Name: Outback Steakhouse Potato Soup - Creamy Copycat Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: Water (enough to cover the potatoes for boiling); 4 large russet or golden potatoes; 8 slices of beef bacon (cooked and crumbled); 2 1/2 cups chicken stock; 1 cup cold water; 3/4 cup cheddar cheese; 3/4 cup 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

OUTBACK POTATO SOUP, a dish that evokes warmth, comfort, and a touch of culinary adventure, is more than just a meal; it’s an experience. Have you ever found yourself craving that rich, creamy texture and the perfectly balanced savory notes that only a truly exceptional potato soup can deliver? Many of us have, and that’s precisely why Outback Potato Soup has captured so many hearts and appetites. It’s that irresistible combination of hearty potatoes, smoky undertones, and a velvety smoothness that makes it a perennial favorite, especially when the weather turns chilly or you just need a hug in a bowl. What truly sets this Outback Potato Soup apart is its ability to be both deeply satisfying and surprisingly elegant, a testament to simple ingredients transformed into something extraordinary. Get ready to discover how to recreate this beloved classic in your own kitchen!

Ingredients:

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes
8 slices of beef beef bacon (cooked and crum extractbled)
2 1/2 cups chicken stock (you can also use chicken broth)
1 cup cold water
3/4 cup cheddar cheese (plus more for topping, optional)
3/4 cup 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

Preparing the Potatoes

The foundation of our Outback Potato Soup starts with perfectly cooked potatoes. For this recipe, you’ll need 4 large russet or golden potatoes. Russets will give you a fluffier, starchier soup, while golden potatoes offer a slightly creamier texture. Whichever you choose, begin extract by washing them thoroughly to remove any dirt. You can peel the potatoes if you prefer a smoother soup, or leave the skins on for added texture and nutrients. I personally like to leave the skins on for a bit of rustic charm. Cut the potatoes into roughly 1-inch cubes. This ensures they cook evenly and break down easily later.

Place the cubed potatoes into a large pot. Cover the potatoes generously with cold water. You want to ensure there’s at least an inch of water above the potato pieces. Add a good pinch of salt to the water – this seasons the potatoes from the inside out as they cook. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender. This usually takes about 15-20 minutes, depending on the size of your potato cubes. You’ll know they’re ready when you can easily pierce a potato cube with a fork with little resistance. Once tender, carefully drain all the water from the pot. Set the cooked potatoes aside.

Building the Flavor Base

Now, let’s move on to creating that rich, savory base for our Outback Potato Soup. In the same pot you used for the potatoes (no need to wash it!), melt the 1/2 cup of butter over medium heat. Once the butter is fully melted and shimmering, add the 1/2 sweet yellow onion, if you’re using it. Sauté the onion for about 3-5 minutes, stirring occasionally, until it becomes softened and translucent. If you’re skipping the onion, you can move straight to the next step.

Next, sprinkle in the 1/3 cup of all-purpose flour over the melted butter and sautéed onion. This igin extracthe beginning of our roux, which will thicken our soup beautifully. Whisk the flour and butter together constantly for about 1-2 minutes. You want to cook out the raw flour taste without letting it brown too much. It should form a smooth paste. This step is crucial for achieving a velvety smooth soup texture without lumps.

Creating the Creamy Soup

With our roux ready, it’s time to introduce the liquid components that will transform our ingredients into a delicious soup. Gradually whisk in the 2 1/2 cups of chicken stock (or chicken broth). Pour it in a little at a time, whisking continuously to ensure the roux dissolves smoothly and no lumps form. Continue whisking until all the chicken stock has been incorporated angin extracthe mixture begins to thicken slightly.

Now, pour in the 1 cup of cold water. This might seem counterintuitive, but the cold water helps to temper the hot roux and prevent clumping as you continue to stir. Keep whisking until the mixture is smooth and well combined. Bring this liquid base to a gentle simmer over medium-low heat, stirring occasionally.

Combining and Finishing the Soup

Once the soup base has reached a gentle simmer and has thickened, it’s time to reintroduce the star of the show: our cooked potatoes. Carefully add the reserved, fork-tender potatoes back into the pot with the creamy liquid. Using an immersion blender, carefully blend the potatoes directly in the pot until the soup reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (being very careful with hot liquids!) or mash the potatoes against the side of the pot with a potato masher until mostly smooth, leaving some small chunks for texture if you like.

After blending, stir in the 3/4 cup of heavy whipping cream. This adds a wonderful richness and luxurious texture to the soup. Add the 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Stir everything together until well combined and the soup is heated through. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle.

Finally, stir in the 3/4 cup of cheddar cheese until it’s melted and fully incorporated. The cheese adds another layer of savory flavor and creaminess. Taste the soup and adjust seasoning if needed. Ladle the hot Outback Potato Soup into bowls. Garnish each serving wirum extractthe crumbled beef baconbacon and the diced green onion. If you like, you can also sprinkle a little extra cheddar cheese on top for an extra cheesy delight. Enjoy this hearty and comforting soup!

Conclusion:

And there you have it – the ultimate guide to crafting a delicious batch of Outback Potato Soup! We’ve walked through each step, from selecting the perfect potatoes to achieving that creamy, comforting consistency that makes this soup a true crowd-pleaser. This Outback Potato Soup is more than just a meal; it’s a warm hug in a bowl, perfect for a chilly evening or a hearty lunch. Don’t be afraid to experiment and make it your own! Its versatility is one of its greatest strengths.

For serving, a dollop of sour cream, a sprinkle of chives, or some crispy beef bacon bits are classic accompaniments that elevate the Outback Potato Soup to another level. Feel free to pair it with a crusty bread for dipping. Remember, the best part about making this Outback Potato Soup is the joy of sharing it. So gather your loved ones and enjoy!

Frequently Asked Questions:

Can I make Outback Potato Soup ahead of time?

Absolutely! Outback Potato Soup often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it seems too thick.

What are some good variations for Outback Potato Soup?

There are many ways to customize your Outback Potato Soup! You can add cooked chicken or beef ham for a more substantial meal. For a spicier kick, a pinch of cayenne pepper or some diced jalapeños would work wonderfully. If you’re a cheese lover, stirring in some shredded cheddar or Gruyère towards the end of cooking adds a fantastic depth of flavor.