Outback Steakhouse Potato Soup (Copycat Recipe!) (2024)

FAQs

What can I add to my potato soup to make it thicker? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Your choice of Baked Potato Soup, Soup of the Day or French Onion Soup (for an additional charge) Caesar Side Salad, House Side Salad or Blue Cheese Chopped Side Salad (for an additional charge).

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup. 2. Cook the soup on the stovetop.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Outback Steakhouse Soup: Baked Potato Bowl (1 bowl) contains 47g total carbs, 42g net carbs, 32g fat, 10g protein, and 520 calories.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

Zuppa Toscana - Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. Made with gluten-free ingredients.

How to make can potato soup taste better? ›

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese… And—you'd better believe it—some of the crispy bacon. You can also add sliced green onions, a dollop of sour cream—anything you want!

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

Cook the soup until heated and adjust the seasonings. If a thinner soup is desired, stir in a little more milk or half-and-half. To make baked potato soup, top each bowl with shredded cheddar cheese, sour cream, crumbled bacon, and chives.

If you slice the potatoes too thin, or pulverize them in a food processor, the veggies release extra starch that gives your soup a gluey consistency. High-intensity mashing methods like using blenders, hand mixers, or food processors overwork the potatoes, which breaks down their cells.

If at any point the soup is too thick for you (especially when reheating it), add in some broth until your desired consistency is reached.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.