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To create the best Loaded Outback Potato Soup, you need these key ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup shredded cheddar cheese - 1 cup cooked bacon bits (optional) - 1/2 cup sour cream (or Greek yogurt) - 1/4 cup chopped green onions (scallions) - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, for garnish These ingredients blend perfectly to create a rich and creamy soup. The russet potatoes add a nice texture. The onion and garlic give it a wonderful flavor base. You can play with the recipe. Here are some optional ingredients and substitutions: - Use coconut cream instead of heavy cream for a dairy-free soup. - Swap sour cream with Greek yogurt for a tangy twist. - Add more veggies like carrots or celery for extra nutrients. - Use turkey bacon or omit bacon for a vegetarian option. Feel free to mix and match based on what you have on hand! This Loaded Outback Potato Soup serves about six people. Each bowl is hearty and filling. Here is a rough breakdown of the nutrition: - Calories: About 400 per serving - Protein: 10g - Carbohydrates: 30g - Fat: 28g - Fiber: 4g Remember, the numbers can change based on the ingredients you pick. The soup is rich and comforting, making it perfect for chilly days. {{ingredient_image_1}} Start by peeling and dicing the russet potatoes. You need four large ones for this soup. Next, chop one medium onion and mince two cloves of garlic. These veggies will add flavor and depth. Heat a splash of vegetable broth in a large pot over medium heat. Add the chopped onion and sauté it until it looks soft, about five minutes. Stir in the minced garlic and cook for another one to two minutes. Keep stirring to prevent the garlic from burning. Now, add your diced potatoes to the pot. Pour in the rest of the vegetable broth, making sure the potatoes are covered. Bring it to a boil, then lower the heat to a simmer. Let it cook uncovered for about 15 to 20 minutes. You want the potatoes to be tender. Once they are soft, use a potato masher or an immersion blender to mash the potatoes a bit. This will give your soup a nice texture while keeping some chunks. Next, stir in one cup of heavy cream or coconut cream for a dairy-free option. Bring the soup back to low heat. Add one cup of shredded cheddar cheese and mix until it melts. If you like, toss in some cooked bacon bits for extra flavor. Season with one teaspoon of paprika, salt, and pepper to taste. Let it simmer for five more minutes. This helps all the flavors blend perfectly. When you're ready to serve, ladle the soup into bowls. Top each bowl with a dollop of sour cream or Greek yogurt. Sprinkle chopped green onions and fresh parsley on top for color. This soup is perfect for a cozy night in or a gathering with friends. Enjoy every warm and creamy bite! To get that rich, creamy texture, use heavy cream or coconut cream. Both add smoothness. Stir them in at the end of cooking. This keeps the cream from curdling. Also, mash the potatoes partially. This gives you a nice mix of creamy and chunky. If you want it creamier, blend more of the soup. Just be careful not to over-blend. You want some potato pieces for texture. You can easily adapt this soup. For a dairy-free option, use coconut cream instead of heavy cream. Swap out sour cream for Greek yogurt for a healthier twist. If you want it vegetarian, skip the bacon. You can add more vegetables like carrots or celery for extra flavor and nutrition. Feel free to play with spices. A little chili powder or cumin can give it a nice kick. Serve this soup hot for the best taste. Top it with a dollop of sour cream or Greek yogurt. Add chopped green onions and fresh parsley for color and flavor. This soup goes great with crusty bread or a fresh salad. You can also pair it with a light sandwich. It makes for a cozy meal on a chilly day. Enjoy every spoonful! 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 Flavor with Broth: Using vegetable broth instead of water adds depth and richness to the soup. You can also use homemade broth for even better flavor. Texture Matters: For a heartier soup, leave some potato chunks intact when mashing. This adds a delightful texture contrast to the creamy base. Garnish for Freshness: Fresh herbs like parsley and scallions not only enhance the presentation but also add a burst of fresh flavor that brightens the soup. {{image_2}} You can easily make a dairy-free version of this soup. Instead of heavy cream, use coconut cream. It gives the soup a rich texture without dairy. You also can substitute sour cream with Greek yogurt or a dairy-free yogurt alternative. This keeps the flavor creamy while being kind to those who avoid dairy. For more nutrition, add extra vegetables to your soup. Carrots and celery work well. Chop them finely and sauté with the onions. You can also add broccoli or spinach for a pop of color. These veggies will enrich the soup and add great taste without overpowering the classic flavor. If you love heat, try adding spices to your soup. A pinch of cayenne pepper or red pepper flakes can spice things up. You can also mix in some diced jalapeños for a kick. For an extra layer of flavor, consider using chipotle in adobo sauce. This will give your soup a smoky, spicy twist that is truly delightful. To store your Loaded Outback Potato Soup, let it cool first. Once cool, transfer it to an airtight container. Make sure to leave some space at the top. The soup can last for about 3 to 4 days in the fridge. Label the container with the date. This helps you keep track of its freshness. When you're ready to enjoy your leftover soup, pour it into a pot. Heat it over medium-low heat. Stir often to prevent sticking. If the soup seems too thick, add a splash of vegetable broth or water. You can also microwave it in a microwave-safe bowl. Heat it in short bursts, stirring in between. This ensures even warming. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Pour the cooled soup inside, leaving some space for expansion. Label each container with the date and type of soup. The soup can last for 2 to 3 months in the freezer. To thaw, place it in the fridge overnight or use the microwave. Reheat as mentioned earlier. This way, you can enjoy a warm bowl anytime you wish! You can use several options instead of heavy cream. Coconut cream works well for a dairy-free choice. It adds a nice sweetness. You can also try half-and-half for a lighter option. For a low-fat choice, use whole milk mixed with a bit of flour. This helps thicken the soup and keeps it creamy. Yes, you can make this soup ahead of time. It keeps well in the fridge for up to three days. Just store it in a sealed container. When you're ready to eat, reheat it on the stove. Add a splash of broth if it thickens too much while sitting. If your soup turns out too thin, don't worry! You can thicken it easily. First, mash more potatoes into the soup. This adds body and texture. You can also mix a tablespoon of cornstarch with cold water, then stir it in. Let the soup simmer until it reaches your desired thickness. This blog offered a detailed guide on making Loaded Outback Potato Soup. We covered key ingredients, cooking steps, and helpful tips for perfect texture. You learned about variations to fit any diet and how to store leftovers properly. In my experience, this soup is a crowd-pleaser. Customize it to your taste and enjoy! With this recipe, impress friends and family at your next meal. Happy cooking!

Loaded Outback Potato Soup

A creamy and hearty potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon bits (optional)
  • 1 2 sour cream (or Greek yogurt)
  • 1 4 chopped green onions (scallions)
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions
 

  • In a large pot, heat a splash of vegetable broth over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
  • Add the diced potatoes to the pot, then pour in the remaining vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes, or until the potatoes are tender.
  • Use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks for texture in the soup.
  • Stir in the heavy cream (or coconut cream) and bring the soup back to low heat. Add the shredded cheddar cheese, mixing until melted and creamy. If using, add in the bacon bits for added flavor.
  • Season the soup with paprika, salt, and pepper to taste. Let the soup simmer for another 5 minutes to allow flavors to meld.
  • Serve the soup hot, topped with a dollop of sour cream (or Greek yogurt), chopped green onions, and a sprinkle of fresh parsley for garnish.

Notes

For a dairy-free option, use coconut cream instead of heavy cream.
Keyword creamy, loaded, potato, soup