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There’s nothing like a hearty, warming bowl of soup on a chilly day, and this Copycat Outback Potato Soup is so satisfying any day!
Outback potato soup is one of the most popular items on their menu – and inspires people to try and reproduce the recipe at home, making their own version of copycat Outback potato soup.
This recipe is written by Valerie at valerievalise.com. She travels in Alaska, the American West and Beyond! I totally enjoyed exploring her website.
While it is great to just head to your local Outback to order a bowl without having to lift a finger in the kitchen, it can also be nice to stay home in your comfy clothes and have an entire pot of potato soup if you want it!
To help, I’ve come up with my own copycat Outback potato soup. This recipe attempts to replicate the flavors, textures, and good feelings their original recipe gives – but in a relatively easy way that most people can follow even if you’re not a saucier in the kitchen.
Depending on your experience in the kitchen, replicating a copycat Outback Potato Soup recipe might seem one of two ways: weirdly complicated (how do they make the flavors so complex??) or absurdly simple (it’s just potatoes, right??).
Actually, it’s a little bit of both: at its core, any potato soup has a simple base (both in ingredients, and flavor) and it’s all about the ingredients you add to bring out different flavors and nuances you want. Outback Steakhouse uses one special spice – basil – in their potato soup recipe that gives it that unique flavor.
Let me walk through the steps for making copycat Outback potato soup in detail; you can always jump ahead to the recipe card if you want a shorter version with exact ingredients and portions.
Instructions
To begin, you need to cook your 4-6 medium potatoes before adding them to the soup. This can be done one of two ways: bake or boil. I personally prefer baking as I can pop the potatoes in for 40-45 minutes at 400°F. When there’s about 10 minutes left, I start working on the rest of the recipe to help cut down on the total cook time.
Once the potatoes are cooked, cube them into ½”-¾” pieces and set them aside. (Note: you can’t really go wrong with “too much” potato in this recipe, so don’t worry about the size or number of potatoes.)
Next, take out your favorite large soup pot. Add butter and melt over medium-low heat. Be sure not to brown or burn the butter; to help avoid this, try cubing your butter rather than melting the sticks whole.
Once the butter is melted and starting to sizzle, add your diced onion and cook until tender and aromatic. This is personally my favorite part of any soup recipe that has onion because I love how onion changes aroma and texture.
Continue stirring, and add the ¾ cup of All-Purpose flour to create a creamy base.
Then add the chicken broth, water, salt, and pepper, stirring them together into a nice broth. Now it’s time for the (not-so-) secret ingredient: basil. Add that to your soup too, and turn up the heat. Switch from a wooden spoon to a whisk and keep whisking while the soup comes up to a boil.
Once your soup reaches a boil, slowly add the heavy cream and continue stirring to fully integrate it. Then reduce the heat back down to medium.
Add your cubed potatoes, stirring them in. Let the soup sit on a gentle simmer for 5-10 minutes. All you need to do now is cook them long enough to reheat them – but you can leave it on longer to soften the potatoes even more.
Once you’re ready to serve, top your delicious copycat Outback Potato Soup with bacon bits, cheddar cheese, and chives. Get ready to enjoy the savory flavors of a favorite restaurant right at home!
This thick, hearty soup would be fantastic served in Alaskan Sourdough Bread Bowls.
This recipe has been shared in Weekend Potluck. Head on over to this great site for LOTS of new recipes each week!
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Copycat Outback Potato Soup
There’s nothing like a hearty, warming bowl of soup on a chilly day, and this Copycat Outback Potato Soup is so satisfying any day!
Ingredients
- 4 medium Potatoes, cooked and cubed
- 2 sticks Butter
- 1 Onion, diced
- ¾ cup All-Purpose Flour
- 6 cups Chicken broth
- 2 cups Water
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Dried Basil
- 1½ cups Heavy Cream
- Bacon bits
- Cheddar cheese
- Chives, chopped
Instructions
To begin, cook the potatoes by baking or boiling. Once the potatoes are cooked, cube the potatoes and set them aside.
In a large pot, melt the butter over medium-low heat. Do not brown or burn the butter.
Add the onion and cook until tender and aromatic.
While stirring, add the flour to the pot and stir to create a creamy base.
Add the chicken broth, water, salt, pepper, and basil. Bring the soup to a boil while whisking.
Add the heavy cream until you reach the right consistency and reduce the heat.
Add the cubed potatoes, stirring them in. Cook for 5-10 minutes until the potatoes are hot, then take the soup off the heat and serve. (The potatoes are already cooked, so the longer they are in the soup, the softer they’ll become.)
When serving, top with bacon bits, cheddar cheese, and chives.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 684Total Fat 55gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 16gCholesterol 158mgSodium 1425mgCarbohydrates 41gFiber 3gSugar 5gProtein 10g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.