Name: Outback Steakhouse Copycat Potato Soup-Best Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large russet or golden potatoes, peeled and diced; 8 slices beef bacon, cooked until crisp and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 3/4 cup shredded cheddar cheese; 3/4 cup heavy whipping cream; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1/4 cup green onion, thinly sliced; 1/2 small yellow onion, finely diced (optional); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

OUTBACK POTATO SOUP. Ah, that comforting, creamy hug in a bowl that transports you straight to cozy evenings and satisfying meals. It’s no wonder this Outback Potato Soup is a perennial favorite for so many. There’s something incredibly soul-warming about its rich, velvety texture, punctuated by tender pieces of potato and that irresistible hint of savory goodness. It’s the kind of dish that feels both rustic and refined, a perfect balance that makes it ideal for a casual weeknight dinner or a more festive gathering. What truly sets this Outback Potato Soup apart is its ability to be incredibly flavorful without being overly complicated. It’s a testament to simple ingredients coming together in perfect harmony, creating a symphony of taste that keeps you coming back for more. Prepare to be amazed at how easily you can recreate this beloved restaurant classic in your own kitchen.

Ingredients:

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes, peeled and diced into roughly 1-inch cubes
8 slices beef beef bacon, cooked until crisp and crum extractbled
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cup shredded cheddar cheese (plus extra for garnish, if desired)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup green onion, thinly sliced (both white and green parts)
1/2 small yellow onion, finely diced (optional, for added depth of flavor)
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Preparing the Potatoes

We’ll begin extract by getting our potatoes ready for the soup. Start by peeling your 4 large russet or golden potatoes. Russets will give you a starchier, thicker soup, while golden potatoes offer a slightly creamier texture. Dice them into uniform, roughly 1-inch cubes. This ensures they cook evenly. Place the diced potatoes into a large pot and cover them with enough water to generously submerge them. Add a pinch of salt to the water; this seasons the potatoes from the inside out as they boil. Bring the water to a rolling boil over medium-high heat and cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes. You don’t want them to be mushy, just tender enough to mash easily. Once tender, drain the potatoes thoroughly and set them aside. You can either use them as is or mash them slightly with a potato masher or fork for a smoother soup base, depending on your desired consistency. For a truly smooth Outback Potato Soup, mashing is recommended.

Building the Creamy Base

Now, let’s create that rich and velvety base for our soup. In the same pot you used for boiling the potatoes (or a separate large, heavy-bottomed pot if you prefer), melt the 1/2 cup of butter over medium heat. If you’re using the optional 1/2 sweet yellow onion, add the finely diced pieces to the melted butter and sauté until they become translucent and softened, about 5-7 minutes. This step is crucial for developing a subtle sweetness and savory foundation. Next, whisk in the 1/3 cup of all-purpose flour. Cook this mixture, stirring constantly, for about 1-2 minutes. This is your roux, and cooking it for a short while helps to get rid of the raw flour taste and creates a thicker soup. It should look like a thick paste.

Simmering the Soup

It’s time to bring all our delicious ingredients together. Gradually whisk in the 2 1/2 cups of chicken stock into the roux, making sure to smooth out any lumps. Continue to whisk until the mixture is smootgin extractnd begins to thicken. Now, add the drained, cooked potatoes to the pot. Stir everything together well. Pour in the 1 cup of cold water. This might seem counterintuitive, but it helps to temper the heat and allows the starches from thgin extractotatoes to begin dissolving into the liquid more gradually, preventing sticking and ensuring a smooth consistency. Bring the soup to a gentle simmer over medium-low heat. Let it simmer, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld and the potatoes to break down further, thickening the soup naturally. If the soup becomes too thick at this stage, you can always add a little more chicken stock or water.

Finishing Touches for Richness

For that signature Outback Potato Soup creaminess and richness, we’ll add the heavy whipping cream and cheese. Reduce the heat to low, so the soup is just barely simmering. Slowly pour in the 3/4 cup of heavy whipping cream, stirring continuously until it’s fully incorporated. Be careful not to boil the soup after adding the cream, as this can cause it to curdle. Next, stir in the 3/4 cup of shredded cheddar cheese. Keep stirring gently until the cheese is completely melted and the soup is smooth and creamy. This is where the magic happens, transforming our potato and stock mixture into a decadent soup. Taste the soup and season it with the 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Adjust the seasonings as needed – you might prefer a bit more salt or pepper depending on your preference and the saltiness of your chicken stock.

Serving Your Outback Potato Soup

Your hearty and comforting Outback Potato Soup is now ready to be served! Ladle generous portions of the hot soup into bowls. For an authentic Outback experience, garnish each bowl wirum extractthe crumbled, crispy beef baconbacon. The salty crunbeef bacon the bacon adds a wonderful textural contrast to the creamy soup. Sprinkle a good amount of the diced green onion over the top for a fresh, vibrant finish. If you have extra cheddar cheese on hand and desire an even cheesier soup, feel free to add a little more shredded cheese as a topping. This soup is best enjoyed piping hot, perfect for a chilly evening or as a satisfying appetizer. The combination of tender potatoes, creamybeef baconh, savory bacon, and sharp cheddar makes this Outback Potato Soup a true crowd-pleaser. Enjoy every delicious spoonful!

Conclusion:

And there you have it – a hearty and satisfying bowl of Outback Potato Soup! This recipe is designed to be comforting, flavorful, and surprisingly easy to whip up. The creamy texture, savory beef bacon, and tender potatoes create a truly delightful experience that’s perfect for a cozy night in or a casual gathering. Don’t be afraid to experiment; the beauty of this Outback Potato Soup lies in its adaptability. Whether you’re serving it as a starter or a main course, it’s sure to be a hit.

For serving suggestions, consider pairing this Outback Potato Soup with a crisp side salad or some crusty bread for dipping. A sprinkle of fresh chives or parsley adds a lovely touch of freshness and color. If you’re feeling adventurous, try adding shredded cheddar cheese on top for an extra cheesy kick, or a dollop of sour cream for a tangy contrast. I encourage you to give this Outback Potato Soup a try and enjoy the delicious results!

Frequently Asked Questions:

Can I make this Outback Potato Soup ahead of time?

Yes, you absolutely can! The Outback Potato Soup can be made a day in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth if it has thickened too much.

What are some good variations for this Outback Potato Soup?

There are many delicious variations! You could add sautéed mushrooms for an earthy flavor, or a pinch of cayenne pepper for a subtle heat. Some people also like to add a touch of Dijon mustard for a more complex flavor profile. For a vegetarian option, simply omitbeef baconbacon and use vegetable broth instead of chicken broth.