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This homemade version of Outback's famous potato soup takes me back to those warm family get-togethers. I've spent so many evenings in my kitchen tweaking this until I got that iconic smooth texture and deep flavor just right. The coolest thing? You can whip up this restaurant classic at home using stuff you'll find at any grocery store.
My Home Kitchen Breakthrough
I want to tell you how I cracked the code on this incredible potato soup. After so many tries in my kitchen, I learned that the real trick is getting the potatoes cooked just right and taking your time with the cream base. Between us, this tastes exactly like what you'd get at Outback and will make your house smell absolutely fantastic.
Why You'll Love This Version
- Just Like The Original: I've spent countless hours getting this spot-on after many attempts.
- Simple Ingredients: You probably have most of these things in your kitchen already.
- Total Comfort Food: My kids always ask for this when it's cold or raining outside.
What You'll Need
- Potatoes: I've found russets work best since their starchiness creates that amazing creaminess.
- Chicken Broth: Go for low sodium so you can adjust the saltiness yourself.
- Onion: From my testing, sweet yellow ones give the best flavor.
- Flour & Heavy Cream: These combine to make that velvety texture we're after.
- Butter & Cheddar: Don't cheap out on the cheese – good sharp cheddar really stands out.
- Toppings: I love using crispy bacon bits and freshly chopped green onions from my backyard.
Prepping Your Spuds
First thing, peel those potatoes and chop them into small chunks about an inch across. Toss them in some salted water and cook until you can easily stick a fork in them – takes roughly 15 minutes in my pot. They're done when the edges start to soften and slightly break.
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Building Flavor Foundations
Get your favorite big pot and melt some butter over medium heat. Toss in those diced onions and let them cook till they're soft and see-through. My grandma always said not to rush this part – the onions get so wonderfully sweet when you take your time. Then pour in your chicken broth and watch everything start to come together.
The Key Technique
Now for my favorite step – making the thickener. In another pan, mix flour with a bit of broth until it looks kinda like wet sand. Keep stirring until you see a golden brown color forming – this is what gives our soup that amazing thickness and body.
The Perfect Blend
Here comes the fun part where everything starts to look like soup. Pour your flour mixture into the simmering broth really slowly, whisking the whole time so you don't get any lumps. Add those tender potatoes and let everything bubble together gently. Your kitchen will smell so good right now.
Making It Creamy
Now pour in the cream while you keep stirring. I love seeing the soup change before my eyes, getting all silky and rich. Add salt and pepper bit by bit, tasting as you go. Just remember, you can always add more later but you can't take it out. Go with what tastes good to you.
Cheese Makes Everything Better
Next comes the cheese, and this is when things get really good. You'll see it melt and create these beautiful swirls in the soup. Keep stirring until you can't see any more cheese chunks. This simple step turns a good soup into something totally amazing.
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Dress It Up
Now you can have some fun with the toppings. I usually go for some crunchy bacon bits, sliced green onions, and an extra sprinkle of cheese on top. These finishing touches make each bowl look like it came right out of a fancy restaurant kitchen.
Perfect Pairings
At our table, we love dipping chunks of crusty sourdough bread into this soup. A light green salad with a tangy dressing works great on the side to cut through all that richness. For special nights, my family goes crazy when I serve it in hollowed-out bread bowls.
Storing Leftovers
If you don't finish it all, just put the extra in a sealed container in your fridge – it stays good for about 3 days. When you want to eat it again, add a little splash of cream or broth and warm it up slowly on the stove. I think it actually tastes even better the day after!
Freezer Friendly
This soup has saved me on those hectic weeknights because it freezes so well. Just let it cool all the way down and put it in freezer containers. It'll keep for about 2 months. Just don't forget to move it to the fridge the night before you want to eat it again.
Handy Tips
- Keep An Eye On Those Spuds: I learned from my mistakes that if you cook them too long, they'll turn mushy.
- Take Your Time: Don't rush the flour mixture – going slow here really pays off.
- Sample As You Cook: Every good cook I know checks the flavor throughout the process.
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Custom Tweaks
- Veggie Version: My plant-based friends swap in mushroom broth and it works great.
- Extra Warmth: Try adding a tiny bit of smoked paprika for a cozy twist.
- Chunkier Option: My partner likes bigger potato pieces for more texture.
Questions I Often Get
Q: Can I use half and half from my fridge?
A: Sure you can, but heavy cream really does make it taste more like the restaurant version.
Q: What kind of potatoes should I buy?
A: Go with russets or Yukons – they break down nicely for that smooth texture.
Q: Is it good the next day?
A: It's fantastic! The flavors really come together overnight.
Easy Solutions
Q: My soup got too thick!
A: No problem, just add a bit more warm broth until it looks right.
Q: I can see some little lumps, what now?
A: Run an immersion blender through it quickly and they'll vanish completely.
So Satisfying
There are some dishes that just feel like comfort in a bowl, and this is definitely one of them. When this soup starts simmering, everyone in my house gravitates to the kitchen waiting for dinner. We've made it our Sunday evening tradition, especially when it's chilly outside.
Parting Thoughts
This has become the number one recipe friends and family ask me for. It shows that with a little patience and care, you can make food at home that's just as good as going out. Each time I make it, I'm reminded why I love cooking so much. Give it a try in your kitchen and let me know how it turns out for you.
Frequently Asked Questions
- → Is it OK to prepare this soup in advance?
- Sure, you can make this the day before. Warm it gently, and if it's too thick, stir in some cream. Add toppings just before serving to keep them fresh.
- → Can this soup go in the freezer?
- You can freeze it, but cream-based soups might split when thawed. For better results, freeze it before adding cream and mix the cream in once warmed again.
- → Which type of potatoes are ideal here?
- Go for russets or goldens. Russets make it fluffy, while goldens stay firm but tender.
- → How do I keep my soup from getting sticky?
- Don't mash the potatoes too much or cook them for too long. Add them toward the end and stir gently so they stay intact.
- → What can I replace heavy cream with?
- Half and half is a decent swap for a lighter touch, but milk will make it too runny and less creamy.