Creamy Outback Potato Soup Recipe Ready in 40 Minutes

You know those days when all you want is a big, comforting bowl of soup that hugs you from the inside out? That’s exactly what this Outback potato soup does for me. I remember the first time I tried it at the restaurant—one spoonful of that creamy, dreamy goodness and I was hooked. The way the potatoes melt in your mouth, the hint of cheese, that little kick of paprika… it’s pure comfort in a bowl.

After begging the waiter for hints (okay, maybe I was a little dramatic), I came home determined to recreate that magic. After several “close but not quite” attempts, I finally nailed it. Now this outback potato soup is my go-to when the weather turns chilly or when life just calls for something warm and satisfying. And the best part? It comes together in about 40 minutes—faster than driving to the restaurant!

Why You’ll Love This Outback Potato Soup

Let me count the ways this soup will become your new favorite comfort food:

• Creamy perfection: That silky texture from the mashed potatoes and heavy cream? Absolute heaven in every spoonful. It’s like a warm hug for your taste buds.
• Weeknight hero: From chopping to serving, it’s done in about 40 minutes – faster than ordering takeout!
• Budget-friendly magic: Just a few simple ingredients (hello, potatoes!) turn into something restaurant-worthy.
• Customizable canvas: Add bacon, swap cheeses, throw in some roasted garlic – make it your own masterpiece.
• Leftover gold: Tastes even better the next day (if you manage to have any left).

Trust me, once you try this version, you’ll never need to drive to Outback again. Unless it’s for their Bloomin’ Onion – I won’t judge!

Ingredients for Outback Potato Soup

Here’s everything you’ll need to make this cozy bowl of comfort – and yes, every single ingredient matters! I learned the hard way that skimping on quality makes a big difference in this soup.

• 4 large russet potatoes – peeled and diced into 1-inch chunks (trust me, russets give the creamiest texture!)
• 1 medium yellow onion – finely chopped (about 1 cup – don’t be shy, it adds such depth)
• 3 garlic cloves – minced (fresh is best, but I won’t tell if you use ½ tsp garlic powder in a pinch)
• 4 cups chicken or vegetable broth – homemade if you’ve got it, but store-bought works great too
• 1 cup heavy cream – this is where the magic happens (yes, it must be heavy cream for that signature richness)
• ½ cup shredded cheddar – freshly grated melts so much better than pre-shredded
• 2 tbsp butter – salted or unsalted both work, but I’m team salted all the way
• 1 tsp salt – plus more to taste
• ½ tsp black pepper – freshly cracked if possible
• ½ tsp paprika – the secret weapon that gives it that Outback flavor
• Chopped green onions – for that fresh, colorful finish

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this outback potato soup! Just grab these kitchen basics:

• A good-sized pot – about 5 quarts should do (this soup likes to bubble away happily)
• Wooden spoon – my trusty sidekick for stirring and scraping (metal can scratch your pot)
• Potato masher – nothing fancy, just something to get those taters creamy
• Sharp knife & cutting board – for prepping all those veggies (safety first!)
• Measuring cups & spoons – because eyeballing the cream never works out for me

That’s it! Now let’s get cooking.

How to Make Outback Potato Soup

Alright, let’s dive into making this cozy masterpiece! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-quality soup in no time.

Step 1: Sauté the Aromatics

First, grab your trusty pot and melt that butter over medium heat. You’ll know it’s ready when it stops foaming – that’s when you toss in those chopped onions. Stir them around until they get all soft and translucent, about 3-5 minutes should do it. Oh, and don’t forget to add the garlic right at the end – just 30 seconds is enough to make your kitchen smell amazing without burning it!

Step 2: Cook the Potatoes

Now comes the fun part – dump in those diced potatoes and give everything a good stir to coat them in that buttery goodness. Pour in the broth (careful, it splashes!) and sprinkle in your salt, pepper, and that magic paprika. Crank the heat up to bring it to a boil, then dial it back to a gentle simmer. Set your timer for 20 minutes – the potatoes are ready when they’re fork-tender but not mushy.

Step 3: Blend and Finish

Here’s where the magic happens: grab your potato masher and go to town right in the pot! I like to mash about half the potatoes – this gives you that perfect creamy-with-chunks texture. Now lower the heat and slowly stir in the heavy cream (it’ll separate if you rush it). Sprinkle in that cheddar cheese a little at a time, stirring until it’s all melted and dreamy. Taste and adjust seasoning – sometimes I add an extra pinch of paprika if I’m feeling fancy.

And voila! Ladle it into bowls, top with those fresh green onions, and prepare to be amazed at how close it tastes to the real Outback deal.

Tips for the Best Outback Potato Soup

After making this soup more times than I can count (okay fine, I’m obsessed), here are my hard-earned secrets:

• Texture is everything: Mash just enough potatoes to thicken the soup, but leave plenty of chunks for that rustic feel. Over-blending turns it into baby food!
• Cream matters: Splurge on full-fat heavy cream – it makes all the difference in richness. Half-and-half just won’t give you that silky mouthfeel.
• Low and slow: When adding dairy, reduce heat to prevent curdling. I learned this the hard way after a grainy soup disaster!
• Season boldly: Potatoes need more salt than you’d think. Taste as you go – the flavors really bloom as it simmers.
• Fresh garnishes: Those green onions aren’t just pretty – their sharp bite cuts through the richness perfectly.

Follow these tips and you’ll have Outback-worthy soup every single time!

Variations for Outback Potato Soup

The beauty of this soup is how easily you can make it your own! Here are my favorite ways to switch things up when the mood strikes:

• Bacon lovers: Crumble in some crispy bacon at the end – because everything’s better with bacon, right?
• Roasted garlic: Swap raw garlic for a whole head of roasted garlic – just squeeze out the sweet, caramelized cloves.
• Spice it up: Add a pinch of cayenne or diced jalapeños if you like a little kick.
• Sweet potato twist: Use half sweet potatoes for a colorful, slightly sweeter version.
• Cheese swap: Try pepper jack or smoked gouda instead of cheddar for different flavor vibes.

Honestly? The possibilities are endless – make it once as written, then get creative!

Serving Suggestions

This outback potato soup is practically begging to be paired with something delicious! Here’s how I love to serve it:

• Crusty bread: A warm baguette or sourdough for dipping is mandatory in my house – it soaks up every last drop!
• Simple salad: A crisp Caesar or mixed greens with vinaigrette cuts through the richness perfectly.
• Extra toppings: Set out bowls of extra cheese, croutons, or bacon bits for a DIY soup bar.
• Steakhouse style: Go full Outback with a side of their famous honey wheat bread (I’ve got a copycat recipe if you’re curious).

However you serve it, just make sure you’ve got plenty – people always come back for seconds!

Storage & Reheating

This soup keeps beautifully! Just pop any leftovers in an airtight container in the fridge – it’ll stay good for up to 3 days. When you’re ready for round two, reheat it gently on the stove over low heat, stirring occasionally. The cream can separate if you zap it in the microwave or cook it too aggressively, so patience is key here!

Outback Potato Soup Nutrition

Now, let’s talk nutrition – but remember, these numbers are just estimates! Your actual counts might vary depending on the exact ingredients you use (like how much cheese you “accidentally” add – no judgment here!). For a standard serving, you’re looking at about 320 calories with 18g of that glorious fat that makes it so creamy. It’s got 35g carbs (thanks, potatoes!), 8g protein, and 800mg sodium. Not too shabby for a bowl of pure comfort! Just keep in mind – this is meant to be an occasional treat, not a health food. And honestly? Some things are worth every delicious calorie.

Frequently Asked Questions

After sharing this outback potato soup recipe with friends for years, I’ve heard all the questions! Here are the ones that come up most often:

Can I use milk instead of heavy cream?
Oh honey, I wish! But no – milk just doesn’t have the fat content to give you that signature creamy texture. If you must substitute, half-and-half will work in a pinch, but the soup won’t be quite as rich. Trust me, the heavy cream is worth it for that authentic Outback taste!

How do I make this gluten-free?
Good news – the recipe is naturally gluten-free as written! Just double-check your broth (some brands add wheat) and you’re golden. I like Pacific Foods or Swanson’s gluten-free versions for peace of mind.

Why are my potatoes still hard?
This usually means they needed more time to simmer! Russets can vary in starch content – if yours are being stubborn, give them another 5-10 minutes and test again with a fork. Also make sure your soup is at a proper simmer, not just a few lazy bubbles.

Can I freeze the leftovers?
Technically yes, but honestly? The texture changes when frozen – the dairy can separate and the potatoes get mealy. I much prefer keeping it in the fridge for up to 3 days and reheating gently on the stove. If you must freeze, skip the cream and cheese, then add them fresh when reheating.

Is there a way to make it vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth – the flavor difference is minimal. For vegans, you could try coconut milk instead of cream and nutritional yeast instead of cheese, though it won’t be quite the same. The potatoes still make it plenty hearty!

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