Outback Potato Soup: Creamy Recipe & Easy to Make

Outback Potato Soup: Creamy, comforting, and utterly irresistible! Have you ever craved that warm, satisfying feeling of a hearty soup on a chilly evening? Or perhaps you’re looking for a dish that’s both indulgent and surprisingly easy to make at home? Well, look no further! This copycat recipe brings the beloved flavors of the Outback Steakhouse classic right to your kitchen.

Potato soup, in its various forms, has been a staple in cuisines around the world for centuries. From the humble peasant fare of Europe to the comforting bowls served in American diners, its simplicity and versatility have made it a timeless favorite. While the Outback version might not have ancient roots, it has certainly carved its own niche in modern comfort food. Its rich, cheesy base, studded with tender potatoes, crispy bacon, and a hint of chives, has captivated taste buds for years.

What makes this Outback Potato Soup so special? It’s the perfect balance of creamy and chunky, savory and slightly smoky. The potatoes melt in your mouth, while the bacon adds a delightful crunch and salty kick. People adore this soup because it’s a complete meal in a bowl – satisfying, flavorful, and incredibly comforting. Plus, with this easy-to-follow recipe, you can skip the restaurant wait and enjoy a steaming bowl of Outback Potato Soup whenever the craving strikes!

this RECIPE

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 cup heavy cream
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Preparing the Soup Base:

1. First, let’s get our potatoes ready. Peel those 6 russet potatoes and cut them into roughly 1-inch cubes. Don’t worry about them being perfectly uniform; we’re going for rustic here!
2. Next, grab your large yellow onion and give it a good chop. You want it finely diced so it cooks evenly and disappears nicely into the soup.
3. Now, mince those 4 cloves of garlic. Fresh garlic is key for that robust flavor we’re after. If you’re short on time, you can use pre-minced garlic, but fresh is always best!
4. In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once melted, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be nice and sweet before we move on.
5. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Now, add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using). The cayenne pepper adds a subtle warmth, but feel free to omit it if you prefer a milder soup.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. This is where the magic happens! The potatoes will soften and release their starch, thickening the soup naturally.

Creating the Creamy Texture:

1. Once the potatoes are tender, it’s time to create that signature creamy texture. Carefully remove the pot from the heat.
2. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, being very cautious as hot liquids can splatter. Blend until smooth and return to the pot.
3. Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil, as this can cause the soup to curdle. We just want to warm the cream through and incorporate it into the soup.
4. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch more smoked paprika to enhance the flavor.

Preparing the Toppings:

1. While the soup is simmering, let’s prepare our toppings. Cook the bacon until crispy. I like to cook mine in a skillet over medium heat, but you can also bake it in the oven or use the microwave. Once cooked, drain the bacon on paper towels and crumble it into small pieces.
2. Shred the cheddar cheese. You can use pre-shredded cheese, but freshly shredded cheese melts more smoothly.
3. Chop the green onions. These add a fresh, vibrant flavor and a pop of color to the finished soup.

Serving and Enjoying:

1. Ladle the hot potato soup into bowls.
2. Top each bowl with crumbled bacon, shredded cheddar cheese, and chopped green onions. Don’t be shy with the toppings! They really make the soup special.
3. Serve immediately and enjoy! This soup is perfect on a cold day, or any day you’re craving something comforting and delicious.

Tips and Variations:

• For a thicker soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Stir well and cook until thickened.
• For a cheesier soup: Add more cheddar cheese directly to the soup while it’s simmering. Stir until melted and smooth.
• Add other vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or leeks. Sauté them with the onion and garlic before adding the potatoes.
• Use different cheeses: Experiment with different cheeses, such as Monterey Jack, pepper jack, or even a little bit of blue cheese for a bolder flavor.
• Make it vegetarian: Substitute vegetable broth for the chicken broth and omit the bacon. You can add a drizzle of olive oil or a dollop of sour cream to add richness.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Slow Cooker Option: This soup can easily be adapted for the slow cooker. Add all ingredients (except the cream, sour cream, cheese, bacon, and green onions) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender. Blend with an immersion blender, then stir in the cream and sour cream. Top with cheese, bacon, and green onions before serving.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing and thawing.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 450-550
• Fat: 30-40g
• Saturated Fat: 18-25g
• Cholesterol: 100-130mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Fiber: 3-5g
• Sugar: 5-8g
• Protein: 15-20g

Enjoy this hearty and delicious Outback Potato Soup! It’s a guaranteed crowd-pleaser.

Conclusion:

This Outback Potato Soup recipe isn’t just another soup; it’s a creamy, comforting hug in a bowl, bursting with flavor and surprisingly easy to make. From the smoky bacon to the tender potatoes and the rich, cheesy finish, every spoonful is a delight. I truly believe this will become a family favorite, a go-to recipe for chilly evenings or whenever you need a little bit of comfort food.

Why is this a must-try? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your preferences and dietary needs. Want to make it vegetarian? Simply omit the bacon and use vegetable broth. Looking for a spicier kick? Add a pinch of cayenne pepper or a dash of hot sauce. Need a dairy-free version? Substitute the milk and cheese with plant-based alternatives. The possibilities are endless!

And speaking of possibilities, let’s talk serving suggestions. A classic pairing is a crusty loaf of bread for dipping into that luscious soup. But don’t stop there! A grilled cheese sandwich makes a fantastic accompaniment, or you could even crumble some extra bacon on top for an extra layer of smoky goodness. For a lighter meal, serve it with a side salad. I personally love it with a simple green salad with a vinaigrette dressing to cut through the richness of the soup.

But the best part about this Outback Potato Soup is how satisfying it is. It’s a complete meal in itself, packed with nutrients and guaranteed to leave you feeling full and content. It’s also a great way to use up leftover potatoes, making it both delicious and economical.

I’ve tried countless potato soup recipes over the years, and this one consistently comes out on top. It’s the perfect balance of creamy, cheesy, and savory, with just the right amount of smoky bacon flavor. And the best part? It’s so easy to make that even a beginner cook can whip it up with confidence.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This recipe is a surefire way to impress your family and friends, and it’s guaranteed to become a staple in your kitchen.

I’m so excited for you to try this recipe! Once you do, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking! I am confident that you will love this Outback Potato Soup as much as I do. It’s a guaranteed crowd-pleaser, and I know you’ll be making it again and again. Don’t forget to tag me in your photos on social media so I can see your delicious creations!