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–+ servings
Outback Potato Soup

Creamy Outback Potato Soup: Comfort Food for Cozy Nights

Experience the savory comfort of Outback Potato Soup, combining potatoes, bacon, and cream in a deliciously warming dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Australian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 medium russet potatoes can substitute with Yukon Gold
  • 1 large yellow onion shallots can be used instead
  • 2 cloves garlic or garlic powder in a pinch
  • 4 cups chicken broth substitute with vegetable broth for vegetarian option
  • 2 cups water adjust as needed for consistency
For Seasoning
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper freshly cracked is best
  • 1 teaspoon smoked paprika can use regular paprika or cayenne for heat
  • 1/4 teaspoon cayenne pepper optional for spice
For Creaminess
  • 1 cup heavy cream can substitute with coconut milk
  • 1/2 cup sour cream Greek yogurt is a healthy alternative
For Toppings
  • 4 slices bacon omit for vegetarian option or substitute with turkey bacon
  • 1 cup shredded cheddar cheese feel free to swap with your favorite cheese
  • 1/4 cup chopped green onions chives are a good alternative
For Thickness
  • 2 tablespoons butter olive oil can replace for vegan option
  • 1/4 cup all-purpose flour gluten-free flour is acceptable

Equipment

  • Large pot
  • Immersion Blender
  • Skillet

Method
 

Step-by-Step Instructions for Outback Potato Soup
  1. Peel and cube the russet potatoes into 1-inch pieces, then chop the onion and mince the garlic.
  2. Melt butter in a large pot over medium heat, sauté onion for 5-7 minutes until soft, then add garlic for 1 minute.
  3. Add potatoes, chicken broth, and water to cover, season generously, bring to boil, then simmer for 15-20 minutes until potatoes are tender.
  4. Blend the soup until smooth using an immersion blender or regular blender in batches.
  5. Stir in heavy cream and sour cream over low heat, ensuring it doesn’t boil, to maintain creaminess.
  6. Cook bacon until crispy in a separate skillet, then let drain on paper towel.
  7. Taste and adjust seasoning, adding salt and pepper if needed for flavor.
  8. Serve hot topped with bacon, cheddar cheese, and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

For a vegetarian option, use vegetable broth and omit the bacon.

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