Outback Steakhouse Potato Soup: The Ultimate Copycat Recipe

Outback Steakhouse Potato Soup: Craving that creamy, comforting, and undeniably delicious potato soup from Outback Steakhouse? Well, you’re in luck! I’ve cracked the code and am sharing a recipe that brings that iconic flavor right to your kitchen. Forget waiting in line; now you can enjoy a steaming bowl of this restaurant favorite whenever the mood strikes.

Potato soup, in its various forms, has a long and heartwarming history, stretching back centuries as a staple in many cultures. It represents simple, nourishing comfort food at its finest. While Outback Steakhouse’s version might not have ancient roots, it has certainly carved its own place in modern culinary history as a beloved starter. Its popularity stems from its rich, velvety texture, the satisfying heartiness of the potatoes, and the delightful combination of savory bacon, cheddar cheese, and chives. It’s a symphony of flavors that dance on your tongue!

What makes this Outback Steakhouse Potato Soup recipe so irresistible? Beyond the incredible taste, it’s surprisingly easy to make. With just a handful of readily available ingredients and a little bit of time, you can whip up a batch that rivals the original. The creamy texture is achieved through a blend of potatoes and cream, creating a luxurious mouthfeel that’s both comforting and satisfying. Plus, who can resist the allure of crispy bacon and melted cheddar? Get ready to experience potato soup perfection!

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 8 cups chicken broth
• 1 large yellow onion, chopped
• 4 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 cup heavy cream
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1 cup shredded cheddar cheese, plus more for garnish
• 1/2 cup crumbled cooked bacon, plus more for garnish
• 1/4 cup chopped green onions, for garnish
• Sour cream, for garnish (optional)

Preparing the Vegetables and Broth:

1. First, let’s get our vegetables prepped. Peel and cube the potatoes into roughly 1-inch pieces. This will help them cook evenly and quickly.
2. Next, chop the onion, celery, and carrots. Aim for a consistent size for each, about 1/2-inch dice. This ensures they cook at the same rate and distribute evenly throughout the soup.
3. In a large stockpot or Dutch oven, combine the cubed potatoes, chopped onion, celery, and carrots.
4. Pour in the chicken broth. Make sure the broth covers the vegetables completely. If not, you can add a little water until they are submerged.
5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork.

Making the Roux and Cream Sauce:

1. While the vegetables are simmering, let’s prepare the roux. In a separate saucepan, melt the butter over medium heat.
2. Once the butter is melted, whisk in the all-purpose flour. Continue whisking constantly for about 2-3 minutes. This is crucial! You want to cook the flour to get rid of that raw flour taste. The mixture should turn a light golden brown color. This is your roux.
3. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Keep whisking until the mixture is smooth and starts to thicken. This may take a few minutes.
4. Reduce the heat to low and simmer the milk mixture for about 5 minutes, stirring occasionally, until it thickens into a creamy sauce.
5. Remove the saucepan from the heat and set aside.

Combining and Finishing the Soup:

1. Once the potatoes are tender, carefully remove about 2 cups of the cooked vegetables from the stockpot using a slotted spoon and set them aside. These will be added back later for texture.
2. Using an immersion blender, carefully blend the remaining soup in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be very careful when blending hot liquids! Make sure to vent the blender lid to prevent pressure buildup.
3. Return the blended soup to the stockpot.
4. Pour the creamy milk sauce into the blended soup and stir well to combine.
5. Add the heavy cream, salt, pepper, garlic powder, onion powder, and smoked paprika to the soup. Stir well to incorporate all the seasonings.
6. Add the reserved cooked vegetables back to the soup. This will give the soup a nice chunky texture.
7. Stir in the shredded cheddar cheese until it is melted and the soup is smooth and cheesy.
8. Finally, stir in the crumbled cooked bacon.
9. Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or smoked paprika to your liking.

Serving and Garnishing:

1. Ladle the hot potato soup into bowls.
2. Garnish each bowl with additional shredded cheddar cheese, crumbled cooked bacon, and chopped green onions.
3. A dollop of sour cream is also a delicious addition, if desired.
4. Serve immediately and enjoy! This soup is best served hot.

Tips for the Best Potato Soup:

• Use Russet Potatoes: Russet potatoes are the best choice for potato soup because they are starchy and will help thicken the soup naturally.
• Don’t Overcook the Potatoes: Be careful not to overcook the potatoes, as they can become mushy. You want them to be fork-tender but still hold their shape.
• Make a Good Roux: The roux is the foundation of the creamy sauce, so it’s important to cook it properly. Don’t rush the process, and make sure to cook the flour until it’s lightly golden brown.
• Use Good Quality Broth: The flavor of the chicken broth will greatly impact the flavor of the soup, so use a good quality broth. You can also use vegetable broth for a vegetarian option.
• Adjust the Seasonings: Don’t be afraid to adjust the seasonings to your liking. Taste the soup as you go and add more salt, pepper, or other spices as needed.
• Garnish Generously: The garnishes are what really make this soup special, so don’t skimp on the cheese, bacon, and green onions!

Variations:

• Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little kick.
• Loaded Potato Soup: Add other toppings like chopped chives, diced tomatoes, or jalapenos.
• Vegetarian Potato Soup: Use vegetable broth instead of chicken broth and omit the bacon. You can add other vegetables like corn or peas.
• Slow Cooker Potato Soup: You can also make this soup in a slow cooker. Simply combine all the ingredients (except the milk, cream, cheese, and bacon) in the slow cooker and cook on low for 6-8 hours. Then, blend the soup with an immersion blender, stir in the milk, cream, cheese, and bacon, and cook for another 30 minutes until the cheese is melted.

Storage:

Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezing:

Potato soup can be frozen, but the texture may change slightly after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Conclusion:

So there you have it! This copycat Outback Steakhouse Potato Soup recipe is more than just a bowl of comfort; it’s a creamy, dreamy, loaded-with-flavor experience that will transport you straight to your favorite steakhouse, without ever leaving your kitchen. I truly believe this is a must-try recipe for anyone who loves a hearty, satisfying soup, and especially for those who crave that classic Outback flavor.

What makes this soup so special? It’s the perfect balance of creamy potato goodness, savory bacon, sharp cheddar, and a hint of onion and garlic. It’s rich, it’s decadent, and it’s surprisingly easy to make. Forget spending a fortune at the restaurant; now you can enjoy this incredible soup whenever the craving strikes. And trust me, once you taste it, those cravings will be frequent!

Serving Suggestions and Variations:

While this soup is absolutely divine on its own, there are so many ways to customize it and make it your own. For a truly authentic Outback experience, top it with a generous dollop of sour cream, a sprinkle of shredded cheddar cheese, crispy crumbled bacon, and a few thinly sliced green onions. But don’t stop there! Feel free to experiment with different toppings and additions to create your perfect bowl.

Here are a few ideas to get you started:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Go vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian version. You could even add some smoked paprika to mimic the smoky flavor of the bacon.
• Add some veggies: Stir in some cooked broccoli florets, chopped carrots, or diced celery for added nutrients and texture.
• Make it a meal: Serve it with a grilled cheese sandwich, a side salad, or some crusty bread for a complete and satisfying meal.
• Get creative with the cheese: Try using a blend of cheddar and Monterey Jack, or even a little bit of pepper jack for a spicier flavor.

The possibilities are endless! Don’t be afraid to get creative and experiment with different ingredients to find your perfect combination. This Outback Steakhouse Potato Soup recipe is a blank canvas just waiting for your personal touch.

I’m so confident that you’re going to love this recipe. It’s a crowd-pleaser, a comfort food classic, and a guaranteed hit with family and friends. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try this recipe? What did you think? Did you make any modifications or additions? Share your thoughts, photos, and tips in the comments below. I love hearing from you and seeing your culinary creations. Let’s build a community of potato soup lovers and share our passion for this delicious dish!

Happy cooking, and enjoy your creamy, dreamy bowl of Outback Steakhouse Potato Soup!