Nothing warms the soul quite like a bowl of creamy, dreamy Potato Soup (Outback copycat). Picture this: velvety potatoes mingling with rich, smoky bacon bits, topped with sharp cheddar cheese that melts into gooey perfection. Cozy White Bean Soup The aroma wafts through your kitchen like a cozy hug on a chilly day, inviting everyone to gather around the table with eager anticipation. Creamy Potato Bacon Chowder.
Speaking of anticipation, I remember the first time my friend attempted to recreate this iconic dish after an unforgettable dinner at Outback Steakhouse. Her kitchen turned into a comedy show as she battled with potato peelings and rogue splashes of cream. But when she finally served that piping-hot soup, laughter turned to awe as we dove in, spoons clinking against bowls in sheer delight.
Why You'll Love This Recipe
- This Potato Soup (Outback copycat) is incredibly easy to prepare and perfect for weeknight dinners
- Its flavor profile hits all the right notes—savory, creamy, and oh-so-comforting
- The visual appeal is simply irresistible with its vibrant toppings
- This soup is versatile enough to pair with sandwiches or be enjoyed solo!
Every time I serve this soup, my family’s eyes light up like it’s Christmas morning.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Russet Potatoes: Choose firm potatoes; they create the best texture for a creamy soup. For more inspiration, check out this ground beef and potatoes casserole recipe.
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Bacon: Opt for thick-cut bacon to add a hearty crunch and smoky flavor.
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Onion: A medium yellow onion adds sweetness; ensure it’s finely chopped for even cooking.
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Garlic: Fresh garlic cloves will brighten up the flavors—about three should do!
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Chicken Broth: Low-sodium broth lets you control the saltiness while enhancing flavor.
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Heavy Cream: This makes the soup luxuriously creamy; don’t skimp on it!
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Shredded Cheddar Cheese: Use sharp cheddar for that delightful tang in each spoonful.
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Green Onions: Chopped green onions are perfect for garnish—adding both color and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by washing and peeling your russet potatoes. Cut them into bite-sized cubes so they cook evenly and quickly.
Crisp Up the Bacon: In a large pot over medium heat, cook diced bacon until crispy. The smell will be divine! Remove the bacon and let it drain on paper towels while you keep the drippings in the pot.
Sauté Onions and Garlic: Add chopped onions to the pot with bacon drippings, sautéing until they turn translucent and sweet-smelling. Toss in minced garlic just before they finish cooking for that aromatic kick.
Add Potatoes and Broth: Stir in cubed potatoes and pour in chicken broth until everything is submerged. Bring to a boil before reducing heat to simmer until potatoes are tender—around 15-20 minutes should do it.
Blend Until Smooth: Using an immersion blender (or transferring batches to a blender), puree the soup until smooth but leave some chunks for texture. Add heavy cream slowly while blending for that extra richness.
Add Toppings & Serve!: Stir in crispy bacon pieces along with half of your shredded cheddar cheese into the warm soup. Ladle into bowls and top with remaining cheese and chopped green onions before serving!
Now that you have made this fabulously comforting Potato Soup (Outback copycat), prepare for compliments from family and friends alike! Enjoy every velvety spoonful as laughter fills your home just like my friend’s first attempt did all those years ago! Comforting Chicken Noodle Soup. Crockpot Chicken and Rice Soup.
Content
Tip 1: Use fresh potatoes for a creamier texture. Nothing beats the taste of freshly cooked spuds. I once made the mistake of using old potatoes, and the soup turned out chunky rather than smooth.
Tip 2: Blend the soup for a velvety finish. A good blender takes this potato soup to another level. The first time I didn’t blend well, my guests commented on the “rustic” texture—yikes!
Tip 3: Don’t rush the cooking time. Allowing the potatoes to simmer enhances flavor. I once tried to speed things up and ended up with undercooked soup that no one wanted seconds of.
Perfecting the Cooking Process
Start by sautéing onions and garlic until they’re fragrant, then add diced potatoes and broth. Simmer until tender, then blend for that dreamy texture everyone loves.
Add Your Touch
Feel free to swap regular potatoes for sweet potatoes or add spices like cayenne for a kick. Top with crispy bacon or fresh herbs to elevate your dish. For more inspiration, check out this crispy German potato pancakes recipe.
Storing & Reheating
Store any leftover potato soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed for creaminess.
Chef's Helpful Tips
- For perfect potato soup, remember to season as you go
- This ensures every layer of flavor shines through
- Always taste before serving; it’s the secret to happy diners!
I remember when I first made this potato soup at a family gathering; everyone asked for seconds! It felt so rewarding knowing my cooking brought smiles.
FAQ
Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work well in this potato soup recipe.
How can I thicken my potato soup?
Consider adding cornstarch slurry or more blended potatoes for thickness.
Is this potato soup freezer-friendly?
Absolutely! Freeze in portions and reheat easily whenever you’re craving comfort food.
Creamy Potato Soup (Outback Copycat)
- Total Time: 45 minutes
- Yield: Serves 6
Description
Indulge in a bowl of creamy, dreamy Potato Soup that captures the essence of your favorite Outback Steakhouse dish. This comforting soup features velvety russet potatoes blended with crispy bacon, sharp cheddar, and a hint of garlic, creating a delightful harmony of flavors. Perfect for chilly evenings, this recipe is easy to whip up and will have your family gathering around the table in no time!
Ingredients
- 4 medium russet potatoes (about 2 lbs), peeled and cubed
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the potatoes: Wash, peel, and cube the russet potatoes into bite-sized pieces.
- Cook the bacon: In a large pot over medium heat, cook the diced bacon until crispy. Drain on paper towels and reserve drippings in the pot.
- Sauté onions and garlic: Add chopped onions to the pot with bacon drippings; sauté until translucent. Stir in minced garlic until fragrant.
- Combine ingredients: Add cubed potatoes and chicken broth; bring to a boil then reduce heat to simmer until potatoes are tender (15-20 minutes).
- Blend soup: Use an immersion blender or transfer batches to a blender to puree the soup until smooth with some chunks for texture. Gradually add heavy cream while blending for richness.
- Serve: Stir in crispy bacon and half of the shredded cheddar cheese. Ladle into bowls and top with remaining cheese and chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
