Best 4 Outback Steakhouse Creamy Potato Soup Recipes

Indulge in a hearty and comforting journey with Outback Steakhouse's Creamy Potato Soup, a classic dish that embodies the essence of culinary warmth. This soup is a symphony of flavors, featuring tender russet potatoes simmered in a velvety broth infused with aromatic herbs and spices. The creamy texture, enriched with a generous helping of heavy cream, offers a luscious mouthfeel that will tantalize your taste buds.

This delectable soup is not just about potatoes; it's an ensemble of culinary delights. Diced celery and carrots add a touch of crunch and sweetness, while chopped onions impart a savory depth. Garlic and a blend of dried herbs, including parsley, thyme, and rosemary, provide a symphony of aromatic notes that elevate the soup's flavor profile. The addition of shredded cheddar cheese adds a delightful cheesy richness that perfectly complements the creamy potato base.

But the culinary adventure doesn't end there. The Outback Steakhouse Creamy Potato Soup recipe also includes variations that cater to diverse dietary preferences and culinary inclinations. For a vegetarian twist, the recipe offers a meatless version that retains all the creamy goodness without compromising on flavor. Additionally, a slow-cooker adaptation is provided for those who prefer a hands-off approach, allowing the soup to simmer gently over time, infusing it with even more depth and richness.

So, prepare to embark on a culinary journey that will warm your heart and satisfy your soul. With Outback Steakhouse's Creamy Potato Soup, you can recreate a restaurant-quality dish in the comfort of your own kitchen. Gather your ingredients, don your apron, and let's begin the culinary magic!

Let's cook with our recipes!

OUTBACK STEAKHOUSE™ POTATO SOUP RECIPE RECIPE - (4/5)

Outback Steakhouse™ Potato Soup Recipe Recipe - (4/5) image

Provided by lisaS

Number Of Ingredients 18

Ingredients

SOUP:
4 large potatoes, or up to 8 small potatoes
Kosher salt
Vegetable oil
2 sticks of butter
1 onion, diced
3/4 cup all purpose flour
48 ounces chicken broth
2 cups water
Celery salt, to taste
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon sugar
1 1/2 cups heavy cream
GARNISH:
4 to 6 pieces cooked bacon, chopped (save the grease and use with the butter)
Chopped chives, as desired
2 cups Monterrey Jack / Cheddar cheese blend, shredded

Steps:

Preheat your oven to 350°F. Scrub the skins of the potatoes and dry with a towel. Pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato. Sprinkle each potato with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil). Bake at 350°F for approximately 60 minutes. Let the potatoes cool a little so they are easier to handle. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it. Add the onion and cook until softened. Add the flour and stir while it cooks for about 3 minutes. Slowly add the chicken broth, water, salt, pepper, basil and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you've reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup. Simmer for approximately 5 minutes to bring the potatoes to temperature. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend. Enjoy!

OUTBACK POTATO SOUP

Outback Potato Soup image

Make and share this Outback Potato Soup recipe from Food.com.

Provided by JAZELL

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 quarts water for boiling potatoes
8 potatoes
4 canned chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bits
1/4 cup green onion

Steps:

DIRECTIONS.
Potatoes,diced and boiled; save till the end.
In Pot add broth, onions, salt, pepper,water simmer 20 minutes.
in small pot melt 2 sticks butter and 3/4 cup flour together and add to broth slowly. Add approximately.
1 1/2 cups of heavy cream slowly to thicken.
simmer 20 mins add potatoes and serve.
Garnish with.
Colby-Monterey Jack cheese.
Bacon Bits.
Green Onions.

Nutrition Facts : Calories 845.2, Fat 49.1, SaturatedFat 29.8, Cholesterol 145.3, Sodium 1652, Carbohydrate 81.4, Fiber 8.1, Sugar 4.2, Protein 22.6

OUTBACK STEAKHOUSE CREAMY POTATO SOUP

OUTBACK STEAKHOUSE CREAMY POTATO SOUP image

Categories Potato

Number Of Ingredients 11

Ingredients

5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops

Steps:

Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, boil until cooked but still firm. Add milk and cheese. Cook on low stirring constantly until cheese melts. Do not boil. Ladle into serving bow s and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

Outback Steakhouse Walkabout Onion Soup image

This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.

Provided by Molly53

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Tips:

To make the soup extra creamy, use a blender or immersion blender to puree some of the potatoes before adding them back to the pot.
If you don't have any cream cheese on hand, you can substitute sour cream or Greek yogurt.
To add a little extra flavor to the soup, try adding a tablespoon of Worcestershire sauce or a pinch of cayenne pepper.
For a heartier soup, add some cooked bacon, ham, or sausage.
Serve the soup with a dollop of sour cream, shredded cheese, or chopped chives.

Conclusion:

This Outback Steakhouse Creamy Potato Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is creamy, flavorful, and packed with potatoes, bacon, and cheese. This soup is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying soup, give this recipe a try!