Outback Potato Soup

This Outback potato soup is more than just comfort food to me. It’s like a warm embrace, a shoulder to cry on, and a scrumptious meal all rolled into one.

One spoonful is like a ray of sunshine in the middle of a gloomy day.

It’s surprisingly easy, too! It doesn’t get any better than that. And dare I say, better than the original? I’ll let you be the judge of that!

Outback Potato Soup 

Move over, Outback Steakhouse; this copycat potato soup recipe is here, and it’s here to stay.

Sure, Outback is famous for its steaks – but the potato soup is to die for!

It’s hearty, creamy, and seasoned just right. What more could you ask for on a cold wintery evening?

And believe it or not, you need just a few pantry staples to pull it off.

Whether you like it smooth or chunky, thick or thin, this recipe is for you. Just follow my tips for the perfect potato soup below, and you’re all set.

Ingredients 

This soup is surprisingly simple to make. All you’ll need are the following ingredients:

• Potatoes, diced and boiled – They’re the star of the soup, after all. Stick to starchy potatoes such as Russet, Yukon Gold, and red.

• Chicken Broth – The soup base. Water alone won’t be anywhere near as flavorful. 

• Onion – For flavor and aroma. You can also add garlic, celery, and other veggies for more color and flavor.

• Salt and Pepper – Add to taste.

• Butter and Flour – This combination creates a roux, which can turn liquid ingredients into a thick and creamy broth.

• Heavy Cream – For maximum creaminess and richness.

• Toppings – Shredded cheese, bacon, diced green onions, you name it. They’re not required, but we all know how much more delicious they make a simple potato soup.

How to Make Outback Potato Soup 

These easy-to-follow steps will guide you through making potato soup:

1. Wash, dry, peel, and cut the potatoes. For best results, cut them into 3/4-inch cubes. The more uniformly you cut them, the more evenly they’ll cook. 

2. Boil the potatoes in a large pot of water for 10 to 15 minutes until they’re tender. Drain and set them aside.

3. Make the broth by mixing and simmering the chicken broth, water, onions, salt, and pepper for about 20 minutes.

4. Make the roux with melted butter and flour. Then add this to the broth so the soup thickens.

5. Finish the soup with the heavy cream and, finally, the potatoes. Add those last so the cream doesn’t split and the potatoes don’t overcook.

6. Serve and enjoy. Garnish with shredded cheese, bacon bits, green onions, and other desired toppings. 

What Is the Best Thickener for Potato Soup?

For a thicker soup, a flour or cornstarch slurry is the best option.

You can further customize the consistency of your potato soup in the following ways:

• For creamy soup. Add additional heavy cream. Or mix in coconut cream, sour cream, or half-and-half.
  
• For chunky soup. Skip the step of combining butter and flour to make a roux. Instead, puree some of the potatoes with an immersion blender.
  
• For thinner soup. Mix in milk or more broth until the desired consistency is achieved.

Tips for Making the Best Soup 

Check out these tips for the best potato soup:

• Use the right potatoes. Russet, red, and Yukon potatoes work best. Unlike yellow potatoes, they’re more starchy than waxy. They’ll break down nicely while cooking, making the soup thick and creamy.

• To peel or not to peel. You won’t need to peel Yukon and red potatoes. Their skins add a rustic charm to the soup. Russets have tough skins, though. If you use them, get ready to peel. When peeling Russets, place them in cold water after peeling to prevent browning.

• Cut the potatoes evenly. Specifically, into small uniform pieces so they cook at the same rate. I suggest 3/4-inch cubes, so boiling them should take no longer than 10 minutes.

• Don’t overcook the potatoes. They should be fork-tender but not falling apart after the first boil. Then, don’t add the boiled potatoes to the soup until the very end of the cooking process.

• Add a little sugar. It might seem weird to add sweetener to a savory dish, but it does wonders! Sugar amplifies the flavors of the potatoes and cream, making the soup richer than ever.

• Make it dairy-free. Leave out the butter and use coconut milk in place of heavy cream. Other (non-dairy-free) alternatives to heavy cream include half-and-half and sour cream.

• Make it more substantial. You can add extra veggies, such as peas, corn, carrots, or celery. You can also add meat. (Ground beef, ground sausage, shredded chicken, etc.) Or simply serve it with sides for a heartier meal!

• For more flavor. Herbs, spices, and seasonings add a layer of flavor to the soup. Make it your own with garlic, leeks, parsley, rosemary, tarragon, or chili powder. 

How to Store

Contrary to popular belief, you CAN store leftover potato soup. Here’s how:

• To store. Let the soup cool fully. Then, transfer it to an airtight container. Refrigerate it for up to 3 days. You can also make it up to 3 days ahead of time.

I don’t recommend freezing this soup, though. It’ll become runny, and the potatoes will be mealy once it thaws.

More Hearty Soup Recipes You’ll Love

Paula Deen’s Crockpot Potato Soup
Easy Crockpot Taco Soup
Paula Deen’s Goulash
Cracker Barrel Chicken and Dumplings
15-Bean Soup

Outback Potato Soup

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

845

kcal

Ingredients

• 8 potatoes, diced

• 4 cans chicken broth

• 2 cups cold water

• 1 small onion, diced

• 1 teaspoon salt

• 1 teaspoon fresh coarse ground black pepper

• 1 cup butter

• 3/4 cup all-purpose flour

• 1 1/2 cups heavy cream

• Optional toppings:

• 1 1/2 cups Colby Monterey Jack cheese, shredded

• 1/4 cup bacon bits

• 1/4 cup green onion, finely diced.

Instructions

• Bring water to a boil in a large pot over high heat. Add the potatoes and boil until fork-tender, about 10 to 15 minutes. Drain and set aside.
• Add the chicken broth, water, onions, salt, and pepper to the pot. Let it simmer on low heat for 20 minutes.
• In a small saucepan, melt the butter over low heat. Stir in the flour until the mixture forms a paste.
• Gradually add the paste into the pot, stirring constantly, until it starts to thicken.
• Gradually stir in the heavy cream. Let the soup simmer for 20 minutes. Stir in the potatoes.
• Serve the soup as is or garnished with shredded cheese, bacon bits, and green onions. Enjoy!

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