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Cozy Outback Steakhouse Potato Soup Copy
First time I dug into the creamy potato soup at Outback Steakhouse, I just knew I wanted to whip it up myself. After loads of trial and error, I finally got the flavors just right. Now you can have all that restaurant coziness right at home, tucked into a bowl that's rich, thick, and perfect for a cuddly night in.
Why This Bowl Brings Me Joy
This soup is pure luxury and that’s honestly why I keep making it. Treats like this are just what my kitchen is about. You get that first spoonful packed with melted cheese and heaps of bacon crisps, and it’ll all make sense why I never skip a single calorie here.
Stuff You'll Want for This Comfort-Packed Soup
- Toppings: ⅛ cup each bacon bits and sliced green onion for a fun finish.
- Butter and Cheese: Use half a cup of butter and ¾ cup of shredded cheddar – go all in!
- Flour and Cream: ⅓ cup flour and 1½ cups heavy cream bring in that smooth, thick goodness.
- Seasonings: Half a teaspoon of pepper and kosher salt to dial up the flavor.
- Onion: Dice up half a small onion – this amps up the taste big time.
- Chicken Broth: 2½ cups is just what we need for depth.
- Potatoes: 4 big potatoes, and don’t skimp here – these are what it’s all about.
Making the Magic Real
- Finish with Toppings:
- Drop those extras on top: bacon bits, green onions, and let that cheddar melt everywhere.
- Combine Ingredients:
- This is where the fun starts – get everything into one pot and keep stirring until it’s totally smooth.
- Make the Roux:
- In another pan, stir flour with chicken broth until you see a golden, lovely look.
- Create the Flavor Base:
- Warm that pot with broth and a swirl of oil on medium heat to get a flavor boost going.
- Prepare Potatoes:
- Chop all 4 potatoes into rough chunks and cook till a fork pokes through easily.
Serving It Up Right
The best part? Dressing up each bowl! I drizzle on some olive oil so it glistens. Fresh green onions for crunch and color. Don’t be shy with the cheese – let it melt right in. Top with bacon bits and a scoop of cool sour cream, then maybe a sprinkle of whatever fresh herbs I’ve got around.
Every Bite Feels Like a Win
I always say, some food is made to be savored without a worry. That’s where this potato soup shines. Grab a bowl, tear up a piece of crusty bread, sit back, and take it easy. One taste, and your taste buds will be grinning.
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Frequently Asked Questions
- → Why do the potatoes need to be cooked first?
If you boil your potatoes first, they turn out just right and won't get mushy in the soup. It also keeps everything from getting gummy.
- → How does the soup get so smooth?
When you use a butter and flour mix plus heavy cream, it makes things velvety like you get at the steakhouse. Skipping these means no wow factor.
- → Could I swap out the cream for milk?
Cream's what brings that thick, rich feel. Half-and-half is okay if that's all you have, but milk's a bit too light for this one.
- → Is there a reason to cook the butter and flour together first?
Mixing and heating them up before anything else keeps your soup lump-free and gets rid of that weird flour taste. One tiny extra step, but makes all the difference.
- → Is this good for making ahead?
Yup, just store leftovers up to 3-4 days. Warm it slow, and maybe add a splash more cream if it's gotten too thick.