Outback-style Potato Soup

why make this recipe

Outback Potato Soup is a comforting dish that brings warmth and flavor to the table. It’s creamy, delicious, and perfect for any occasion, whether you’re having a cozy night in or hosting friends and family. This recipe is easy to make and uses simple ingredients that you might already have at home. Plus, it gives you the same great taste as the popular dish from Outback Steakhouse, making it a fantastic choice for fans of hearty soups.

how to make Outback Potato Soup

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 cup heavy cream
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions:

1. Peel and cube the russet potatoes into roughly 1-inch pieces.
2. Finely dice the yellow onion and mince the garlic.
3. In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches (be cautious of hot liquids) and blend until smooth. Return to the pot.
6. Return the pot to low heat. Stir in the heavy cream and sour cream. Heat gently, being careful not to boil.
7. Taste the soup and adjust the seasoning as needed.
8. Cook bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
9. Ladle the hot potato soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.

how to serve Outback Potato Soup

Serve Outback Potato Soup hot in bowls, topped with crispy bacon, shredded cheddar cheese, and green onions for a burst of flavor. It pairs well with crusty bread or a side salad. Enjoy it as a hearty meal on its own or as a starter before the main course.

how to store Outback Potato Soup

To store leftover potato soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it. Just make sure to leave a little space in the container, as the soup may expand when frozen. It can be stored in the freezer for up to 3 months.

tips to make Outback Potato Soup

• For extra flavor, consider adding diced carrots or celery when you sauté the onions.
• If you don’t have smoked paprika, regular paprika works fine too.
• Adjust the amount of cayenne pepper based on how spicy you like your soup.
• For a thicker soup, you can add more flour when blending.

variation

You can make a loaded version of this soup by adding other toppings such as diced tomatoes, jalapeños, or herbs like parsley.

FAQs

Can I use other types of potatoes?
Yes, you can use red potatoes or Yukon gold potatoes if you prefer. They will add a slightly different flavor and texture.

Is there a way to make this soup vegetarian?
Yes! You can substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative.

Can I make this soup ahead of time?
Absolutely! This soup is great for meal prep. Just store it in the fridge or freezer, and reheat it when you’re ready to serve.

Outback Potato Soup

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A creamy and hearty potato soup inspired by the popular dish from Outback Steakhouse, perfect for a cozy night in or hosting friends.

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Ingredients

Scale 1x2x3x

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup heavy cream
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

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Instructions

1. Peeled and cube the potatoes into roughly 1-inch pieces.
2. Finely dice the yellow onion and mince the garlic.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Remove the pot from heat and blend the soup until smooth using an immersion blender or transfer to a regular blender in batches. Return to the pot.
6. Return the pot to low heat. Stir in the heavy cream and sour cream, heating gently, being careful not to boil.
7. Taste the soup and adjust seasoning as needed.
8. Cook bacon until crispy, drain, and crumble. Shred the cheddar cheese and chop the green onions.
9. Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately.

Notes

For a thicker soup, add more flour when blending. Serve with crusty bread or a side salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 60mg

Keywords: soup, potato soup, creamy soup, comfort food, Outback, hearty soup