Are you craving that rich, creamy potato soup from Outback? You’re in luck! I’ll show you how to make a perfect copycat version at home. This comforting soup uses simple ingredients like fresh potatoes, garlic, and cheese. Get ready for a warm bowl of goodness that’s perfect for any season. Let’s dive into the ingredients and make your kitchen smell amazing!
Why I Love This Recipe
- Comforting Flavor: This potato soup is rich and creamy, making it the perfect comfort food for chilly evenings.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Customizable: You can easily add your favorite toppings or adjust the seasonings to suit your taste.
- Hearty and Filling: Packed with potatoes and cream, this soup is not only delicious but also satisfying enough to be a meal on its own.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
To start, we need to gather fresh and hearty ingredients. Russet potatoes are key here. They give the soup a creamy texture. Dicing the potatoes helps them cook evenly. The onion adds a lovely sweetness, while garlic gives it a nice kick.
Broth and Cream
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
Next, we need our liquids. Vegetable broth forms the base of this soup. It adds depth and flavor. Heavy cream makes the soup rich and velvety. Sour cream brings a tangy taste that balances the dish.
Seasoning and Cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1/4 cup green onions, finely sliced
Seasoning is crucial for flavor. Salt and pepper are must-haves. Smoked paprika adds a hint of smokiness. Cheddar cheese melts into the soup, making it extra cheesy. Green onions on top not only add color but also a fresh crunch.
Gather these ingredients, and you’re set for a warm bowl of comfort!
Step-by-Step Instructions
Preparing the Base
- Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, along with 3 cloves of minced garlic. Sauté for about 5 minutes until the onion turns translucent. This step builds a flavorful base for your soup.
- Step 2: Stir in 4 large russet potatoes, peeled and diced. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Cook for another 2 minutes, stirring occasionally. This helps the potatoes soak in those tasty spices.
Cooking the Soup
- Step 3: Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes. Cook until the potatoes are tender. This step ensures the flavors meld nicely together.
- Step 4: Use a potato masher to partially mash the potatoes directly in the pot. Leave some chunks for texture. This adds heartiness to your soup, making it feel more comforting.
Final Touches
- Step 5: Stir in 1 cup of heavy cream and let the soup cook for an additional 5 minutes. This adds richness and creaminess.
- Step 6: Remove the pot from heat. Mix in 1 cup of shredded sharp cheddar cheese and 1/2 cup of sour cream until well combined. This final step gives the soup its signature creamy texture and flavor.
Serve hot and enjoy every warm, comforting spoonful of your Copycat Outback Potato Soup!
Tips & Tricks
Achieving the Best Flavor
To make your Copycat Outback Potato Soup taste great, start with fresh ingredients. Fresh potatoes, onions, and garlic make a big difference. They bring out the best flavors in the soup. Cut your potatoes evenly. This helps them cook at the same time. It keeps the texture nice and creamy.
Customization Options
Want to make your soup even better? Add bacon bits for extra flavor. They add a nice crunch and savory taste. You can also spice it up with herbs. Try adding some thyme or rosemary for a fresh twist. Just a pinch will do!
Serving Suggestions
This soup shines when served with crusty bread. The bread soaks up the soup and makes each bite delicious. Pair it with a side salad, too. A light salad balances the richness of the soup. Enjoy your comforting bowl of goodness!
Pro Tips
- Use Fresh Ingredients: Always opt for fresh potatoes and vegetables to enhance the flavor and texture of your soup.
- Adjust Consistency: If you prefer a creamier soup, blend a portion of the soup using an immersion blender before adding the cheese and cream.
- Garnish Creatively: Experiment with garnishes like croutons, bacon bits, or a drizzle of truffle oil for an upscale twist.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat and add garnishes before serving.
Variations
Vegan-Friendly Version
You can easily make this soup vegan. First, swap heavy cream with coconut milk. This gives a creamy texture. Next, use vegetable broth for a fully plant-based option. This keeps the soup rich and flavorful without any animal products.
Cheesy Variations
If you love cheese, try different types. You can use gouda or pepper jack for unique flavors. For a richer taste, add cream cheese when mixing in your cheese. This makes the soup even more indulgent and creamy.
Spicy Version
Want some heat? Add crushed red pepper flakes for a kick. You can also sprinkle fresh jalapeños on top. This makes the soup lively and exciting, perfect for spice lovers.
Storage Info
Refrigeration
You should store the soup in an airtight container. This keeps the soup fresh. It will last well in the fridge for up to five days. You can enjoy it again for a quick meal later.
Freezing Instructions
If you want to save some for later, freeze it in portions. This makes meal prep easy. Just thaw the soup overnight in the fridge before you want to eat it.
Reheating Tips
When it’s time to eat, heat the soup gently. You can use the stove or microwave. If the soup seems too thick, add a splash of broth or cream. This will make it creamy again. Enjoy your comforting bowl of soup!
FAQs
Can I make Copycat Outback Potato Soup ahead of time?
Yes, you can prepare this soup ahead of time. Just make it as the recipe says. Once it cools, store it in an airtight container. It stays fresh in the fridge for up to five days. When you are ready to eat, just heat it gently on the stove or in the microwave.
How do I make the soup thicker?
To thicken the soup, you have a couple of easy choices. First, use a potato masher to mash some of the potatoes in the pot. This gives your soup a nice, chunky texture. If you want it even smoother, you can use an immersion blender. Blend until it reaches your desired creaminess.
What can I use instead of vegetable broth?
If you want to switch things up, chicken broth works well too. It adds a rich flavor that some people really enjoy. Just make sure to adjust the salt, as chicken broth can be saltier than vegetable broth.
This blog post covers how to make a delicious potato soup. We discussed essential ingredients like potatoes, onion, garlic, and seasonings. You learned step-by-step instructions for cooking and adding the perfect creamy touch. I shared tips for the best flavor, customization options, and ways to store it. Remember, fresh ingredients elevate your dish. Feel free to experiment with flavors or try a vegan version. This soup is easy to make and a perfect comfort food. Enjoy your cooking and savor each bit
Copycat Outback Potato Soup
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 2 sour cream
- 1 4 green onions, finely sliced (plus extra for garnish)
- 1 teaspoon salt
- 1 2 black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, then sauté until the onions are translucent (about 5 minutes).
- Stir in the diced potatoes, salt, pepper, and smoked paprika. Cook for another 2 minutes, stirring occasionally.
- Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Use a potato masher to partially mash the potatoes in the pot, leaving some chunks for texture.
- Stir in the heavy cream and allow the soup to cook for an additional 5 minutes.
- Remove the pot from heat and mix in the shredded cheddar cheese and sour cream until well combined.
- Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with sliced green onions and additional cheddar cheese if desired.
