Outback Steakhouse, a renowned Australian-themed restaurant chain, has captured the hearts and appetites of diners around the world. Known for its rustic and flavorful cuisine, one of the standout dishes on their menu is the famous Outback Steakhouse Potato Soup. This hearty and creamy soup, often served as a delightful starter, has gained a dedicated following for its rich, comforting flavors and indulgent ingredients. As a huge lover of potato soup I knew that I had to recreate the Outback Steakhouse Potato Soup Recipe so I could enjoy my favorite soup at home.
Copycat Outback Potato Soup Recipe
The first thing I did to develop this copycat recipe was take a look at the creamy potato soup and determine the key factors that make Outback Potato Soup such perfect and delicious soup. Some of the things I love in a good potato soup is proper consistency, large chunks of potato for a chunky soup, and plenty of crispy bacon bits to add that kick of salty crunch. I also knew that I wanted to be able to make this hearty soup in my slow cooker.
Ingredients for baked potato soup:
- 5-6 russet potatoes
- 1 stick of butter
- 1/2 medium onion, diced
- 16-32 oz chicken broth
- 1/4 tsp dried basil
- 1/4 tsp sugar
- 1 1/2 cups heavy cream
- kosher salt and black pepper to taste
For toppings:
- 6 slices of bacon fried and chopped into small pieces
- shredded cheddar cheese
- green onions, chopped
How To Make My Outback Steakhouse Copycat Recipe
Start by peeling the skins of the potatoes and cutting the potatoes into bite-sized cubes. I like to keep the potato pieces on the larger size for a thicker soup.
Put the diced potatoes into your slow cooker, or into a large soup pot over medium heat if you prefer making your soup on the stove top.
Next add in your diced onion, stick of butter, and seasonings.
For the slow cooker add in just enough chicken stock to come up to the top of the diced potatoes. The more chicken stock that you add the less thick your soup will be so add just enough to allow the potatoes to cook.
If you are cooking in large pot on the stove top then make sure to add enough chicken stock so that the diced potatoes are completely submerged. This is typically about 32 ounces. On the stove top some of the liquid will evaporate so you need to add a bit more than when you are making this soup in the slow cooker.
Cooking Your Potato Soup
In the slow cooker allow the soup to cook on high for 4-6 hours or on low for 8-10. You want to the potatoes to be fork tender.
On the stove top, you will cook the soup over medium-high heat until the potatoes are fork tender, around 25-40 minutes depending on the size you cut the potatoes to.
Next, stir in the heavy cream.
At this point if you prefer a less chunky soup you can use an immersion blender in the soup to get the consistency you prefer. I skip this step as I prefer to have a chunky soup.
Now you are ready to ladle soup into individual bowls and add your toppings. Chopped bacon, shredded cheddar cheese, and chives are the common toppings but you could also add a dollop of sour cream. Anything you put onto a loaded baked potato would be great as a topping on this soup.
How do you reheat loaded baked potato soup?
For the stovetop:
- Transfer the potato soup from the storage container to a saucepan or a pot.
- Heat it over medium-low heat, stirring occasionally to prevent sticking and ensure even heating.
- Once the soup reaches your desired temperature, usually after 10-15 minutes, it’s ready to serve.
For the microwave:
- Pour the desired amount of potato soup into a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Heat the soup in the microwave in 1-2 minute increments at medium or medium-high power, stirring between each increment.
- Continue microwaving until the soup is heated evenly and reaches your preferred serving temperature.
How do you store leftover potato soup?
- Cooling: Allow the potato soup to cool to room temperature before refrigerating or freezing. Placing hot soup in the fridge can raise the temperature inside, potentially affecting the safety of other perishable items.
- Portioning: Consider portioning the soup into smaller containers. This makes it easier to reheat only the amount you need, reducing the risk of repeated temperature changes when reheating.
- Refrigeration:
- Place the cooled soup in an airtight container. Make sure the container is specifically designed for food storage.
- Seal the container tightly to prevent air and moisture from entering. This helps maintain the soup’s flavor and prevents it from absorbing other odors in the fridge.
- Label the container with the date it was prepared to track its freshness.
- Store the soup in the refrigerator at or below 40°F (4°C). The soup can be kept in the fridge for up to 3-4 days.
- Freezing:
- Follow this guide for How To Freeze Potato Soup
- Use a freezer-safe container or a heavy-duty freezer bag.
- Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and a description of the contents.
- Soup can be frozen for 2-3 months, but for the best quality, aim to consume it within this time frame.
Delicious Soup Recipes
INSTANT POT MINESTRONE SOUP RECIPE
Outback Steakhouse Potato Soup Copycat Recipe
This hearty and creamy soup, often served as a delightful starter, has gained a dedicated following for its rich, comforting flavors and indulgent ingredients
Ingredients
- Ingredients for baked potato soup:
- 5-6 russet potatoes
- 1 stick of butter
- 1/2 medium onion, diced
- 16-32 oz chicken broth
- 1/4 tsp dried basil
- 1/4 tsp sugar
- 1 1/2 cups heavy cream
- kosher salt and black pepper to taste
- For toppings:
- 6 slices of bacon fried and chopped into small pieces
- shredded cheddar cheese
- green onions, chopped
Instructions
1. Start by peeling the skins of the potatoes and cutting the potatoes into bite-sized cubes. I like to keep the potato pieces on the larger size for a thicker soup.
2.Put the diced potatoes into your slow cooker.
3.Next add in your diced onion, stick of butter, and seasonings.
4. Add in just enough chicken stock to come up to the top of the diced potatoes. The more chicken stock that you add the less thick your soup will be so add just enough to allow the potatoes to cook.
5. In the slow cooker allow the soup to cook on high for 4-6 hours or on low for 8-10. You want to the potatoes to be fork tender.
6. Next, stir in the heavy cream.
7. At this point if you prefer a less chunky soup you can use an immersion blender in the soup to get the consistency you prefer. I skip this step as I prefer to have a chunky soup.
8. Now you are ready to ladle soup into individual bowls and add your toppings.
Notes
How do you store leftover potato soup?
Refrigeration:
- Place the cooled soup in an airtight container. Make sure the container is specifically designed for food storage.
- Seal the container tightly to prevent air and moisture from entering. This helps maintain the soup's flavor and prevents it from absorbing other odors in the fridge.
- Label the container with the date it was prepared to track its freshness.
- Store the soup in the refrigerator at or below 40°F (4°C). The soup can be kept in the fridge for up to 3-4 days.
Freezing:
- If you don't plan to consume the potato soup within a few days, freezing is a great option for longer-term storage.
- Use a freezer-safe container or a heavy-duty freezer bag.
- Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and a description of the contents.
- Soup can be frozen for 2-3 months, but for the best quality, aim to consume it within this time frame.
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