Copycat Outback Steakhouse Baked Potato Soup Recipe
Copycat Outback Steakhouse Baked Potato Soup Recipe. Ready to recreate a restaurant favorite at home? Dive into this Baked Potato Soup.
It’s a cozy, comforting appetizer, lunch, or dinner, perfect for those chilly days or when you just need a bit of comfort food.
The main stars of this soup are simple: potatoes, onions, and a mix of creamy ingredients like butter and heavy cream. Don’t forget the cheese and bacon bits for that extra punch of flavor!
This soup pairs wonderfully with a crunchy salad or some warm, crusty bread. It’s not just a meal, it’s an experience.
Tips and Tricks
Choosing the Right Potatoes
For this recipe, it’s best to use russet or Yukon gold potatoes. They hold their shape well and have a creamy texture that enhances the soup.
Consistency Control
If your soup is too thick, you can add a bit more chicken broth or water until you reach your desired consistency. If it’s too thin, let it simmer a bit longer to reduce and thicken.
Making the Roux
When making the roux (butter and flour mixture), ensure you cook it long enough to eliminate the raw flour taste. This usually takes about 2-3 minutes of stirring constantly.
Cheese Melting Tip
To avoid clumps, shred the Monterey Jack cheese yourself instead of using pre-shredded cheese. Pre-shredded cheese often contains additives that prevent it from melting smoothly.
Enhancing Flavor
For a richer flavor, sauté the diced onions in a bit of butter before adding them to the broth. This step adds a deeper, caramelized flavor to the soup.
Storing Leftovers
Store any leftover soup in an airtight container in the fridge. It will keep well for up to 3 days. When reheating, you might need to add a splash of chicken broth or water to get it back to the right consistency.
Serving Suggestions
This soup pairs wonderfully with a side of crusty bread or a fresh green salad. The bread is perfect for dipping and the salad adds a refreshing contrast to the creamy soup.
Related Recipes
Potato Soup With Ham And Cheddar
Easy Portabella Mushroom Soup
Easy Twice Baked Potatoes
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Copycat Outback Steakhouse Baked Potato Soup
Ingredients
- 2 quarts boiling water for potatoes
- 8 potatoes
- 6 cups chicken broth
- 1 small onion diced
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ¾ cup all-purpose flour
- 2 cups cold water
- 1½ cups heavy cream
- 1 cup butter
- 1½ cups shredded Monterey Jack cheese
- ¼ cup bacon bits
- ¼ cup green onions chopped
Instructions
- Chop the potatoes into small cubes and boil them. Set them aside for later.
- In a large pot, combine broth, chopped onions, salt, pepper, and water. Let it simmer for 20 minutes.
- In a separate small pot, melt two sticks of butter. Add ¾ cup of flour to the melted butter, mixing them together.
- Gradually add this butter and flour mixture to the large pot with the broth. Stir it in slowly.
- Pour in about 1½ cups of heavy cream into the pot, adding it bit by bit to make the soup thicker. Let it simmer for another 20 minutes.
- Now, add the boiled potatoes you set aside earlier into the pot.
- Serve the soup and garnish each bowl with Colby-Monterey Jack cheese, bacon bits, and chopped green onions.
Nutrition
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