Outback Steakhouse Potato Soup: The Ultimate Copycat Recipe

Outback Steakhouse Potato Soup: Craving that creamy, comforting bowl of potato soup from Outback Steakhouse but don’t want to leave the house? I’ve got you covered! This copycat recipe delivers all the rich, cheesy goodness of the restaurant favorite, right in your own kitchen. Prepare to be amazed at how easily you can recreate this iconic soup.

Potato soup, in its various forms, has been a staple in cuisines around the world for centuries. Its humble origins lie in the resourcefulness of cooks seeking to create hearty and satisfying meals from simple ingredients. While this particular version is inspired by an American restaurant chain, the underlying concept of a creamy, potato-based soup speaks to a universal desire for comfort food.

What makes Outback Steakhouse Potato Soup so irresistible? It’s the perfect balance of creamy texture, savory bacon, sharp cheddar cheese, and the subtle earthiness of potatoes. Each spoonful is a symphony of flavors that dance on your palate. Plus, it’s incredibly versatile! Enjoy it as a starter, a light lunch, or even a satisfying dinner. And let’s be honest, who can resist a warm bowl of cheesy potato goodness on a chilly evening?

This recipe is surprisingly simple to make, using ingredients you likely already have in your pantry and refrigerator. So, ditch the takeout menu and get ready to whip up a batch of this delectable Outback Steakhouse Potato Soup. Your taste buds (and your wallet) will thank you!

this Recipe

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 8 cups chicken broth
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk (whole or 2%)
• 1 cup heavy cream
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese, for topping
• 1/2 cup sour cream, for topping
• 2 green onions, thinly sliced, for topping

Preparing the Potato Base

Okay, let’s get started! First, we need to create the foundation of our delicious potato soup. This involves prepping the potatoes and getting them nice and tender.

1. Prepare the Potatoes: Peel all six of your russet potatoes. Make sure you get all the eyes and any blemishes off. Then, cut them into roughly 1-inch cubes. Uniformity in size will help them cook evenly.
2. Boil the Potatoes: Place the cubed potatoes in a large pot. Pour in the chicken broth, ensuring the potatoes are fully submerged. If needed, add a little water to cover them completely.
3. Simmer Until Tender: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
4. Mash a Portion of the Potatoes (Optional): For a creamier soup, you can mash about 1-2 cups of the cooked potatoes right in the pot using a potato masher or a large spoon. This step is optional, but it adds a lovely thickness to the final soup. If you prefer a chunkier soup, skip this step.

Creating the Roux and Adding Flavor

Now, we’re going to build the flavor profile of our soup and create a creamy, luscious texture. This involves making a roux and incorporating the aromatics.

1. Sauté the Onion and Garlic: While the potatoes are simmering, melt the butter in a separate large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Make the Roux: Sprinkle the all-purpose flour over the sautéed onion and garlic. Stir continuously with a whisk for about 2-3 minutes, until the flour is fully incorporated and the mixture forms a smooth paste. This is your roux, and it’s crucial for thickening the soup. Cook the roux for this amount of time to cook out the raw flour taste.
4. Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth and creamy. This step is important to prevent the roux from clumping.
5. Simmer the Milk Mixture: Bring the milk mixture to a gentle simmer over medium-low heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.

Combining and Finishing the Soup

We’re almost there! Now, we’ll combine the potato mixture with the creamy base and add the final touches to make this soup truly special.

1. Combine the Mixtures: Carefully pour the potato and chicken broth mixture into the pot with the milk mixture. Stir well to combine.
2. Season the Soup: Add the salt, black pepper, and cayenne pepper (if using) to the soup. Stir well and taste. Adjust the seasonings as needed to your preference. Remember, you can always add more, but you can’t take it away!
3. Add the Heavy Cream: Stir in the heavy cream to enrich the soup and give it a velvety texture.
4. Simmer and Thicken: Let the soup simmer over low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the soup to thicken further.

Serving and Garnishing

The final step is the best part – serving and enjoying your homemade Outback Steakhouse Potato Soup! The toppings are what really make this soup sing.

1. Ladle into Bowls: Ladle the hot potato soup into bowls.
2. Garnish Generously: Top each bowl with a generous amount of shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of thinly sliced green onions.
3. Serve Immediately: Serve the soup immediately and enjoy! This soup is best enjoyed hot.

Tips and Variations:

• For a Smoother Soup: If you prefer a completely smooth soup, you can use an immersion blender to blend the soup directly in the pot. Be careful when blending hot liquids, as they can splatter. Alternatively, you can blend the soup in batches in a regular blender.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or leeks. Sauté them along with the onion and garlic.
• Spice it Up: If you like a spicier soup, add more cayenne pepper or a dash of hot sauce.
• Use Different Cheeses: Experiment with different types of cheese for topping, such as Monterey Jack, pepper jack, or a blend of cheeses.
• Make it Vegetarian: To make a vegetarian version, use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika for a smoky flavor.
• Slow Cooker Option: You can also make this soup in a slow cooker. Sauté the onion and garlic as directed, then transfer them to the slow cooker along with the potatoes, chicken broth, salt, pepper, and cayenne pepper (if using). Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Mash some of the potatoes if desired, then stir in the milk and heavy cream. Cook for another 30 minutes to heat through. Top with cheese, bacon, sour cream, and green onions before serving.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating. The texture may change slightly after freezing, but the flavor will still be delicious.
• Reheating Instructions: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little milk or broth if the soup has thickened too much. Avoid boiling the soup, as this can cause the milk to curdle.
• Bacon Alternatives: If you don’t have bacon, you can use bacon bits or even a little bit of smoked sausage for a similar flavor.
• Dairy-Free Option: For a dairy-free version, use plant-based milk and cream alternatives. Look for unsweetened and unflavored varieties. You can also use nutritional yeast for a cheesy flavor.

Enjoy Your Homemade Soup!

I hope you enjoy this recipe for Outback Steakhouse Potato Soup! It’s a comforting and flavorful soup that’s perfect for a chilly day. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

So, there you have it! This copycat Outback Steakhouse Potato Soup recipe is truly a must-try. I know, I know, there are a million potato soup recipes out there, but trust me on this one. The creamy texture, the smoky bacon, the sharp cheddar – it all comes together in a symphony of flavor that will have you craving it again and again. It’s the perfect comfort food for a chilly evening, a satisfying lunch, or even a surprisingly elegant starter for a dinner party. I’ve made this soup countless times, and it’s always a hit. It’s become a staple in my household, and I’m confident it will become one in yours too.

What makes this recipe so special? It’s the attention to detail. From rendering the bacon properly to create crispy bits and flavorful fat, to using a combination of Yukon Gold and Russet potatoes for the perfect texture balance, every step is designed to maximize the deliciousness. And let’s not forget the secret ingredient: a touch of cream cheese! It adds a richness and tanginess that elevates this soup above the rest. It’s that little something extra that makes it taste just like the real deal from Outback Steakhouse, maybe even better!

Serving Suggestions and Variations:

While this soup is fantastic on its own, there are plenty of ways to customize it to your liking. For a heartier meal, consider adding some shredded chicken or ham. If you’re a fan of spice, a pinch of cayenne pepper or a drizzle of hot sauce will add a welcome kick. And for a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. You can even add some roasted vegetables like broccoli or cauliflower for extra flavor and nutrients.

When it comes to toppings, the possibilities are endless! A dollop of sour cream or Greek yogurt is always a classic choice. Fresh chives or green onions add a pop of color and freshness. And of course, you can never go wrong with more shredded cheddar cheese! I also love to add a sprinkle of crumbled bacon for extra smoky flavor. For a fun twist, try topping it with some crispy fried onions or croutons for added texture.

Another great variation is to use different types of cheese. Instead of cheddar, try using Gruyere, Monterey Jack, or even a smoked Gouda. Each cheese will add its own unique flavor profile to the soup. You can also experiment with different herbs and spices. A pinch of smoked paprika or a dash of garlic powder can add depth and complexity to the flavor.

Don’t be afraid to get creative and experiment with different ingredients and flavors. The beauty of this recipe is that it’s so versatile and easy to adapt to your own personal preferences. The key is to start with a good base and then build from there. And remember, the most important ingredient is love! So, pour your heart into it and enjoy the process.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. This Outback Steakhouse Potato Soup is a guaranteed crowd-pleaser that will have everyone asking for seconds. Once you try it, you’ll understand why I’m so passionate about it. It’s simply the best potato soup recipe out there!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think and what variations you tried. Did you add any special ingredients? Did you make any substitutions? Your feedback is invaluable and helps me to improve my recipes and provide even better content for you. Happy cooking!