Craving the creamy goodness of Outback Steakhouse’s famous potato soup? Now you can make it at home with this Outback Potato Soup Recipe.
This copycat version is rich, hearty, and packed with flavor, just like the restaurant favorite. Perfect for cozy nights, chilly days, or anytime you need a comforting bowl of soup, this recipe is easy to make and sure to satisfy. Let’s get cooking!
Outback Potato Soup Recipe
Course: SoupsCuisine: Australian, AmericanDifficulty: Easy6
servings15
minutes40
minutes400
kcalOutback Potato Soup Recipe.
Ingredients
6 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 ½ cups heavy cream
1 cup whole milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 cup shredded cheddar cheese (plus extra for topping)
½ cup cooked bacon, crumbled (plus extra for topping)
¼ cup chopped green onions (for garnish)
Directions
- Cook the Potatoes: In a large pot, add the diced potatoes and cover them with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-15 minutes. Drain the water and set the potatoes aside.
- Sauté Onion and Garlic: In the same pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Soup Base: Add the chicken broth, heavy cream, and milk to the pot. Stir well to combine. Bring the mixture to a simmer over medium heat.
- Season the Soup: Stir in the salt, pepper, thyme, parsley, and smoked paprika. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
- Mash the Potatoes: Using a potato masher or a hand blender, mash some of the potatoes in the pot to create a creamy texture while leaving some chunks for a rustic feel.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled bacon. Continue to cook the soup until the cheese is melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls. Top with extra cheddar cheese, crumbled bacon, and chopped green onions for garnish.
- Enjoy: Serve hot and enjoy your homemade Outback-style potato soup!
Recipe Video
Serving Suggestions
Serve this soup hot with a sprinkle of shredded cheddar cheese, chopped green onions, and crispy bacon bits on top. Pair it with a side of warm breadsticks, garlic bread, or a fresh garden salad for a complete meal.
Storage Instructions
Store leftover potato soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through.
FAQs
Q: Can I use instant potatoes instead of fresh potatoes?
A: Yes, instant potatoes can be used as a shortcut. Follow the package instructions to prepare them, then mix them into the soup.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Cook the bacon and sauté the veggies on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
A: Add more mashed potatoes or a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.
Q: Can I make this soup vegetarian?
A: Yes, omit the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smoky flavor.
Q: Can I add other ingredients to the soup?
A: Definitely! Try adding diced carrots, celery, or corn for extra texture and flavor.
