Printable Copycat Outback Steakhouse Baked Potato Soup Recipe Card
Perfect for both novice and experienced chefs, this guide offers a step-by-step approach to recreate the cozy, inviting flavors of Outback Steakhouse's kitchen in your own home. Be sure to print or save this recipe card for easy portability when you go grocery shopping.
Servings: 8 bowls
Calories: 654kcal
Equipment
- Large soup pot
- Potato masher or immersion blender
- Wire whisk
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater
Ingredients
- 6 cups chicken stock
- 2 cups diced onions
- 2-3 cloves garlic
- 4 large baked potatoes, cut into chunks of potato
- 1 cup shredded sharp cheddar cheese
- 1/2 cup flour
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 tsp salt
- Additional toppings such as crispy bacon, green onion tops, and a dollop of sour cream
Instructions
- In a large soup pot, melt butter over medium-high heat and sauté the diced onions and minced garlic until translucent, about 2 minutes.
- Sprinkle the flour over the butter and onion mixture, stirring constantly to create a roux. Cook for an additional 2 minutes to rid the flour mixture of its raw taste.
- Gradually whisk in the chicken stock, ensuring that the mixture remains smooth and free of lumps. Add the milk, and bring to a gentle boil.
- Add the diced potatoes to the soup, and let it simmer for 20 minutes or until the potatoes are tender.
- Using a potato masher or immersion blender, slightly thicken the soup by crushing some of the potato pieces. For a thicker soup, you can mash more potatoes.
- Stir in the cheddar cheese until melted and smoothly combined into the soup. Add the seasoning salt, kosher salt, and black pepper to taste.
- Once the soup has reached the desired consistency, remove from heat and ladle the soup into bowls. Garnish with green onion tops, bits of bacon, and a dollop of sour cream. Serve hot.
Notes
- For an Outback Steakhouse twist, add a pinch of celery salt to the seasoning. Remember, this soup is especially comforting during the colder months, so it's perfect for fall and winter menus.
- This recipe is luckily pretty easy to double if you want to freeze some for an easy lunch later. This makes it ideal for those winters when you get especially busy with seasonal work.
- Serving this to your family or houseguests? Have the toppings available in small serving bowls so they can mix or match as they like.
Nutrition
Calories: 654kcal