Outback Steakhouse Potato Soup is one of those comfort foods that instantly transports you to a cozy restaurant setting, complete with a warm, inviting atmosphere. If you’ve ever had a bowl of this creamy delight, you know exactly what I’m talking about. The rich, velvety texture, combined with the savory notes of bacon and cheese, creates a flavor experience that’s hard to resist. Now, imagine being able to recreate that magic in your own kitchen. Trust me on this: you can do it, and it can fit beautifully into a zero-carb lifestyle.
When I first discovered the world of zero-carb eating three years ago, I was skeptical about how to enjoy hearty dishes like potato soup without the carbs. But here’s what I learned: it’s all about focusing on the flavors and textures that make a dish satisfying. Sure, potato soup traditionally leans heavily on its starchy base, but with a few clever tweaks, you can still enjoy a comforting bowl of warmth without the guilt.
In my journey of zero-carb cooking, I’ve had my fair share of wins and flops—each mistake taught me something valuable. The goal is to enjoy real food with simple preparation while maximizing flavor. So, let’s dive into making this delicious Outback Steakhouse Potato Soup together. Get ready to savor every creamy, cheesy bite!
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Why This Recipe Hits Different
What makes this zero-carb version of Outback Steakhouse Potato Soup special is the way it balances indulgence with practicality. I mean, let’s face it—who doesn’t crave the creamy goodness of a potato soup? The truth is, I’ve had my struggles with traditional recipes that leave me feeling heavy and bloated. But this version allows me to relish the flavors without the carb crash afterward.
When I first tried making potato soup at home, I was overwhelmed by the idea of substituting ingredients. My initial attempts were a mixed bag, with too much cream or not enough seasoning. But as I honed my skills, I realized that **quality matters more than quantity**. Using rich chicken stock, heavy cream, and crumbled bacon transforms the dish into something that feels indulgent, yet remains within the framework of my zero-carb philosophy.
This recipe is perfect for anyone looking to enjoy a creamy soup without the carbs holding them back. Whether you’re new to zero-carb cooking or a seasoned pro, I promise you’ll find satisfaction in every spoonful. Plus, the flavors meld together beautifully, making it a dish you’ll want to share with friends and family.
What You’ll Need
Before we get started, let’s gather all the ingredients. Here’s what you’ll need:
- 4 large russet or golden potatoes
- Water, enough to cover the potatoes and boil
- 8 slices of cooked chicken bacon, crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese, plus more for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Now, when it comes to sourcing these ingredients, I prioritize quality. If you can find grass-fed butter or organic chicken bacon, go for it! But I also get that budget constraints exist, so conventional options can work just fine. Don’t hesitate to adjust the recipe based on what you have on hand. The beauty of this dish is in its adaptability.
Let’s Make This Happen
Alright, let’s roll up our sleeves and get cooking. Here’s how we bring this comforting soup to life:
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use. Tip: This is where you can control the size of the potato pieces; smaller pieces cook faster, but make sure they’re big enough to give you that satisfying bite.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together. Honestly, this step is crucial—it allows the onions to infuse the broth with flavor.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste. This technique is vital for achieving that creamy texture.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency. Trust me on this: taking your time with this step pays off with a silky-smooth soup.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This is where the magic happens—the flavors really develop during this time.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of cheddar cheese, crispy chicken bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
As you make this soup, you might encounter a few hiccups along the way—maybe the roux gets too thick, or you find yourself adjusting the seasoning. Don’t sweat it! It’s all part of the learning curve. Remember, cooking is about experimenting and finding what works for your palate.
Making It Work for You
Now that you’ve got the basics down, let’s talk about making this recipe fit into your life.
If you’re short on time, consider prepping the potatoes and broth ahead of time. You can boil the potatoes a day in advance and store them in the fridge, ready to be tossed into the soup. Timing is everything, especially when you have a busy schedule.
I’ve also tried a few variations—like swapping out chicken bacon for regular bacon or even adding some herbs like thyme or rosemary for a different flavor profile. The key here is to be flexible and adjust based on what ingredients you have available.
Storage and Reheating Reality
Let’s address the leftovers. Honestly, this soup stores pretty well in the fridge for up to three days. Just be sure to keep it in an airtight container. When reheating, you might need to add a splash of chicken stock or cream to bring the consistency back to life—soup can thicken up a bit in the fridge.
If you find yourself with a considerable amount, consider portioning it out and freezing it. Just remember: when you defrost and reheat, do it slowly to keep that creamy texture intact.
Questions I Actually Get
Can I make this soup vegetarian?
Absolutely! Just swap out the chicken stock for vegetable broth and skip the bacon. You can still add in some hearty vegetables if you want to bulk it up.
What if I don’t have heavy cream?
You can use half-and-half in a pinch, but the cream adds that essential richness. If you’re looking for a lighter option, you could also use a nut milk, but it won’t have quite the same texture.
How can I thicken the soup without flour?
You could mash some of the potatoes before adding them back in, or use a low-carb thickening agent like xanthan gum. Just remember, a little goes a long way!
Is there a way to make it spicier?
Definitely! Add some cayenne pepper or a dash of hot sauce to the broth for that extra kick.
Closing Thoughts:
As I wrap up this recipe, I can’t help but feel excited about sharing this zero-carb take on Outback Steakhouse Potato Soup with you. Cooking is such a personal journey, and I hope this dish brings you as much comfort and joy as it has for me. Next time you’re craving something warm and satisfying, remember this recipe and feel free to experiment as you see fit. Who knows—your own version might just become a family favorite! Happy cooking!
Creamy Potato Bliss Soup
Ingredients
Method
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of cheddar cheese, crispy chicken bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
