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Comfort food holds a special place in our hearts and kitchens. It is that warm embrace we seek on chilly evenings, providing not just nourishment but also a sense of familiarity and joy. From creamy pastas to hearty stews, comfort food options are plentiful, yet few dishes evoke the same sense of warmth as a bowl of potato soup. Enter the Outback-Style Potato Soup, a delightful blend of creamy texture and rich flavors that transports you straight to the rustic charm of an Australian outback.

Warm and Cozy Outback-Style Potato Soup Recipe

Indulge in the warmth of homemade Outback-Style Potato Soup, perfect for chilly evenings. This creamy, flavorful dish is versatile and easily customizable to fit any dietary preference, from meaty delights to vegan options. Made with russet potatoes, aromatic onions and garlic, rich broth, and creamy textures, this soup evokes rustic comforts. Learn essential techniques, discover delicious variations, and serve it with delightful accompaniments for a heartwarming meal that brings joy to every spoonful. Enjoy the comforting embrace of this crowd-pleaser at your next gathering.
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Ingredients
  

4 medium-sized russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream (substitute with coconut milk for a vegan option)

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled (or use smoked tempeh for a vegetarian option)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

    Cook Potatoes: Add the diced potatoes to the pot, stirring them with the sautéed vegetables. Cook for an additional 2-3 minutes.

      Add Broth and Spices: Pour in the broth and stir in the dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend Until Smooth: Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup or mash some of the potatoes with a fork.

          Stir in Cream and Cheese: Return the pot to low heat, and stir in the heavy cream and half of the shredded cheddar cheese. Allow it to warm for a few minutes, stirring occasionally.

            Add Bacon: Stir in the crumbled bacon or smoked tempeh, and adjust the seasoning with additional salt and pepper to taste.

              Serve: Ladle the soup into bowls and sprinkle the remaining cheddar cheese on top. Garnish with chopped green onions and parsley for freshness.

                Enjoy: Serve warm with crusty bread on the side to soak up every last drop.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings