Introduction to Outback Potato Soup
When the chill in the air beckons for something cozy, Outback Potato Soup swoops in to save the day. It’s rich, creamy, and brimming with delightful flavors, making it the epitome of comfort food. I still remember the first time I tried a bowl at Outback Steakhouse. The combination of tender potatoes and crispy bacon danced on my taste buds. Now, I get to share this heavenly recipe with you, so you can whip it up in your own kitchen. Trust me; this dish is the warm hug we’ve all been craving after a long day.
Why You’ll Love This Outback Potato Soup
This Outback Potato Soup is a game-changer for busy moms and professionals alike. It’s simple to whip up, taking just under an hour. The taste? Absolutely divine! Each bowl is a creamy dream with crispy bacon. Plus, it’s an instant crowd-pleaser, satisfying even the pickiest of eaters. Make it on a chilly evening, and enjoy the compliment-filled silence as everyone savors this delightful dish. Who wouldn’t love that?
Ingredients for Outback Potato Soup
Gathering the right ingredients is essential for a perfect pot of Outback Potato Soup. Here’s what you’ll need:
- Water: Enough to cover the potatoes. It’s the base that helps get those potatoes nice and tender.
- Potatoes: Large russet or golden potatoes bring a hearty, creamy texture to the soup. They’re the stars of the show!
- Bacon: Eight slices, crumbled into delightful bits. The smokiness of bacon is a delightful contrast to the creaminess and adds depth.
- Chicken stock: Two and a half cups provide a flavorful base. You can also use homemade broth for richer taste.
- Cold water: One cup to adjust the soup’s consistency according to your preference.
- Cheddar cheese: Three-quarters of a cup, plus extra for topping. It melts beautifully, creating a luscious finish.
- Heavy whipping cream: A three-quarter cup adds that ultra-creamy feel we all crave on chilly nights.
- Butter: A half-cup makes for a rich roux, contributing to the velvety texture.
- All-purpose flour: One-third of a cup helps thicken the soup. Don’t worry, it’s a crucial step for that creamy goodness!
- Green onion: A quarter cup, diced, brings a fresh crunch and vibrant color to your dish.
- Yellow onion: Half of a sweet yellow onion (optional) can add a hint of sweetness and depth.
- Salt and pepper: A half-teaspoon each gives the soup its basic seasoning, making the flavors pop.
For exact measurements, check the bottom of the article where you can easily print out the recipe. You might want to keep some of these ingredients—like the bacon or extra cheese—on hand for those spontaneous comfort food cravings!
How to Make Outback Potato Soup
Now, let’s dive into the joy of making this comforting Outback Potato Soup. It’s easier than you might think! Just follow these simple steps, and you’ll have a delightful bowl of creamy goodness waiting for you.
Prepare the Potatoes
Start by peeling and dicing your russet or golden potatoes into bite-sized pieces. This helps them cook faster and makes them easier to eat. Place the diced potatoes in a pot and cover them with water. Bring the water to a boil and cook until the potatoes are tender. You’ll know they’re ready when you can easily pierce them with a fork. Once done, set them aside for later. The anticipation will make it taste even better!
Simmer the Broth
In a large pot, combine your chicken stock, diced yellow onion (if you’re using it), salt, pepper, and a cup of cold water. Bring this mixture to a gentle simmer over medium heat. Allow it to bubble away for about 20 minutes. This simmering time lets the flavors mingle beautifully, creating a delicious foundation for our soup. Just imagine that lovely aroma filling your kitchen!
Make the Roux
In a separate saucepan, melt half a cup of butter over medium heat. Once the butter is sizzling but not browning, gradually whisk in one-third of cup of all-purpose flour. Stir this mixture continuously until it forms a smooth paste, also known as a roux. Cook it for a couple of minutes to eliminate the raw flour taste. The roux is key—it thickens our soup and gives it that creamy texture we all adore!
Combine Broth and Roux
Now, let’s bring it all together! Slowly pour the roux into your simmering broth while whisking constantly. This will help thicken the liquid and prevent any lumps from forming. Keep whisking until everything is nicely combined and the soup starts to thicken. You’ll start to see that enticing, creamy consistency forming. It’s like watching magic happen in your pot!
Add Cream
Time to elevate the creaminess! Pour in approximately three-quarters of a cup of heavy whipping cream, stirring gently as you do so. This addition not only enriches the flavor but also adds a touch of luxury to your soup. Let it simmer for another 20 minutes, stirring occasionally. The mixture will deepen in flavor, mingling wonderfully with the creamy backdrop. Who could resist!
Incorporate the Potatoes
Once your soup has thickened to your liking, gently fold in the tender diced potatoes that you had set aside. Stir them in carefully to ensure they’re evenly distributed throughout your creamy base. The potatoes will soak up all those savory flavors, making each spoonful a delight. This is what comfort food is all about!
Garnish and Serve
It’s almost time to dig in! Ladle the soup into bowls and get creative with your toppings. Garnish each serving with crispy bacon bits, shredded cheddar cheese, and a sprinkle of finely chopped green onions. These toppings add both flavor and an inviting presentation. Serve this comforting soup hot, and watch everyone savor every last drop. Enjoy the smiles at your dinner table!
Tips for Success
- Ensure your potatoes are cut to similar sizes for even cooking.
- Consider using homemade chicken stock for richer flavor.
- Don’t rush the roux; cooking it properly enhances the soup’s taste.
- Add more broth if you prefer a thinner consistency.
- Let leftovers sit overnight in the fridge for even better flavor tomorrow.
Equipment Needed
- Large pot: Ideal for simmering the soup; a Dutch oven works great too.
- Separate saucepan: Needed for making the roux. A skillet can substitute if necessary.
- Whisk: Essential for combining the roux with the broth; a wooden spoon can also do the trick.
- Cutting board and knife: For dicing potatoes and onions effortlessly.
- Ladle: Perfect for serving your soup into bowls neatly. A measuring cup can work in a pinch.
Variations
- Vegetarian Option: Omit the bacon and replace chicken stock with vegetable broth for a delicious meatless version.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to give your soup a fiery twist.
- Herb Infusion: Stir in fresh herbs like thyme or rosemary during the simmering phase for aromatic flavor.
- Loaded Potato: Top your soup with sour cream, diced tomatoes, or jalapeños for a loaded baked potato experience.
- Different Cheesiness: Swap cheddar for other cheeses like gouda or pepper jack for a unique taste.
Serving Suggestions
- Crusty Bread: Serve alongside warm, crusty bread for dipping—perfect for savoring every drop.
- Salad Pairing: A fresh garden salad with tangy vinaigrette complements the soup’s richness.
- Wine Option: Enjoy a glass of chilled white wine, like Chardonnay, to enhance the flavors.
- Garnish Wisely: For a splash of color, add cherry tomatoes or fresh herbs on top of each bowl.
- Comfort Connection: Present the soup in quaint bowls for a heartwarming, homey feel.
FAQs about Outback Potato Soup
Can I freeze Outback Potato Soup?
Yes, you can freeze this creamy potato soup! Just let it cool completely before transferring it to an airtight container. Keep in mind that the texture may change slightly after thawing, but it still tastes delicious. Simply reheat on the stove, adding a splash of chicken stock if it’s too thick.
How do I make Outback Potato Soup spicier?
If you’re looking to kick up the heat, consider adding cayenne pepper or crushed red pepper flakes during the simmering phase. You could also stir in diced jalapeños for an extra zing. Your taste buds will thank you for this delightful twist!
Can I use low-fat milk instead of heavy cream?
While heavy cream gives the soup that luxurious texture, you can substitute low-fat milk. Just keep in mind that the soup might be a bit less creamy. To thicken, you could mix in a bit more flour during the roux step.
What if I have leftover soup?
No worries! Leftover Outback Potato Soup can be stored in the fridge for up to three days. The flavors actually improve overnight! Just reheat gently on the stove, and enjoy your second helping. It’ll feel like a warm hug all over again!
What can I serve with Outback Potato Soup?
This creamy potato soup pairs beautifully with crusty bread or a light salad. You can also serve it as a starter alongside grilled chicken or steak for a heartwarming meal that your family will love!
Final Thoughts
Creating this Outback Potato Soup is more than just cooking; it’s about nourishing your loved ones with warmth and flavors that resonate. Each bowl, filled with tender potatoes and crispy bacon, wraps you in a cozy embrace, reminiscent of those cherished meals shared around the table.
Whether it’s a cool evening or a family gathering, this recipe brings joy and comfort to your home. So grab your ingredients, channel your inner chef, and let the rich smells of this delightful soup fill your kitchen. You’re in for a treat that feels just like a warm hug!
Print
Outback Potato Soup: Discover Its Creamy Secrets!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and creamy potato soup inspired by Outback Steakhouse, featuring tender potatoes, crispy bacon, and a velvety texture.
Ingredients
- Water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock (or broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, plus more for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
Notes
- Feel free to adjust the thickness of the soup by adding more or less chicken stock.
- For a vegetarian option, omit the bacon and use vegetable broth instead.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 90mg
