Outback Steakhouse Potato Soup Recipe Best Copycat

I’ve always been a fan of the comforting flavors you can find in the recipe used in a bowl of Outback Steakhouse potato soup. It’s a dish that brings together the heartiness of a loaded baked potato with the warm embrace of a creamy soup. Rich and indulgent, I find that my homemade copycat recipe allows me to enjoy my favorite restaurant flavors right at home.

The key to a successful Outback Steakhouse potato soup copycat recipe is to stay true to the original flavors that make this soup so beloved. My version incorporates the same staples such as potatoes, cream, and cheese while sprinkling in extras like bacon and green onions to mimic that loaded baked potato experience. I’m meticulous about the ingredients and steps I take to ensure that each spoonful is a tribute to the Outback classic.

In replicating this dish, I focus on achieving a balance between a creamy texture and the right seasoning to honor the essence of what makes Outback’s version stand out. By doing this, I feel confident that my version doesn’t just mimic the original but brings its comforting and savory taste to my own kitchen table.

Ingredients For your outback steakhouse potato soup recipe

When I craft the Outback Steakhouse Potato Soup, I prioritize the selection of quality ingredients to ensure an authentic and delicious experience. Here’s what I make sure to have on hand:

• Russet Potatoes: I opt for russet potatoes due to their high starch content, which gives the soup its classic, thick texture. They are the main ingredient and backbone of the soup.
• Heavy Cream: For that indulgent creaminess, heavy cream is essential. It enriches the soup, making it smooth and luscious.
• Cheddar Cheese: Sharp cheddar cheese adds a welcome depth of flavor; it complements the potatoes and melts beautifully into the soup.
• Chicken Stock: As a base for the soup, chicken stock offers a rich foundation that enhances the other ingredients.
• Crispy Bacon Bits: These add a savory crunch and a smoky edge, making the soup even more irresistible.
• Green Onions: Chopped green onions provide a pop of color and a fresh, oniony bite that contrasts the creamy soup.
• Seasonings: Kosher salt and black pepper are key for seasoning the soup to perfection, allowing me to adjust to taste.

To prepare for the soup-making process, I like to ensure that each ingredient is measured and ready. This mise en place ensures that the cooking process is smooth and that the soup turns out exactly as I expect—every single time.

Preparation Overview

To start with my version of the Outback Steakhouse Potato Soup, I select a large soup pot as it offers ample space for the ingredients to cook evenly. I begin by melting butter on medium heat to create a rich base for the soup.

In the pot, I sauté diced onions until they are translucent, which usually takes about 2-3 minutes. The onions add a subtle flavor depth without overwhelming the creamy texture of the soup.

Ingredients:

• Butter
• Onions

Once the onions are ready, I introduce a thickening agent, typically all-purpose flour, and stir it with the butter and onions until the mixture becomes paste-like. This roux will thicken the soup and provide a silky consistency.

After the roux forms, I gradually pour in the chicken stock, taking care to stir continuously to prevent any clumps. At this point, the soup begins to take on a creamy persona, and I make sure the liquid comes to a slight boil.

Process:

1. Melt butter in the pot.
2. Cook onions until translucent.
3. Add thickening agent to form a roux.
4. Pour in chicken stock and bring to a boil.

Now, the potatoes come into play. I add them in small pieces to ensure they cook thoroughly and contribute to the soup’s hearty feel. The potato masher is an essential tool here, as I lightly mash the potatoes right in the pot to thicken the soup further and achieve that perfect consistency.

For a final touch of richness, I incorporate cream cheese, stirring it well so that the cheese melts and integrates seamlessly. It’s vital to keep stirring to prevent any potential sticking to the bottom of the pot.

Final Steps:

• Add potatoes and cook until tender.
• Mash potatoes inside the pot.
• Stir in cream cheese until melted.

By maintaining a confident and knowledgeable approach, I find this method delivers a potato soup that is both comforting and reminiscent of the beloved Outback Steakhouse specialty.

Cooking Process

The art of crafting the perfect Outback Steakhouse Potato Soup lies in the careful layering of flavors throughout the cooking process. I’ll guide you step-by-step, from creating a rich base to garnishing your soup with the perfect toppings for that authentic Outback flavor.

Creating the Base

Starting with a dutch oven on the stove top, I heat a small amount of oil and tablespoons of bacon grease over medium-high heat. Once hot, I add diced onions, cooking them until they’re translucent, and then stir in minced garlic for aroma.

Adding Potatoes and Simmering

To the base, I add cubes of russet potatoes—skins on for added texture and flavor. I pour in chicken stock, ensuring the potatoes are fully submerged, and bring the mixture to a boil before reducing the heat to medium low. Simmering is key, as it allows the flavors to meld and potatoes to soften.

Blending for Consistency

Once the potatoes are fork-tender, I use an immersion blender to partially blend the soup directly in the pot. This technique helps me achieve the proper consistency—creamy, yet with substantial potato chunks remaining, honoring the dish’s rustic appeal.

Final Touches and Garnishes

Finally, I stir in heavy cream, and let the soup gently warm through. Just before serving, I add cheese and adjust the seasoning to taste. For garnishes, crumbled bacon, chopped chives, and extra shredded cheese provide contrasting textures and a burst of flavor with each spoonful.

Serving Suggestions

When I serve Outback Steakhouse Potato Soup, I pay special attention to presentation and accompaniments to enhance the dining experience. Here’s how I like to present this comforting dish:

Firstly, I ensure that I have individual bowls ready for each guest. The visual appeal of a personal portion elevates the meal and gives a sense of warmth. As I ladle the soup into each bowl, I make sure it’s steaming hot, the perfect antidote to a chilly day.

To mimic the taste of a loaded baked potato, I encourage adding a variety of toppings. A sprinkle of green onion tops adds a mild, crunchy contrast to the creamy soup. Here’s a table outlining my favorite toppings:

Topping	Amount	Notes
Cheddar Cheese	1/4 cup (shredded)	For a rich, melting topping.
Sour Cream	1 tablespoon	Adds a cool, tangy contrast.
Crispy Bacon Bits	2 tablespoons	Offers a salty crunch.
Chives	To taste	For a fresh, herby finish.

I gently lay these toppings on the surface rather than mixing them in, allowing each guest to experience the variety of textures and flavors. A dollop of sour cream, in particular, provides a tangy twist that complements the starchy comfort of the soup. It’s delightful to watch the slow melt of cheddar and the glisten of bacon as they meet the warmth of the soup.

There’s something truly special about preparing a dish that requires individual attention to detail. It shows care and consideration, transforming a simple soup into a complete gastronomic delight.

Storage and Reheating

When I make Outback Steakhouse Potato Soup, ensuring the leftovers taste as good as the first serve is a priority for me. Here’s what I recommend:

Storage:

• Cool Down: I always let my soup cool to room temperature before storing.
• Airtight Container: I transfer the soup into an airtight container, as this keeps out moisture and other contaminants.
• Refrigerate: The airtight container goes into the fridge, which I’ve found is the best place to store leftovers.

Reheating:

• Portion Out: I only reheat what I will consume at that time. Repeated reheating isn’t advisable.
• Stovetop: For reheating, I use a pot on the stove over medium heat, stirring occasionally.
• Microwave: Sometimes, when I’m in a hurry, I use the microwave. In a microwave-safe bowl, I cover the soup with a lid or microwave-safe wrap. I reheat gently, using medium power in short bursts, stirring in between to distribute the heat evenly.
• Consistency Check: If the soup has thickened in the fridge, I might add a bit of broth or water while reheating to regain the desired consistency.

Reminder:

• Stovetop: Medium heat, stir occasionally
• Microwave: Medium power, stir between bursts

By following these methods, my Outback Steakhouse Potato Soup is delicious and safe for next time.

Frequently Asked Questions

In this section, I’ll address some of the common inquiries about making Outback Steakhouse’s beloved potato soup in your own kitchen. From the essential ingredients to vegetarian modifications and slow cooker methods, I’ve got you covered.

What ingredients are needed to replicate the Outback Steakhouse potato soup at home?

To recreate the rich flavor of Outback’s potato soup, you’ll need ingredients like medium potatoes, salt, pepper, olive oil, butter, a large onion, garlic, all-purpose flour or cornstarch, chicken stock, water, heavy cream, and optional toppings like cheese and chives. For a complete list of ingredients and measurements, check the recipe at DWELL by michelle.

How can I modify the traditional Outback Steakhouse potato soup recipe to make it vegetarian?

The key to a vegetarian version of this soup is substituting the chicken stock with vegetable stock. Also, ensure all other ingredients, such as the cream or butter, align with vegetarian standards or use plant-based alternatives.

Can I prepare Outback Steakhouse style potato soup in a slow cooker?

Yes, the soup can be adapted to a slow cooker setting. This method allows the flavors to meld together over several hours, resulting in a soup that’s just as creamy and satisfying as the stove-top version. Visit The Fresh Cooky for guidance on slow cooker preparation.

How can bacon be incorporated into the Outback Steakhouse potato soup recipe?

Bacon can be cooked until crisp, crumbled, and added to the soup along with additional toppings like shredded cheese and green onions for that authentic Outback Steakhouse touch.

What are the nutritional details, specifically calories, of the Outback Steakhouse baked potato soup?

The caloric content can vary based on ingredient choices and serving sizes. Typically, homemade versions of this soup are rich in calories due to ingredients like heavy cream and butter. For lighter alternatives and exact nutritional details, portion control and ingredient swaps can make a difference.

Nutrient	Amount per Serving
Calories	350 kcal
Total Fat	15 g
– Saturated Fat	8 g
– Trans Fat	0.5 g
Cholesterol	45 mg
Sodium	900 mg
Total Carbohydrates	40 g
– Dietary Fiber	3 g
– Total Sugars	5 g
Protein	10 g
Vitamin D	0 mcg
Calcium	150 mg
Iron	1.8 mg
Potassium	750 mg

What is the best method to thicken potato soup to achieve the consistency similar to Outback’s version?

To thicken potato soup, use a roux made from flour and butter cooked together, then slowly stir it into the soup. Alternatively, cornstarch mixed with a little water can be added to reach the desired thickness.

Craving more delicious recipes? Try our delicious Trader Joes’ Copycat Chicken Shawarma