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- 4 medium russet potatoes, peeled and diced - 1/2 cup chopped onion - 1/4 cup chopped celery - 1/4 cup chopped carrots - 3 cloves garlic, minced - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 cup heavy cream - 1/2 cup sour cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese (for garnish) - 1/2 cup chopped green onions (for garnish) When making this soup, measurements matter. You need four medium russet potatoes for the best taste. If you want a different flavor, try Yukon gold potatoes. For the onion, half a cup works well. You can swap it with shallots if you prefer a milder taste. Use celery and carrots in equal amounts. If you don't have fresh garlic, use garlic powder. Chicken broth gives depth, but vegetable broth can be a good alternative. For creaminess, heavy cream is best. Substitute with coconut cream for a dairy-free option. Sour cream adds tang; yogurt can work too. Use dried thyme and smoked paprika for flavor; fresh herbs can also be used. Adjust salt and pepper to your taste. Choosing the right vegetables is key for great soup. Look for firm russet potatoes without blemishes. They should feel heavy for their size. Fresh onions should be dry and papery. Avoid onions with soft spots or sprouting. For celery, pick stalks that are crisp and green. The carrots should be bright and firm, not limp. Always choose garlic that is firm and has no sprouts. When it comes to green onions, look for vibrant green tops. Fresh produce makes a big difference in flavor and texture. {{ingredient_image_1}} Start by peeling and dicing four medium russet potatoes. You want them in small cubes. Next, chop 1/2 cup of onion, 1/4 cup of celery, and 1/4 cup of carrots. Mince three cloves of garlic. These veggies add great taste to the soup. In a large pot, add the diced potatoes, onion, celery, carrots, and garlic. Pour in four cups of chicken broth. If you want a vegetarian option, use vegetable broth. Bring this mix to a boil over medium-high heat. Once it boils, reduce the heat to medium-low. Let it simmer for about 15-20 minutes. You want the potatoes to be fork-tender. After the potatoes are tender, use a potato masher. Mash some potatoes in the pot but leave some chunks for texture. Now stir in one cup of heavy cream and 1/2 cup of sour cream. Add one teaspoon of dried thyme and one teaspoon of smoked paprika. Season with salt and pepper to taste. Let the soup simmer for another five minutes. This lets the flavors mix well. Serve the soup hot, topped with shredded cheddar cheese and chopped green onions. Enjoy your creamy potato soup! To make this soup creamy, use heavy cream and sour cream. They add richness and smoothness. When cooking, mash some of the potatoes, but leave some chunks. This gives a nice texture. You can also blend part of the soup for extra creaminess. If it is too thick, add more broth or cream to thin it out. Always taste as you cook. You can add more salt and pepper if needed. Dried thyme and smoked paprika give great flavor, but feel free to adjust them. If you like it spicy, add a pinch of cayenne pepper. Fresh herbs can also brighten the soup. Green onions make a great garnish, adding both color and flavor. When you reheat the soup, do it slowly on the stove. Stir often to prevent sticking. You can add a splash of cream for smoothness when reheating. Serve the soup hot, topped with shredded cheddar cheese and green onions. It pairs well with crusty bread or a simple salad for a complete meal. Pro Tips Choose the Right Potatoes: For a creamy texture, use russet potatoes as they break down well and create a smooth soup. Enhance Flavor with Broth: Use homemade chicken or vegetable broth for a richer, more complex flavor than store-bought options. Adjust the Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream and replace it with more broth. Garnish for Presentation: Don't skip the garnishes! Shredded cheese and green onions add color and an extra layer of flavor to your soup. {{image_2}} You can easily make a vegetarian version of this soup. Just swap the chicken broth for vegetable broth. This will keep the rich flavor while making it meat-free. You still get creamy goodness from the heavy cream and sour cream. Add extra veggies like spinach or kale for more color and nutrients. They blend well with the potatoes and add fun textures. If you want to add protein, bacon or chicken works great. For bacon, cook it until crispy, then crumble it on top as a garnish. This adds a nice crunch and smoky taste. You can also use cooked chicken. Just shred or dice it and stir it in after the soup simmers. Both options make your soup heartier and more filling. To change the flavor, try different spices and herbs. For a kick, add cayenne pepper or red pepper flakes. These spices bring warmth to the soup. Fresh herbs like parsley or chives can also brighten the dish. If you want a more earthy taste, consider adding rosemary or oregano. Experimenting with these flavors makes your soup unique every time! To store leftovers, let the soup cool down first. Once cool, transfer it to an airtight container. Make sure to seal it well. This helps keep the flavors fresh. Store the container in the fridge. It should stay good for about 3 to 5 days. If you want to enjoy it later, freezing is a great option. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. This way, you know when you made it. It can last up to 3 months in the freezer. When you're ready to eat it, you can thaw it overnight in the fridge. Reheating is simple. You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir it often to avoid burning. If using the microwave, heat it in short bursts. Stir after each burst to ensure even heating. If the soup looks too thick, add a splash of broth or cream. This will bring back its creamy texture. Enjoy your tasty potato soup! Yes, you can use other potatoes. I suggest Yukon Gold for a buttery taste. Red potatoes work too, but they stay firmer. These types add nice flavors and textures. Just remember, russet potatoes give the creamiest result. To make this soup gluten-free, use gluten-free broth. Most chicken or vegetable broths are gluten-free. Check the label to be sure. Also, avoid adding any flour or bread toppings. This way, everyone can enjoy it safely. Yes, you can! For a slow cooker, add all the ingredients. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function first. Then add ingredients and cook on high pressure for 10 minutes. Both methods yield a delicious soup! You now have a full guide to making a great potato soup. We covered the key ingredients, how to prepare them, and tips for rich flavor. I shared ways to tweak the recipe for your taste and how to store leftovers. Whether you want a creamy base or a spicy kick, the choices are yours. Keep these tips in mind for the best soup experience. Enjoy creating a delicious dish that warms your heart and belly!

Outback Inspired Creamy Potato Soup

A rich and creamy potato soup inspired by Outback Steakhouse, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 0.5 cup chopped onion
  • 0.25 cup chopped celery
  • 0.25 cup chopped carrots
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (for garnish)
  • 0.5 cup chopped green onions (for garnish)

Instructions
 

  • In a large pot, add the diced potatoes, chopped onion, celery, carrots, minced garlic, and chicken broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  • Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
  • Stir in the heavy cream, sour cream, dried thyme, smoked paprika, and season with salt and pepper to taste.
  • Allow the soup to simmer for another 5 minutes to let the flavors meld together, stirring occasionally.
  • Serve the soup hot, garnished with shredded cheddar cheese and chopped green onions on top.

Notes

For a vegetarian option, use vegetable broth instead of chicken broth.
Keyword comfort food, creamy, potato, soup