Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or half-and-half)
- 4 slices bacon, cooked and crumbled (optional)
- 1 cup shredded cheddar cheese (for garnish)
- Fresh chives, chopped (for garnish)
- Salt, pepper, and paprika to taste
Instructions
- Prepare the Ingredients: Peel and dice the russet potatoes, chop the onion, and mince the garlic.
- Cook the Bacon (if using): In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Sauté the Vegetables: In the same pot with the bacon drippings, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces intact. Alternatively, you can transfer the soup in batches to a countertop blender.
- Add Cream and Seasoning: Stir in the heavy cream (or half-and-half) and season with salt, pepper, and paprika to taste. Heat through but do not boil.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped chives.
- Enjoy: Serve hot and enjoy your delicious homemade Outback Potato Soup!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: About 1 cup (240 ml)