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A white bowl filled with creamy cheese sauce, topped with a generous amount of shredded cheddar cheese, sits on a white plate.
Melissa Jo

Outback Steakhouse Walkabout Soup Recipe

5 from 2 votes
Don’t cry in your soup Because outback steakhouse has discontinued their walkabout soup from the menu! Be happy you stumbled across blog because I just so happen to have the recipe! I worked at outback steakhouse in the 90s when it was at its finest and walkabout soup was the most ordered starter so I was shocked to find out they discontinued from their menu! It is absolutely delicious and perfection! This recipe in my opinion is an exact copycat! I cannot wait for you to try my copycat walkabout soup recipe! Let’s make it! 
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Lunch, Main Course, Soup
Cuisine: American

Ingredients
  

  • 2 large sweet onions sliced (not too thinly, about 1/4 inch thick)
  • 6 tbsp. of butter divided
  • 2 cubes of chicken bouillon
  • 1/2 tsp of Tony's Creole seasoning
  • 4 tbsp. of flour
  • 1.5 cups cups of milk room temperature (leave on counter about an hour before you start cooking)
  • 3 cups of chicken broth low sodium
  • 8 oz. of Velveeta cheese cubed up
  • 1 cup of freshly grated cheddar cheese plus a little more for garnish
  • plenty of cracked black pepper to taste only add salt at the end of cooking IF needed

Method
 

  1. Heat up a soup pot over medium-low heat and add 3 tbsp of butter. Toss in the sliced onions and sprinkle over the creole seasoning. Saute the onions and seasoning in the butter at medium-low heat. Don't rush it! Once the onions are soft, translucent, and a TINY bit golden crumble the chicken bouillon cubes over the onions and mix them into the onions. REMEMBER: Sauté the onions just until they turn translucent and soft & a TINY bit golden. Remember, we don't want them to brown or carmelized!
  2. Now, add 3 more tbsp of butter to the pot and slowly whisk in the flour. Keep whisking continuously until the mixture forms a smooth paste.
  3. Gradually pour in the milk while whisking continuously to avoid any lumps. Once the milk is fully incorporated, add the chicken broth and stir the mixture with a spoon.
  4. Lower the heat to low before adding the cheeses. Start with the freshly shredded cheddar, stirring until it melts and becomes a creamy delight.
  5. Now, it's time to add the star of the show - the Velveeta cheese. Continue stirring until the Velveeta cheese is fully melted and the soup reaches a velvety consistency. The rich and creamy texture is what makes this soup so irresistible!
  6. Season the soup with plenty of cracked black pepper to suit your taste buds. NO SALT until this moment. But I highly doubt you will need it. Feel free to add a bit more Tony's Creole seasoning if you want an extra punch.

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