If there’s one dish that perfectly captures the essence of comfort, it’s a hearty potato soup. And when you throw the convenience of a slow cooker into the mix, it becomes a game-changer. Imagine coming home after a long day to the aroma of a rich, creamy potato soup wafting through the air, the kind of soup that practically wraps you in a warm blanket. This Outback Potato Soup Slow Cooker Recipe brings all of those cozy, satisfying feelings right to your dinner table.
The best part? It’s incredibly easy to make, requiring minimal effort on your part but delivering maximum flavor. The slow cooker allows the potatoes and other ingredients to meld together over time, creating a depth of flavor that you’d swear came from hours of stovetop cooking. So, grab your slow cooker and let’s dive into this mouth-watering recipe.
Outback Potato Soup Slow Cooker Recipe
This recipe is inspired by the famous potato soup served at Outback Steakhouse, but made even easier thanks to the slow cooker. If you’re a fan of rich, creamy, and savory potato soup, then you’re in for a treat. Not only is it incredibly flavorful, but it’s also versatile enough to be customized to your preferences, making it a great option for almost any occasion.
Ingredients Needed
Here’s a comprehensive list of the ingredients that will bring your Outback Potato Soup to life:
- Russet potatoes (6 medium-sized) – These potatoes are starchy, which makes them perfect for soups, as they break down and thicken the broth.
- Chicken broth (4 cups) – Adds depth to the flavor, and gives the soup a savory base.
- Heavy cream (2 cups) – For that luscious, creamy texture that gives the soup its rich and indulgent feel.
- Milk (1 cup) – Helps balance out the heaviness of the cream while still keeping the soup creamy.
- Yellow onion (1, chopped) – Adds sweetness and complexity to the flavor profile of the soup.
- Garlic cloves (3, minced) – A little garlic goes a long way in enhancing the overall flavor.
- Bacon (6 slices, cooked and crumbled) – Essential for that smoky, salty bite that takes the soup to the next level.
- Cheddar cheese (2 cups, shredded) – Melted cheese mixed into the soup adds an extra layer of richness, while extra cheese sprinkled on top gives that gooey finish.
- Green onions (1/4 cup, chopped) – These add a fresh, slightly sharp contrast to the creamy richness of the soup, both as an ingredient and garnish.
- Salt and pepper – To taste; salt enhances all the other flavors, while pepper adds just the right amount of kick.
- Butter (2 tablespoons) – For sautéing the onions and garlic and adding a rich base of flavor.
Cooking Instructions
The beauty of this recipe lies in its simplicity and the magic that the slow cooker creates. Here’s how you make it:
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Prep The Ingredients
Start by peeling and dicing the potatoes into bite-sized pieces. Set them aside. Chop the onion and mince the garlic. Cook the bacon until it’s crispy, then crumble it up.
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Sauté The Aromatics
In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them for about 5-7 minutes, until they’re soft and fragrant. This step helps to release the natural sweetness of the onions and enhances the garlic’s aroma.
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Combine In Slow Cooker
Add the diced potatoes, sautéed onions and garlic, chicken broth, milk, and heavy cream into the slow cooker. Stir to combine. Season with salt and pepper to taste.
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Cook Low And Slow
Set the slow cooker on low for 6-7 hours or on high for 3-4 hours. The potatoes should be tender and easily mashed when poked with a fork.
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Mash And Stir
Once the soup has finished cooking, use a potato masher to mash some of the potatoes directly in the slow cooker, leaving some whole for texture. This helps thicken the soup naturally. Stir well to incorporate.
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Add The Bacon And Cheese
Stir in the crumbled bacon and shredded cheddar cheese. Let it melt into the soup, creating a velvety, cheesy texture.
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Serve
Ladle the soup into bowls and garnish with extra cheese, crumbled bacon, and chopped green onions. Serve with a side of crusty bread or crackers for an extra comforting touch.
Ingredient Insights
Understanding the role of each ingredient helps elevate your cooking and gives you room to experiment:
- Russet Potatoes: These are the ideal choice for potato soup due to their high starch content, which makes them break down and create a creamy texture as they cook. They also absorb flavors beautifully.
- Chicken Broth: While you can use vegetable broth for a vegetarian version, chicken broth gives the soup that meaty, savory base, adding depth and richness to every spoonful.
- Heavy Cream and Milk: The combination of these two creates the perfect balance of creaminess. Heavy cream gives the soup its decadent, luxurious texture, while milk keeps it from being too heavy.
- Bacon: Bacon’s smoky, crispy goodness adds complexity and flavor. The fat from the bacon also contributes to the richness of the soup, so don’t skip it!
- Cheddar Cheese: Shredded sharp cheddar cheese offers the perfect amount of tangy flavor, melting beautifully into the soup. If you like a stronger flavor, you could use a more aged cheddar.
Expert Tips
- Texture: If you prefer a smoother soup, you can use an immersion blender once the potatoes are cooked. This will break down all the potatoes and make the soup silky-smooth.
- Adjusting Consistency: For a thicker soup, mash more potatoes or let it cook uncovered for a little while to reduce. If you like it thinner, add a bit more milk or broth to get the right consistency.
- Seasoning: Potatoes can be a little bland on their own, so don’t shy away from seasoning generously with salt and pepper. You can also add a pinch of cayenne pepper or red pepper flakes if you like a bit of heat.
Recipe Variations
While the classic version of this Outback-inspired potato soup is comforting and delicious on its own, here are a few variations you can try:
- Vegetarian Version: Swap the chicken broth for vegetable broth, and skip the bacon for a purely plant-based soup. You can add extra veggies like carrots, celery, or leeks for added flavor and texture.
- Spicy Potato Soup: For a bit of heat, stir in a teaspoon of paprika, a dash of cayenne pepper, or even some finely chopped jalapeños. You can also top the soup with a spoonful of sour cream to balance out the spice.
- Loaded Potato Soup: Go all-out by adding extra toppings like sour cream, shredded cheddar, chives, and even a drizzle of ranch dressing. You could also add some crispy fried onions on top for crunch.
- Cheesy Bacon Potato Soup: If you’re craving even more cheese, try mixing in some cream cheese for an extra creamy texture, or swap in Gruyère or Monterey Jack for a different cheesy flavor profile.
Final Words
This Outback Potato Soup made in the slow cooker is the kind of recipe that works for all seasons. It’s hearty enough to warm you up in the colder months, but it’s simple and fresh enough to enjoy year-round. It’s a soup that’s not just about feeding your body but about nourishing your soul with its rich flavors and comforting texture. And the best part is, once you set it in the slow cooker, you can forget about it and let the magic happen.
FAQs
What Ingredients Are Needed For Outback Potato Soup In A Slow Cooker?
The ingredients typically include russet potatoes, onions, garlic, chicken broth, heavy cream, butter, cheddar cheese, bacon, green onions, and seasonings like salt, pepper, and thyme.
Can I Use Other Types Of Potatoes For This Recipe?
While russet potatoes are preferred for their starch content and texture, you can use Yukon gold or red potatoes as alternatives, though the texture may vary slightly.
How Long Should I Cook Outback Potato Soup In A Slow Cooker?
Cook the soup on low for 6-7 hours or on high for 3-4 hours. The potatoes should be tender when ready.
Can I Make This Recipe Without Heavy Cream?
Yes, you can substitute heavy cream with milk, half-and-half, or a dairy-free alternative like coconut milk or almond milk for a lighter version.
How Do I Thicken The Soup If It’s Too Thin?
To thicken the soup, you can mash a portion of the potatoes in the slow cooker, or use a cornstarch slurry (mix equal parts cornstarch and cold water) to add to the soup while it’s cooking.
Can I Prepare The Soup Ahead Of Time?
Yes, you can prep the ingredients the night before and store them in the fridge. In the morning, just add them to the slow cooker and cook as usual.
Can I Freeze The Leftover Outback Potato Soup?
Yes, this soup can be frozen. Let it cool to room temperature, then transfer to an airtight container and store in the freezer for up to 3 months. Reheat on the stove or in the microwave, adding a bit of cream or milk to restore its creamy consistency.
What Toppings Can I Add To Outback Potato Soup?
Popular toppings include shredded cheddar cheese, crispy bacon bits, chopped green onions, sour cream, and crumbled crackers or crostini.
Is It Possible To Make This Recipe Vegetarian?
Yes, you can make a vegetarian version by substituting the chicken broth with vegetable broth, omitting the bacon, and using a plant-based cream or milk alternative.
Can I Use A Pressure Cooker Instead Of A Slow Cooker For This Recipe?
Yes, you can adapt the recipe for a pressure cooker. Cook on high pressure for 15-20 minutes, then release the pressure naturally or quickly. Finish by adding the cream, cheese, and seasoning.