Easy Outback Baked Potato Soup: Best copycat 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!
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.
Notes
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.