why make this recipe
Outback Potato Soup is a warm and comforting dish that captures the flavors of the famous soup served at the popular Outback Steakhouse. Making this recipe at home allows you to enjoy a hearty, creamy soup that’s packed with delicious ingredients like potatoes, bacon, and cheese. It’s perfect for a cozy night in or for serving guests who will appreciate a taste of restaurant-quality comfort food right in your kitchen.
how to make Outback Potato Soup
Ingredients:
- Water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock (or chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions:
- Begin by dicing the potatoes into bite-sized pieces and boiling them in water until they are tender. Once cooked, set them aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will thicken the soup and give it a creamy consistency.
- Pour in about 3/4 cup of heavy cream, stirring gently. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Once the soup has thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish with a generous sprinkle of cheddar cheese, crispy bacon bits, and finely chopped green onions. These toppings add flavor and appeal.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
how to serve Outback Potato Soup
Serve Outback Potato Soup hot in bowls. You can offer additional toppings on the side, such as extra cheese, bacon, and green onions, so everyone can customize their own bowl. Pair it with some warm bread or a side salad for a complete meal.
how to store Outback Potato Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave. You may need to add a splash of water or cream to loosen it up.
tips to make Outback Potato Soup
- For extra flavor, try adding some garlic to the onions while they cook.
- If you want a smoother texture, blend the soup after adding the potatoes, then stir in toppings right before serving.
- If you like a bit of heat, consider adding some crushed red pepper flakes or a dash of hot sauce.
variation (if any)
You can easily customize Outback Potato Soup by adding other ingredients such as corn, diced celery, or different types of cheese. For a healthier version, substitute some or all of the heavy cream with milk or a light cream alternative.
FAQs
1. Can I use other types of potatoes?
Yes, you can use any type of potato you like, such as Yukon Gold or red potatoes. Just ensure they are diced evenly for consistent cooking.
2. Is this soup gluten-free?
No, the recipe contains all-purpose flour, which is not gluten-free. However, you can use a gluten-free flour alternative to make it gluten-free.
3. Can I freeze Outback Potato Soup?
It’s best to avoid freezing the soup as potatoes can change texture when frozen and thawed. If you do freeze it, try to consume it within a month and be aware that the texture may not be the same after reheating.
Outback Potato Soup
Ingredients
Main Ingredients
- 4 large large russet or golden potatoes
- 8 slices slices of bacon (cooked and crumbled)
- 2.5 cups chicken stock (or chicken broth)
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 cup sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Water
- enough to cover the potatoes and boil
- 1 cup cold water
Instructions
Preparation
- Begin by dicing the potatoes into bite-sized pieces and boiling them in water until they are tender. Once cooked, set them aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes.
- In a separate saucepan, melt the butter over medium heat. Once melted, gradually whisk in the flour until a smooth paste forms. Cook for a couple of minutes.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming.
- Pour in the heavy cream, stirring gently to enrich the soup.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Gently add the diced potatoes to the soup and stir well.
Serving
- Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and finely chopped green onions.
- Serve hot and enjoy.
Notes
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