Easy Outback Baked Potato Soup: Best copycat recipe
Outbacks baked potato soup recipe – Welcome to the wonderful world of Outback Steakhouse baked potato soup! If you’re a fan of creamy, dreamy comfort food, get ready to indulge in this fantastic copycat soup recipe that’ll warm your heart and soul! This delicious easy recipe is quick to make, and you can make it in multiple ways. Whether you’re looking for a quick instant pot pressure cooker Outback potato soup version so you can make creamy potato soup in less time, or a slow cooker creamy Outback Steakhouse copycat soup, we’ve got you covered! In a few easy steps you’ll be sitting down to eat this delicious copycat outback potato soup recipe!
Picture this: velvety smooth potato soup with a rich and creamy texture that wraps you in a comforting embrace with every spoonful. It’s the perfect potato soup on a cold day. Outback Steakhouse has truly mastered the art of crafting a soup that’s both indulgent and utterly satisfying.
With each heavenly bite, you’ll be greeted by the delightful essence of perfectly cooked russet potatoes, tender and full of flavor. The creamy base, adorned with a medley of seasonings, including garlic powder, onion powder, dried thyme, and just a hint of smoky paprika, dances playfully on your taste buds.
Creamy Outback potato soup comfort classic
Imagine the savory symphony of sautéed onions and a golden roux that adds a luscious touch to the soup, enhancing the overall experience and creating a masterpiece of flavors. It’s no wonder this baked potato soup is a renowned comfort food classic!
This heartwarming soup recipe is perfect for chilly evenings when all you crave is a warm and inviting bowl of goodness. It’s a taste of nostalgia, reminiscent of home-cooked meals and cherished memories around the table.
So why will you absolutely love eating this Outback Steakhouse baked potato soup? It’s simple – it’s a creamy potato delight that envelops you in comfort, filling your senses with blissful contentment. Whether you’re looking for a quick weeknight meal or planning a special gathering, this copycat soup recipe is sure to steal the show and leave everyone begging for seconds!
Treat yourself to a hearty soup bowl of pure comfort and dive into the world of Outback Steakhouse baked potato soup – a creamy symphony of flavors that’s guaranteed to warm your heart and soul!
In this easy Outback Steakhouse Potato Soup recipe we’re covering
- Equipment needed to make the best copycat outback potato soup recipe
- Outback steak house potato soup recipe Ingredients
- Outbacks baked potato soup copycat recipe
- How to make copycat outback potato soup in crockpot or slow cooker
- How to make potato soup in instant pot
- Tips and tricks for making the best outback potato soup recipe
- Flavor variations and add ins – outback baked potato soup recipe
- What to serve with potato soup for dinner
- Delicious potato soup topping ideas
- FAQs – all your outback steakhouse potato soup recipe questions answered
Equipment needed to make the best copycat outback potato soup recipe
To make this scrumptious Outback Steakhouse baked potato soup, you’ll need some basic kitchen equipment to ensure a smooth and enjoyable cooking process. Here’s what you’ll need:
1. Large Pot or Dutch Oven: You’ll need a sizable pot or Dutch oven to cook the soup. This will allow enough space for the ingredients to simmer and blend together.
2. Cutting Board and Knife: For peeling, dicing, and chopping the potatoes and onions, a good-quality cutting board and sharp knife are essential.
3. Whisk: A whisk will come in handy when creating the roux and when incorporating the broth to avoid any lumps.
4. Measuring Cups and Spoons: Precise measurements are crucial for the perfect balance of flavors. Ensure you have measuring cups and spoons for both wet and dry ingredients.
5. Stirring Spoon or Wooden Spoon: A sturdy stirring spoon will help you mix and combine the ingredients while simmering the soup.
6. Cooking Timer: For accurate cooking times, use a cooking timer or your smartphone timer to keep track of each step.
7. Soup Ladle: To serve the delicious baked potato soup into bowls, a soup ladle will make the job a breeze.
With these kitchen essentials at your disposal, you’re all set to create a fantastic bowl of Outback Steakhouse baked potato soup that’s sure to impress everyone at the table. Happy cooking!
Ingredients We’re working with to recreate the best Outback Steakhouse Baked Potato Soup recipe
Get ready for a delightful adventure in the world of Outback Steakhouse baked potato soup! Each ingredient plays a crucial role in crafting this creamy masterpiece that’ll leave you craving for more. Let’s break it down and see how each element contributes to the magic:
1. Russet Potatoes: These star ingredients bring a hearty and comforting texture to the soup. Peeled and diced into bite-sized pieces, the chunks of potato add substance and richness to the creamy chunky soup.
2. Yellow Onion: Finely chopped to perfection, the diced onions adds a sweet and savory flavor base that’s sure to tantalize your taste buds.
3. Vegetable Broth: Whether you opt for vegetable broth (for a vegetarian twist) or chicken broth, this liquid gold infuses the soup with robust flavors, making it even more satisfying.
4. Whole Milk: The secret to that velvety smoothness! Whole milk adds creaminess and richness, elevating the soup to a whole new level of comfort. For vegan option you can substitute with your favorite plant milk (almond milk, coconut milk, cashew milk, or soy milk all give the soup a delicious creaminess)
5. Shredded Cheddar Cheese: Oh, the cheesy goodness! Melted into the soup, it adds that irresistible creamy factor, making every spoonful a delight. For a vegan option, use dairy free cheddar cheese or substitute with 3-5 tablespoons nutritional yeast to get that real outback steakhouse copycat flavor the entire family will enjoy!
Seasonings and extra flavor additions
6. Heavy Cream: For the ultimate indulgence, heavy cream takes the soup to heavenly heights, making it an indulgent treat that’ll have you coming back for seconds. For vegan option you can replace the heavy cream with soy cream or cashew cream.
7. Vegan Bacon: Cooked until crispy and crumbled, these savory strips of vegan bacon bits lend a smoky and tantalizing flavor that perfectly complements the potatoes.
8. Unsalted Butter: Melted to create a rich and flavorful base, unsalted butter adds a touch of decadence that you won’t be able to resist. Can be plant based butter or regular, as you prefer.
9. All-Purpose Flour: This magic ingredient thickens the soup, giving it that perfect, creamy consistency we all love. For a gluten-free option, you can use a slurry with tapioka flour or corn flour to thicken the soup.
10. Garlic Powder, Onion Powder, and Dried Thyme: The flavorful trio! These herbs and spices infuse the soup with a tantalizing aroma and enhance the taste to perfection.
11. Smoked Paprika: The signature Outback flavor! This smoky spice adds a unique touch that will transport you straight to your favorite steakhouse.
12. Salt and Black Pepper: To taste, these seasonings add the final touch of perfection, bringing out all the flavors in harmony.
13. Chopped Green Onions or Chives: Optional but highly recommended for a vibrant and fresh garnish that adds a pop of color and brightness.
With these sensational ingredients, you’re all set to embark on a culinary journey that will result in a bowl of Outback Steakhouse baked potato soup that’s nothing short of extraordinary! So, gather your ingredients and let’s get cooking!
Outbacks steakhouse potato soup ingredients and recipe
Get ready to indulge in the creamy goodness of Outback Steakhouse’s baked potato soup, right in the comfort of your own home. This recipe is a scrumptious blend of tender potatoes, savory onions, rich broth, luscious milk, cheesy goodness, and the delightful smokiness of bacon. Let’s dive into the ingredient list to get started on this delightful culinary adventure:
Outback steak house potato soup recipe Ingredients:
- 4 large russet potatoes, peeled and diced into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 4 cups vegetable or chicken broth (use vegetable broth for a vegetarian version)
- 2 cups whole milk
- 1 cup shredded cheddar cheese, or use your favorite vegan cheese blend for soup
- 1/2 cup heavy cream (for an extra indulgent soup)
- 4-6 slices of bacon, (vegan bacon) cooked until crispy and crumbled
- 3 tablespoons unsalted butter, or olive oil
- 3 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (for that signature Outback flavor)
- Salt and black pepper to taste
- Chopped green onions or chives, for garnish (optional)
How to make outbacks baked potato soup Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent.
2. Sprinkle the flour over the onions and butter, stirring continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
3. Slowly pour in the vegetable or chicken broth while whisking the mixture to avoid lumps. Bring it to a gentle boil, and let it simmer for about 10 minutes until the broth thickens slightly.
4. Add the diced potatoes to the pot, along with the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
5. Simmer the soup on medium-low heat for about 15-20 minutes or until the potatoes are tender and cooked through.
6. Pour in the whole milk and heavy cream (if using) while stirring gently. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together.
7. Turn off the heat and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
8. Ladle the baked potato soup into individual bowls, and top each serving with a generous sprinkling of crispy bacon and chopped green onions or chives for a burst of freshness.
Get ready to savor the comforting and delectable taste of Outback Steakhouse’s baked potato soup, lovingly recreated in your kitchen. This creamy masterpiece is the perfect dish to warm your soul and tantalize your taste buds. Enjoy every spoonful of this delightful creation!
Outback crockpot step by step cooking: Loaded baked potato soup slow cooker recipe
Making Outback Steakhouse baked potato soup in a slow cooker or crockpot is a breeze! This method allows the flavors to meld together beautifully, and the soup to develop a rich, creamy consistency over time. Here’s how to do it:
Instructions for slow cooker loaded baked potato soup – Slow Cooker/Crockpot:
1. Prep the Potatoes and Onions: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion.
2. Sauté Onions: In a skillet over medium heat, melt the unsalted butter. Add the chopped onions and cook until they become soft and translucent. Once done, transfer the sautéed onions to the slow cooker.
3. Create the Roux: In the same skillet, sprinkle the all-purpose flour over the sautéed onions and stir continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
4. Combine Ingredients: Pour the vegetable or chicken broth into the slow cooker, whisking it with the roux and onions to create a smooth base. Add the diced potatoes, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
5. Slow Cook: Set the slow cooker on low heat and let the soup simmer for 6-8 hours or on high heat for 3-4 hours, or until the potatoes are tender and cooked through.
Extra steps
6. Final Touches: About 30 minutes before serving, stir in the whole milk and heavy cream (if using) gently. Let the soup continue to simmer on low heat for another 30 minutes to allow the flavors to meld together.
7. Cheese Melting Magic: Turn off the slow cooker, and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
8. Serve and Garnish: Ladle the slow-cooked baked potato soup into bowls, and top each serving with a generous sprinkling of your favorite toppings, or crispy veggie bacon (or vegan bacon) and chopped green onions or chives for a burst of freshness.
With the slow cooker doing all the work, you can simply sit back and let the savory aroma of Outback Steakhouse baked potato soup fill your home. Get ready to enjoy a hearty, comforting bowl of soup that’s been slow-cooked to perfection!
Instant Pot Loaded baked potato soup
Making Outback Steakhouse baked potato soup in an Instant Pot is a quick and convenient way to enjoy this delicious soup. Here’s how to do it:
How to make Outback Steakhouse potato soup recipe – Instructions for Instant Pot:
1. Prep the Potatoes and Onions: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion.
2. Sauté Onions: Set your Instant Pot to “Sauté” mode. Melt the unsalted butter in the Instant Pot and add the chopped onions. Sauté until they become soft and translucent.
3. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and stir continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
4. Combine Ingredients: Pour the vegetable or chicken broth into the Instant Pot, whisking it with the roux and onions to create a smooth base. Add the diced potatoes, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
5. Pressure Cook: Secure the lid on the Instant Pot and make sure the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes on high pressure.
6. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, carefully perform a quick release to release any remaining pressure.
Extra steps
7. Final Touches: Set the Instant Pot to “Sauté” mode again, and stir in the whole milk and heavy cream (if using) gently. Let the soup simmer for a few more minutes to allow the flavors to meld together.
8. Cheese Melting Magic: Turn off the Instant Pot, and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
9. Serve and Garnish: Ladle the Instant Pot baked potato soup into bowls, and top each serving with a generous sprinkling of crispy bacon (or vegan bacon) and chopped green onions or chives for a burst of freshness.
With the Instant Pot’s speed and efficiency, you’ll have a steaming bowl of Outback Steakhouse baked potato soup in no time! Enjoy this comforting and flavorful meal with minimal effort.
Tips and tricks for making the best outback potato soup recipe
Let’s dive into some helpful tips and tricks to ensure your Outback Steakhouse baked potato soup turns out to be an absolute masterpiece:
1. Choose the Perfect Potatoes: Opt for large russet potatoes for this recipe. They have a high starch content, which contributes to the creamy texture of the soup when cooked and blended.
2. Dice Potatoes Uniformly: To ensure even cooking, try to dice the potatoes into bite-sized pieces of similar sizes. This will help achieve consistent tenderness in every spoonful.
3. Creamy Consistency Technique: For an extra creamy texture, use an immersion blender or carefully transfer a portion of the soup to a blender, and puree it until smooth. Then, add it back to the pot and stir well to combine.
4. Adjust Soup Thickness: If you prefer a thicker soup, let it simmer for a bit longer to allow the liquid to reduce and the soup to thicken naturally.
5. Seasoning Sensation: Don’t be afraid to adjust the seasoning to your taste! Taste the soup as you cook and add more salt, black pepper, or other herbs and spices as needed.
6. Mindful Milk Addition: When adding the whole milk and heavy cream, ensure the soup doesn’t come to a boil to prevent curdling. Let it gently simmer while stirring occasionally.
Extra tips for making the best outbacks copycat potato soup
7. Cheese Melting Magic: For a smooth and silky consistency, make sure to add the shredded cheddar cheese gradually while stirring continuously. This ensures that the cheese melts evenly and creates that irresistible creaminess.
8. Thyme and Paprika Delight: The dried thyme and smoked paprika are key to achieving that signature Outback Steakhouse flavor. Be sure not to skip these delightful seasonings.
9. Bacon Perfection: If using vegan bacon, cook it until crispy before crumbling it over the soup. This adds a smoky touch that complements the potatoes perfectly.
10. Garnish with Green: Add a burst of color and freshness by garnishing the soup with chopped green onions or chives. It not only looks fantastic but also adds a lovely flavor contrast.
Flavor variations and add ins – outback baked potato soup recipe
Get ready to customize your Outback Steakhouse baked potato soup to suit your dietary preferences with these fantastic variations and ingredient substitutions:
1. Gluten-Free Option: To make the recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure all other ingredients, such as broth and seasonings, are also gluten-free.
2. Vegetarian Twist: For a meatless version, simply omit the bacon or use vegetarian bacon alternatives. Stick to vegetable broth to maintain a rich and flavorful base.
3. Vegan Indulgence: To create a delicious vegan rendition, follow the vegetarian twist and make a couple more swaps. Replace the whole milk and heavy cream with unsweetened almond or soy milk. Use vegan shredded cheese or nutritional yeast for a cheesy flavor.
4. Healthier Option: For a lighter version, reduce the amount of butter and opt for low-fat milk or plant-based milk. You can also use reduced-sodium broth and go easy on the cheese and heavy cream.
5. Herb Infusion: Experiment with different herbs to personalize the soup’s flavor. Try adding fresh rosemary, thyme, or parsley for an herbal touch.
6. Spice It Up: Add a kick of spice by incorporating a pinch of cayenne pepper or red pepper flakes. Adjust the amount to your desired level of heat.
Even more delicious creamy potato soup variations
7. Loaded Baked Potato Soup: Take inspiration from loaded baked potatoes and garnish the soup with additional toppings like diced cooked broccoli, sour cream (or vegan sour cream), and a sprinkle of grated cheese.
8. Sweet Potato Twist: Switch the russet potatoes for sweet potatoes to create a delightful sweet potato version of the soup. It’ll add a unique twist and a touch of sweetness.
9. Caramelized Onions: Elevate the flavor by caramelizing the onions before adding them to the soup. It’ll add a rich, sweet depth to the dish.
10. Herb Oil Drizzle: Top the soup with a drizzle of herb-infused oil, such as rosemary or garlic-infused oil, for an extra burst of flavor.
With these customizable options, your Outback Steakhouse baked potato soup will be a perfect reflection of your unique taste and dietary preferences. Embrace your creativity and have fun making a personalized bowl of soup that’s sure to delight your senses! Happy cooking!
What to serve with potato soup for dinner
Potato soup is a comforting and hearty dish that pairs well with a variety of side dishes to make a complete and satisfying dinner. Here are some delicious options to serve alongside potato soup:
1. Crusty Bread: A warm loaf of crusty bread, such as French baguette or sourdough, is a classic choice that complements the creamy soup perfectly. You can dip the bread into the soup or enjoy it as a side for a delightful combination of flavors and textures.
2. Green Salad: Balance out the richness of the potato soup with a refreshing green salad. Toss together some fresh mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing for a crisp and vibrant side dish.
3. Grilled Cheese Sandwiches: A classic and comforting pairing! Grilled cheese sandwiches with gooey melted cheese between crispy bread slices make for a delightful accompaniment to the creamy soup.
4. Roasted Vegetables: Roasted vegetables like carrots, Brussels sprouts, or asparagus can add a lovely touch to the meal. The caramelized flavors of the roasted veggies complement the creamy soup beautifully.
5. Biscuits: Serve up some flaky biscuits on the side. Their buttery goodness is the perfect match for the warm and comforting potato soup.
6. Savory Muffins: Savory muffins, such as cornbread muffins or cheddar herb muffins, can be a delightful addition to the meal, providing a different texture and flavor profile.
Extras
7. Side Salad with Protein: Elevate your green salad by adding some protein like grilled tofu chicken, smoked tempeh salmon, or sliced hard-boiled eggs for a heartier and more filling dinner.
8. Stuffed Bell Peppers: Prepare stuffed bell peppers filled with a mixture of quinoa, vegetables, and cheese. The stuffed peppers bring a burst of color and flavor to the table.
9. Sausages: Grilled veggie sausages can be a flavorful and satisfying addition to the meal, offering a contrast to the creamy potato soup.
10. Fruit Salad: End the meal on a sweet note with a refreshing fruit salad, featuring a mix of seasonal fruits like berries, grapes, and citrus.
With these delectable side dish options, you can create a well-rounded and delicious dinner that will leave everyone at the table with happy hearts and satisfied taste buds. Enjoy your potato soup with these delightful accompaniments!
What to serve with vegan Outbacks potato Soup
Delicious potato soup topping ideas
For a delightful vegetarian twist on potato soup, there are plenty of delicious topping ideas to enhance its flavors and add some texture to the creamy base. Here are some mouthwatering vegetarian potato soup toppings to consider:
1. Cheddar Cheese: Top your potato soup with a generous sprinkle of shredded cheddar cheese. It will add a rich and savory element to the soup.
2. Green Onions or Chives: Finely chopped green onions or chives provide a refreshing burst of flavor and a touch of color to the soup.
3. Sour Cream: Dollop a spoonful of sour cream on top of the soup for a creamy and tangy contrast to the warm flavors.
4. Greek Yogurt: Use Greek yogurt as a healthier alternative to sour cream. Its creamy texture and slightly tangy taste complement the soup beautifully.
5. Crumbled Feta: Add some Mediterranean flair by sprinkling crumbled feta cheese on your potato soup. The salty and tangy flavor pairs wonderfully with the creamy base.
6. Toasted Pumpkin Seeds: Toasted pumpkin seeds (pepitas) lend a delightful crunch and a hint of nutty flavor to the soup.
More delicious potato soup topping ideas
7. Crispy Fried Shallots: Thinly sliced and fried shallots provide a crunchy and savory topping that takes the soup to the next level.
8. Fresh Herbs: Sprinkle some fresh parsley, dill, or cilantro on top for an herbaceous touch that brightens the soup’s taste.
9. Roasted Garlic: Add roasted garlic cloves for a mellow and sweet garlic flavor that enhances the overall richness of the soup.
10. Smoked Paprika: A light dusting of smoked paprika can add depth and a hint of smokiness to the potato soup.
11. Croutons: Crunchy croutons offer a satisfying texture contrast and can be seasoned with herbs for extra flavor.
12. Avocado: For a creamy and buttery addition, slice ripe avocado on top of the soup.
13. Sautéed Mushrooms: Tender sautéed mushrooms bring an earthy umami flavor that complements the creamy potato base.
14. Caramelized Onions: Sweet and golden caramelized onions provide a deliciously rich and savory topping.
Feel free to mix and match these toppings to create your perfect bowl of vegetarian potato soup. Each addition brings its unique taste and texture, making your potato soup experience truly delightful!
FAQs – all your outback steakhouse potato soup recipe questions answered
Outback Steakhouse’s baked potato soup is not gluten-free, as it typically contains all-purpose flour in the roux. However, you can make a gluten-free version by using a gluten-free flour blend or cornstarch as a substitute.
Yes, this copycat Outbacks potato soup recipe comes with vegan options for a delicious vegan soup. You can easily make the soup vegetarian by using vegetable broth instead of chicken broth and omitting the bacon. The creamy and flavorful soup will still be a delightful vegetarian option
Absolutely! To make a vegan version, follow the vegetarian variation and replace the whole milk and heavy cream with unsweetened almond or soy milk. Use vegan shredded cheese or nutritional yeast for the cheesy flavor. You can find all the easy vegan tweaks on the recipe card below.
Storing and recipe FAQs and more
Yes, you can freeze leftover baked potato soup for future enjoyment. Allow the soup to cool completely, transfer it to airtight containers or freezer bags, and store it in the freezer for up to three months.
To reheat frozen soup, thaw it in the refrigerator overnight, or place the frozen soup in a pot on low heat, stirring occasionally until heated through. Alternatively, use the defrost setting on your microwave.
While russet potatoes are traditionally used in the recipe, you can experiment with other potato varieties like Yukon Gold or red potatoes. Keep in mind that different potatoes may yield slightly different textures and flavors.
Yes, you can prepare the soup ahead of time for a special occasion. Prepare the soup up to the point of adding the milk and heavy cream. Refrigerate the soup base, and when ready to serve, reheat it on the stove, and then add the milk and cream.
Yes, you can adapt the recipe for the Instant Pot or slow cooker. For the Instant Pot, adjust the cooking time and follow the pressure cooking instructions. For the slow cooker, sauté the onions on the stovetop, then transfer all the ingredients to the slow cooker and cook on low heat for several hours.
See recipe card below for full instructions.
Outbacks baked potato nutrition FAQs
Nutrition Facts
Servings: 4
Amount per serving
Calories
382
% Daily Value*
Total Fat 32.2g
41 %
Saturated Fat 14.3g
71 %
Cholesterol 77mg
26 %
Sodium 1341mg
58 %
Total Carbohydrate 72.4g
26 %
Dietary Fiber 9.6g
34 %
Total Sugars 12.6g
Protein 26.8g
The shelf life of potato soup depends on how it is stored and the specific ingredients used in the recipe. Generally, homemade potato soup can be stored in the refrigerator for about 3 to 4 days. It is essential to properly cool the soup and transfer it to an airtight container before refrigerating.
If you have a large batch of potato soup that you won’t consume within a few days, you can also freeze it for longer storage. Frozen potato soup can last in the freezer for up to 2 to 3 months. Be sure to use freezer-safe containers or freezer bags to prevent freezer burn and maintain the soup’s quality.
Always use your best judgment and inspect the soup for any signs of spoilage, such as an off odor, mold, or unusual texture, before consuming it, especially if it has been stored for an extended period. If you have any doubts about the soup’s freshness or safety, it’s better to discard it and prepare a fresh batch.
Freezing potato soup Guide
Here’s a step-by-step guide on how to store leftovers and freeze potato soup properly:
1. Cool the Soup: Allow the potato soup to cool completely before transferring it to freezer-safe containers. Placing hot soup directly in the freezer can cause uneven freezing and may lead to the growth of harmful bacteria.
2. Choose Freezer-Safe Containers: Use freezer-safe airtight containers or resealable freezer bags for storing the soup.
3. Portion the Soup: Divide the potato soup into individual portions or family-sized servings based on your future needs. This makes it easier to thaw and reheat only the amount you require.
4. Label and Date: Label each container or bag with the name of the soup and the date of freezing.
5. Remove Excess Air: If using resealable freezer bags, squeeze out as much air as possible before sealing. Removing excess air helps prevent freezer burn and keeps the soup fresh.
6. Freeze Flat: If using freezer bags, lay them flat in the freezer. This allows the soup to freeze in a thin, stackable shape, making it easier to store and defrost later.
7. Storage Duration: Properly frozen potato soup can be stored in the freezer for up to 2 to 3 months.
8. Thawing and Reheating: To thaw frozen potato soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can gently reheat the frozen soup directly on the stovetop or in the microwave in a microwave-safe dish until it reaches the desired temperature.
Remember to follow food safety guidelines and avoid refreezing previously thawed soup. Once the soup has been reheated, consume it promptly and do not re-freeze any leftovers. Enjoy your delicious potato soup even after freezing!
Thickening soup guide
Here are multiple methods you can use:
1. Potato Masher: Use a potato masher to gently mash some of the cooked potatoes in the soup. This will release their starch and help thicken the broth naturally.
2. Cornstarch Slurry (Gluten-Free): Mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water until it forms a smooth slurry. Stir the slurry into the soup and let it simmer for a few minutes to thicken.
3. Arrowroot Powder (Gluten-Free): Similar to cornstarch, arrowroot powder can be used as a gluten-free alternative for thickening soups. Mix 1 to 2 tablespoons of arrowroot powder with an equal amount of cold water, then stir it into the soup and simmer.
4. Rice Flour (Gluten-Free): Rice flour can also be used as a gluten-free thickener. Mix 1 to 2 tablespoons of rice flour with a small amount of cold water to create a slurry, then add it to the soup and simmer until thickened.
5. Potato Flakes: Add a handful of instant mashed potato flakes to the soup and stir until they dissolve. The flakes will absorb the liquid and thicken the soup.
6. Cooked and Pureed Vegetables: Cook and puree additional vegetables like carrots or cauliflower, then add them to the soup to thicken it naturally.
7. Roux: Create a roux using gluten-free flour (such as rice flour or a gluten-free all-purpose flour blend) and oil or butter. Cook the roux until it’s lightly browned, then add it to the soup to thicken.
Remember to add thickening agents gradually and simmer the soup for a few minutes after each addition to allow the thickening to take effect. Be cautious not to over-thicken the soup.
More tasty vegan soup recipes
- Easy vegan meatball soup
- Secret ingredient tomato soup
- Vegan ginger and sweet potato soup
- Easy creamy lentil and spinach soup
- Tasty vegan detox curry soup
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Easy Outback Baked Potato Soup: Best copycat recipe
Ingredients
Outbacks steakhouse copycat potato soup recipe
- 4 large russet potatoes peeled and diced into bite-sized pieces
- 1 medium yellow onion finely chopped
- 4 cups (960ml) vegetable or chicken broth use vegetable broth for a vegan version
- 2 cups (480ml) whole milk (for a vegan version use almond milk, coconut milk, or soy milk)
- 1 cup (113g) shredded cheddar cheese or use your favorite vegan cheese blend for soup
- ½ cup (120ml) heavy cream for an extra indulgent soup (vegan version: use soy cream or coconut cream)
- 4-6 slices of bacon (vegan bacon) cooked until crispy and crumbled
- 3 tablespoons unsalted butter or olive oil
- 3 tablespoons all-purpose flour use corn starch or tapioca for gluten-free version
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika for that signature Outback flavor
- ½ teaspoon Salt more to taste if needed
- ¼ teaspoon Ground Black Pepper more to taste if needed
- Chopped green onions or chives for garnish (optional)
Instructions
How to make outbacks baked potato soup Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent.
- Sprinkle the flour over the onions and butter, stirring continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
- Slowly pour in the vegetable or chicken broth while whisking the mixture to avoid lumps. Bring it to a gentle boil, and let it simmer for about 10 minutes until the broth thickens slightly.
- Add the diced potatoes to the pot, along with the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
- Simmer the soup on medium-low heat for about 15-20 minutes or until the potatoes are tender and cooked through.
- Pour in the whole milk and heavy cream (if using) while stirring gently. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Turn off the heat and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
- Ladle the baked potato soup into individual bowls, and top each serving with a generous sprinkling of crispy bacon and chopped green onions or chives for a burst of freshness.
- Get ready to savor the comforting and delectable taste of Outback Steakhouse’s baked potato soup, lovingly recreated in your kitchen. This creamy masterpiece is the perfect dish to warm your soul and tantalize your taste buds. Enjoy every spoonful of this delightful creation!
Instructions for slow cooker loaded baked potato soup – Slow Cooker/Crockpot:
- Prep the Potatoes and Onions: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion.
- Sauté Onions: In a skillet over medium heat, melt the unsalted butter. Add the chopped onions and cook until they become soft and translucent. Once done, transfer the sautéed onions to the slow cooker.
- Create the Roux: In the same skillet, sprinkle the all-purpose flour over the sautéed onions and stir continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
- Combine Ingredients: Pour the vegetable or chicken broth into the slow cooker, whisking it with the roux and onions to create a smooth base. Add the diced potatoes, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
- Slow Cook: Set the slow cooker on low heat and let the soup simmer for 6-8 hours or on high heat for 3-4 hours, or until the potatoes are tender and cooked through.
- Final Touches: About 30 minutes before serving, stir in the whole milk and heavy cream (if using) gently. Let the soup continue to simmer on low heat for another 30 minutes to allow the flavors to meld together.
- Cheese Melting Magic: Turn off the slow cooker, and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
- Serve and Garnish: Ladle the slow-cooked baked potato soup into bowls, and top each serving with a generous sprinkling of your favorite toppings, or crispy veggie bacon (or vegan bacon) and chopped green onions or chives for a burst of freshness.
Instant Pot Loaded baked potato soup
- Prep the Potatoes and Onions: Peel and dice the russet potatoes into bite-sized pieces. Finely chop the yellow onion.
- Sauté Onions: Set your Instant Pot to “Sauté” mode. Melt the unsalted butter in the Instant Pot and add the chopped onions. Sauté until they become soft and translucent.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and stir continuously to form a roux. Cook the roux for about 2 minutes until it turns golden brown, ensuring a rich and velvety texture for the soup.
- Combine Ingredients: Pour the vegetable or chicken broth into the Instant Pot, whisking it with the roux and onions to create a smooth base. Add the diced potatoes, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine all the flavors.
- Pressure Cook: Secure the lid on the Instant Pot and make sure the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes on high pressure.
- Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, carefully perform a quick release to release any remaining pressure.
- Final Touches: Set the Instant Pot to “Sauté” mode again, and stir in the whole milk and heavy cream (if using) gently. Let the soup simmer for a few more minutes to allow the flavors to meld together.
- Cheese Melting Magic: Turn off the Instant Pot, and stir in the shredded cheddar cheese until it melts and creates that irresistibly creamy consistency.
- Serve and Garnish: Ladle the Instant Pot baked potato soup into bowls, and top each serving with a generous sprinkling of crispy bacon (or vegan bacon) and chopped green onions or chives for a burst of freshness.
- With the Instant Pot’s speed and efficiency, you’ll have a steaming bowl of Outback Steakhouse baked potato soup in no time! Enjoy this comforting and flavorful meal with minimal effort.
