My Favorite Outback Steakhouse Potato Soup Made at Home
The moment I tasted this creamy potato soup at Outback Steakhouse, I knew I had to figure out how to make it in my own kitchen. After countless attempts and tweaks, I finally nailed down this copycat recipe that brings all that restaurant magic right to your dinner table. This soup is pure comfort in a bowl rich, creamy and absolutely perfect for those cozy nights at home.
Why This Recipe Makes My Heart Happy
This soup is pure indulgence and that's exactly why I love it. In my kitchen we believe in enjoying those special treats that make life sweeter. When you sink your spoon into this velvety potato soup loaded with cheese and topped with crispy bacon, you'll understand why it's worth every single calorie.
What You'll Need for This Cozy Bowl of Heaven
- Potatoes: 4 large potatoes, these beauties are the star of our show.
- Chicken Broth: 2 ½ cups to create that wonderful savory base.
- Onion: ½ small onion, diced to add that perfect flavor boost.
- Seasonings: ½ teaspoon each of kosher salt and ground black pepper for that perfect taste.
- Flour and Cream: ⅓ cup all-purpose flour and 1 ½ cups heavy cream for that dreamy thickness.
- Butter and Cheese: ½ cup butter and ¾ cups cheddar cheese because more is more.
- Toppings: ⅛ cup each of bacon bits and green onions to make it pretty and tasty.
Making the Magic Happen
- Prepare Potatoes:
- Cut up 4 large potatoes into nice chunks and boil them until you can easily pierce them with a fork.
- Create the Flavor Base:
- Get your big pot going with chicken broth and a splash of oil over medium heat.
- Make the Roux:
- Mix your flour with some chicken broth in a separate pan until it turns gorgeous and golden.
- Combine Ingredients:
- Now comes the fun part mix everything together in your pot until it's smooth and dreamy.
- Finish with Toppings:
- Sprinkle on all those yummy extras bacon, green onions and watch that cheese melt into pure bliss.
Making it Pretty
My favorite part is decorating each bowl of this gorgeous soup. A little drizzle of olive oil makes it shine, fresh green onions add color and that sharp bite we love. I always go overboard with the cheese because watching it melt into the hot soup is pure kitchen therapy. Add your bacon bits and a dollop of cool sour cream then finish with some fresh herbs from the garden.
Worth Every Spoonful
In my kitchen I believe some recipes are meant to be enjoyed without guilt. This potato soup is one of them. Pour yourself a bowl, grab some crusty bread and take a moment to enjoy this little piece of comfort food heaven. Trust me your taste buds will thank you.
Frequently Asked Questions
- Why boil potatoes separately first?
Pre-cooking potatoes ensures they're perfectly tender without overcooking the rest of the soup. Plus they won't make the soup too starchy.
- What makes the soup so creamy?
The combination of butter-flour roux and heavy cream creates that rich steakhouse texture. Don't skip either one or you'll miss the magic.
- Can I use milk instead of cream?
Heavy cream gives that restaurant richness. Half-and-half works in a pinch, but milk will make it too thin.
- Why cook the roux separately?
Cooking flour and butter separately before adding ensures no flour lumps and gets rid of that raw flour taste. Worth the extra step.
- Can I make this ahead?
It reheats beautifully for 3-4 days. Just warm slowly and might need a splash of cream to bring back the texture.