If you’ve ever been to an Outback Steakhouse, you’ve probably tasted their heavenly potato soup. The creamy, cheesy, bacon-topped delight is a favorite for many foodies. But what if you could recreate that same deliciousness in your own kitchen? Yes, you guessed it! Today, we’re diving into the Outback Steakhouse potato soup recipe. A baked copycat that’s perfect for all Steakhouse™ lovers out there. So grab your apron and whisk, we’re about to embark on a mouthwatering culinary journey!
Getting Started with the Outback Steakhouse Potato Soup Recipe
Before we start, make sure you have all the necessary ingredients and tools. You’ll need russet potatoes, bacon bits, green onions, cheddar cheese, heavy cream, and a few other staples. You also need a large soup pot, a medium size pot, and an immersion blender to achieve the proper consistency. Don’t worry, we’ll guide you through each step.
Preparing Your Potatoes
Start by washing your russet potatoes thoroughly. Cut them into medium-sized cubes, leaving the skins for that hearty soup texture. Drizzle a small amount of oil over the potato pieces and toss them until they’re well coated. Spread them out on a cookie sheet and bake until they are golden brown.
Cooking the Soup Base
While your potatoes are baking, let’s move on to the soup base. In a large pot over medium heat, melt butter and add diced onions. Cook until they’re translucent. Add chicken stock and let it simmer. As an Amazon associate, I recommend using organic chicken stock for a rich flavor.
Blending the Soup
Once your potatoes are baked and your soup base is simmering, it’s time to blend them together. Add the potato pieces to the large soup pot. Using an immersion blender, blend until the soup is creamy but still has chunks of potato. This gives your Outback Steakhouse potato soup recipe its signature texture.
Finishing the Soup
Now that you have your blended soup, it’s time to add the heavy cream and cheese blend. Stir over low heat until the cheese melts into the soup, creating a creamy soup base. Remember to season with kosher salt and black pepper to taste.
Frying the Bacon
In a small saucepan, cook chopped bacon over medium heat until it’s crispy. Drain the bacon on a paper towel, but keep a few tablespoons of bacon grease. You’ll use this to sauté the green onion tops, which will add another layer of flavor to your Outback Steakhouse potato soup recipe.
Adding the Toppings
Now comes the fun part – adding the toppings! Ladle soup into individual bowls and sprinkle with the crispy bacon, green onions, and extra cheddar cheese. For a true Outback Steakhouse experience, don’t forget to add a dollop of sour cream!
If you have any leftovers, store them in an airtight container in the refrigerator. The soup will keep for up to three days. To reheat, simply warm it up on the stove top. The next time you’re craving Outback Steakhouse potato soup, you’ll be glad you saved some!
Final Thoughts on the Outback Steakhouse Potato Soup Recipe
And there you have it! A delicious copycat Outback Steakhouse potato soup recipe that’s sure to warm you up on a cold day. It’s a perfect blend of creamy and chunky, with a loaded baked potato taste in soup form. So the next time you’re missing your favorite Steakhouse™ soup, remember this recipe. You’re just a few steps away from a bowl of creamy, cheesy, baked potato goodness!
- 4 large russet potatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh chives, finely chopped (for garnish)
- Extra shredded cheddar and bacon bits (for garnish)
- Wash the russet potatoes thoroughly. Prick each potato several times with a fork and microwave them for about 12-15 minutes, or until they are cooked through.
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic to the pot and sauté until the onions become translucent.
- Sprinkle the flour over the cooked onions and garlic and stir well. Cook for 2-3 minutes until the flour is fully incorporated.
- Gradually pour in the chicken broth, milk, and heavy cream, stirring continuously to prevent lumps from forming.
- Allow the mixture to simmer over medium heat, stirring occasionally until it begins to thicken.
- While the soup base is simmering, peel the cooked potatoes and roughly chop them. Add the chopped potatoes to the soup base.
- Use a potato masher or immersion blender to blend the soup until it reaches your desired consistency.
- Stir in the shredded cheddar cheese and bacon bits, reserving some for garnish. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with the reserved cheese, bacon bits, and freshly chopped chives.
- Serve the soup hot with a side of crusty bread for a hearty meal.
This recipe is inspired by Outback Steakhouse's potato soup but may not be an exact replica. Adjust the ingredients to suit your taste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 570mgCarbohydrates: 36gNet Carbohydrates: 34gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 14g