Walkabout Soup– Easy Outback Steakhouse Copycat

This Outback Steakhouse Walkabout Soup is a cozy, creamy onion soup made with sweet onions, Velveeta, and broth — simple but comforting. It’s budget-friendly and low-effort, and honestly? It’s just really warm. Perfect for quiet nights when you want dinner to feel like a blanket.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: Sweet onion, creamy, mellow
• Great for: Cold evenings, soft resets, no-fuss meals

Why I Like This Recipe

Honestly just needed something warm and not loud. Didn’t feel like chewing through anything complicated. I had onions, milk, and a small block of Velveeta — that’s all it took. It surprised me. Like in a good way.

Ingredients

• 6 tbsp butter (divided)
• 2 cups sweet yellow onions, thinly sliced
• 14.5 oz chicken broth
• 2 chicken bouillon cubes
• ¼ tsp black pepper
• ½ tsp salt
• 3 tbsp all-purpose flour
• 1½ cups whole milk
• ¼ cup Velveeta cheese
• Shredded cheddar cheese, for topping
• Dark Russian bread, for dipping

How To Make Walkabout Soup

1. Cook the onions: Melt 3 tbsp butter in a pot. Add onions. Let them soften on low heat — no browning. Just gentle and golden.
2. Build the base: Add broth, bouillon, pepper, and salt. Let it simmer soft and slow.
3. Make the roux: In another pan, melt remaining butter. Whisk in flour, then slowly pour in milk while stirring. It’ll thicken — keep going.
4. Combine and melt: Pour the thickened milk into the onion pot. Stir. Add Velveeta in small chunks and melt gently.
5. Simmer + stir: Let the whole thing hang out on low for 30–45 mins. Stir every so often. It gets better as it sits.
6. Serve warm: Top with cheddar, dip that dark bread, and take your time.

Tips for Success

• Use sweet onions — they matter here
• Velveeta melts smooth, don’t sub unless you have to
• Stir the soup occasionally while it simmers
• Don’t rush the roux — low and slow makes it silky

Storage and Reheating

• Fridge: Store in an airtight container for 3 days.
• Freezer: You can freeze it, but texture changes a little. Reblend when reheating if needed.
• Reheat: Stovetop is best. Add a splash of milk and stir to bring it back.

Frequently Asked Questions

• Can I use regular onions?
  Sure, but sweet ones are better. Vidalia or Walla Walla if you can find them.
• Is Velveeta necessary?
  Yes. It melts smooth and gives that creamy texture. Cheddar alone won’t do the same.
• Can I use veggie broth?
  Yup. Just skip the bouillon or use a vegetarian version.
• How thick is the soup supposed to be?
  It’s creamy but not gloopy. Should coat the spoon, not stick to it like glue.
• Can I skip the bread?
  Yeah but… you’ll regret it. Get the bread.

Common Mistakes and How to Dodge Them

• Overcooking the onions: You don’t want caramelized onions here. Keep the heat low and stir often. They should be soft, not browned.
• Adding the Velveeta too fast: Drop it in slowly, in small cubes. If you rush it, it might clump or melt weird.
• Skipping the roux step: The flour/milk mixture makes the soup creamy. Skipping it = watery soup sadness.
• Using too much salt upfront: The bouillon and Velveeta both have salt. Taste before adding more at the end.
• Letting the soup boil after adding milk/cheese: Keep it on low once you add dairy. Boiling can break the texture and make it grainy.

Nutrition Facts (Per Serving)

• Calories: 297 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 850mg
• Potassium: 300mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 8g

You Might Also Like:

•  Chicken Tortilla Soup– Easy Outback Steakhouse Copycat
• Onion Soup– Easy Outback Steakhouse Copycat
• Potato Soup– Easy Outback Steakhouse Copycat
• Clam Chowder– Easy Outback Steakhouse Copycat