So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Well, my friend, have no fear because I’ve got just the ticket to fulfill that cheesy, creamy, potato-y desire that exists within you. I’m talking about a classic potato soup recipe straight from the heart of Outback Steakhouse. It’s basically a warm hug in a bowl, and who doesn’t love those? So grab your favorite apron and let’s dive into this cozy, comforting dish that will make you feel like a culinary rock star—without any of the stress.
Why This Recipe is Awesome
Now, before we roll up our sleeves and get into the nitty-gritty, let’s talk about why this potato soup is the absolute bee’s knees. First of all, it’s idiot-proof, even I didn’t mess it up. Yes, that’s right. If I can whip this masterpiece up without losing a finger or burning down the kitchen, you can too. It’s cozy, it’s filling, and it boasts that rich creaminess that makes your taste buds sing like they’re at a concert in a potato patch.
Plus, it allows you to channel your inner chef while keeping your stress levels lower than a sloth on a lazy afternoon. And the best part? You can top it off with a mountain of cheese, crispy bacon, and fresh green onions. Sounds like a party, right?
Ingredients You’ll Need
Let’s gear up for battle with our trusty ingredients. Here’s the grocery list that’ll have you feeling like a kitchen wizard. So grab a pencil, jot this down, and prepare to raid your pantry.
- 4 large potatoes, diced (let’s get starchy)
- 2 ½ cups chicken broth or stock (liquid gold)
- ½ small onion, diced (all the flavor)
- ½ teaspoon kosher salt (don’t skimp on this)
- ½ teaspoon ground black pepper (a little kick)
- ⅓ cup all-purpose flour (for thickening power)
- 1 ½ cups heavy cream (yes, please)
- ½ cup butter (because butter makes everything better)
- ¾ cup shredded cheddar cheese (the more, the merrier)
- ⅛ cup bacon bits (optional, but why would you skip it)
- ⅛ cup green onions, chopped (for that gourmet touch)
Get your ingredients together, and let’s start stirring some magic.
Step-by-Step Instructions
Ready to take on the culinary challenge? Grab a pot, and let’s do this in simple, easy-peasy steps.
- Start by boiling those diced potatoes in a quart of water until they’re tender. Think of them as little comfort bombs. Drain and set aside.
- In a large pot, combine your chicken broth, diced onion, salt, pepper, and 1 cup of water. Bring that beauty to a gentle simmer over medium heat for about 20 minutes. Can you smell it yet?
- In a separate saucepan, melt the butter. Add the flour and gradually whisk it in until you have a smooth paste. You’re essentially making a roux, and it’s like a warm hug for your soup. Cook this for about 2-3 minutes to get rid of any raw flour taste.
- Gradually whisk that roux into the simmering broth. No lumps allowed, please. Stir until the soup thickens, and it’ll become this rich, luscious potion.
- Pour in the heavy cream and stir until it’s fully incorporated. It’s like giving your soup a super creamy upgrade.
- Let the soup simmer on low for another 20 minutes, stirring occasionally. This is where all those tasty flavors come together.
- Finally, add the boiled potatoes back to the soup, stirring well. You should be drooling by now.
- Ladle the soup into bowls and top each serving with cheddar cheese, bacon bits, and green onions. Go crazy!
Common Mistakes to Avoid
Even the best of us can make blunders in the kitchen. Here’s a rundown of rookie mistakes to watch out for.
- Thinking you can skip boiling the potatoes? That will not end well, trust me.
- Not having enough bacon bits? Do you even love potato soup?
- Overcooking the roux? It’s supposed to enhance the flavor, not end up tasting like burnt shoes.
- Not tasting as you go? You’re the chef here, so follow your taste buds like they’re your best pals.
- Using low-fat cream? Come on, live a little.
Alternatives & Substitutions
Now, I get it. Sometimes you may not have all the ingredients chilling in your pantry. No problemo! Here are some alternatives to keep you rolling.
- Chicken broth: Use vegetable broth for a vegetarian twist.
- Heavy cream: If you are feeling a little adventurous, swap it out for half-and-half or milk. Just remember it’ll be less creamy.
- Butter: If you’re in a bind, margarine can work, but come on, why hurt your soul like that?
- Potatoes: Don’t have russets? Sweet potatoes can make for a fun variation.
- Cheddar: Go bold with a different cheese like Monterey Jack or maybe even blue cheese if you’re feeling fancy.
FAQ (Frequently Asked Questions)
Got some burning questions? Let me hit you with some quick answers.
Can I make this soup ahead of time? Sure thing! Just make it a day earlier and let the flavors mingle in the fridge like old friends.
How long will leftovers last? They’ll hang out in the fridge for about 3-5 days. But let’s be real, this soup will likely disappear way before that.
Can I freeze this soup? Yup! But keep in mind that the consistency might change a bit, though. Don’t worry; it’ll still taste delish!
Is this recipe low-carb? Ha! Nope. But it’s definitely the comfort-food champion of the universe.
Do I need to peel the potatoes? Not if you don’t want to. The skin adds texture and fiber, so keep it brave.
Final Thoughts
So there you have it, a killer recipe for Outback Steakhouse Potato Soup that’s perfect for cozy nights or when you just want to impress someone with minimal effort. Now go ahead and make this yummy goodness, impress someone—or yourself—with your culinary skills. You’ve earned it!
And when you do, just remember to send some my way—or at least tell me how it turned out. Happy cooking!
Print
Outback Steakhouse Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth instead of chicken broth)
Description
A cozy and creamy classic potato soup recipe inspired by Outback Steakhouse. Easy to make and packed with delicious flavors.
Ingredients
- 4 large potatoes, diced
- 2 ½ cups chicken broth or stock
- ½ small onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- ½ cup butter
- ¾ cup shredded cheddar cheese
- ⅛ cup bacon bits (optional)
- ⅛ cup green onions, chopped
Instructions
- Boil the diced potatoes in a quart of water until tender. Drain and set aside.
- In a large pot, combine chicken broth, diced onion, salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt the butter. Add the flour and whisk until smooth. Cook for 2-3 minutes.
- Gradually whisk the roux into the simmering broth until thickened.
- Pour in the heavy cream and stir until incorporated. Simmer on low for another 20 minutes, stirring occasionally.
- Add the boiled potatoes back into the soup and stir well.
- Ladle into bowls and top with cheddar cheese, bacon bits, and green onions.
Notes
Store leftovers in the fridge for 3-5 days. Can be frozen, but texture may change.