Go Back
Outback Potato Soup in a bowl, ready to be enjoyed as a comforting meal.

ULTIMATE OUTBACK POTATO SOUP

This creamy and comforting potato soup is elevated with crispy bacon, Yukon Gold potatoes, and a touch of tangy sour cream. The key is to use bacon fat for a smoky depth and strategically blend the soup for a perfect balance of creamy and chunky textures. Garnish generously with bacon, green onions, and cheddar cheese for the ultimate flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions, for garnish
  • 1 cup shredded cheddar cheese, for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Immersion blender or regular blender
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the diced onion to the pot with the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and add the cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Using an immersion blender, carefully blend about half of the soup to create a creamy base. Alternatively, transfer about half of the soup to a regular blender, being cautious when blending hot liquids, and blend until smooth. Return the blended soup to the pot.
  5. Stir in the heavy cream and sour cream. Heat through gently, being careful not to boil.
  6. Ladle the soup into bowls and garnish with the cooked bacon, green onions, and shredded cheddar cheese. Serve immediately.

Notes

For a thicker soup, blend more of the potatoes. To add more flavor, use a smoked paprika or a pinch of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.