Outback Potato Soup Recipe: Warm Comfort in 45 Minutes
Short introduction
Outback Potato Soup is a delicious, creamy, and hearty dish inspired by the famous soup from the Outback Steakhouse. Perfect for chilly days or when you need a filling meal, this soup combines the comforting flavors of potatoes, crispy bacon, and rich cheese, making it a favorite among many. It’s simple to make and brings a taste of the restaurant right to your home kitchen.
Why you’ll love it
You’ll love this recipe for several reasons. First, it’s incredibly comforting, making it the perfect meal for cold winter nights. Second, it’s packed with flavor from wholesome ingredients like potatoes, cheddar cheese, and smoky bacon. Additionally, this soup is easy and quick to prepare, taking about 45 minutes from start to finish. Lastly, it’s satisfying and filling, making it perfect as a meal on its own or as a side to a hearty salad or sandwich.
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
Substitutions & key variations
- For a vegetarian version, you can skip the bacon and replace chicken broth with vegetable broth.
- Use sour cream or Greek yogurt instead of heavy cream for a tangy twist.
- If you want more vegetables, consider adding celery or carrots for extra flavor.
- Feel free to use different types of cheese, like Monterey Jack or Pepper Jack, for a spicier flavor.
Step-by-step
Step 1: Prepare the Potatoes
Begin by dicing the potatoes into bite-sized pieces. Place them into a pot and cover them with water. Cook the potatoes on medium heat until they are tender, about 15-20 minutes. Once cooked, set them aside for later use.
Step 2: Make the Broth
In a large pot, combine the chicken broth, diced onions, salt, pepper, and 1 cup of cold water. Bring this mixture to a gentle simmer over medium heat and allow it to simmer for about 20 minutes. The onions will soften and add flavor to the broth.
Step 3: Create the Roux
While the broth simmers, melt 1/2 cup of butter in a separate saucepan over medium heat. Once melted, whisk in 1/3 cup of flour until a smooth paste, known as a roux, forms. This mixture will help thicken your soup.
Step 4: Combine the Roux and Broth
Slowly incorporate the roux into the simmering broth, whisking continuously to avoid lumps. Add approximately 3/4 cup of heavy cream, and let the soup simmer for an additional 20 minutes.
Step 5: Add the Potatoes
Gently add the diced potatoes to the soup and stir well to combine. This should give your soup a hearty texture.
Step 6: Serve and Garnish
Ladle the soup into bowls. Garnish with shredded cheese, crumbled bacon, and diced green onions on top. Serve hot and enjoy!
Success tips
- Make sure to boil the potatoes just until tender but not mushy to maintain a good texture.
- When making the roux, cook just long enough for it to thicken without turning brown.
- Avoid letting the soup boil too aggressively after adding cream to prevent curdling.
- Common mistakes include not whisking enough when combining the roux with broth, which can lead to lumps in your soup.
How to serve
Serve this potato soup hot as a standalone dish or pair it with freshly baked bread or a side salad. The toppings really enhance the flavor, so don’t skip the cheese, bacon, and green onions for a complete experience.
Storage & reheating
To store leftover soup, let it cool completely before transferring it to an airtight container. The soup can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You may want to add a little extra cream or broth since the soup thickens as it sits.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup a day or two ahead. Just follow the storage instructions to keep it fresh.
Q: Is this soup freezer-friendly?
A: Yes, but the texture may change slightly when reheated. It’s best to freeze it without the cream and add it when reheating.
Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add carrots, celery, or even some spinach for added nutrition.
Nutrition notes / equivalents
This soup is hearty and filling, providing a good source of carbohydrates from the potatoes. Pairing it with a side salad can boost your intake of vitamins and minerals.
Conclusion
Outback Potato Soup is not only easy to make, but it’s also a filling comfort food that will warm your heart and satisfy your hunger. Give this recipe a try and enjoy the rich flavors that will bring a taste of restaurant comfort right to your kitchen. Grab your ingredients and start cooking today!
Links to related recipes
- Creamy Tomato Soup
- Loaded Broccoli Cheddar Soup
- Classic Chicken Noodle Soup
Outback Potato Soup
Ingredients
For the Soup
- 4 large large russet or golden potatoes Diced into bite-sized pieces
- 8 slices bacon Cooked and crumbled
- 2.5 cups chicken stock or chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 cup cold water
- 0.75 cups cheddar cheese Plus more for topping (optional)
- 0.75 cups heavy whipping cream
- 0.5 cups butter
- 0.33 cups all-purpose flour
- 0.25 cups green onion Diced
- 0.5 cups sweet yellow onion Diced (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Preparation
- Begin by dicing the potatoes into bite-sized pieces. Place them into a pot and cover them with water. Cook the potatoes on medium heat until they are tender, about 15-20 minutes. Once cooked, set them aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and 1 cup of cold water. Bring this mixture to a gentle simmer over medium heat and allow it to simmer for about 20 minutes, until onions are softened.
Making the Soup
- While the broth simmers, melt 1/2 cup of butter in a separate saucepan over medium heat. Once melted, whisk in 1/3 cup of flour until a smooth paste, known as a roux, forms.
- Slowly incorporate the roux into the simmering broth, whisking continuously to avoid lumps. Add approximately 3/4 cup of heavy cream, and let the soup simmer for an additional 20 minutes.
- Gently add the diced potatoes to the soup and stir well to combine.
Serving
- Ladle the soup into bowls. Garnish with shredded cheese, crumbled bacon, and diced green onions on top. Serve hot and enjoy!