THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU!!!!!!! When we go to Outback Steakhouse, I always order this soup. It's the best I've had ever. I never thought I would find a recipe to make it!! We just finished making t is EXACTLLY the same as the walkabout soup at Outback! I would like to say to anyone making this, follow the directions when it comes to the white sauce. I raised the recipe up to 6 servings. After adding the whole milk slowly, it took about 10 minutes to become a pudding consistency. So don't get impatient with it, it WILL thicken :) We are just ecstatic right now on how great this turned out! Again, Thank you Thank you Thank you!!
WOW- this is it. I loooooove the Walkabout Soup and this is it. I made it exactly as directed, except I used 2% milk. Don't give up on your white sauce, it took mine just a bit to thicken. I can't rave enough about this recipe. Can't wait to make it with Vidalia onions.
The first time I made this is was WAYYY too salty, and I didn't add the salt due to previous reviews stating it was too salty. This recipe is delicious and so close to outbacks besides the fact that outbacks was much creamier than this. I used low sodium chicken broth(safeway brand's has less sodium than Swanson's low sodium), and a lower sodium chicken boullion that came in a packet..I can't remember what it's called it has the word herbal in it. That didn't make a too delicious flavor though so I added one chicken boullion cube without any water to match it. I have made this recipe twice in the last week, it is delicious! Everyone loves it and can't have just one bowl. For more than 3 full bowls, I recommend doubling the recipe.
We just had Walkabout Soup at Outback 2 days ago. I wanted to make this recipe soon after, so the taste would be fresh in my mind. This IS it! It was exactly right. I followed the recipe exactly, making no changes. It was very easy to do, even on a weeknight after work. Next time I will not add any extra salt - it wasn't too salty, but it was close. I might add a little white wine or sherry. Thanks for a great recipe that I will make often.
This is EXACTLY the soup the Outback used to serve. Be careful with the salt, though. Because of the broth and bullion, you'll want to taste it before adding more salt.
I used stephtrosclair's tip and used evaporated milk. I threw in three thin slices of american cheese in addition to the Velveeta. and steemed three ears of fresh sweetcorn, sliced off the kernels, and threw them in too. It was increadible. My new favorite soup. (I guess, technically, it has become a chowder).
LOVED IT!!!! I substituted the velveeta cheese with a slice of american cheese and a slice of swiss cheese... instead of whole milk I used evaporated milk, it made it sooooo creamy! I also used low sodium beef broth instead of chicken broth. I also skipped the bouillon cubes, didn't feel the need for them. And I'm really glad I didn't, it was perfect and creamy with out them. With these adjustments, It was not too salty at all!
Thank you for this recipe, my family absolutely loved it!! I ended up using thick shredded chedder as a sub for the velveeta and dropped in some caesar croutons at the end instead of the bread for the kids and it was a major hit! I will make this for years to come... thanks! I must say this is one of the best soups I've ever made
My favorite soup on the face of the planet! My Dad makes this for my family and we LOVE IT! I follow the recipe to the T and it comes out perfect every time. I highly recommend this to anyone who loves the original from Outback. Honestly, I believe this recipe is more flavorful than the original. Thanks a million for the recipe! My life is now complete! :)
I reduced the salt by using fewer bouillon cubes and not adding the salt. I also reduced the liquid a bit to make a slightly thicker soup. The taste was amazing and will definitely be something I make again. Thanks for a great recipe!