George Mbaka Outback Steakhouse’s Potato Soup is a crowd favorite, known for its creamy texture and rich flavor. This dish combines the earthy taste of Russet potatoes with the savory notes of bacon and sharp cheddar cheese, creating a symphony of flavors that has captured the hearts of many. With its velvety base and perfect balance of seasonings, Outback Steakhouse’s potato soup stands out as a quintessential comfort food.
Ingredients Needed for Outback Steakhouse Potato Soup
Main Ingredients:
- Potatoes (Russet preferred) – 4 large.
- Chicken broth – 4 cups.
- Heavy cream – 2 cups.
- Bacon – 6 strips (cooked and crumbled).
- Sharp cheddar cheese – 2 cups (shredded).
- Butter – 4 tablespoons.
- Flour – 1/4 cup (for thickening).
- Onion – 1 medium (diced).
- Green onions – for garnish.
- Salt and pepper – to taste.
Step-by-Step Preparation of Potato Soup
Begin by preparing the potatoes. Peel, dice, and boil until tender; this ensures they become a creamy part of your soup rather than a chunky distraction.
Next, create a roux, the soup’s base, by melting butter in a pot and sautéing diced onions until they turn translucent. Add flour and continue cooking until the mixture becomes golden brown, typically around three to five minutes.
Gradually add chicken broth while whisking—this prevents any lumps from forming. Introduce the boiled potatoes to the mix and stir well. To achieve the desired thickness, incorporate the heavy cream, mashing some potatoes for additional texture. Now, fold in the shredded cheddar cheese and bacon bits; these ingredients will significantly elevate the soup’s flavor profile.
Tips for Perfecting the Recipe
The key to perfect potato soup lies in its consistency. Aim for a creamy texture that isn’t overly thick. If the soup is too dense, add more broth or cream to reach the ideal consistency. For those who enjoy experimentation, try adding garlic for a robust flavor or sour cream for a tangy twist. Different cheeses, such as Gruyere or Monterey Jack, can offer unique takes on this classic.
Serving Suggestions
To serve this delightful soup, consider garnishing it with extra bacon bits, a sprinkle of shredded cheddar, and a handful of green onions for a pop of color and flavor.
Pair the soup with warm bread—perhaps a crusty baguette or a soft dinner roll—for a complete meal. A side salad with a light vinaigrette can complement the soup’s richness, offering a fresh and balanced dining experience.
Nutritional Information
A typical Outback Steakhouse Potato Soup serves approximately 350 calories for those watching their intake. This is roughly 20 grams of fat, 12 grams of protein, and 30 grams of carbohydrates. Remember that these numbers can vary based on portion size and any additional ingredients you include.
Common Mistakes to Avoid
To ensure the best results, avoid common pitfalls such as overcooking the potatoes, which can lead to a mushy texture. Be cautious when cooking the roux; burning it will impart a bitter taste to your soup. It’s also crucial to use the right type of potatoes—Russets are recommended for their starchy quality, contributing to the soup’s creaminess.
Frequently Asked Questions
One frequent inquiry is whether the soup can be made vegetarian. The answer is yes—simply swap chicken broth for vegetable broth and omit the bacon or replace it with a vegetarian alternative. Another common question involves the best methods for storing and reheating leftovers. Store the soup in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop, stirring occasionally to maintain the soup’s smooth texture.
