Craving that creamy, dreamy Outback Steakhouse Potato Soup? You don't need a reservation or a long drive; this copycat recipe brings the restaurant's signature flavor right to your kitchen. This isn't just a recipe; it's a journey to recreate the rich, comforting taste of Australia's favorite soup, made with simple ingredients and easy-to-follow steps. Get ready to impress your family and friends with this delicious, homemade version!
What Makes Outback Potato Soup So Special?
Outback Steakhouse's Potato Soup is renowned for its incredibly creamy texture and bold, savory flavor. The secret lies in a combination of perfectly cooked potatoes, a rich broth, bacon or ham for smokiness, and a generous helping of cheese for that irresistible creaminess. This recipe meticulously recreates those key elements, ensuring an authentic taste experience.
Outback Potato Soup Copycat Recipe: Ingredients
This recipe serves 6-8 people. Adjust quantities as needed.
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For the Soup:
- 2 tablespoons bacon grease or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 2 pounds russet potatoes, peeled and cubed
- 1 cup milk (whole milk recommended for creaminess)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese (optional, but adds a nice sharpness)
- 1/4 cup chopped bacon or ham (cooked and crumbled)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
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Optional Additions:
- 1/4 teaspoon smoked paprika for a deeper smoky flavor
- A splash of Worcestershire sauce for added depth of umami
- A pinch of cayenne pepper for a hint of spice
Step-by-Step Instructions: Making the Perfect Bowl of Soup
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Sauté Aromatics: In a large pot or Dutch oven, melt the bacon grease or butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend (Optional): For an extra-creamy soup, you can use an immersion blender to partially blend the soup. Leave some potatoes intact for texture if you prefer.
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Stir in Dairy: Stir in the milk and heavy cream. Heat through gently; do not boil.
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Cheese Please!: Reduce the heat to low and stir in the cheddar and Monterey Jack cheese until melted and smooth.
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Season and Serve: Stir in the cooked bacon or ham. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh chives.
Frequently Asked Questions (FAQs)
Can I use different types of potatoes?
While russet potatoes are ideal for their creamy texture when cooked, you can experiment with other starchy potatoes like Yukon Golds. However, note that the texture might differ slightly.
How can I make it vegan?
Substitute the bacon grease with olive oil or vegan butter. Use vegetable broth instead of chicken broth and replace the dairy with plant-based milk and cream alternatives like cashew cream or coconut cream. Nutritional yeast can add a cheesy flavor.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some good toppings for Outback Potato Soup?
Besides chives, you can add crispy bacon bits, shredded cheese, sour cream, or a sprinkle of paprika for extra flavor and visual appeal.
Is it possible to make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender. Stir in the milk, cream, and cheese during the last 30 minutes of cooking.
This Outback Potato Soup copycat recipe is your ticket to a restaurant-quality meal at home. Enjoy the creamy comfort and satisfying flavors – a true taste of Outback in every spoonful!
