Creamy Cheddar Outback Potato (Print Page)

Velvety cheddar and potato soup with crumbled bacon, sour cream and chives - rich, comforting, ready in under an hour.

# What You Need:

→ 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 (or vegetable broth)
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 crisp and crumbled (optional)
11 - ¼ cup fresh chives, thinly sliced
12 - Salt and freshly ground black pepper, to taste

→ Spices & Pantry

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

# Directions:

01 - Melt butter in a large soup pot over medium heat. Add the chopped onion and sauté until translucent, approximately 4 minutes. Add minced garlic and continue cooking for 1 minute until fragrant.
02 - Stir in the diced potatoes, smoked paprika, and cayenne pepper. Season generously with salt and freshly ground black pepper, tossing to coat evenly.
03 - Pour in the chicken broth and bring to a rolling boil. Reduce heat to a gentle simmer, cover the pot, and cook for 20 to 25 minutes until the potatoes are fork-tender and breaking apart.
04 - Remove approximately one-third of the soup from the pot. Using a potato masher or blender, purée this portion until smooth, then return it to the pot. This creates a rich, thick texture while maintaining tender potato chunks.
05 - Stir in the whole milk and heavy cream. Heat gently over low heat until warmed through—do not allow the soup to boil, or the dairy may curdle.
06 - Gradually add the shredded sharp cheddar cheese one handful at a time, stirring continuously after each addition until fully 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 completely smooth. Taste and adjust seasoning as needed.
08 - Ladle the hot soup into serving bowls. Top each portion with crumbled bacon, thinly sliced fresh chives, and an extra sprinkle of sharp cheddar cheese.

# Expert Tips:

01 -
  • That smoky, cheesy depth hits the same notes as a loaded baked potato but in spoonable, cozy form.
  • Partially mashing the potatoes gives you both creamy body and satisfying chunks without any fussy technique.
  • It reheats beautifully the next day, maybe even better, which makes it ideal for leftovers or a second helping.
02 -
  • Never let the soup boil after adding dairy or you will end up with a curdled, broken mess instead of velvet.
  • Shredding your own cheese from a block makes a massive difference in how smoothly it melts into the soup.
  • For a vegetarian version, simply skip the bacon and swap the chicken broth for vegetable broth, the soup loses nothing in comfort.
03 -
  • Dice your potatoes into uniform half inch pieces so they all finish cooking at the same time and you are not fishing around for hard chunks later.
  • Let the soup rest off the heat for five minutes before serving because it thickens slightly and the flavors settle into something more cohesive.

Return