Copycat Outback Potato Soup
A rich and creamy homemade version of the classic Outback Soup, packed with tender potatoes, velvety texture, and a smoky depth of flavor. Substitute bacon with roasted potatoes for a satisfying crunch and halal-friendly twist. Perfect for cozy meals or gatherings.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6-8 servings
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
8 cups chicken broth (vegetarian or vegan if needed)
2 lbs russet potatoes, peeled and cubed
1 cup heavy cream
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1 tsp smoked paprika (for smokiness without bacon)
1/2 cup roasted and crispy diced potatoes (substitute for bacon)
1 cup chopped green onions, divided
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium Heat. Add onion and garlic, sauté until fragrant.
Add chicken broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender (20-25 minutes).
Ladle 2-3 cups of the hot broth into a blender and blend until smooth. Return puree to the pot.
Stir in heavy cream, sour cream, cheese, and smoked paprika. Simmer for 5-10 minutes until soup thickens (do not boil to avoid curdling).
Fold in roasted crispy potatoes and half the green onions. Season with salt and pepper.
Garnish each serving with remaining green onions before serving.
Notes
For a vegan version, omit cheese and use plant-based sour cream.
Roast diced potatoes at 400°F (200°C) with olive oil and paprika until golden for the bacon substitute.
Store leftovers in an airtight container in the refrigerator for up to 3 days.