Outback Steakhouse Walkabout Soup Recipe

Name: Outback Steakhouse Walkabout Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) thinly sliced yellow sweet onions; 2 tbsp (30 ml) butter; 1 14.5 oz (406 grm). can chicken broth; 1/4 tsp (1 ml). salt; 1/4 tsp (1 ml). fresh ground pepper; 2 chicken bouillon cubes; 1/4 cup (60 ml) diced velveeta cubes (compressed in measuring cup; 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) white sauce (below); 1-1/2 cups (350 ml) shredded cheddar cheese, for garnish; 3 Tbsp (45 ml). butter; 3 Tbsp (45 ml). flour; 1/4 tsp (1 ml). salt; 1-1/2 cups (350 ml) whole milk

Servings: persons

2 cups (475 ml) thinly sliced yellow sweet onions
2 tbsp (30 ml) butter
1 14.5 oz (406 grm). can chicken broth
1/4 tsp (1 ml). salt
1/4 tsp (1 ml). fresh ground pepper
2 chicken bouillon cubes
1/4 cup (60 ml) diced velveeta cubes (compressed in measuring cup
1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) white sauce (below)
1-1/2 cups (350 ml) shredded cheddar cheese, for garnish
3 Tbsp (45 ml). butter
3 Tbsp (45 ml). flour
1/4 tsp (1 ml). salt
1-1/2 cups (350 ml) whole milk

1
In 2 quarts (1900 ml) sauce pan place 2 tbsp (30 ml) butter and sliced onions.
2
Cook at low to medium heat stirring frequently until soft and clear but not brown.
3
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4
Add white sauce and Velveeta cheese.
5
White sauce will be thick because it has been remove from the heat.
6
Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
7
Turn temperature to warm and let cook for additional 30 to 45 minutes.
8
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
9
In a 1 quart (950 ml) sauce pan melt butter and add flour,cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
10
Pour milk in flour a little at a time and stir constantly, add salt.
11
Mixture should thicken and become like thick pudding.
12
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (475 ml) thinly sliced yellow sweet onions, 2 tbsp (30 ml) butter, 1 14.5 oz (406 grm). can chicken broth, 1/4 tsp (1 ml). salt, and more.

Yes, Outback Steakhouse Walkabout Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Outback Steakhouse Walkabout Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions