Best Steakhouse Soup Recipes

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

Steps:

• In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
• Cook at low to medium heat stirring frequently until soft and clear but not brown.
• Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
• Turn temperature to warm and let cook for additional 30 to 45 minutes.
• Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
• Thick White Sauce:.
• In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
• Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
• Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

EASY JAPANESE STEAKHOUSE SOUP

Steps:

• Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
• Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

OUTBACK STEAKHOUSE™ POTATO SOUP RECIPE RECIPE - (4/5)

Steps:

• Preheat your oven to 350°F. Scrub the skins of the potatoes and dry with a towel. Pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato. Sprinkle each potato with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil). Bake at 350°F for approximately 60 minutes. Let the potatoes cool a little so they are easier to handle. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it. Add the onion and cook until softened. Add the flour and stir while it cooks for about 3 minutes. Slowly add the chicken broth, water, salt, pepper, basil and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you've reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup. Simmer for approximately 5 minutes to bring the potatoes to temperature. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend. Enjoy!

OUTBACK STEAKHOUSE POTATO SOUP - COPYCAT

Steps:

• Wash, peel, cut potatoes in small pieces.
• In medium size pot, barely cover with water, boil until cooked but still firm; drain.
• Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil.
• Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.

JAPANESE STEAKHOUSE ONION SOUP

Steps:

• 1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
• 2. Over high heat, bring mixture to a boil.
• 3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
• 4. Remove vegetables from broth and discard vegetables.
• 5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.

OUTBACK STEAKHOUSE WALKABOUT SOUP - COPYCAT

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add the onions and cook, stirring for 10 minutes or until tender.
• Remove from the heat and stir in the flour, paprika, salt, and pepper.
• Slowly add the milk, stirring until smooth.
• Add the vegetable broth a third at a time, stirring after each addition until well blended.
• Place over low heat, stirring until creamy, thickened, and hot.
• Add the cheddar cheese and cream and stir to melt the cheese.
• Pour into bowls and sprinkle the green onion and mozzarella on top.

OUTBACK STEAKHOUSE CREAMY ONION SOUP

Steps:

• In blender, combine broth, sage and cornstarch.
• In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
• When heated through, stir in cheese and heat until melted.
• Pour into oven proof bowls.
• Broil in oven until tops are lightly browned.

LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT

Steps:

• Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
• Transfer chicken to a plate to cool, Keep broth simmering on low.
• Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth.
• Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
• Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
• In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
• Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
• Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
• This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

OUTBACK STEAKHOUSE CREAMY POTATO SOUP

Steps:

• Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, boil until cooked but still firm. Add milk and cheese. Cook on low stirring constantly until cheese melts. Do not boil. Ladle into serving bow s and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - (4.1/5)

Steps:

• WHITE SAUCE: In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup. SOUP: In 2-quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

THE BEST COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

OUTBACK STEAKHOUSE RESTAURANT FRENCH ONION SOUP

Steps:

• In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
• Stir in salt and pepper and simmer 30 minutes more.
• Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
• Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

STEAKHOUSE STYLE LOADED BAKED POTATO SOUP

Steps:

• Gather and prep ingredients (fry bacon, slice onions, grate cheese etc...)
• Preheat oven to 400 degrees F.
• Wash potatoes; prick each several times with a fork; bake at 400 degrees F for one hour or until done; remove from oven and allow to cool for about 1/2 hour (may also bake the day before and refrigerate overnight.)
• Cut potatoes in half lengthwise; scoop the flesh out of the skins; chop potato flesh into bitesize pieces; set aside. Discard skins.
• Melt butter over medium/medium-low heat in large dutch oven or soup pot; stir in flour until smooth; cook for one minute, stirring constantly.
• Stirring constantly, gradually add milk and cook over medium heat until thickened and bubbling.
• Add the chopped potato, salt, both peppers, half of the green onions, half of the bacon, all of the ham (ham optional) and 1 1/2 cups cheese, stirring until cheese is melted and soup is thoroughly heated.
• Remove from heat and stir in the sour cream. Add extra milk, if necessary, to reach desired consistency. Taste for seasoning and add extra salt and/or pepper as desired.
• Serve hot, garnished with remaining green onions, bacon and cheese. (Or throw it all in the pot like my husband had me to do, lol!)
• Cover and refrigerate leftovers. Reheat in microwave after adding a little extra milk to the soup.

OUTBACK STEAKHOUSE WALKABOUT SOUP

Steps:

• MAKE WHITE SAUCE: In a 1 qt saucepan, melt butter & whisk in flour, cook on medium heat until the flour turns thick & comes away from the side of the saucepan. Pour milk in flour mixture a little at a time & stirring constantly, add salt. Mixture should thicken & become like thick pudding. Take off heat; set aside until ready to use. NOTE: Remember to stir constantly taking care not to let the mixture lump.
• In a 2 qt saucepan, place 3 Tbsp butter & sliced onions. Cook over medium heat stirring frequently until soft & clear, but not brown. Add chicken broth from can, chicken bouillon, salt & pepper & stir ntil completely heated through. Add white sauce & velveeta cheese (white sauce will be thick because it has been removed from the heat). Simmer on medium-low heat until the cheese is melted & all ingredients are blended well, stirring constantly. Turn temperature to warm & let cook for additional 30 - 45 minutes.
• Sprinkle with shredded cheddar & bacon (if desired). Enjoy!

OLD SAN FRANCISCO STEAKHOUSE'S FRENCH ONION SOUP

Steps:

• Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and sauté onions, stirring occasionally, for about 10 minutes. Raise the heat to medium high and cook, stirring often, until the onions are very soft and a deep golden brown, about 20 minutes more. Add beef stock, chicken stock, sherry, brown sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 minutes, or longer, if desired. To serve, pour soup into warmed bowls, and top with croutons and Swiss cheese.
• To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind.
• Recipe can be halved or doubled.
• At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.