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This Outback Steakhouse style potato soup always brings back the best vibes from family get togethers. I spent a long time fiddling with it in my own kitchen till I finally got that rich, velvety taste and cozy feel. What’s awesome is you can cook up this classic restaurant dish using totally simple stuff you’ll find at any grocery store.
Unexpected Kitchen Win
I’ve gotta tell you how I finally cracked the code on this killer potato soup. Seriously, after lots of rounds and little changes in my kitchen, I realized the trick is nailing those potatoes and letting the cream base simmer easy for a while. Trust me, this copy feels just like the Outback one, and it makes your whole place smell incredible.
Why You'll Love It
- Packed With Comfort: My crew always asks for this on chilly evenings or rainy afternoons.
- You’ve Got What You Need: Bet you already have most of this stuff in your cupboard.
- Tastes Just Like Eating Out: Years of trial and error got it spot on.
Grab These Ingredients
- Butter & Cheddar: Go for sharp cheddar—it honestly makes the biggest difference, and a nice chunk of real butter is key.
- Toppings: Bacon bits (the real kind!) and fresh chives or green onions are musts for me.
- Flour & Heavy Cream: Good flour and rich cream is the combo for smoothest soup ever.
- Onion: A sweet yellow onion really pulls all the flavors together.
- Chicken Broth: I use low sodium so I’m in charge of how salty it gets.
- Potatoes: Russets are my go to—they break down into that dreamy texture.
Potato Prep Time
Go ahead and peel your potatoes then dice them small, about one inch cubes. Drop them into salted water and bring it to a boil. Usually after 15 minutes, you’ll press a fork in and see them starting to fall apart—that’s when they’re perfect.
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Building The Base
Heat some butter in a pot then add diced onions. Let them cook slowly until they look soft and see through. My grandma always used to tell me taking your time here makes them extra sweet. Next up, pour in the broth and stir everything around.
Hidden Trick
This is where it gets fun—whip up a quick roux. Take a separate pan and mix the flour with a little broth until it looks sort of sandy. Keep stirring till it turns that nice golden brown shade. That’s what thickens things up.
Putting It All Together
This is where it all happens. Pour your golden roux into the hot broth slowly, whisking as you go so there’s no clumps. Then add the cooked potatoes and turn the heat low. Let it bubble gently, and your kitchen will instantly smell like comfort food central.
Going Creamy
Drizzle in the heavy cream as you stir. You’ll see it get super silky and thick. Add salt and pepper and adjust until it tastes just how you want. Don’t overdo it on the salt—taste first, then add more if it needs it.
Time To Melt Cheese
This is the best part. Dump in all the cheese and watch it swirl around and melt into the soup. Stir until it’s totally smooth and you’re left with a cheesy, dreamy pot of goodness.
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Topping Tricks
Now’s your time to get creative. Toss on a handful of crispy bacon, snip some fresh green onions, and drop a bit more cheese on top. It honestly looks like it came from your favorite spot downtown.
How To Serve
Our favorite move is dunking chunky sourdough slices right into the soup. A simple salad with vinaigrette keeps things balanced. Sometimes, I’ll serve it in a bread bowl which my kids think is the coolest thing ever.
Staying Delicious
Got extra? Just stick it in a sealed container and keep it in the fridge. It'll taste awesome for up to three days. Warm it up slow on the stove with a splash of cream or broth—the flavors actually get even better after a night.
How To Freeze
This soup has totally rescued me on busy nights. It freezes super well. Just let it totally cool down, pour into freezer-safe containers, and it’ll last a couple months easy. Put it in the fridge to thaw overnight before warming up.
Top Kitchen Tips
- Don’t Overdo The Potatoes: If you cook them too long, they’ll fall apart.
- Work That Roux: A little patience makes it nice and smooth.
- Keep Tasting: No shame in taste-testing as you go and fiddling with the seasoning.
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Mix It Up
- No Meat Needed: Mushroom broth swaps in great for a veggie spin.
- Turn Up The Cozy: Throw in a pinch of smoked paprika if you want extra warmth.
- Chunky Or Smooth: Leave some potato pieces big if you like a little more bite.
Reader FAQs
Q: Can I use that leftover half and half in my fridge?
A: It'll work, but heavy cream really levels it up.
Q: Best potatoes for this?
A: Russet or Yukon gold for sure. The creaminess is unbeatable.
Q: Does it warm up nicely?
A: Even tastier the next day—flavors have time to blend and deepen.
Easy Fixes
Q: My soup's too thick—what now?
A: Just add a bit of hot broth until it’s the way you like it.
Q: Got lumps?
A: Whip out an immersion blender for a quick spin and it’ll turn silky quick.
Totally Worth It
Some dishes just give you that warm, cozy feeling—this is it for us. As soon as it’s cooking, everyone ends up in the kitchen waiting to eat. We do it almost every Sunday night, especially when it’s cold outside.
Last Thoughts
This one’s always the most begged-for dish by friends and family. It proves you don’t need to go out to get that fancy, comforting meal. Every time I whip it up, I remember why I like cooking in the first place. Give it a shot and tell me how it goes for you!
Recipe FAQs
- → Can I prepare the soup in advance?
- Absolutely! Make it the day before, reheat slowly on the stove, and add a little cream if it's too thick. Top it fresh for the best texture.
- → Is it freezer-friendly?
- It can be frozen, but cream often separates. It's better to leave out the cream before freezing and add it freshly when reheated.
- → Which potatoes are best to use?
- Go for Russet or golden potatoes. Russets are fluffier, while golden potatoes stay firm and buttery.
- → How do I keep the soup from turning gummy?
- Be gentle with the potatoes—don’t mash them too much or cook too long. Add them towards the end and stir lightly.
- → Can I replace heavy cream with something lighter?
- Half and half works well for a lighter version, though it won’t be as thick. Skip milk, as it’ll make the soup watery.