Why You’ll Love This Recipe
This copycat recipe brings the rich, creamy goodness of Outback Steakhouse’s potato soup to your table. It’s easy to prepare, uses simple ingredients, and delivers a satisfying meal that warms both the heart and soul. Whether you’re a fan of the restaurant version or simply seeking a new soup to enjoy, this recipe is sure to become a favorite.
Ingredients
- 4 large potatoes, peeled and diced
- 2 ½ cups chicken broth
- ½ small onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- ½ cup butter
- ¾ cup shredded cheddar cheese
- ⅛ cup bacon bits
- ⅛ cup green onions, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
- Prepare the Base: In the same pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes.
- Make the Roux: Sprinkle the flour over the onions and stir continuously for about 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth, ensuring a smooth mixture. Add the heavy cream, salt, and pepper. Bring the mixture to a gentle boil, stirring frequently until it thickens.
- Combine Potatoes: Return the cooked potatoes to the pot. Use a potato masher to mash some of the potatoes, leaving some chunks for texture.
- Simmer: Reduce the heat and let the soup simmer for an additional 10 minutes, allowing the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, bacon bits, and chopped green onions.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Substitute chicken broth with vegetable broth and omit the bacon bits for a vegetarian version.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to introduce some heat.
- Loaded Potato Soup: Enhance the soup by adding sour cream, chives, or even steamed broccoli for added flavor and nutrition.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of broth or milk to reach the desired consistency.
FAQs
How can I make the soup thicker?
To thicken the soup, you can mash more of the potatoes or add a slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the simmering soup until it reaches the desired consistency.
Can I use a different type of potato?
Yes, Yukon Gold or russet potatoes work well in this recipe. Keep in mind that different potatoes may slightly alter the soup’s texture.
Is it possible to freeze this soup?
Freezing creamy soups can sometimes result in a grainy texture upon reheating. If you plan to freeze, consider doing so before adding the cream, then add it fresh when reheating.
Can I make this soup in a slow cooker?
Yes, combine all ingredients except the cream and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or a sandwich for a complete meal.
How can I make this soup lighter?
Use half-and-half or whole milk instead of heavy cream, and reduce the amount of butter to lighten the soup.
Can I add other vegetables to the soup?
Absolutely, adding vegetables like carrots, celery, or corn can enhance the flavor and nutritional value.
How do I prevent the cream from curdling?
Ensure the soup is not boiling when you add the cream; add it slowly while stirring to prevent curdling.
Can I use pre-cooked bacon?
Yes, pre-cooked bacon can be used. Simply chop it and add it as a garnish when serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Conclusion
This Outback Steakhouse Potato Soup copycat recipe brings the rich and creamy flavors of the original to your home kitchen. It’s a comforting dish that’s easy to prepare and perfect for any occasion. Enjoy the hearty goodness with your favorite garnishes and sides for a truly satisfying meal.
Outback Steakhouse Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Recreate the comforting and indulgent flavors of Outback Steakhouse’s potato soup with this easy copycat recipe. Combining tender potatoes, creamy broth, cheddar cheese, and bacon, this hearty soup is perfect for cozy meals at home.
Ingredients
- 4 large potatoes, peeled and diced
- 2 ½ cups chicken broth
- ½ small onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- ½ cup butter
- ¾ cup shredded cheddar cheese
- ⅛ cup bacon bits
- ⅛ cup green onions, chopped
Instructions
- Cook the Potatoes: Boil diced potatoes in water until tender (10-15 minutes). Drain and set aside.
- Prepare the Base: Melt butter in a pot over medium heat, sauté diced onions until translucent (3-4 minutes).
- Make the Roux: Stir in flour, cooking for 2 minutes to eliminate raw flavor.
- Add Liquids: Gradually whisk in chicken broth and heavy cream. Season with salt and pepper. Bring to a boil and stir until thickened.
- Combine Potatoes: Add cooked potatoes to the pot. Mash some for texture, leaving chunks intact.
- Simmer: Reduce heat, simmer for 10 minutes to meld flavors.
- Serve: Garnish with shredded cheddar, bacon bits, and green onions.
Notes
- For a vegetarian option, use vegetable broth and omit bacon.
- Add cayenne or jalapeños for a spicy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
