Creamy Cheddar Outback Potato Delight (Printable Version)
Velvety potato soup with sharp cheddar, smoky bacon, cream and chives for a warm, hearty meal.
# What You Need:
→ Vegetables & Dairy
01 - 6 large russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 cups low-sodium chicken broth
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 2 ½ cups sharp cheddar cheese, shredded
08 - ¾ cup sour cream
09 - 4 tablespoons unsalted butter
→ Proteins & Garnish
10 - 6 strips bacon, cooked and crumbled
11 - ¼ cup fresh chives, finely sliced
12 - Salt and freshly ground black pepper, to taste
→ Spices & Pantry
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon cayenne pepper
# Directions:
01 - Melt butter in a large soup pot over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and sauté for 1 additional minute until fragrant.
02 - Add diced potatoes, smoked paprika, and cayenne pepper to the pot. Season with salt and freshly ground black pepper to taste, stirring to coat evenly.
03 - Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 to 25 minutes until potatoes are fork-tender.
04 - Remove approximately one-third of the soup and mash potatoes using a potato masher or blender until smooth. Return the mashed portion to the pot and stir to combine for a thicker consistency.
05 - Stir in whole milk and heavy cream. Heat gently over low until warmed through, being careful not to bring to a boil.
06 - Gradually add shredded sharp cheddar cheese a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next.
07 - Remove pot from heat. Stir in sour cream until the mixture is smooth and silky throughout.
08 - Ladle soup into serving bowls. Top each portion with crumbled bacon, sliced fresh chives, and additional shredded cheddar as desired.
# Expert Tips:
01 -
- The partial mashing trick gives you a silky base with satisfying chunks, so every spoonful has texture without needing a blender.
- Sharp cheddar melted in handfuls creates this deep, tangy richness that canned versions could never touch.
02 -
- Never let the soup boil once dairy goes in, because scorched milk will ruin the entire pot and there is no fixing it.
- Shredding cheese from a block instead of using bagged shredded cheese makes a massive difference in how smoothly it melts into the broth.
03 -
- Dice your potatoes as uniformly as possible so every piece finishes cooking at the same time and you avoid a mix of mush and hard chunks.
- Reserve a spoonful of bacon fat from cooking the bacon and use it to sauté the onions for an extra layer of smoky depth.