Outback Steakhouse Potato Soup Recipe
Outback Steakhouse is well-known for its hearty and comforting dishes, and one of their most popular offerings is their famous potato soup. This creamy, flavorful soup is perfect for cold weather or as a cozy starter to any meal. In this guide, we’ll walk you through the history of the ingredients, provide a detailed step-by-step recipe, offer some helpful tips, and explore variations and nutritional considerations.
The History of the Ingredients
The primary ingredients in Outback Steakhouse’s potato soup are potatoes, bacon, and cream. These are traditional elements of potato soups and chowders, which have roots in Europe, especially in French and Irish cuisines, where creamy potato-based soups have been enjoyed for centuries. Potatoes themselves originated in the Andes Mountains of South America and became a staple food in Europe after being introduced in the 16th century. The use of cream and bacon as a base for hearty soups became popular in various cultures, particularly in the United States during the 19th century.
Outback’s version of potato soup combines these age-old ingredients in a rich, creamy, and comforting dish with a bit of a modern twist, incorporating seasonings and garnishes like green onions, cheddar cheese, and sour cream.
Ingredients Breakdown
Here’s a quick breakdown of the key ingredients:
- Potatoes: The base of the soup, typically russet potatoes, which give it a creamy, hearty texture.
- Bacon: Adds a salty, crispy texture and a smoky flavor that complements the creamy base.
- Onions: Usually a combination of yellow onions and green onions for flavor and garnish.
- Cream and Milk: For a smooth and rich consistency.
- Cheddar Cheese: Provides a sharp and tangy flavor that enhances the richness of the soup.
- Sour Cream: Adds a tangy, creamy element that balances the richness of the other ingredients.
- Seasonings: Garlic, salt, pepper, and sometimes thyme or other herbs for added depth.
Step-by-Step Recipe
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup milk (you can use whole milk or a dairy-free alternative)
- 6 strips of bacon, cooked and crumbled
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Optional: Chives, extra cheese, or croutons for garnish
Instructions:
- Prepare the Potatoes: Peel and dice the russet potatoes into small cubes. Set aside.
- Cook the Bacon: In a large pot, cook the bacon strips over medium heat until crispy. Remove the bacon and crumble it into small pieces. Reserve for garnish.
- Sauté the Onion and Garlic: In the same pot, add the olive oil and sauté the finely chopped onion until it becomes soft and translucent (about 4-5 minutes). Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the Potatoes: Add the diced potatoes to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy, leaving some chunks of potatoes for texture. If you don’t have an immersion blender, you can use a regular blender in batches. Be sure to let the soup cool slightly before blending to avoid splattering.
- Add Dairy: Once the soup is blended to your desired consistency, add the heavy cream and milk, stirring until well incorporated. Let the soup simmer for another 5-7 minutes to allow the flavors to meld.
- Add Cheese and Season: Stir in the shredded cheddar cheese and sour cream. Season with salt and pepper to taste. Stir until the cheese melts and the soup becomes creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and a sprinkle of extra cheese. You can also add chives or croutons if desired.
Tips for the Perfect Outback Potato Soup
- Use Russet Potatoes: They break down easily, creating a creamy texture. Other types of potatoes may not yield the same consistency.
- Control the Thickness: For a thicker soup, reduce the amount of broth or simmer the soup for a longer time. For a thinner soup, add extra broth or milk.
- Bacon for Extra Flavor: Use thick-cut bacon for a richer, crunchier texture.
- Blending: If you want a chunkier soup, only blend half the soup and leave some potato pieces intact.
- Adjust Seasoning: Taste and adjust the salt, pepper, and garlic according to your preference for the best flavor.
Variations and Customizations
- Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms for a savory flavor.
- Dairy-Free: Use a dairy-free milk (like almond or oat milk) and replace heavy cream with coconut cream. Skip the cheese and sour cream or use dairy-free alternatives.
- Spicy Version: Add a pinch of cayenne pepper or a chopped jalapeño to the soup for a bit of heat.
- Loaded Potato Soup: Top the soup with additional toppings like crispy fried onions, sautéed garlic mushrooms, or fresh herbs.
- Chunky Soup: Instead of blending, leave the potatoes in large chunks for a heartier texture.
Health Considerations and Nutritional Value
While Outback Steakhouse’s potato soup is undeniably delicious, it is also quite rich due to the heavy cream, cheese, and bacon. Here’s a general breakdown of what to expect:
Nutritional Information (per serving, based on a 1-cup serving size):
- Calories: 300-400 kcal (depending on dairy and portion size)
- Fat: 25-30 grams
- Carbohydrates: 20-30 grams
- Protein: 6-8 grams
- Sodium: 700-900 mg
Health Considerations:
- High in Saturated Fat: Due to the bacon, cheese, and cream, this soup can be high in saturated fat. You can reduce the fat by using less cream, opting for leaner bacon, or skipping the bacon entirely.
- High in Sodium: The broth, bacon, and cheese contribute a significant amount of sodium. Opt for low-sodium broth to make this a lower-sodium dish.
- Gluten-Free: This soup is naturally gluten-free unless you add croutons or other wheat-based toppings.
- Not Dairy-Free: The cream, milk, and cheese are not suitable for those with lactose intolerance or following a vegan diet.
FAQ
Q: Can I make this soup ahead of time? A: Yes! Potato soup can be made ahead and stored in the fridge for up to 3 days. Just reheat it gently on the stove, adding a little extra milk if it thickens too much.
Q: Can I freeze this potato soup? A: Potato soup can be frozen, but it may change the texture of the potatoes and dairy when thawed. If you freeze it, allow it to cool completely before placing it in an airtight container for up to 3 months. Reheat on the stovetop and stir well.
Q: Can I use a slow cooker for this recipe? A: Yes! You can sauté the onions and garlic first, then add everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend before adding the dairy and cheese for a smooth texture.
Enjoy your homemade Outback Steakhouse Potato Soup, whether you’re serving it as a comforting meal or sharing it with friends and family!
Outback Steakhouse Potato Soup Recipe
Ingredients
- 6 medium potatoes rinsed and scrubbed
- salt & pepper to taste
- olive oil
- 1 cup butter regular or plant-based
- 1 large onion diced
- 2 cloves garlic minced
- ¾ cup all purpose flour sub ⅓ cup cornstarch if GF
- 5 cups chicken stock
- 1 ¾ cups water
- 1 ¼ cups heavy cream
- crispy bacon cooked and chopped
- chives or scallions chopped
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
- Pour in the heavy cream. Stir to combine.
- When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
- Divide soup into 8 bowls, then top with chopped chives or scallions, crispy bacon, and shredded cheddar cheese. ENJOY!