There’s something truly comforting about a warm bowl of potato soup, especially when it’s as rich and decadent as Outback Potato Soup. Imagine a chilly evening, the family gathered around the dining table, and the aroma of creamy, cheesy goodness wafting from the kitchen. This recipe is a hearty blend of tender russet potatoes, melty cheddar cheese, and crispy beef that evokes the spirit of your favorite steakhouse. Whether you’re hosting a gathering, planning a cozy family dinner, or simply craving a bowl of pure comfort, this soup fits the bill perfectly.
Why you’ll love this dish
What makes Outback Potato Soup so special? Beyond its creamy texture and delicious flavors, this dish is incredibly versatile. It’s quick to prepare, budget-friendly, and loved by both kids and adults alike. Perfect for weeknight dinners or a casual brunch on the weekend, it brings a touch of heartiness to any meal.
“The Outback Potato Soup is a family favorite! It’s rich and creamy, and my kids can’t get enough of the beef and cheese!” – Happy Home Chef
The cooking process explained
Making your own Outback Potato Soup might sound complex, but it’s actually a straightforward process with just a few simple steps. You’ll start by creating a rich base, add the potatoes, and let them simmer until fork-tender. Then, you’ll stir in the cream and cheese for that indulgent finish. It’s a comforting dish that’s surprisingly easy to whip up.
What you’ll need
Gathering your ingredients is the first step to creating this delightful soup. Here’s what you’ll need:
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked beef
- , crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Feel free to experiment with substitutions, such as using vegetable broth for a vegetarian option or almond milk if you’re looking to cut down on dairy.
Step-by-step instructions
Making Outback Potato Soup is simple and fun. Just follow these easy steps:
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until bubbly.
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
- Add the diced potatoes to the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Stir in the heavy cream, cheddar cheese, and sour cream. Continue cooking until the cheese is melted and the soup is heated through.
- Fold in the crumbled beef and season with salt and pepper, adjusting to taste.
- Serve the soup hot, garnished with chopped green onions.
Best ways to enjoy it
When it comes to serving Outback Potato Soup, presentation can elevate the whole experience. Consider topping your soup with extra cheese, crispy beef bits, and a sprinkle of fresh green onions. Pair it with a warm, crusty bread or a side salad to balance the richness of the soup. It’s great for dipping!
Storage and reheating tips
Storing your soup properly can help it last longer. If you have leftovers, let the soup cool before transferring it to an airtight container. In the fridge, it will stay fresh for about three days. For longer storage, you can freeze the soup for up to three months. When reheating, do so over low heat on the stove to maintain its creamy texture; avoid microwaving directly as it may cause separation.
Helpful cooking tips
To elevate your Outback Potato Soup even further, try these tips:
- For extra depth of flavor, sauté some garlic or onion in the melted butter before adding the flour.
- If you want an even creamier soup, blend a portion of the soup (or all if you prefer) with an immersion blender until smooth before adding the cheese and cream.
- Taste as you go! Adjust seasonings to your preference, especially with salt and pepper.
Creative twists
Feeling adventurous? Here are some fun variations to try with your potato soup:
- Add a splash of hot sauce for a spicy kick.
- Swap the cheddar for a blend of your favorite cheeses—like Gruyère or Pepper Jack—for a twist on flavor.
- For a smoky vibe, toss in some smoked paprika or use smoked beef.
Common questions
How long does it take to prepare this soup?
The total time for making Outback Potato Soup is approximately 30-40 minutes, making it a quick weeknight meal option.
Can I use a different type of potato?
Absolutely! While russet potatoes are ideal for their starch content, you can use Yukon Gold or red potatoes for a slightly different texture and flavor.
Is it possible to make this soup vegetarian-friendly?
Yes! Substitute the chicken broth with vegetable broth and omit the beef. You can add in other vegetables for extra flavor and texture if you’d like.
PrintOutback Potato Soup
A rich and creamy potato soup with cheddar cheese and crispy beef, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked beef, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until bubbly.
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
- Add the diced potatoes to the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Stir in the heavy cream, cheddar cheese, and sour cream. Continue cooking until the cheese is melted and the soup is heated through.
- Fold in the crumbled beef and season with salt and pepper, adjusting to taste.
- Serve the soup hot, garnished with chopped green onions.
Notes
For an even creamier soup, blend a portion of it before adding cheese and cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
