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Outback Potato Soup

Outback Potato Soup: Best Creamy Recipe with Turkey Bacon and Chicken Ham

Delicious creamy Outback Potato Soup with turkey bacon and chicken ham, perfect for warming up on cold days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 bowls
Calories 500 kcal

Equipment

  • large pot
  • Immersion blender
  • Cutting board
  • knife

Ingredients
  

  • 6 medium russet potatoes peeled and cubed
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 4 cups water
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional, for a little kick
  • 1 cup heavy cream
  • ½ cup sour cream
  • 6 slices bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped green onions for garnish
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instructions
 

Preparing the Soup Base

  • Peel and cube the russet potatoes into roughly 1-inch pieces.
  • Chop the yellow onion until finely diced.
  • Mince the garlic.
  • In a large pot, melt the butter over medium heat. Add the onion and cook until softened.
  • Add minced garlic and cook for another minute until fragrant.
  • Add cubed potatoes, chicken broth, water, salt, pepper, smoked paprika, and cayenne (if using). Stir well.
  • Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.

Creating the Creamy Texture

  • Remove the pot from heat and blend the soup until smooth using an immersion blender.
  • Return the pot to low heat, stir in heavy cream and sour cream, heating gently.
  • Taste and adjust seasoning if needed.

Preparing the Toppings

  • Cook the bacon until crispy, then crumble it.
  • Shred the cheddar cheese.
  • Chop the green onions.

Serving and Enjoying

  • Ladle the soup into bowls.
  • Top with crumbled bacon, shredded cheddar, and green onions. Serve immediately.

Notes

Adjust the spiciness and cheesiness to taste. Can be made vegetarian by substituting vegetable broth and omitting bacon.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 35gProtein: 18gFat: 35gSaturated Fat: 20gCholesterol: 115mgSodium: 900mgFiber: 4gSugar: 6g
Keyword bacon soup, Comfort Food, creamy soup, Outback Potato Soup, potato recipes, soup recipes
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