasty soup. Start with russet potatoes. They give the soup a creamy base. The yellow onion, celery, and carrots add great flavor. You want them diced finely for even cooking. Use low-sodium vegetable broth for a healthy choice. Heavy cream makes the soup rich and smooth. Sharp cheddar cheese adds a nice kick. Turkey bacon gives a smoky taste, but you can swap it for plant-based bacon if preferred. Don't forget the green onions! They add a fresh touch on top. Olive oil is great for sautéing your veggies. Garlic and onion powder boost the flavor. Lastly, always season with salt and pepper to suit your taste. With this list, you are ready to make a hearty and filling potato soup. {{ingredient_image_2}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, celery, and carrots. Sauté these veggies for about five to seven minutes. Stir them often. You want them soft and the onions to look clear. This step builds the soup’s base flavor. Next, add the diced russet potatoes to the pot. Stir them in well with the sautéed veggies. Pour in four cups of low-sodium vegetable broth. Raise the heat to bring it to a gentle boil. After it boils, reduce the heat to low. Let it simmer for 20 to 25 minutes. Check the potatoes with a fork; they should be fork-tender. Now it's time to blend! Use a potato masher to mash some of the potatoes in the pot. This will give your soup a creamy feel while keeping some chunks. If you want it smoother, grab an immersion blender. Blend until you reach your desired texture, but leave some potato pieces for bite. Pour in one cup of heavy cream next. Sprinkle in one teaspoon of garlic powder and one teaspoon of onion powder. Add salt and pepper to taste. Stir well to mix everything. Keep cooking on low heat for another five to ten minutes. This allows the flavors to blend nicely. Finally, fold in one cup of shredded cheddar cheese. Stir until it melts into the soup. This adds a rich, cheesy flavor. Serve the hot soup in bowls. Top each bowl with crumbled turkey bacon, extra cheese, and sliced green onions. These toppings add flavor and color to your meal. To achieve the right consistency, start with good potatoes. Use russet potatoes for a creamy base. After cooking, mash some potatoes with a potato masher. This gives the soup a nice mix of smooth and chunky. If you like it creamier, blend a bit with an immersion blender. Be careful not to over-blend; you want bits of potato in every bite. For more flavor, consider adding spices. Garlic powder and onion powder are great staples. You can also add a pinch of smoked paprika for depth. Fresh herbs like thyme or rosemary can brighten the soup’s taste. Just chop them finely and toss them in while it cooks. Taste as you go, and season with salt and pepper to make it shine. This soup pairs well with crusty bread or fresh rolls. A simple side salad can also add a nice crunch. For a twist, serve it with grilled cheese sandwiches. A sprinkle of fresh parsley on top can brighten the dish. Enjoy this cozy soup with family and friends for a hearty meal. Pro Tips Choose the Right Potatoes: For the best texture and flavor, stick with russet potatoes as they are starchy and create a creamier soup. Enhance the Flavor: Add a splash of white wine or a dash of Worcestershire sauce to elevate the depth of flavor in the soup. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator. Just reheat gently before serving, adding a bit more cream if needed. Garnish Creatively: Experiment with toppings like crispy onions, diced avocado, or a dollop of sour cream for added texture and flavor. {{image_4}} If you want a vegetarian or vegan twist, swap out the turkey bacon. Use plant-based bacon for the same crispy flavor. Instead of heavy cream, use coconut cream or cashew cream. Both options add creaminess without dairy. This way, you keep the heartiness of this soup while making it plant-friendly. Cheese brings a lot of flavor to this soup. If you want to mix it up, try using gouda or pepper jack cheese. These cheeses melt well and add a unique taste. You can also use vegan cheese if you are keeping it plant-based. Experiment with different cheeses to find your favorite combo. For a spicy kick, add diced jalapeños or crushed red pepper. You can mix in smoked paprika for a warm, smoky flavor. If you like heat, this is a fun way to change the soup. Just adjust the spice to match your taste. Enjoy your own spicy version of this loaded potato soup! To keep your Loaded Outback Potato Soup fresh, store it in an airtight container. Let the soup cool down first. Then, seal the container and place it in the fridge. It’s best to eat the leftovers within three to four days. This helps keep the flavors and textures nice. If you want to save the soup for later, freezing works well. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. To reheat, thaw the soup overnight in the fridge. Warm it on the stove over low heat, stirring often. If it seems thick, add a splash of broth or water. Loaded Outback Potato Soup stays fresh in the fridge for about three to four days. If you freeze it, it can last up to three months. Always check for any off smells or changes in texture before eating. This will help you enjoy every spoonful! Yes, you can make this soup ahead of time. Prepare the soup up to the point of adding cream and cheese. Let it cool, then store it in the fridge for up to three days. When ready to serve, heat it on the stove, add cream and cheese, and stir until warm. This saves you time on busy days. Yes, this soup is gluten-free. The ingredients, like potatoes and vegetables, do not contain gluten. Always check your vegetable broth label. Some brands may add gluten. Choose a low-sodium, gluten-free broth for the best flavor and safety. Absolutely! You can use Yukon Gold or red potatoes. These potatoes add a different flavor and texture. Yukon Golds are creamy, while red potatoes keep their shape well. Avoid starchy potatoes like sweet potatoes. They change the soup's taste and texture. If you want a dairy-free option, use coconut milk or almond milk. These alternatives add creaminess without dairy. You can also use cashew cream for a rich texture. Adjust the seasoning, as these options may alter the flavor a bit. This blog post showed you how to make a tasty Loaded Outback Potato Soup. You learned about key ingredients, cooking steps, and tips for the best flavor. We also explored variations to suit different diets, like vegetarian and vegan options. Proper storage and shelf life ensure your soup stays fresh. Enjoy making this soup with family and friends. It’s a warm and filling dish for any meal. Now you have the tools to create a delicious experience!$

A creamy and hearty potato soup loaded with vegetables, cheese, and bacon.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

4 large russet potatoes, peeled and diced into 1-inch cubes
1 cup finely diced yellow onion
0.5 cup finely diced celery
0.5 cup finely diced carrots
4 cups vegetable broth (low-sodium preferred)
1 cup heavy cream
1 cup shredded sharp cheddar cheese (plus additional for garnish)
0.5 cup cooked and crumbled turkey bacon (or substitute with plant-based bacon)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
2 green onions thinly sliced (for garnish)

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion, celery, and carrots. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
Stir in the diced potatoes, ensuring they are evenly distributed in the pot. Pour in the vegetable broth, increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender.
Using a potato masher, gently mash some of the potatoes in the pot, allowing for a mix of creamy and chunky textures. If you prefer a smoother texture, you can use an immersion blender to blend some of the soup but retain some potato chunks.
Pour in the heavy cream and sprinkle in the garlic powder and onion powder. Season with salt and pepper according to your taste preferences. Stir well to combine the ingredients. Continue cooking on low heat for an additional 5-10 minutes, allowing the flavors to meld and the soup to heat through.
Once the soup is creamy and hot, fold in the shredded cheddar cheese gradually, stirring until it melts into the soup, creating a delightful cheesy richness.
Ladle the hot soup into bowls and top each serving with crumbled turkey bacon, a sprinkle of extra cheddar cheese, and finish with sliced green onions for a fresh garnish.

Notes

Serve with crusty bread or fresh rolls for a complete meal.

Keyword comfort food, potato, soup