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- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups chicken broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 4 slices turkey bacon (optional) - 2 green onions (for garnish) - Salt and pepper - 2 tablespoons extra virgin olive oil The base of my potato soup starts with russet potatoes. These potatoes are perfect for a creamy texture. I use one medium onion and three cloves of garlic for flavor. The broth is crucial. I prefer four cups of chicken broth, but vegetable broth works, too, for a vegetarian option. Next, I add cream. One cup of heavy cream brings richness. To enhance the flavor, I stir in one cup of sharp cheddar cheese and a half cup of sour cream. For those who like a bit of crunch, four slices of crispy turkey bacon can be added. Lastly, I use two green onions for garnish and season with salt and pepper. This mix of ingredients creates a warm, hearty soup that feels like a hug in a bowl. Each bite is creamy, cheesy, and satisfying. You can customize it to fit your taste, but I find this blend works best for a classic potato soup. {{ingredient_image_2}} 1. Sauté onion and garlic: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the finely chopped onion. Cook for about 5 minutes until it is soft and see-through. Then, stir in 3 cloves of minced garlic. Cook for another 1-2 minutes. Make sure not to burn the garlic. 2. Cook potatoes in broth: Next, toss in 4 large russet potatoes that you’ve peeled and cut into 1-inch cubes. Stir well so the potatoes mix with the onion and garlic. Pour in 4 cups of chicken broth. Make sure all the potatoes are covered. Turn up the heat and bring it to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are soft. 3. Blend soup to preferred texture: Once the potatoes are tender, take an immersion blender and carefully blend the soup. Blend it until you reach the texture you like. If you want some chunks, blend only half of it and leave some potato pieces whole. 1. Stir in cream and cheese: Lower the heat and add 1 cup of heavy cream, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese melts and combines with the soup. Taste it and add salt and freshly ground black pepper as needed. 2. Incorporate turkey bacon (if using): If you like, you can add 4 slices of crispy turkey bacon, chopped into pieces. Fold it gently into the soup. Keep some bacon aside for a crunchy garnish. 3. Serve hot with garnishes: Serve your creamy potato delight hot. Garnish with thinly sliced green onions and any reserved turkey bacon for added flavor and texture. Enjoy every warm spoonful of this delicious soup! Using homemade broth boosts the taste of your potato soup. It adds depth and richness. If you use store-bought broth, choose a low-sodium option. This lets you control the salt level. Salt and pepper are key to the flavor. Taste the soup often while cooking. Adjust the seasoning to suit your liking. To get your desired soup texture, blending is crucial. For a smooth soup, blend all the potatoes until creamy. If you like some chunks, only blend half. This keeps the soup hearty. Remember, blending can be done with an immersion blender right in the pot. This makes cleanup easy! Serving this soup well makes it even better. Use hearty soup bowls to hold the warmth. Garnish with sliced green onions for color. Adding a sprinkle of paprika gives a nice touch. A drizzle of sour cream on top adds creaminess and a lovely look. Enjoy every spoonful! Pro Tips Choose the Right Potatoes: For a creamier texture, opt for russet potatoes as they break down easily and create a rich base for your soup. Control the Creaminess: Adjust the amount of heavy cream and sour cream based on your desired richness. Start with less, and add more to taste. Enhance Flavor with Seasoning: Don't forget to taste and season your soup throughout the cooking process. A little extra salt and pepper can elevate the flavors significantly. Garnish for Presentation: Use sliced green onions not only for freshness but also for a pop of color. A sprinkle of paprika can add visual appeal to your presentation. {{image_4}} You can easily make this soup vegetarian or vegan. To do this, swap out the chicken broth for vegetable broth. This change does not affect the flavor much. For the creamy texture, use plant-based cream and cheese alternatives. These substitutes work well and keep the soup rich and satisfying. You can customize the toppings based on your taste. Instead of turkey bacon, try crispy pancetta or skip meat altogether. You can also use different types of cheese like gouda or pepper jack for a twist. For potatoes, russet is great, but Yukon gold adds a buttery flavor. You can even use sweet potatoes for a unique taste. These swaps let you create a soup that suits your preferences. To store your Outback Steakhouse potato soup, let it cool first. Once it’s cool, transfer it to an airtight container. This helps to keep the flavors fresh. The soup will stay good in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you’ll know when to enjoy it. If you want to freeze the soup, it's best to use a freezer-safe container. Pour the cooled soup into the container, leaving some space at the top. This space allows for expansion when the soup freezes. Seal it tightly to avoid freezer burn. You can freeze the soup for up to 3 months. Just remember to label it with the date before putting it in the freezer. When you’re ready to enjoy your soup again, there are a few ways to reheat it. The best method is to use the stove. Pour the soup into a pot over medium heat. Stir often to keep it from sticking. If the soup is too thick, add a little broth or water to reach your desired consistency. You can also use the microwave. Pour the soup into a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This helps to warm it evenly without losing texture. Enjoy your creamy potato delight! To thicken potato soup, you can choose between flour and cornstarch. Both work well. If you use flour, mix it with cold water to form a paste. Stir this mix into the soup. Let it cook for a few minutes. This helps the soup get thick. Cornstarch is another great choice. Mix equal parts cornstarch with cold water. Then add it to the soup. Like with flour, let it simmer. Both methods will help give that creamy texture we love. Yes, you can make this soup ahead of time. It actually tastes better after resting. To prepare it in advance, cook the soup and let it cool completely. Then, store it in an airtight container. Place it in the fridge for up to three days. If you want to store it longer, freeze it. Just make sure to leave some space in the container. Soups expand when frozen. To reheat, warm it slowly on the stove. Stir often for even heating. Leftover potato soup lasts about three to four days in the fridge. Keep it in a sealed container. If you want to keep it longer, freeze it. Frozen potato soup is good for about two to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir often to get the best taste and texture back. Enjoy your creamy delight! We covered how to make a creamy potato soup step by step. You learned about the essential ingredients and methods to enhance flavor and texture. I offered tips on variations to suit dietary needs and how to store leftovers. This soup is simple, comforting, and adaptable. Enjoy making it your own, and savor every warm bowl. Your cozy meal awaits, so get cooking!

Creamy Aussie Potato Delight

A comforting and creamy potato soup with rich flavors and optional crispy turkey bacon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Australian
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 2 sour cream
  • 4 slices turkey bacon, cooked until crispy and chopped (optional)
  • 2 green onions thinly sliced (for garnish)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
  • Incorporate the minced garlic into the pot. Sauté for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it.
  • Add the diced potatoes to the pot, stirring well to combine. Pour in the chicken broth, ensuring the potatoes are fully submerged. Increase the heat to bring the mixture to a robust boil, then reduce it to a gentle simmer. Cover and let it cook for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
  • Once the potatoes are soft, take an immersion blender and carefully puree the soup to your preferred consistency. For those who enjoy a chunkier texture, blend only half of the soup and leave the remaining portion with intact potato chunks.
  • Lower the heat and stir in the heavy cream, shredded cheddar cheese, and sour cream, mixing until the cheese is melted and fully integrated into the soup. Taste the mixture and season with salt and freshly ground black pepper as needed.
  • If using turkey bacon, fold it into the warm soup just before serving, reserving a small amount for garnish if desired.
  • Serve the creamy potato delight hot, garnished with the sliced green onions and any reserved turkey bacon for an extra crunch and flavor.

Notes

Serve in hearty soup bowls, garnished with a sprinkle of paprika for color and a drizzle of additional sour cream on top for a touch of elegance.
Keyword comfort food, creamy soup, potato soup