Outback Steakhouse Potato Soup Recipe
Unlocking the Secrets of Outback’s Potato Soup
The Quest for the Ultimate Outback Potato Soup
Hey there! I’m about to embark on a culinary adventure, and you’re invited to join me. You know, there’s something about trying to recreate that much-loved Outback Steakhouse potato soup at home that just sets my heart aflutter. Picture this: a creamy, hearty soup that’s a perfect embodiment of comfort food, right from the comfort of our kitchen. I stumbled upon a recipe that’s so close to the real deal, it’s uncanny. It’s as if one of the cooks from Outback sneaked it out just for us. The thought of bringing such an iconic dish into our homes, to enjoy whenever we want, is downright exciting!
Now, I’ve got to be upfront with you. This isn’t one of those light, “good for your waistline” types of meals. We’re talking about a soup laden with cream, butter, and all that cheesy goodness. But isn’t life too short to not indulge in something as delicious as this? Every now and then, giving in to such a delectable temptation is not just okay, it’s necessary. So, let’s dive into this indulgence together, shall we?
Key Takeaways:
- Embarking on a Culinary Adventure: Trying our hand at replicating the iconic Outback Steakhouse potato soup recipe at home.
- Authentic Recipe Excitement: Discovering a recipe that closely matches the original adds an exciting twist to our cooking journey.
- Indulgence Over Health: Acknowledging that while this creamy, cheesy soup might not be the healthiest option, it’s a delicious treat worth enjoying occasionally.
Gathering Your Ingredients
Hey there, fellow food enthusiasts! Today, I’m thrilled to share with you the essential ingredients required to recreate the iconic Outback Steakhouse Potato Soup from the comfort of your home. With a wink and a nod toward simplicity, let’s gather our pantry staples and dive deep into the culinary adventure that awaits us. Every ingredient here plays a pivotal role in achieving that rich, indulgent taste we all crave from a hearty soup:
- 4 large potatoes – the star of the show, bringing the comforting, hearty texture.
- 2 1/2 cups chicken broth – for that deep, savory flavor base.
- 1/2 small onion, diced – a touch of sharpness to balance the richness.
- 1/2 teaspoon each of kosher salt and ground black pepper – because what’s a dish without its seasoning salt?
- 1/3 cup all-purpose flour and 1 1/2 cups heavy cream – the duo that thickens and creams our soup to the proper consistency.
- 1/2 cup butter, 3/4 cups cheddar cheese, 1/8 cup bacon bits, and 1/8 cup green onions – for garnishing and serving, transforming the soup from great to unforgettable.
Each of these ingredients, easily found in your pantry or the nearest grocery store, come together to create a symphony of flavors that is the Outback Steakhouse Potato Soup. Get ready to indulge in one of the best potato soup experiences right at home!
Tools For This Recipe
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Buy Now → The Cooking Process Unveiled
Oh, the joy of replicating that creamy delight from Outback Steakhouse right in your cozy kitchen! Here’s how to bring the Outback’s Potato Soup recipe to life – step by precious step. You’ll need your large soup pot and a fervent love for all things hearty and warming. First, take those large potatoes, chopped into sized cubes, and toss them into a pot of boiling water. This step is the cornerstone for creating those tender, fall-apart pieces we all love.
Next, in your large pot, blend your chicken stock (or broth if that’s what you have on hand) with a small amount of oil, finding the perfect simmer on medium heat. It’s all about building that rich base, imbuing every spoonful with depth and character. Now, while the magic starts to unfold in your dutch oven, whisk together some flour and a touch more chicken broth in a small saucepan, cooking until golden brown. This roux, my friends, is what will grant your soup that gloriously creamy texture without fail. Finally, blend all elements together, stirring as you watch your culinary masterpiece come together. It’s about more than just following steps; it’s about the dance of flavors, textures, and love coming together in a pot of soup.
Garnishing and Serving Suggestions
Now we arrive at what I consider the crowning glory of our Outback Steakhouse potato soup adventure – the garnishing and serving! As I ladle soup into individual bowls, I can’t help but smile knowing that the finishing touches not only transform the appearance but elevate the flavors to new heights. Garnishing, you see, is not just about making the soup look appealing. It’s an invitation to add a personal touch, to play with textures and colors. Imagine sprinkling a small amount of oil, just a drizzle, to create that glossy finish, or adding green onion tops, finely chopped, for a fresh pop of color and flavor. And let’s not forget the cheese blend, a generous handful melting into the hot soup, creating little pockets of cheesy goodness.
- Don’t shy away from crispy bacon bits for that delightful crunch,
- Or let’s go wild with a little dollop of sour cream on top,
- And why not a sprinkle of fresh herbs, just before serving, to infuse our hearty soup with freshness?
Every ladle of soup served is an opportunity to showcase creativity and to indulge in the joy of sharing a meal that looks as good as it tastes. So, grab that cookie sheet, let’s create an array of toppings, and watch as a simple creamy potato soup transforms into a dish that promises comfort and invites conversation at the dinner table.
As you present this beautiful creation, your loved ones will be drawn in by the irresistible flavors and eye-catching presentation.
Krystel’s Cooking
A Toast to Indulgence
Sometimes, it’s perfectly okay to leave the calorie counter in the drawer and just indulge in the rich, velvety comfort of Outback’s Potato Soup. Let’s savor the flavors, together indulging in this hearty soup that warms the soul.
If you love copycat recipes check out my Houston’s Hawaiian Ribeye Recipe!
OUTBACK POTATO SOUP
Ingredients
- water , enough to cover the potatoes and boil
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock, you can also use chicken broth
- 1 cups cold water
- 3/4 cups cheddar cheese, plus more for topping optional
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
Your measurements are confusing. Your listed measurements vs your written instructions. I just went along with listed measurements.
I am so sorry I saw that there was an error in the recipe directions! It is 1/2 cup or 1 stick of butter, somehow I ended up writing out 2! I have since corrected it! Thank you for letting me know! I really appreciate it <3.
When is the 3/4 cup of cheddar cheese supposed to be added? Cheese isn’t mentioned until the garnish stage
Yes! The cheese is for the garnish :).
This was soooo good! The flavors were awesome! Only thing I’m going to do different is double the base ingredients, because I felt like there wasn’t very much “soup” and I want to eat as much of that flavor as possible! Haha!
I did the same and also threw in a small parmesan reggiano rind! 🙂
A recipe I’ll be saving in my book. So easy to follow (beginner in the kitchen) was able to use recipe as a base and make on variations. Thank you for sharing your recipe.
Does this freeze good?
It has for me! Just make sure you freeze it without the garnish and in a really good container so it doesn’t get freezer burn. 🙂
What if it’s too thick? Can you add more broth?
You can absolutely add more stock to thin it out if it is too thick for you 🙂
Delicious and easy!
Couldn’t wait for the weather to cool down so I could try this recipe. It was well worth the wait. Easy to make and delicious!
My 15 yr old asked for this specifically and sent me this recipe. I jumped right to it without doing additional research. I stuck with this recipe because it was super simple and does not call for a lot of ingredients. This recipe was definitely teen approved!!!! I did make a few adjustments. I added the entire container of broth and an additional 2 tablespoons of flour. One thing I will keep in mind for next time is to use unsalted butter and leave off the additional salt. I added onion powder to the broth while it was simmering because I didn’t want onion chunks – my teens would have been upset about the onions. I’m definitely saving this recipe. We really enjoyed it!
We added more flour as well as garlic and red pepper flacks. Was delicious!
Have this simmering on the stove for dinner. Can’t wait to try it. Thanks!
This was right on the spot! Delicious! We really enjoyed the recipe! Thank you.
Soooo yummy!! Will definitely make again!
This was so bland…I had to add way more cheese and spices and it still felt like it was missing something. Bummer.
Some of the ingredients and instructions are confusing. I bought cheddar cheese according to the ingredients and then found out when reading instructions I needed Colby Jack. I know it doesn’t matter much but I wouldn’t have specially bought cheese had I known.
I just made it was good I just needed more salt and pepper
I used extra sharp cheddar…rich flavor!
You can use any cheese you want or have on hand.
I work at a fine dining restaurant in this is one of the best. I’d like it so much that I made it for the soup special. I just wish you measurements for a batch that big
I just made this soup exactly by the recipe and it turned out phenomenal!! I only added a tiny bit ore chicken broth. So delicious on a cold rainy night. Thank you so much !
This recipe is delicious, but there’s no way you’re making it in under an hour!
Could you use milk in place of the whipping cream?
you could use milk for a lighter and thinner soup! The soup will still be good but not as rich, if that makes sense?
This is sooooo good! I made this in my instant pot so skipped the steps of boiling potatoes. Instead, I sautéed onions, garlic, & chopped carrots and salt & pepper in some bacon grease for a few minutes then added the potatoes. I pressure cooked foe 10 minutes with chicken broth.
When IP was done, I let it vent on its own, removed some broth and put the broth in a saucepan. I proceeded with the rest of the roux instructions then added it back into the pot with the potatoes. I then crumbled up bacon that I had cooked this morning and added it to the soup. I finished with the cheese. It is soooo good!
I know I changed the recipe by adding fresh garlic, and I used my instant pot. I wanted an IP potato soup recipe and this recipe looked delicious, so I thought I’d give it a whirl. Posting my comments for anyone wanting to turn it into an IP recipe. Easy peasy!!!
Thank you, Krystal, for sharing yiur recipe. 👍 👍
Soup was really good ,, I added a can of cream of chicken and pepper jack cheese !!
Thank you for the recipe. Macey Moore
Soup was great !! I added cream of chicken soup and pepper jack cheese. I will make this again !!!
I made last night for dinner.
Step 3: I did not get a paste. It was more liquid like. Did I do something wrong?
Step 4: after adding roux (step 3), in large pot was more like gravy, than soup. Again did I do something wrong?
I added a apx. laddel full of potato water to thin it down.
It tastes good, almost ate it all.
My family loved this!
Great recipe but your times are off.
After I cook the potatoes do you drain them before you add them to the soup?
Hey there! Yes you drain the potatoes!
Super good. I added LOL cheese to mine. 5 star recipe
My family loved this!
I made this tonight and it was fantastic. The fam loved it. I doubled the chicken broth and milk to make it more soupy, and I made the roux with the bacon grease instead of butter. Delicious.
I had relatives in from out of town and had some potatoes that needed used. It turned out really well. Maybe next time I would use a little more liquids, but the taste was perfect. I mashed half of the potatoes and diced the remaining. I also added a dash of garlic powder.
Hi there! What type of potatoes do you recommend?
Hey there! I would recommend you use russet potatoes 🙂
soooo yummy. i blended mine and ended up need to add a bit extra milk and water because it thickened a lot but its so good. i wish i could eat this every day.