Creamy Cheddar Outback Potato Soup (Print version)

Velvety russet potatoes blended with sharp cheddar, cream, and smoky bacon create this hearty steakhouse-inspired bowl of comfort.

# What goes in:

→ Vegetables & Dairy

01 - 6 large russet potatoes, peeled and diced into ½-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 cups low-sodium chicken broth (substitute vegetable broth for vegetarian)
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2½ cups sharp cheddar cheese, freshly shredded
08 - ¾ cup sour cream
09 - 4 tablespoons unsalted butter

→ Proteins & Garnish

10 - 6 strips thick-cut bacon, cooked until crisp and crumbled (optional)
11 - ¼ cup fresh chives, thinly sliced
12 - Kosher salt and freshly ground black pepper, to taste

→ Spices & Pantry

13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon cayenne pepper (optional)

# Cooking steps:

01 - Melt butter in a large soup pot over medium heat. Add the chopped onion and sauté until softened and translucent, approximately 4 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
02 - Add the diced potatoes, smoked paprika, and cayenne pepper to the pot. Season generously with salt and freshly ground black pepper, stirring to coat evenly.
03 - Pour in the chicken broth and bring to a rolling boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the potatoes are fork-tender and easily break apart.
04 - Remove approximately one-third of the soup and thoroughly mash the potatoes using a potato masher or blend until smooth. Return the mashed portion to the pot and stir to combine, creating a rich, thickened base.
05 - Stir in the whole milk and heavy cream. Warm gently over low heat until heated through. Do not allow the soup to boil after adding dairy to prevent curdling.
06 - Gradually add the shredded sharp cheddar cheese one handful at a time, stirring continuously after each addition until completely melted and smoothly incorporated into the soup.
07 - Remove the pot from heat. Gently fold in the sour cream, stirring until the soup is silky and uniform in texture.
08 - Ladle the hot soup into serving bowls. Garnish each portion with crumbled bacon, thinly sliced fresh chives, and an extra sprinkle of shredded cheddar as desired.

# Tips from flavorandfeast:

01 -
  • That smoky paprika and sharp cheddar combination tastes like something you would pay sixteen dollars for at a restaurant.
  • Mashing only part of the potatoes gives you both creamy richness and satisfying chunks without any fancy equipment.
02 -
  • Adding cheese to a boiling pot will cause it to separate into oily strings, so always keep the heat low and patient.
  • The soup thickens considerably as it sits overnight, so add a splash of broth or milk when reheating leftovers.
03 -
  • Peel and dice your potatoes the night before and store them submerged in cold water in the fridge to save prep time.
  • Letting the finished soup rest for fifteen minutes off the heat before serving allows the flavors to marry and the texture to settle into something truly luxurious.

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