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When the temperatures dip and the chilly winds blow, there’s nothing quite like a warm bowl of soup to wrap you in comfort. Comfort food, a term that evokes feelings of nostalgia and satisfaction, often includes hearty soups that fill not just the belly but the soul. This is where our Outback-Style Potato Soup comes in, a dish inspired by the cozy, relaxed dining experiences often found in Australian cuisine. Imagine sipping on a rich, creamy potato soup that transports you to a rustic Outback restaurant, where every bite is a reminder of warmth and togetherness.

Warm and Cozy Outback-Style Potato Soup Recipe

Warm up with a delightful bowl of Outback-Style Potato Soup, a creamy and hearty dish perfect for chilly nights. This comforting recipe combines the earthy flavors of russet potatoes with aromatic herbs, rich cream, and optional toppings like crispy bacon and cheese. Ideal for sharing with family and friends, this soup is not just a meal; it’s a cozy experience that brings everyone together. Discover the joy of cooking and savor the warmth of this delicious dish.
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

1 cup diced carrots

1 cup diced celery

6 cups chicken or vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

4 slices of crispy bacon, chopped (optional)

1 cup shredded cheddar cheese (for topping)

1/4 cup fresh chives, finely chopped (for garnish)

Instructions
 

Prep the Vegetables: Start by peeling and dicing the russet potatoes. Chop the onion, mince the garlic, and dice the carrots and celery. Set the vegetables aside.

    Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

      Add the Vegetables: Introduce the diced carrots and celery to the pot. Cook for an additional 3-4 minutes until they begin to soften.

        Cook the Potatoes: Add the diced potatoes to the pot along with the broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the potatoes are tender.

          Blend the Soup: Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the remaining ingredients whole. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid.

            Add Cream and Heat Through: Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Heat the soup over low heat, whisking to combine, until warmed through. Adjust seasoning with salt and pepper as needed.

              Serve: Ladle the warm soup into bowls and top with crispy bacon, shredded cheddar cheese, and a sprinkle of fresh chives for added flavor and presentation.

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 6 servings