Outback Steakhouse Potato Soup recipe

There’s something undeniably comforting about a creamy, loaded potato soup, especially on a chilly evening. My family and I are huge fans of cozy, hearty meals, and we often find ourselves craving the rich and flavorful potato soup from Outback Steakhouse. Instead of heading out, we decided to bring the Outback experience home by trying a copycat recipe. Let me tell you, the result was phenomenal! From the first spoonful, we were transported back to our favorite steakhouse. The creamy texture, the smoky bacon bits, the sharp cheddar cheese, and the subtle hint of onion – it was all there. The kids devoured it, declaring it even better than the restaurant version (a bold statement, I know!). This recipe has become a new family favorite, and I’m excited to share it with you so you can experience the same warm, comforting, and utterly delicious soup in your own kitchen. Get ready to ditch the takeout and embrace the homemade goodness of Outback Steakhouse Potato Soup!

Ingredients: The Building Blocks of Creamy Potato Perfection

To recreate the iconic Outback Steakhouse Potato Soup, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor and achieving that signature creamy texture. Here’s a detailed breakdown of what you’ll need:

• Potatoes: 3 pounds Russet Potatoes (about 6-8 medium potatoes)
  • Why Russets? Russet potatoes are the star of this soup for a reason. Their high starch content is key to achieving that incredibly creamy and thick texture that defines Outback’s potato soup. Other potatoes might work in a pinch, but Russets truly deliver the authentic experience. Make sure to peel them thoroughly to ensure a smooth soup.
• Chicken Broth: 8 cups Chicken Broth (low sodium preferred)
  • Flavor Foundation: Chicken broth provides the liquid base for the soup and infuses it with savory depth. Using low-sodium broth allows you to control the saltiness of the final dish and adjust seasoning to your preference. You can also use vegetable broth for a vegetarian option, though chicken broth is closer to the original Outback flavor profile.
• Yellow Onion: 1 medium Yellow Onion, finely diced
  • Aromatic Base: Onion is a foundational aromatic vegetable that adds a subtle sweetness and complexity to the soup’s flavor. Finely dicing it ensures it cooks down seamlessly into the soup without overpowering other flavors. Yellow onions are preferred for their mild and versatile flavor.
• Butter: ½ cup (1 stick) Unsalted Butter
  • Richness and Flavor: Butter is essential for sautéing the onion and creating a rich, flavorful roux, which is the thickening agent for the soup. Unsalted butter allows you to control the salt content and prevents the soup from becoming overly salty.
• All-Purpose Flour: ½ cup All-Purpose Flour
  • Thickening Power: All-purpose flour, when cooked with butter, forms a roux that thickens the soup to that perfect creamy consistency. Make sure to cook the roux for a few minutes to eliminate the raw flour taste.
• Heavy Cream: 2 cups Heavy Cream
  • Luxurious Creaminess: Heavy cream is what elevates this soup from good to truly decadent. It adds a luxurious richness and velvety texture that is characteristic of Outback’s potato soup. Don’t substitute with milk or half-and-half, as they won’t provide the same level of creaminess.
• Sour Cream: 1 cup Sour Cream
  • Tangy Depth: Sour cream adds a subtle tanginess that balances the richness of the cream and cheese. It also contributes to the overall creamy texture and adds a layer of complexity to the flavor profile. Full-fat sour cream is recommended for the best flavor and texture.
• Cheddar Cheese: 2 cups Sharp Cheddar Cheese, shredded
  • Cheesy Goodness: Sharp cheddar cheese provides a robust, cheesy flavor that is a hallmark of potato soup. Shredding it yourself ensures it melts smoothly and evenly into the soup. You can also use a blend of cheddar and Monterey Jack for a slightly milder flavor.
• Bacon: 8 slices Bacon, cooked and crumbled
  • Smoky Flavor and Texture: Bacon adds a delightful smoky flavor and crispy texture that complements the creamy soup perfectly. Cook the bacon until crispy and crumble it into small pieces. For a vegetarian option, you can use smoked paprika or liquid smoke to mimic the smoky flavor.
• Green Onions: ½ cup Green Onions, thinly sliced (for garnish)
  • Freshness and Color: Green onions provide a fresh, mild onion flavor and a pop of vibrant green color as a garnish. They add a final touch of freshness and visual appeal to the finished soup.
• Salt and Black Pepper: To taste
  • Seasoning Essentials: Salt and black pepper are crucial for enhancing the flavors of all the ingredients and bringing the soup to life. Season generously to your liking, tasting as you go.

Instructions: Step-by-Step Guide to Homemade Outback Potato Soup

Now that you’ve gathered all your ingredients, let’s dive into the step-by-step instructions for creating this delicious Outback Steakhouse Potato Soup at home. Follow these directions carefully to ensure a creamy, flavorful, and restaurant-quality result:

1. Prepare the Potatoes: Wash, peel, and dice the Russet potatoes into approximately ½-inch cubes. Uniformly sized cubes will ensure even cooking. Place the diced potatoes in a large pot and cover them with chicken broth.
2. Boil the Potatoes: Bring the chicken broth and potatoes to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
3. Sauté the Onion: While the potatoes are simmering, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for about 5-7 minutes, or until the onion is softened and translucent. Stir occasionally to prevent browning.
4. Make the Roux: Sprinkle the all-purpose flour over the sautéed onions in the skillet. Cook, stirring constantly with a whisk or wooden spoon, for about 2-3 minutes. This process creates a roux, which will thicken the soup. It’s important to cook the roux to eliminate the raw flour taste and ensure it thickens properly. The roux should be smooth and slightly golden in color.
5. Combine Roux and Potatoes: Once the potatoes are tender, carefully drain most of the chicken broth from the pot, reserving about 1 cup of the cooking liquid. Do not discard all the broth! This starchy liquid is important for the soup’s texture. Pour the cooked roux from the skillet into the pot with the potatoes.
6. Blend the Soup: Using an immersion blender, carefully blend the potatoes and roux in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, being cautious with hot liquids. Return the blended soup to the pot.
7. Add Cream and Sour Cream: Stir in the heavy cream and sour cream into the blended soup. Mix well to combine and create a rich, creamy base.
8. Incorporate Cheese and Bacon: Add the shredded cheddar cheese and crumbled bacon to the soup. Stir until the cheese is melted and fully incorporated, and the bacon is distributed throughout the soup.
9. Season and Simmer: Season the soup generously with salt and black pepper to taste. Start with a teaspoon of salt and ½ teaspoon of black pepper, and then adjust to your preference. Simmer the soup over low heat for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. Do not boil the soup after adding the cream and cheese, as this can cause it to curdle or separate.
10. Garnish and Serve: Ladle the hot potato soup into bowls. Garnish each serving with a sprinkle of fresh green onions, extra shredded cheddar cheese, and additional crumbled bacon, if desired. Serve immediately and enjoy!

Nutrition Facts: A Delicious Indulgence (Per Serving)

While Outback Steakhouse Potato Soup is undeniably delicious and comforting, it’s also important to be mindful of its nutritional content. This is a rich and creamy soup, so portion control is key. Here’s an approximate nutritional breakdown per serving, based on a recipe that yields about 8 servings:

• Serving Size: Approximately 1 ½ cups of soup
• Calories: Approximately 450-550 calories
  • Note: Calorie counts can vary depending on the specific ingredients used and portion sizes.
• Total Fat: 35-45 grams
  • Saturated Fat: 20-25 grams
• Cholesterol: 120-150 mg
• Sodium: 600-800 mg (can vary based on broth and bacon used)
• Total Carbohydrates: 30-40 grams
  • Dietary Fiber: 3-5 grams
  • Sugars: 5-7 grams
• Protein: 15-20 grams

Important Considerations:

• These nutritional values are estimates and can vary based on specific ingredient brands, portion sizes, and cooking methods.
• This soup is relatively high in calories, fat, and sodium due to the cream, cheese, and bacon.
• Enjoy this soup as an occasional treat or in moderation as part of a balanced diet.
• You can make slight modifications to reduce calories and fat, such as using reduced-fat cheese or sour cream, but these may slightly alter the flavor and texture.

Preparation Time: From Prep to Plate

The Outback Steakhouse Potato Soup, while incredibly rewarding, does require some time in the kitchen. Here’s a breakdown of the estimated preparation time:

• Prep Time: Approximately 20-25 minutes
  • This includes washing, peeling, and dicing the potatoes, dicing the onion, shredding the cheese, cooking and crumbling the bacon, and slicing the green onions.
• Cook Time: Approximately 30-35 minutes
  • This includes boiling the potatoes, sautéing the onion, making the roux, blending the soup, and simmering it with cream, cheese, and bacon.
• Total Time: Approximately 50-60 minutes

Tips for Efficient Preparation:

• Prep Ahead: You can save time by prepping some ingredients in advance. Dice the potatoes and onion a day ahead and store them separately in airtight containers in the refrigerator. You can also cook the bacon and crumble it ahead of time.
• Multitasking: While the potatoes are boiling, focus on sautéing the onion and making the roux. This allows you to work efficiently and minimize downtime.
• Efficient Blending: Using an immersion blender directly in the pot saves time and dishes compared to transferring hot soup to a regular blender in batches.

How to Serve: Elevating Your Potato Soup Experience

Outback Steakhouse Potato Soup is delicious on its own, but thoughtful serving suggestions can elevate the experience and make it a truly memorable meal. Here are some ideas for how to serve this creamy delight:

• Classic Toppings:
  • Extra Shredded Cheddar Cheese: A generous sprinkle of sharp cheddar cheese on top enhances the cheesy flavor and adds visual appeal.
  • Crumbled Bacon: More crispy bacon bits are always welcome! They add extra smoky flavor and textural contrast.
  • Green Onions: Freshly sliced green onions provide a pop of color and a mild oniony bite.
  • Dollop of Sour Cream: A small dollop of sour cream adds extra creaminess and tanginess.
• Bread Pairings:
  • Crusty Bread: Serve with slices of warm, crusty bread, like sourdough or French baguette, for dipping and soaking up the delicious soup.
  • Garlic Bread: Garlic bread adds a flavorful and aromatic accompaniment.
  • Dinner Rolls: Soft dinner rolls are perfect for scooping up every last drop of soup.
• Side Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the rich soup.
  • Caesar Salad: A classic Caesar salad complements the creamy soup beautifully.
• As a Starter or Main Course:
  • Starter: Serve a smaller portion of potato soup as a starter before a main course of steak, chicken, or fish for a true Outback-inspired meal.
  • Main Course: A generous bowl of potato soup, especially when paired with bread and a salad, makes a satisfying and comforting main course, particularly on colder days.
• Presentation:
  • Garnish Generously: Don’t be shy with the toppings! A well-garnished bowl of soup is visually appealing and enhances the dining experience.
  • Serve in Bowls: Use attractive soup bowls to present the soup nicely.
  • Warm Bowls: Warming the bowls slightly before serving helps to keep the soup hot for longer.

Additional Tips: Secrets to Soup Success

Want to take your Outback Steakhouse Potato Soup to the next level? Here are five additional tips to ensure soup success and delicious results every time:

1. Don’t Skimp on Quality Ingredients: Using high-quality ingredients, especially good quality cheddar cheese and bacon, will make a noticeable difference in the flavor of your soup. Fresh, flavorful ingredients are the foundation of any great dish.
2. Cook the Roux Properly: Don’t rush the roux-making process. Cooking the butter and flour for the recommended time (2-3 minutes) is crucial to eliminate the raw flour taste and ensure proper thickening. Stir constantly and cook until the roux is smooth and slightly golden.
3. Don’t Over-Blend: While you want a creamy soup, avoid over-blending, especially if using a regular blender. Over-blending can make the soup gluey or starchy. Blend just until smooth and creamy. An immersion blender makes it easier to control the blending process.
4. Taste and Season as You Go: Seasoning is key to bringing out the best flavors in your soup. Taste the soup at various stages – after blending, after adding cream and cheese – and adjust the salt and pepper as needed. Remember, you can always add more seasoning, but you can’t take it away.
5. Customize Your Toppings: Feel free to get creative with your toppings! Beyond the classics, consider adding:
   • Chopped Chives: For a milder onion flavor.
   • Jalapeño Slices: For a touch of heat.
   • Crispy Fried Onions: For extra crunch and flavor.
   • Hot Sauce: For those who like a spicy kick.
   • Different Cheeses: Experiment with Monterey Jack, Pepper Jack, or a blend of cheeses.

FAQ: Your Potato Soup Questions Answered

Have questions about making Outback Steakhouse Potato Soup? Here are answers to some frequently asked questions to help you along the way:

Q1: Can I make this soup vegetarian?

A: Yes, you can easily make this soup vegetarian. Substitute vegetable broth for chicken broth. Omit the bacon entirely or use vegetarian bacon bits for a smoky flavor. You can also add a dash of liquid smoke to enhance the smoky taste without bacon.

Q2: Can I use milk or half-and-half instead of heavy cream?

A: While you can use milk or half-and-half, the soup won’t be as rich and creamy as it is with heavy cream. Heavy cream is essential for achieving that signature Outback Steakhouse potato soup texture. If you use milk or half-and-half, the soup will be thinner and less decadent.

Q3: Can I make this soup ahead of time?

A: Yes, potato soup is a great make-ahead dish. You can prepare the soup completely and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally, until heated through. You may need to add a splash of broth or milk to thin it out slightly if it thickens upon refrigeration. Add toppings just before serving.

Q4: Can I freeze potato soup?

A: Freezing cream-based soups can sometimes alter the texture, causing them to become slightly grainy upon thawing. However, you can freeze potato soup. For best results, allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Be aware that the texture might be slightly different after freezing and thawing.

Q5: My soup is too thick/thin. How can I adjust the consistency?

A: If your soup is too thick, you can thin it out by adding a little more chicken broth, milk, or cream. Add liquid gradually until you reach your desired consistency. If your soup is too thin, you can simmer it uncovered over low heat to allow it to reduce and thicken. You can also make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup to thicken it further. Simmer for a few minutes after adding the slurry until thickened.

By following this recipe and these tips, you’ll be well on your way to creating a homemade version of Outback Steakhouse Potato Soup that rivals the restaurant original. Get ready to impress your family and friends with this creamy, cheesy, and utterly comforting soup! Enjoy!

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