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This copycat Outback Steakhouse Potato Soup brings back memories of cozy family dinners. I spent months perfecting this recipe in my kitchen and finally nailed that signature creamy texture and rich flavor. The best part? You can make this restaurant favorite right in your home kitchen using simple ingredients from your local grocery store.
My Kitchen Discovery
Let me share how I uncovered the secrets to this amazing potato soup. Through countless tests and tweaks in my home kitchen I found that the magic lies in perfectly cooked potatoes and a slow-simmered cream base. Trust me this version tastes just like the one from Outback and fills your home with the most wonderful aroma.
What Makes This Recipe Special
- Restaurant Quality: After years of testing I promise this tastes just like the real deal.
- Kitchen Basics: Everything you need is probably already in your pantry.
- Pure Comfort: My family begs for this soup on cold nights and rainy days.
Your Shopping List
- Potatoes: My secret is using russet potatoes their starchy goodness makes the soup extra creamy.
- Chicken Broth: I always use low sodium so I can control the salt.
- Onion: Sweet yellow onions work best in my experience.
- Flour & Heavy Cream: These two create that silky smooth texture we all love.
- Butter & Cheddar: Splurge on good quality sharp cheddar it makes a difference.
- Toppings: Real bacon bits and fresh green onions from my garden are my go to.
Starting With Perfect Potatoes
Start by peeling and cutting your potatoes into small cubes about an inch in size. Pop them in a pot of salted water and boil until they're fork tender usually takes around 15 minutes in my kitchen. You'll know they're ready when they start to slightly break apart at the edges.
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Creating The Base
Grab your favorite soup pot and melt some butter over medium heat. Add your diced onions and let them cook until they become soft and translucent. My grandma taught me that patience here really pays off the onions develop such a lovely sweetness. Pour in your chicken broth and watch it all come together.
The Secret Sauce
Here comes my favorite part making the roux. In a separate pan whisk flour with a splash of broth until it looks like wet sand. Keep stirring until it turns golden brown this is what gives our soup that incredible body and texture.
Bringing It Together
Now comes the magic moment where everything starts coming together. Pour your roux into the simmering broth nice and slow keep whisking to avoid any lumps. Add those perfectly cooked potatoes and let everything bubble gently. The smell in your kitchen right now will be absolutely amazing.
Adding That Luxurious Touch
Pour in the cream slowly while stirring. I love watching how the soup transforms becoming silky and rich. Season with salt and pepper tasting as you go. Remember you can always add more seasoning but you cant take it away. Trust your taste buds here.
Time For The Cheese
The cheese goes in next and this is where the magic happens. Watch as it melts into the soup creating gorgeous swirls. Keep stirring until its completely incorporated. This transforms our soup from delicious to absolutely incredible.
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Making It Pretty
This is where you can get creative with your toppings. I love sprinkling crispy bacon pieces fresh green onions and an extra handful of cheese on top. These little extras make each bowl look like it came straight from a restaurant kitchen.
Serving Ideas
In my house we love dunking chunks of crusty sourdough into this soup. A simple green salad on the side with a light vinaigrette balances out all the richness perfectly. My kids especially love it when I serve it in bread bowls for special occasions.
Keeping It Fresh
If you have leftovers store them in a good container in your fridge they'll stay delicious for about 3 days. When reheating add a splash of cream or broth and warm it slowly on the stovetop. The flavors actually get even better the next day.
Freezer Tips
This soup has saved me on busy weeknights because it freezes beautifully. Let it cool completely then pop it in freezer containers. It keeps well for 2 months. Just remember to thaw it overnight in the fridge when you're ready to enjoy it again.
My Kitchen Secrets
- Watch Those Potatoes: I learned the hard way that overcooked potatoes turn to mush.
- Smooth Operator: Take your time with the roux its worth the extra effort.
- Taste As You Go: The best cooks I know always taste and adjust as they cook.
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Make It Your Own
- Going Meatless: My vegetarian friends love it with mushroom broth instead of chicken.
- Extra Cozy: Sometimes I add a pinch of smoked paprika for warmth.
- Texture Play: My husband prefers his soup chunky so I leave some potatoes in bigger pieces.
Common Questions From My Readers
Q: Can I use my leftover half and half?
A: You can but honestly the heavy cream makes it extra special.
Q: Which potatoes work best?
A: Stick with russets or Yukon golds they make the creamiest soup.
Q: Does it reheat well?
A: Even better the next day the flavors have time to get friendly with each other.
Quick Fixes
Q: Help my soup is too thick!
A: No worries just stir in some warm broth until it's just right.
Q: I see little lumps what now?
A: Give it a quick blend with an immersion blender they'll disappear like magic.
Worth Every Minute
Some recipes just feel like a warm hug and this is definitely one of them. When my family smells this soup simmering they all gather in the kitchen waiting for dinner. Its become our favorite Sunday night tradition especially during the cold months.
Final Thoughts
This soup has become my most requested recipe from family and friends. Its proof that with some patience and love you can create restaurant quality dishes in your own kitchen. Every time I make it I fall in love with cooking all over again. Give it a try and let me know how it turns out in your kitchen.
Frequently Asked Questions
- → Can I make this soup ahead of time?
- Yes, you can make this soup a day ahead. Reheat gently on the stove and add a splash of cream if needed. Add the toppings just before serving for best results.
- → Can I freeze this potato soup?
- While you can freeze it, cream-based soups may separate when thawed. If freezing, do so before adding the cream and add it fresh when reheating.
- → What potatoes work best for this soup?
- Russet or golden potatoes work best as they hold their shape while becoming tender. Russets will give a fluffier texture, while golden potatoes stay firmer.
- → How do I prevent my soup from becoming gummy?
- Don't overmix the potatoes and avoid overcooking them. Add them at the end and stir gently to prevent them from breaking down too much.
- → What can I substitute for heavy cream?
- Half and half can work as a lighter option, though the soup won't be as rich. Avoid using milk as it will make the soup too thin.