Outback Steakhouse Walkabout Soup

This creamy Outback Steakhouse Walkabout Soup is rich, cheesy, and full of sweet onion flavor. It’s a comforting bowl that tastes just like the restaurant version. Serve it with warm bread for a cozy meal!

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Ingredients Needed:

• 6 tablespoon butter 
• 2 cups thinly sliced sweet yellow onions
• 14.5 ounces chicken broth
• 2 cubes chicken bouillon
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt 
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup Velveeta cheese
• Shredded cheddar cheese 
• Dark Russian bread 

How To Make Walkabout Soup?

1. Cook the onions: Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the onions and cook until soft and translucent, stirring often. Do not let them brown.
2. Add broth and seasoning: Pour in the chicken broth, add bouillon cubes, black pepper, and 1/4 teaspoon of salt. Stir and let it heat through.
3. Make the roux: In another small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1–2 minutes until thick. Slowly add the milk, stirring constantly to prevent lumps. Add the remaining 1/4 teaspoon of salt and stir until smooth and thick like pudding.
4. Combine and melt the cheese: Pour the thickened milk mixture into the onion broth. Stir well, then add Velveeta cheese. Let it simmer over medium-low heat, stirring often, until the cheese melts and the soup is smooth. Lower the heat and cook for 30–45 minutes, stirring occasionally.
5. Serve and enjoy: Ladle into bowls, top with shredded cheddar cheese, and serve with warm, dark Russian bread.

Recipe Tips:

• Use Sweet Onions for Best Flavor: The type of onion matters! Sweet onions, like Vidalia or Walla Walla, make the soup rich and naturally sweet. Regular onions can be too sharp.
• Cook the Onions Slowly: Don’t rush the onions! Cooking them slowly over medium-low heat makes them soft and releases their natural sweetness. If they brown too fast, they might taste bitter.
• Melt the Cheese Slowly: Add the Velveeta cheese in small pieces and stir often to keep the soup smooth. Heating it too fast can make it grainy instead of creamy.
• Stir the Milk Mixture Constantly: When making the thickening base (roux), stir nonstop while adding the milk. This prevents lumps and makes the soup silky.
• Simmer for Full Flavor: Let the soup cook on low heat for 30–45 minutes after adding everything. This helps the flavors blend perfectly and makes the soup extra rich and creamy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Walkabout Soup cool down before putting it in the fridge. Keep it in a sealed container for up to 3 days.
• Freeze: If you freeze it, store it in a sealed container for up to 2 months.
• Reheat: Pour the soup into a saucepan and warm over low heat, stirring constantly. If it’s too thick, add a splash of milk to bring back the creamy texture.

Nutrition Facts:

• Calories: 297 kcal
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 60mg
• Sodium: 1213mg
• Potassium: 370mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 9g