Craving that creamy, dreamy Outback Steakhouse potato soup? You don't need a reservation to enjoy this comforting classic. While the exact Outback recipe remains a closely guarded secret, we've crafted a delicious and authentic-tasting version you can easily make at home. This recipe focuses on achieving that signature rich flavor and creamy texture, bringing a taste of Australia to your kitchen.
What Makes Outback Steakhouse Potato Soup So Special?
Outback's potato soup is renowned for its creamy texture, rich flavor, and perfectly seasoned broth. It's a comforting blend of potatoes, bacon, cheese, and herbs, resulting in a satisfying and flavorful soup. The exact blend of spices and the specific techniques used contribute to its unique taste, making it a favorite among many. This recipe aims to replicate that delicious experience.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1/2 pound bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups russet potatoes, peeled and cubed
- 6 cups chicken broth (low sodium preferred)
- 1 cup milk (whole milk recommended for creaminess)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives, for garnish
- Salt and freshly ground black pepper to taste
Instructions: Replicating the Outback Magic
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Bacon Bliss: Begin by cooking the diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the pot. Crumble the cooked bacon and set aside for later.
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Sauté the Aromatics: Add the chopped onion to the pot with the bacon grease and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Potato Perfection: Add the cubed potatoes to the pot and stir to coat them with the bacon grease and onion mixture. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
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Creamy Dreamy Finish: Once the potatoes are tender, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return the soup to the pot.
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The Richness Begins: Stir in the milk and heavy cream. Heat through gently, but do not boil. Stir in the shredded cheddar cheese until melted and fully incorporated.
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Seasoning & Garnish: Season the soup with salt and pepper to taste. Stir in the crumbled bacon. Ladle the soup into bowls and garnish with fresh chives.
Frequently Asked Questions (FAQs)
Can I use different types of potatoes?
While russet potatoes are ideal for their creamy texture when blended, you can experiment with Yukon Gold potatoes for a slightly sweeter flavor. Avoid waxy potatoes like red potatoes, as they may not blend as smoothly.
Can I make this soup vegetarian?
Yes! Simply omit the bacon and bacon grease. You can add a tablespoon of olive oil to sauté the onions and garlic instead. Consider adding a tablespoon of nutritional yeast for a cheesy flavor.
How can I make it thicker?
If you prefer a thicker soup, you can simmer it uncovered for a few more minutes after adding the cream to allow some of the liquid to reduce. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water before heating through.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
What are some other ways to customize this recipe?
Feel free to experiment with different cheeses, such as Monterey Jack or Gruyere. Adding a pinch of smoked paprika or cayenne pepper can add a smoky or spicy kick. Chopped green onions or parsley can also be used as a garnish.
By following this recipe, you'll be well on your way to enjoying a delicious and satisfying bowl of potato soup that rivals the Outback Steakhouse version. Enjoy!
