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To make this hearty soup, you need a few key items. Here’s what you need: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 6 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1 cup cooked and crumbled turkey bacon (or plant-based bacon) - ½ cup sour cream - ¼ cup chopped green onions - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil (for sautéing) These ingredients come together to create a rich, creamy base. The potatoes provide heartiness, while the cheese and cream add richness. The bacon gives a nice crunch and flavor boost. You can easily swap some ingredients to fit your taste. For example: - Use chicken broth instead of vegetable broth for a meaty flavor. - Swap heavy cream with half-and-half for a lighter option. - Use Greek yogurt instead of sour cream for a tangy twist. - Try different cheeses, like gouda or pepper jack, for unique flavors. - For a vegan version, use plant-based cream and bacon. These changes can keep the soup fresh and exciting every time you make it. Using fresh ingredients makes a big difference in taste and texture. Fresh potatoes give a creamy base. Fresh onions and garlic add vibrant flavor. However, frozen vegetables can work in a pinch. If you use frozen, be sure to thaw them first. In summary, fresh ingredients often lead to a better final dish. They can enhance the soup’s flavors, making it more enjoyable to eat. {{ingredient_image_1}} To make Outback-Style Loaded Potato Soup, start by heating olive oil in a large pot. Use medium heat. Add your chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want them soft and fragrant. Next, add your diced potatoes. Stir them with the onion and garlic for 2-3 minutes. Then, pour in the vegetable broth. Make sure the potatoes are fully covered. Bring this mixture to a boil. After it boils, reduce the heat to a simmer. Cook for 15-20 minutes until the potatoes are tender. Once tender, use a potato masher or immersion blender. Partially mash the soup, but leave some chunks. This gives it a nice texture. Now, stir in the heavy cream, shredded cheddar cheese, and crumbled turkey bacon. Keep cooking on low heat for about 5 minutes. This helps the cheese melt and the soup get creamy. Season the soup with smoked paprika, salt, and pepper. If it’s too thick, add more vegetable broth to reach your desired thickness. Finally, remove the pot from heat and mix in the sour cream. For the best texture, make sure you don’t over-mash the potatoes. Leaving some chunks adds a great feel to the soup. If you like a creamier soup, blend a little longer. But keep some potato pieces intact for that hearty bite. Adjust the thickness by adding broth as needed. If it’s too thin, let it simmer a bit longer to thicken. One common mistake is not cooking the potatoes long enough. They should be tender before mashing. If your soup is too thick, add more broth gradually. Another mistake is skipping the seasoning. Salt and pepper are key to enhancing flavor. Lastly, don’t forget to add your toppings. They add flavor and make the soup look great! To make your Outback-Style Loaded Potato Soup pop, use fresh herbs. Adding rosemary or thyme can give it a nice twist. You can also try topping the soup with crispy bacon bits for extra crunch. A dash of hot sauce can add some heat if you like it spicy. Don't forget to taste as you cook! Adjust the salt and pepper to make it just right for you. A good potato masher is key for this soup. It helps create a creamy texture while leaving some chunks. An immersion blender is also great if you want it smoother. Use a large pot to cook everything evenly. A sharp knife makes chopping easier and safer. Finally, have measuring cups handy for precise ingredient amounts. Serve the soup hot in deep bowls. Top with extra cheddar cheese and chopped green onions for color. You can even add a dollop of sour cream for creaminess. Crumbled turkey bacon on top adds flavor and crunch. Pair it with crusty bread or a fresh salad for a complete meal. Enjoy your cozy bowl of loaded potato soup! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup due to their starchy texture, which helps create a creamy consistency. Enhance the Flavor: Sautéing the onions and garlic until fragrant is key to building a flavorful base for your soup. Adjust the Creaminess: If you prefer a thicker soup, use less broth; for a lighter version, feel free to add more vegetable broth until your desired consistency is reached. Garnish for Appeal: Add extra toppings like crispy bacon, cheese, and green onions just before serving for a beautiful presentation and added flavor. {{image_2}} You can easily make this soup vegetarian. Just skip the turkey bacon. Use plant-based bacon or mushrooms for a savory taste. For a vegan version, replace the heavy cream and sour cream with coconut milk and a vegan sour cream. This adds creaminess without dairy. You can also use a vegetable broth to keep it completely plant-based. Feel free to get creative with add-ins! You can toss in some broccoli or spinach for extra greens. Corn adds a nice sweetness. For toppings, use extra cheddar cheese and green onions. Crumbled tortilla chips give a nice crunch. You can also add jalapeños for a spicy kick. If you love heat, try adding diced jalapeños or a splash of hot sauce. You can also add a pinch of cayenne pepper or chipotle powder for warmth. To enhance the smoky flavor, use smoked cheese or extra smoked paprika. This gives your soup a deep, rich taste that warms you from the inside out. To keep your Outback-Style Loaded Potato Soup fresh, let it cool first. Pour it into an airtight container. Seal it tightly and place it in the fridge. It will last for about 3 to 4 days. If you want to store it longer, consider freezing. When you're ready to enjoy your soup again, pour it into a pot. Heat it on low over the stove. Stir it often to avoid sticking. If it seems too thick, add a splash of vegetable broth or water. Heat until hot, about 5 to 10 minutes. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts of 1 minute, stirring in between. Freezing your loaded potato soup is easy. First, cool it completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top, as the soup will expand while freezing. It can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. This way, you enjoy the creamy goodness anytime! You can use several options. Whole milk or half-and-half works well. For a lighter soup, consider unsweetened almond milk. Coconut cream adds a rich texture with a hint of flavor. If you want it dairy-free, cashew cream is a great choice. Yes, you can! Start by sautéing the onion and garlic in a pan. Then, add the sautéed mix to your slow cooker with diced potatoes and vegetable broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add cream, cheese, and bacon near the end for the best flavor. Loaded potato soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. To keep it fresh, cool the soup before putting it away. Always check for any signs of spoilage before enjoying leftovers. In this article, we explored key ingredients and step-by-step instructions for making Outback-style loaded potato soup. We discussed substitutions, tips for great texture, and common cooking mistakes. Remember, fresh ingredients make a big difference. You can enhance this dish with unique toppings or spice options. Proper storage ensures your soup stays tasty. Adapting the recipe for vegetarians or using a slow cooker is simple. Enjoy every delicious bite and make this soup your own!

Outback-Style Loaded Potato Soup

A creamy and hearty potato soup loaded with cheese, bacon, and topped with green onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup cooked and crumbled turkey bacon
  • 1 2 sour cream
  • 1 4 chopped green onions
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for sautéing olive oil

Instructions
 

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
  • Add the diced potatoes to the pot and stir to combine with the onion and garlic. Cook for an additional 2-3 minutes.
  • Pour in the vegetable broth, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
  • Stir in the heavy cream, cheddar cheese, and crumbled turkey bacon. Continue to cook on low heat until the cheese is melted and the soup is creamy, about 5 minutes.
  • Season with smoked paprika, salt, and pepper to taste. If the soup is too thick, add more vegetable broth until the desired consistency is reached.
  • Remove from heat and stir in the sour cream until combined.
  • Serve hot, garnished with additional cheddar cheese, chopped green onions, and extra crumbled bacon if desired.

Notes

For a vegetarian version, use plant-based bacon.
Keyword bacon, cheese, loaded, potato, soup