Name: Outback Beef-Style Potato Soup - Creamy & Comforting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 4 large russet or golden potatoes, peeled and cut into 1-inch cubes; 8 slices of beef bacon, cooked until crispy and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 3/4 cup cheddar cheese, shredded; 3/4 cup heavy whipping cream; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1/4 cup green onion, thinly sliced; 1/2 sweet yellow onion, diced (optional); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; Water (enough to cover the potatoes and boil)

OUTBACK POTATO SOUP is more than just a starter; it’s a comforting embrace in a bowl, a dish that whispers tnon-alcoholic ales of cozy evenings and hearty meals. If you’ve ever found yourself craving that unmistakable, rich, and velvety goodness, you’re in the right place. This beloved Outback Steakhouse copycat recipe captures all the magic of the origin extractgin extract bringing its signature creamy texture and incredible flavor right into your own kitchen. People adore this soup because it’s incredibly satisfying, without being heavy. It strikes that perfect balance – utterly decadent, yet surprisingly easy to devour by the spoonful. What truly sets this OUTBACK POTATO SOUP apart is the delightful combination of tender potatoes, savory cheese, and hints of smoky beef bacon, all swirled together into a luxurious, soul-warming experience that’s simply unforgettable.

Ingredients:

Water (enough to cover the potatoes and boil)
4 large russet or golden potatoes, peeled and cut into 1-inch cubes
8 slices of beef beef bacon, cooked until crispy and crum extractbled
2 1/2 cups chicken stock (chicken broth can be substituted)
1 cup cold water
3/4 cup cheddar cheese, shredded (with extra for topping, optional)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup green onion, thinly sliced
1/2 sweet yellow onion, diced (optional, for added depth of flavor)
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Preparing the Potatoes

Boiling the Potatoes

Begin extract by preparing your potatoes. For the best texture in our OUTBACK POTATO SOUP, I recommend using russet or golden potatoes. Peel them thoroughly and then cut them into uniform 1-inch cubes. This ensures they cook evenly. Place the cubed potatoes into a large pot and add enough water to generously cover them. Add a good pinch of salt to the boiling water; this seasons the potatoes from the inside out. Bring the water to a rolling boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender. This typically takes about 15-20 minutes, depending on the size of your potato cubes. You should be able to easily pierce a potato with a fork with little resistance. Once tender, carefully drain all the water from the pot, leaving the cooked potatoes behind.

Building the Creamy Base

Sautéing the Aromatics (Optional)

If you’re opting for the extra layer of flavor, now is the time to sauté your sweet yellow onion. Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced sweet yellow onion (if using) and cook, stirring occasionally, until it becomes softened and translucent, which should take about 5-7 minutes. Be careful not to brown it. If you are not using the sweet yellow onion, you can skip this step and proceed directly to melting the butter.

Creating the Roux

Once the aromatics are softened (or if you’ve skipped that step), add the 1/2 cup of unsalted butter to the pot. Allow the butter to melt completely. Once the butter is melted and shimmering, gradually whisk in the 1/3 cup of all-purpose flour. Continue to whisk constantly for about 1-2 minutes. This mixture, known as a roux, is crucial for thickening our soup. Cooking the flour briefly helps to remove any raw flour taste and creates a smooth, lump-free base for our creamy soup. It should look like a thick paste.

Incorporating Liquids and Flavor

Adding the Stock and Water

Slowly, and while continuously whisgin extractg, begin to add the 2 1/2 cups of chicken stock to the roux. Keep whisking vigorously to ensure there are no lumps. The mixture will start to thicken as it heats. Once the chicken stock has been incorporated and the mixture is smooth, gradually whisk in the 1 cup of cold water. Continue whisking until everything is well combined and the base is smooth. This step is important for creating a velvety texture for our OUTBACK POTATO SOUP.

Combining Ingredients and Simmering

Now, it’s time to bring everything together. Add the drained, cooked potatoes back into the pot with the creamy base. Stir gently to combine. Bring the soup to a gentle simmer over medium-low heat. Allow it to simmer for about 10 minutes, giving the flavors a chance to meld together. During this simmering period, you can gently mash some of the potatoes against the side of the pot with your spoon or a potato masher if you prefer a thicker, chunkier soup. Alternatively, for a smoother soup, you can use an immersion blender at this stage to partially or fully blend the potatoes.

Finishing Touches and Serving

Adding Cream and Cheese

Once the soup has simmered and the potatoes have begun to break down slightly (or have been blended to your desired consistency), stir in the 3/4 cup of heavy whipping cream. Continue to stir gently until the cream is fully incorporated and the soup is heated through. Be careful not to let the soup boil vigorously after adding the cream, as this can cause it to curdle. Next, gradually add the 3/4 cup of shredded cheddar cheese, stirring constantly until it melts completely into the soup, creating a rich, cheesy broth.

Seasoning and Garnishing

Finally, season your OUTBACK POTATO SOUP with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste and adjust the seasoning as needed. Remember beef baconbacon and chicken stock can be salty, so it’s always best to season incrementally. Ladle the hot soup into bowls. Garnish generously wirum extractthe crumbled, cobeef baconbeef bacon and the thinly sliced green onions. For an extra touch of decadence, you can sprinkle additional shredded cheddar cheese over the top. This soup is best enjoyed immediately while it’s warm and comforting.

Conclusion:

And there you have it – your very own batch of delicious OUTBACK POTATO SOUP! We hope you’ve enjoyed following along with this recipe. This soup is a true comfort food, perfect for a chilly evening or whenever you’re craving something hearty and satisfying. The creamy texture combined with the savory flavors makes it an irresistible dish. We’ve found that this soup is fantastic served hot, ideally right after it’s finished cooking. For serving suggestions, consider a dollop of sour cream or a sprinkle of chopped chives for a fresh finish. Crusty bread is an absolute must for dipping and soaking up every last drop of this wonderful soup!

Don’t be afraid to get creative with your OUTBACK POTATO SOUP! You can easily add a bit of cooked beef bacon for extra smoky flavor, or perhaps some shredded cheddar cheese stirred in at the end. For a vegetarian option, simply omitbeef baconbacon and ensure you’re using vegetable broth. This recipe is very forgiving and adaptable to your personal taste. So go ahead, give it a try, and savor the incredible taste of homemade OUTBACK POTATO SOUP. We’re confident you’ll love it!

Frequently Asked Questions about Outback Potato Soup:

Q1: Can I make Outback Potato Soup ahead of time?

Yes, you absolutely can! The flavors of OUTBACK POTATO SOUP actually meld and deepen beautifully when made ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to achieve your desired consistency, as it can thicken considerably.

Q2: What kind of potatoes are best for Outback Potato Soup?

For the creamiest and most flavorful OUTBACK POTATO SOUP, we recommend using starchy potatoes like Russets or Yukon Golds. These varieties break down nicely when cooked, contributing to that signature velvety texture. Waxy potatoes, like red potatoes, can also be used, but the soup might be slightly less creamy.