ULTIMATE OUTBACK POTATO SOUP

Imagine a bowl of creamy, comforting potato soup, loaded with cheddar cheese, bacon, and a hint of chives – that’s the magic of Outback Potato Soup. This isn’t just any potato soup; it’s a flavor explosion that will transport you straight to your favorite restaurant, all from the comfort of your own kitchen. I promise you, this recipe will become a family favorite!

Ingredients

For the Soup:

• 6 medium russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup chopped fresh chives
• Sour cream (optional)

Let’s Talk Potato Prep

Okay, before we dive into the step-by-step, let’s address the potato situation. Russet potatoes are my go-to for this Outback Potato Soup because they break down beautifully and create that creamy texture we all crave. But, here’s a pro tip: make sure you cube them evenly so they cook at the same rate. Nobody wants crunchy potato bits in their soup!

Step-by-Step Instructions

Getting Started: Sautéing the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Creating the Roux

4. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.

Building the Soup Base

5. Slowly whisk in the chicken broth, making sure to break up any lumps that may form from the roux.
6. Add the cubed potatoes, salt, pepper, garlic powder, and onion powder.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Achieving Creamy Perfection

8. Once the potatoes are tender, use an immersion blender to partially blend the soup. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth. Be very careful when blending hot liquids! You want some chunks of potato remaining for texture.
9. Stir in the heavy cream and heat through, but do not boil.

Serving and Garnishing

10. Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped chives. A dollop of sour cream is optional, but highly recommended!
11. Serve immediately and enjoy your homemade Outback Potato Soup.

Troubleshooting Time: Common Soup Snafus and How to Fix Them

Let’s be real, sometimes things don’t go exactly as planned in the kitchen. Here are a few common potato soup problems and how to tackle them like a pro:

• Soup is too thick: Add a little more chicken broth until you reach your desired consistency.
• Soup is too thin: Simmer uncovered for a bit longer to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the soup.
• Soup is bland: Add more salt, pepper, garlic powder, or onion powder to taste. You can also add a pinch of cayenne pepper for a little kick.
• Potatoes are undercooked: Simmer the soup for a few more minutes until the potatoes are tender.

Variations on a Theme: Spice It Up!

One of the best things about soup is how easily you can customize it to your liking. Here are a few ideas to get your creative juices flowing:

• Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup. You can also use pepper jack cheese instead of cheddar for a spicier flavor.
• Loaded Baked Potato Soup: Add cooked broccoli, green onions, and extra bacon to really amp up that baked potato flavor.
• Vegetarian Potato Soup: Use vegetable broth instead of chicken broth and omit the bacon. You can add other vegetables like carrots, celery, or corn.

Soup’s On! Making Outback Potato Soup a Meal

This Outback Potato Soup is hearty enough to be a main course, especially when paired with a side. Think about serving it with a crusty bread for dipping. This is true comfort food at its finest! For a complete meal, consider a side salad or a grilled cheese sandwich. These soup meals dinners options are perfect for a chilly evening. If you’re in the mood for other easy soup recipes, consider trying Chicken Gnocchi Soup or maybe something with a kick like Chicken Tortilla Soup. These are both family favorites in my house. The creamy texture of this Outback Potato Soup also makes a great “Desert Soup” alternative to something overly sweet.

A Deep Dive into Potato Soup History & Variations

Potato soup has a rich history, with variations found in cuisines around the world. From the simple and rustic Country Potato Soup to the more elaborate Beef Potato Soup and hearty Chowder Soup Recipes, there’s a potato soup for every palate. The Potato Soup recipes featured in publications such as Taste Of Home Potato Soup highlights the enduring popularity of this classic dish. It’s amazing how such a simple ingredient can be transformed into so many delicious and comforting meals. This Outback Potato Soup brings a touch of restaurant-quality flavor right to your kitchen.

More Soup Inspiration: Expand Your Culinary Horizons

If you’re a soup lover like me, then you’re always on the lookout for new and exciting recipes. Besides this amazing Outback Potato Soup, have you tried Creamy Lasagna Soup? It is a fun twist on a classic dish. The possibilities are endless when it comes to soup! Don’t be afraid to experiment with different flavors and ingredients. One of the best things about making soup is that you can easily adapt it to your own preferences and dietary needs.

Storage and Reheating Tips

Got leftovers? Lucky you! Outback Potato Soup keeps well in the refrigerator for up to 3-4 days. Store it in an airtight container to maintain its freshness. When you’re ready to reheat, simply warm it up on the stovetop over medium heat, stirring occasionally, or in the microwave. If the soup has thickened too much, add a little bit of chicken broth or milk to thin it out. Avoid freezing the soup, as the dairy can separate and change the texture upon thawing.

Final Thoughts: Your New Go-To Potato Soup Recipe

So there you have it – my ultimate recipe for homemade Outback Potato Soup! I truly believe this will become your go-to potato soup recipe. It’s creamy, flavorful, and surprisingly easy to make. Gather your ingredients, follow my tips and tricks, and get ready to enjoy a bowl of pure comfort. Happy cooking!

Ultimate Outback Potato Soup

Amelia Chen-Morrison

This creamy and comforting potato soup is loaded with cheddar cheese, bacon, and a hint of chives, reminiscent of the Outback Steakhouse version. It’s a flavor explosion that’s surprisingly easy to make and will quickly become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

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

Ingredients

  

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

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
• Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
• Slowly whisk in the chicken broth, making sure to break up any lumps that may form from the roux.
• Add the cubed potatoes, salt, pepper, garlic powder, and onion powder.
• Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
• Once the potatoes are tender, use an immersion blender to partially blend the soup. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth. Be very careful when blending hot liquids! You want some chunks of potato remaining for texture.
• Stir in the heavy cream and heat through, but do not boil.
• Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped chives. A dollop of sour cream is optional, but highly recommended!
• Serve immediately and enjoy.

Notes

Soup is too thick: Add a little more chicken broth until you reach your desired consistency. Soup is too thin: Simmer uncovered for a bit longer to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the soup. Soup is bland: Add more salt, pepper, garlic powder, or onion powder to taste. You can also add a pinch of cayenne pepper for a little kick. Potatoes are undercooked: Simmer the soup for a few more minutes until the potatoes are tender. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Avoid freezing.