BEST OUTBACK POTATO SOUP

Craving that creamy, cheesy goodness of Outback Potato Soup but don’t want to leave the house? This copycat recipe delivers all the flavor of the restaurant favorite, right in your own kitchen. Get ready for a bowl of pure comfort – I promise this will become your new go-to soup recipe.

Ingredients

For the Soup:

• 6 medium russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped green onions
• Sour cream (optional)

My Secret to the BEST Flavor

Okay, before we dive into the nitty-gritty, let’s talk about flavor. We’re not just making potato soup here; we’re crafting an *experience*. The key to unlocking that signature Outback taste? It’s all about layering those flavors from the start. Trust me, these little tweaks make all the difference!

Step-by-Step Instructions

Getting Started: The Potato Base

1. In a large pot or Dutch oven, combine the cubed potatoes and chicken broth.
2. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Once tender, remove about 2 cups of the cooked potatoes and set aside. These will be added back later for texture.
4. Using an immersion blender, carefully blend the remaining potatoes and broth until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, being very careful as hot liquids can cause pressure to build up.

Creating the Creamy Base

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
3. Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
4. Continue whisking until the mixture is smooth and starts to thicken.

Bringing It All Together

1. Pour the cream mixture into the pot with the blended potatoes.
2. Add the reserved cubed potatoes, chopped onion, and minced garlic.
3. Season with salt and pepper.
4. Bring the soup to a simmer, stirring occasionally, and cook for another 10-15 minutes, or until the onion is tender and the soup has thickened to your desired consistency.

Serving and Toppings

1. Ladle the soup into bowls.
2. Top with shredded cheddar cheese, crumbled bacon, and chopped green onions.
3. Add a dollop of sour cream if desired.
4. Serve immediately and enjoy your homemade Outback Potato Soup!

Troubleshooting Tips and Tricks

Let’s be real – things don’t always go perfectly in the kitchen. Here are a few common hiccups and how to fix them:

• Soup Not Thickening? Don’t panic! If your soup isn’t as thick as you’d like, you can mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the simmering soup. Cook for a few more minutes until thickened. Alternatively, you can blend another cup or so of the soup to create a smoother, thicker consistency.
• Soup Too Thick? Easy fix! Just add a little more chicken broth or milk until it reaches your desired consistency.
• Bacon Mishap? Burned the bacon? No worries! A little smoky flavor can actually enhance the soup. Just pick out the worst offenders and proceed. Or, you know, use store-bought bacon bits in a pinch – I won’t tell!
• Potatoes Still Hard? Ensure your potatoes are cut into uniform sizes so they cook evenly. If they’re still hard after the initial cooking time, simmer for a few more minutes, checking for tenderness regularly.

Variations to Make It Your Own

This recipe is fantastic as is, but feel free to get creative! Here are some ideas:

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Add Some Veggies: Sauté some celery and carrots along with the onion for extra flavor and nutrients.
• Make It Vegetarian: Use vegetable broth instead of chicken broth and skip the bacon. You can add smoked paprika to mimic the smoky flavor.
• Cheese, Please! Experiment with different cheeses. Gruyere, Monterey Jack, or even a little pepper jack would be delicious.

Soup Meals Dinners: Making it a Complete Meal

This Outback Potato Soup is delicious on its own, but it can also be part of a larger, satisfying meal. Serve it with a grilled cheese sandwich, a side salad, or some crusty bread for dipping. It’s a perfect option for cozy Soup Meals Dinners on a chilly evening. For a truly indulgent experience, consider serving it as a starter before a hearty main course. You could even think of it as a Desert Soup, being so rich and satisfying it could follow a lighter dish!

Storing and Reheating

Got leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out. Avoid microwaving, as it can sometimes cause the soup to separate.

Why This is the BEST Outback Potato Soup

I know, I know – everyone claims to have the “best” recipe. But I truly believe this one stands out. It’s the perfect balance of creamy, cheesy, and savory, with just the right amount of texture. Plus, it’s easy to customize to your liking. Whether you’re a seasoned cook or a kitchen newbie, you can nail this recipe.

I’ve tried many potato soup recipes, and this one comes closest to that Taste Of Home Potato Soup flavor I crave. There’s something so comforting about a bowl of creamy, homemade soup, and this recipe captures that perfectly. It reminds me of a simpler time, of family dinners and cozy evenings.

And if you’re a fan of potato soup, you should definitely check out these other incredible recipes: Sausage Potato Soup for a heartier meal, Cheesy Potato Soup for extra cheesy goodness, Loaded Baked Potato Soup for all the toppings, Creamiest Crockpot Potato Soup for easy slow cooking, Creamy Potato Soup for a classic, simple version, and Crock Pot Crack Potato Soup for an unforgettable flavor explosion! I also love how this recipe gives you that authentic Country Potato Soup feel.

Final Thoughts

So there you have it – my ultimate Outback Potato Soup recipe! I hope you enjoy making it as much as I do. Remember, cooking is all about experimenting and having fun. Don’t be afraid to put your own spin on it and make it your own. And most importantly, enjoy every delicious spoonful!

Best Outback Potato Soup

Amelia Chen-Morrison

This copycat Outback Potato Soup recipe delivers creamy, cheesy comfort right at home. This soup is easy to customize and guaranteed to become a family favorite. Top with cheddar cheese, bacon, and green onions for the full Outback experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• saucepan
• immersion blender (or regular blender)
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Ladle

Ingredients

  

• 6 medium russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• ½ cup butter
• ½ cup all-purpose flour
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• ½ cup cooked and crumbled bacon
• ¼ cup chopped green onions
• Sour cream optional

Instructions

 

• In a large pot or Dutch oven, combine the cubed potatoes and chicken broth.
• Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Once tender, remove about 2 cups of the cooked potatoes and set aside.
• Using an immersion blender, carefully blend the remaining potatoes and broth until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, being very careful as hot liquids can cause pressure to build up.
• In a separate saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
• Continue whisking until the mixture is smooth and starts to thicken.
• Pour the cream mixture into the pot with the blended potatoes.
• Add the reserved cubed potatoes, chopped onion, and minced garlic.
• Season with salt and pepper.
• Bring the soup to a simmer, stirring occasionally, and cook for another 10-15 minutes, or until the onion is tender and the soup has thickened to your desired consistency.
• Ladle the soup into bowls.
• Top with shredded cheddar cheese, crumbled bacon, and chopped green onions.
• Add a dollop of sour cream if desired.
• Serve immediately and enjoy.

Notes

If the soup is not thick enough, mix a tablespoon of cornstarch with a tablespoon of cold water and whisk into the simmering soup. Cook for a few more minutes until thickened. If the soup is too thick, add more chicken broth or milk. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding broth or milk to thin if needed. For variations, add cayenne pepper for spice, saute celery and carrots with the onion, or use vegetable broth and smoked paprika for a vegetarian version.