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Top Outback Potato Soup at Home
After the first spoonful of this super creamy potato soup at Outback, I just knew I had to whip it up in my own kitchen. I played around with it a bunch until I landed on this version that totally brings that cozy steakhouse vibe right to your table. One bowl and you're wrapped up in creamy, rich goodness that's spot on for a chill night in.
Why This Dish Gives Me Joy
This one’s just pure comfort and that’s why I dig it so much. Around here, we go all in on those little splurges that make things extra fun. Grab a spoonful of this silky potato soup packed with gooey cheese and finished with crunchy bacon, and you’ll get why I say every bite is so worth it.
What Goes In This Comfort Bowl
- Toppings: Go in with ⅛ cup of bacon crumbles and some green onion for looks and that zingy bite.
- Butter and Cheese: Melt in half a cup of butter with almost a cup of cheddar. Trust me, cheesy is better.
- Flour and Cream: Stir in a third cup flour and one and a half cups cream to get it super thick and velvety.
- Seasonings: Just toss in half a teaspoon of each black pepper and salt for balance.
- Onion: Dice up half a small onion because it wakes everything up.
- Chicken Broth: Pour in two and a half cups so everything simmers together.
- Potatoes: Peel and chunk four big potatoes. They're the main event.
How To Pull Off This Magic
- Finish With Toppings:
- Load up the soup with all your favorites—bacon, some green onions, then shower it with cheese to melt right in.
- Combine And Stir:
- Here’s the best part—add everything into your big pot and blend it up until you get that awesome smooth texture.
- Make The Roux:
- In a new pan, blend your flour and some broth and keep stirring until you hit that shiny, golden look.
- Make The Base:
- Fire up a large pot, warm up your chicken broth and a bit of oil right on medium heat.
- Prep The Potatoes:
- Slice up all four potatoes, toss them in a pot, and boil until you can easily poke them with your fork.
Finishing Touches
Honestly, my favorite step is jazzing up the soup in each bowl. Just a bit of olive oil across the top makes everything pop, then a heap of green onions for color and punch. Don’t be shy with the cheese either, because watching it turn into melty goodness is oddly satisfying. Throw in your bacon bits and a spoon of sour cream to turn it up a notch, then a sprinkle of whatever fresh herbs you’ve got handy.
So Good You'll Want Seconds
Honestly, some meals are just for pure cozy joy, no questions asked. This is one of those dishes. Ladle it out, grab a chunk of fresh bread, and let yourself just dig in. Your taste buds will be very happy you did.
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Common Questions
- → Why boil potatoes separately first?
It softens the potatoes perfectly, so the soup isn't gluey and nothing else gets mushy. No extra starch will sneak in, either.
- → What makes the soup so creamy?
Butter and flour make a thick paste called a roux, then cream goes in for thickness. Skipping either will leave your soup flat.
- → Can I use milk instead of cream?
Cream gives you that thick, restaurant result. Half-and-half's okay if you have to, but milk will make it kind of runny.
- → Why cook the roux separately?
Letting butter and flour cook first gets rid of any powdery bits and keeps soup smooth. A couple extra minutes pays off.
- → Can I make this ahead?
Yep! Chill leftovers up to 4 days. Just reheat slow and splash in some cream if it gets too thick.