Outback Steakhouse Potato Soup: The Ultimate Copycat Recipe

Outback Steakhouse potato soup, a creamy, comforting classic, is now easier than ever to make in your own kitchen! Forget waiting in line; with this recipe, you can enjoy a bowl of this restaurant favorite whenever the craving strikes. Have you ever wondered about the origins of potato soup? While its exact history is debated, creamy potato soups have been a staple in European cuisine for centuries, offering a hearty and affordable meal, especially during colder months. It’s no surprise that this humble dish has evolved into countless variations, each with its own unique twist.

What makes Outback Steakhouse potato soup so irresistible? It’s the perfect balance of rich, savory flavors and a luxuriously smooth texture. The combination of tender potatoes, smoky bacon, sharp cheddar cheese, and a hint of chives creates a symphony of tastes that dance on your palate. People adore this soup not only for its incredible flavor but also for its comforting warmth and satisfying heartiness. Plus, it’s surprisingly simple to prepare, making it an ideal weeknight meal or a crowd-pleasing appetizer for your next gathering. Get ready to experience potato soup perfection!

this Recipe

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 8 cups chicken broth
• 1 cup heavy cream
• 1 cup milk (whole milk preferred)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 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 crispy and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• Sour cream, for garnish (optional)

Preparing the Potato Base:

Okay, let’s get started! First, we need to create the creamy, potato-y base of our soup. This is where the magic happens, so pay close attention!

1. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot. Pour in the chicken broth, ensuring the potatoes are fully submerged. If needed, add a little more broth or water. Bring the mixture to a boil over medium-high heat.
2. Simmer Until Tender: Once boiling, reduce the heat to low, cover the pot, and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork.
3. Mash the Potatoes (Partially): Now, here’s a little secret to getting that perfect Outback Steakhouse texture. We don’t want completely smooth soup; we want some chunks! Use a potato masher or an immersion blender to partially mash the potatoes directly in the pot. Leave some small chunks intact. If you’re using an immersion blender, be careful not to over-blend! A few pulses should do the trick.
4. Set Aside: Once the potatoes are partially mashed, set the pot aside while we prepare the roux.

Making the Roux and Building Flavor:

The roux is the key to thickening our soup and adding a rich, nutty flavor. Don’t skip this step! It’s easier than you think.

1. Melt the Butter: In a separate large saucepan or Dutch oven, melt the butter over medium heat. Make sure the butter doesn’t burn!
2. Add the Flour: Once the butter is melted, add the all-purpose flour. Whisk constantly and vigorously to combine the butter and flour into a smooth paste. This is your roux!
3. Cook the Roux: Continue cooking the roux, whisking constantly, for about 2-3 minutes. The roux should turn a light golden brown color and have a slightly nutty aroma. This step is crucial for removing the raw flour taste. Be careful not to burn it! If it starts to smoke or smell burnt, discard it and start over.
4. Sauté the Onion and Garlic: Add the finely chopped onion to the roux and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
5. Slowly Add the Potato Mixture: Gradually pour the potato and broth mixture into the saucepan with the roux, whisking constantly to prevent lumps from forming. This is important! Add the liquid in small increments, whisking until smooth after each addition.

Finishing the Soup:

We’re almost there! Now it’s time to add the creamy goodness and seasonings that will make this soup truly irresistible.

1. Stir in the Cream and Milk: Once all the potato mixture is incorporated, stir in the heavy cream and milk. The soup should now have a beautiful, creamy consistency.
2. Season to Taste: Add the salt, black pepper, and cayenne pepper (if using). Taste the soup and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!
3. Simmer and Thicken: Bring the soup to a gentle simmer over low heat. Let it simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the soup to thicken slightly.

Serving and Garnishing:

The best part! Time to enjoy the fruits (or potatoes!) of your labor.

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

Tips and Variations:

Want to customize your soup? Here are a few ideas:

• Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Sauté them with the onion and garlic for added flavor.
• Use Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a blend of cheeses.
• Make it Spicy: If you like a spicier soup, add more cayenne pepper or a dash of hot sauce.
• Add Ham: For a heartier soup, add diced ham along with the bacon.
• Use an Immersion Blender for a Smoother Soup: If you prefer a completely smooth soup, use an immersion blender to blend the entire soup until smooth.
• Make it Vegetarian: Substitute vegetable broth for chicken broth and omit the bacon for a vegetarian version. You can add smoked paprika for a smoky flavor.

Storage Instructions:

Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup may thicken upon refrigeration, so you may need to add a little milk or broth to thin it out when reheating.

Freezing Instructions:

While potato soup can be frozen, the texture may change slightly upon thawing. The potatoes can become a bit grainy. To minimize this, allow the soup to cool completely before freezing. Store in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator overnight before reheating. You may need to add a little milk or broth to restore the creamy consistency.

Why This Recipe Works:

This recipe is designed to mimic the creamy, flavorful potato soup served at Outback Steakhouse. The key to its success lies in a few factors:

• The Roux: The roux provides a stable base for thickening the soup and adds a rich, nutty flavor that complements the potatoes.
• Partial Mashing: Partially mashing the potatoes creates a creamy texture with some chunks, which is characteristic of Outback’s soup.
• Heavy Cream and Milk: The combination of heavy cream and milk adds richness and creaminess without making the soup too heavy.
• Bacon and Cheese: The bacon and cheese add a salty, savory flavor that enhances the overall taste of the soup.
• Proper Seasoning: Seasoning the soup properly is crucial for bringing out the flavors of the ingredients. Don’t be afraid to adjust the salt, pepper, and cayenne pepper to your liking.

Troubleshooting:

Here are some common issues you might encounter and how to fix them:

• Lumpy Soup: If your soup is lumpy, it’s likely due to the roux not being properly incorporated. Use an immersion blender to smooth out the lumps, or strain the soup through a fine-mesh sieve.
• Thin Soup: If your soup is too thin, you can thicken it by simmering it for a longer period of time to allow the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
• Thick Soup: If your soup is too thick, add a little milk or broth to thin it out.
• Bland Soup: If your soup is bland, add more salt, pepper, or other seasonings to taste. You can also add a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
• Burnt Roux: If your roux burns, discard it and start over. A burnt roux will give the soup a bitter taste.

Nutritional Information (Approximate):

Conclusion:

And there you have it! This isn’t just any potato soup; it’s a creamy, dreamy, loaded-with-flavor homage to the iconic Outback Steakhouse potato soup. I truly believe this recipe is a must-try for anyone who loves comfort food, appreciates a good copycat recipe, or simply wants to impress their family and friends with a bowl of pure deliciousness. The richness of the cheese, the smoky bacon, and the subtle spice blend all come together to create a symphony of flavors that will have you craving more.

But why is this particular recipe so special? It’s all about the balance. We’ve carefully crafted the ingredient ratios to mimic that signature Outback taste, ensuring that every spoonful is packed with that familiar, comforting flavor profile. It’s not overly complicated to make, either! With readily available ingredients and straightforward instructions, even novice cooks can achieve restaurant-quality results in their own kitchen. Plus, it’s incredibly versatile.

Serving Suggestions and Variations:

Think of this soup as a blank canvas for your culinary creativity! While it’s absolutely divine served as is, piping hot with a dollop of sour cream and a sprinkle of extra bacon, there are endless ways to customize it to your liking.

* Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
* Go vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian option. You could even add some smoked paprika to mimic the smoky flavor.
* Load it up: Feel free to add other toppings like shredded cheddar cheese, green onions, chives, or even a drizzle of ranch dressing.
* Make it a meal: Serve it with a grilled cheese sandwich or a crusty loaf of bread for a complete and satisfying meal.
* Elevate the presentation: Garnish with a sprig of fresh parsley or a swirl of cream for a restaurant-worthy presentation.
* Make it ahead: This soup is even better the next day! The flavors meld together beautifully overnight. Just be sure to store it in an airtight container in the refrigerator.

I’ve personally made this Outback Steakhouse potato soup countless times, and it’s always a crowd-pleaser. It’s perfect for a cozy night in, a casual get-together, or even a potluck. It’s a guaranteed hit, no matter the occasion.

Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. I’m confident that you’ll be amazed at how easy it is to recreate this restaurant favorite at home. Don’t be afraid to experiment with different variations and toppings to find your perfect bowl.

And most importantly, please share your experience! I’d love to hear what you think of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Leave a comment below, tag me in your photos on social media, or simply tell a friend about it. Let’s spread the love for this amazing potato soup! I can’t wait to hear about your culinary adventures. Happy cooking!