Hey there, fellow food lovers! Nyla here, ready to share one of my absolute favorite comfort food creations: my Copycat Outback Potato Soup Recipe! This isn’t your average potato soup; it’s a flavor explosion that’ll have you doing a happy dance with every spoonful. Get ready to transform your next meal into something truly special – Grill Drip style!
I’m so excited to bring you along on this Copycat Outback Potato Soup Recipe adventure!
Flavor Adventure Opening
This Copycat Outback Potato Soup Recipe started as a quest to make the ultimate creamy, loaded potato soup, even more exciting. I wanted something that captured the cozy comfort of a classic but with a bold, satisfying twist. I’ve always been inspired by taking traditional recipes and cranking up the volume, and that’s exactly what happened here.
What truly inspired me was the challenge of recreating a restaurant favorite, but making it even better at home. I wanted to unlock the secret to that perfect creamy texture and those layers of flavor that make the Outback potato soup so unforgettable. And let me tell you, this Copycat Outback Potato Soup Recipe delivers!
This Copycat Outback Potato Soup Recipe is a total flavor winner because it combines simple ingredients with smart techniques for maximum impact. It’s creamy, it’s smoky, it’s loaded with toppings – everything you could ever want in a bowl of potato soup. I can’t wait to show you my twist on the famous Outback potato soup!
Join me as we whip up this Copycat Outback Potato Soup Recipe!
INGREDIENTS You Need
This Copycat Outback Potato Soup Recipe ingredient list is all about bold flavors that actually work together! We’re talking creamy potatoes, smoky bacon, sharp cheddar, and a few secret ingredients that take it from good to incredible. And the best part? You can grab almost everything during your normal shopping trip.
- 4 large Russet potatoes, peeled and cubed: The base of our creamy dream!
- 6 slices bacon, cooked and crumbled: Adds that irresistible smoky flavor.
- 1 medium yellow onion, diced: For a touch of sweetness and depth.
- 4 cloves garlic, minced: Because garlic makes everything better.
- 4 cups chicken broth: You can use vegetable broth for a vegetarian option.
- 1 cup heavy cream: The key to ultra-creamy goodness.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to, but use your favorite!
- 1/2 cup sour cream: Adds a tangy richness.
- 2 tablespoons butter: Because butter!
- 2 tablespoons all-purpose flour: Helps thicken the soup.
- 1 teaspoon salt: Adjust to your taste.
- 1/2 teaspoon black pepper: Freshly ground is always best.
- 1/4 teaspoon smoked paprika: My Copycat Outback Potato Soup Recipe secret weapon!
- Chopped green onions, for garnish: Adds a pop of color and freshness.
Here’s my Copycat Outback Potato Soup Recipe secret that takes it from good to incredible: smoked paprika! It adds a subtle smokiness that perfectly complements the bacon and potatoes. Trust me, don’t skip it!
No worries if you don’t have heavy cream – I use half-and-half all the time in my Copycat Outback Potato Soup Recipe, and it works great! The texture may be slightly less rich, but the flavor will still be amazing. I love adding extra bacon to my Copycat Outback Potato Soup Recipe for that extra kick. I always make sure to make more bacon than I need so I can add it to everything!
For ingredient prep shortcuts, peel and cube the potatoes ahead of time and store them in water to prevent browning. You can also cook the bacon in advance and crumble it when you’re ready to add it to the soup. Store the cooked bacon in the fridge.
Now, let’s get cooking!
Let’s Make Some!
This is my favorite part of making Copycat Outback Potato Soup Recipe – watch the delicious magic happen! These instructions are written like we’re cooking together in my kitchen. Don’t be intimidated! This potato soup recipe is easy!
- Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving about 2 tablespoons of bacon fat in the pot. Crumble the bacon once it’s cool enough to handle.
- Sauté the onion and garlic: Add the diced onion to the pot with the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
- Make a roux: Melt the butter into the onion and garlic mixture. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
- Add the broth: Gradually whisk in the chicken broth, making sure to smooth out any lumps. Bring to a simmer.
- Cook the potatoes: Add the cubed potatoes to the pot and cook until they are tender, about 15-20 minutes. In my kitchen, this Copycat Outback Potato Soup Recipe usually takes closer to 20-25 minutes to get the potatoes perfectly tender, so be patient!
- Blend the soup: Use an immersion blender to partially blend the soup until it reaches your desired consistency. I like to leave some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Add the dairy: Stir in the heavy cream, cheddar cheese, and sour cream. Heat through, stirring until the cheese is melted and the soup is smooth and creamy.
- Season and serve: Stir in the salt, pepper, and smoked paprika. Taste and adjust seasoning as needed. Garnish with crumbled bacon and chopped green onions.
While your Copycat Outback Potato Soup Recipe is doing its thing, get ready for some amazing aromas! Your Copycat Outback Potato Soup Recipe should smell absolutely incredible right now – savory, smoky, and comforting.
Don’t worry if your Copycat Outback Potato Soup Recipe looks a little chunky at first – that’s perfectly normal! The immersion blender will smooth it out, but leaving some potato chunks adds a nice texture.
Here’s a shortcut for busy weeknights: Use pre-cooked bacon bits instead of cooking bacon from scratch. It saves time and still adds that smoky flavor! You can also use frozen diced potatoes.
This is my favorite part of making Copycat Outback Potato Soup Recipe – I love to see the soup transform into a creamy, dreamy bowl of deliciousness!
How to Serve Up This!
People literally do happy dances when this Copycat Outback Potato Soup Recipe hits the table with… well, anything! I love to enjoy this Copycat Outback Potato Soup Recipe piping hot with a side of crusty bread for dipping. The bread soaks up all that creamy, cheesy goodness.
Here are a few bold flavor pairings that complement this soup perfectly:
- Grilled cheese sandwich: A classic combo that never fails.
- Side salad with a tangy vinaigrette: The acidity cuts through the richness of the soup.
- Cornbread: The sweetness of the cornbread balances the savory flavors of the soup.
This Copycat Outback Potato Soup Recipe is perfect for those weeknight dinners that need to be special! It’s also great for game nights, potlucks, or any cozy gathering. For presentation, I like to serve the soup in individual bowls and top with a generous amount of crumbled bacon, shredded cheddar cheese, and chopped green onions.
If you have any leftovers (which is rare in my house!), you can transform them into loaded potato soup baked potatoes. Simply bake a potato, top with the leftover soup, and add your favorite toppings. For fusion variations, I’ve experimented with adding a dollop of chipotle crema or a sprinkle of chili powder for a spicy kick.
I like to hear the sound of spoons scraping the bottom of the bowl when I serve this Copycat Outback Potato Soup Recipe!
If you’re loving this comfort food twist, you’ll go crazy for my Cheddar Garlic Herb Potato Soup.
FAQs:
I get asked about my Copycat Outback Potato Soup Recipe all the time! So, I wanted to answer some of your burning cooking questions!
Q: Will kitchen newbies succeed with this Copycat Outback Potato Soup Recipe?
A: Absolutely! This recipe is super straightforward and easy to follow. Just take your time, read through the instructions, and don’t be afraid to experiment!
Q: What if I mess up my Copycat Outback Potato Soup Recipe? (Spoiler: it’ll still taste incredible!)
A: Honestly, it’s hard to mess this one up! Even if you overcook the potatoes or add too much salt, it’ll still be delicious. Just adjust the seasonings to your liking.
Q: How can I prep this Copycat Outback Potato Soup Recipe for busy weeknights?
A: You can chop the potatoes and onions ahead of time and store them in the fridge. You can also cook the bacon in advance and crumble it when you’re ready to add it to the soup.
Q: Can I make this Copycat Outback Potato Soup Recipe vegetarian?
A: Of course! Simply omit the bacon and use vegetable broth instead of chicken broth. You can also add a tablespoon of smoked paprika to enhance the smoky flavor.
Q: Can I freeze this Copycat Outback Potato Soup Recipe?
A: While you can freeze it, the texture may change slightly due to the dairy content. If you do freeze it, let it thaw completely before reheating and stir well.
Q: What kind of potatoes work best for this Copycat Outback Potato Soup Recipe?
A: Russet potatoes are my go-to for their starchiness, which helps create a creamy texture. But you can also use Yukon Gold potatoes for a slightly sweeter flavor.
Q: Can I add other toppings to this Copycat Outback Potato Soup Recipe?
A: Definitely! Get creative with your toppings! Some of my favorites include: shredded cheese, more bacon, sour cream, chives, jalapenos, and hot sauce.
This Copycat Outback Potato Soup Recipe reminds me of another bold flavor favorite!
CONCLUSION:
This Copycat Outback Potato Soup Recipe brings me so much joy because it’s the perfect comfort food – creamy, cheesy, and loaded with flavor. It’s also a crowd-pleaser that everyone loves, and it’s easy to customize to your liking.
Here are My Copycat Outback Potato Soup Recipe Flavor Secrets:
- Smoked paprika is a must: It adds a subtle smokiness that elevates the flavor.
- Don’t skimp on the bacon: More bacon is always better!
- Use good quality cheese: It makes a big difference in the overall taste.
Here are a few delicious Copycat Outback Potato Soup Recipe variations I’ve tested:
- Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce.
- Loaded Baked Potato Soup: Top with all your favorite baked potato toppings.
- Broccoli Cheddar Potato Soup: Add steamed broccoli florets for a veggie boost.
For a game night, I’d go with the Loaded Baked Potato Soup. For a cozy night in, I’d make the classic Copycat Outback Potato Soup Recipe. And for a spicy kick, I’d add some cayenne pepper to make a Spicy Potato Soup.
I’m so excited for you to try this Copycat Outback Potato Soup Recipe! Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment. I know you’re going to love it!
For more weeknight winners that don’t sacrifice on taste, check out my Spicy Black Bean Soup. I can’t wait to hear about your delicious adventures! Let me know how it goes and what variations you create. Happy cooking! And most importantly, happy eating!
Craving even more comforting potato soup recipes? Check out this Quick and Easy Outback Potato Soup Recipe for another twist on this family favorite!
This cheesy potato soup brings back so many memories, I just had to share it!
Copycat Outback Potato Soup Recipe
Craving the creamy comfort of Outback’s Potato Soup? This copycat recipe delivers the same rich, cheesy flavor you love, right in your own kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 6 medium Russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup crumbled cooked bacon, plus more for topping
- 1/4 cup chopped green onions, for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large pot, combine the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- While the potatoes are cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes to create a roux.
- Gradually whisk the heavy cream and milk into the roux until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Once the potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can carefully transfer some of the soup to a blender and blend until smooth, then return it to the pot.
- Stir in the cheese, bacon, salt, pepper, and garlic powder. Cook until the cheese is melted and the soup is heated through.
- Ladle the soup into bowls and garnish with additional shredded cheese, crumbled bacon, and chopped green onions.
- Serve immediately.
Notes
For an extra smoky flavor, try using smoked Gouda cheese instead of cheddar. You can also add a dash of hot sauce for a little kick!