Name: Outback Potato Soup-Creamy Beefy Comfort Food
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large russet or golden potatoes, peeled and cut into 1-inch cubes; 8 slices beef bacon, cooked until crisp and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 3/4 cup heavy whipping cream; 3/4 cup cheddar cheese, shredded; 1/2 sweet yellow onion, finely diced (optional); 1/4 cup green onion, thinly sliced (for garnish); 1/2 teaspoon salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; Water (enough to cover the potatoes and boil)

OUTBACK POTATO SOUP is a hug in a bowl, a creamy, comforting classic that beckons you home with its rich, savory aroma. There’s a reason why Outback Steakhouse’s potato soup has captured so many hearts and taste buds. It’s the perfect blend of hearty potatoes, smooth dairy, and a subtle kick of seasoning that creates an undeniably satisfying experience. What truly sets this Outback potato soup apart is its incredible richness without being heavy, and that delightful, almost addictive, slightly smoky undertone that leaves you craving another spoonful. Imagin extracte a chilly evening, a crackling fire, and a steaming bowl of this velvety goodness – it’s pure culinary bliss. This recipe aims to bring that beloved restaurant experience right to your own kitchen, so you can savor its deliciousness whenever the mood strikes.

Ingredients:

Water (enough to cover the potatoes and boil)
4 large russet or golden potatoes, peeled and cut into 1-inch cubes
8 slices beef beef bacon, cooked until crisp and crum extractbled
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cup cheddar cheese, shredded (plus more for topping, if desired)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup green onion, thinly sliced (for garnish)
1/2 sweet yellow onion, finely 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

To begin extract crafting this comforting OUTBACK POTATO SOUP, our first step is to prepare the star ingredient: the potatoes. Start by thoroughly washing and peeling your four large russet or golden potatoes. Russets will give you a starchier, creamier soup, while golden potatoes offer a slightly sweeter, smoother texture. Whichever you choose, cut them into uniform 1-inch cubes. This ensures they cook evenly and quickly. Place the cubed potatoes into a large pot and cover them with enough cold water to fully submerge them, adding about an inch of water above the potato level. Season the water generously with a pinch of salt – this helps to flavor the potatoes from the inside out as they cook.

Cooking the Potatoes and Building the Base

Bring the pot of potatoes and water to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the potatoes simmer until they are fork-tender. This typically takes about 15 to 20 minutes. You’ll know they’re ready when a fork easily pierces through them without resistance. While the potatoes are simmering, we’ll start building the rich base for our soup. In a separate large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. If you’re using the optional sweet yellow onion for an extra layer of flavor, add the finely diced onion to the melted butter now. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and slightly softened. Be careful not to let it brown, as this can impart a bitter taste.

Creating the Roux

Once the onion is softened (or if you skipped the onion), it’s time to create our roux, which will thicken the soup beautifully. Sprinkle the 1/3 cup of all-purpose flour over the melted butter and sautéed onion mixture. Stir continuously with a whisk or wooden spoon for about 1 to 2 minutes. You’re looking to cook out the raw flour taste. The mixture will become a pnon-alcoholic ale, thick paste, often referred to as a blonde roux. This step is crucial for achieving a smooth, lump-free soup. Continue to whisk gently, ensuring all the flour is incorporated into the butter, creating a cohesive mixture.

Combining and Simmering the Soup

When the potatoes are tender, carefully drain them, reserving about 1 cup of the starchy potato water. Set the drained potatoes aside. Gradually whisk the 1 cup of cold water into the roux. Whisk vigorously to break up any lumps and create a smooth paste. Next, slowly pour in the 2 1/2 cups of chicken stock, whisking constantly as you add it. Continue to whisk until the mixture is smootgin extractnd begins to thicken. Bring this mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Once simmering, add the cooked and drained potatoes back into the pot with the thickened broth. Stir well to combine. Let this simmer for another 5 to 10 minutes, allowing the flavors to meld together and the potatoes to absorb some of the liquid.

Achieving Creamy Perfection

Now comes the part that transforms our hearty potato soup into an outrageously creamy delight. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. You can blend it until it’s completely smooth for a velvety texture, or leave some chunks of potato for a heartier feel. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be sure to vent the lid to allow steam to escape) and blend until smooth. Return the blended soup to the pot over low heat. Stir in the 3/4 cup of heavy whipping cream and the 3/4 cup of shredded cheddar cheese. Continue to stir gently until the cheese is completely melted and the soup is heated through. Do not boil the soup after adding the cream and cheese, as this can cause it to separate. Season your OUTBACK POTATO SOUP with the 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste and adjust the seasoning as needed; you might want a little more salt depending on the saltiness of your chicken stock.

Serving Your Outback Potato Soup

To serve this delectable OUTBACK POTATO SOUP, ladle generous portions into warm bowls. Garnish each serving wirum extractthe crumbled, cooked beef baconbacon – this adds a wonderful smoky, salty crunch. Finish with a sprinkle of the reserved shredded cheddar cheese, if you like, and a scattering of the fresh, thinly sliced green onion. The vibrant green of the onion adds a lovely visual appeal and a fresh, sharp contrast to the rich soup. This soup is best enjoyed hot, perhaps with some crusty bread for dipping. The combination of tender potatoes, creamy brotbeef baconvory bacon, and sharp cheese makes for a truly satisfying and comforting meal, perfect for a chilly evening or any time you crave a taste of home.

Conclusion:

And there you have it – your very own bowl of delicious Outback Potato Soup! We’ve walked through each step, from selecting the best potatoes to achieving that perfect creamy consistency. This Outback Potato Soup is a true comfort food, perfect for a chilly evening or a hearty lunch. Don’t be afraid to experiment with the serving suggestions – a sprinkle of crispy beef bacon, some freshly chopped chives, or a dollop of sour cream can elevate this already fantastic soup. For variations, consider adding cooked chicken or beef ham for extra protein, or a pinch of cayenne pepper for a touch of heat. The beauty of this Outback Potato Soup recipe lies in its adaptability. We hope you enjoy making and savoring this delightful dish as much as we do! Happy cooking!

FAQs

Can I make Outback Potato Soup ahead of time?

Absolutely! Outback Potato Soup can be made a day or two in advance. The flavors tend to meld and deepen overnight, making it even more delicious. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth if it has thickened too much.

What kind of potatoes are best for Outback Potato Soup?

For the creamiest Outback Potato Soup, it’s best to use starchy potatoes like Russets or Yukon Golds. Their high starch content helps to create a wonderfully smooth and velvety texture when blended. Waxy potatoes, like red or fingerling potatoes, can be used, but the soup might not be as creamy.

How can I make this Outback Potato Soup dairy-free?

To make a dairy-free Outback Potato Soup, you can substitute the heavy cream with full-fat coconut milk or a dairy-free plant-based creamer. For the butter, use a dairy-free butter alternative or olive oil. Ensure your broth is also vegetable broth or a dairy-free chicken-style broth.