Outback Steakhouse Potato Soup Recipe

๎ˆƒIndulge in the rich and creamy flavors of this copycat Outback Steakhouse Potato Soup.๎ˆ„ ๎ˆƒThis hearty dish combines tender potatoes, savory bacon, and sharp cheddar cheese to create a comforting meal perfect for any occasion.๎ˆ„๎ˆ†

Why Youโ€™ll Love This Recipe

  • Rich and Creamy Texture:ย ๎ˆƒThe combination of heavy cream and melted cheese gives the soup a luxurious, velvety consistency.๎ˆ„๎ˆ†
  • Hearty and Filling:ย ๎ˆƒLoaded with potatoes and bacon, this soup is substantial enough to serve as a main course.๎ˆ„๎ˆ†
  • Simple Ingredients:ย ๎ˆƒMade with common pantry staples, it’s easy to prepare without the need for special trips to the store.๎ˆ„๎ˆ†
  • Customizable:ย ๎ˆƒEasily adjust the ingredients to suit your taste, whether you prefer extra cheese, more bacon, or added veggies.๎ˆ„๎ˆ†

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Potatoes:ย ๎ˆƒPeel and dice the potatoes into ยพ-inch cubes.๎ˆ„ ๎ˆƒPlace them in a large pot, cover with water, and bring to a boil over high heat.๎ˆ„ ๎ˆƒCook until fork-tender, about 10 to 15 minutes.๎ˆ„ ๎ˆƒDrain and set aside.๎ˆ„๎ˆ†
  2. Cook the Bacon:ย ๎ˆƒIn a large pot over medium heat, cook the bacon pieces until crispy.๎ˆ„ ๎ˆƒRemove with a slotted spoon and set aside on a paper towel-lined plate.๎ˆ„ ๎ˆƒLeave the bacon grease in the pot.๎ˆ„๎ˆ†
  3. Sautรฉ Vegetables:ย ๎ˆƒAdd the diced onion, celery, and carrot to the pot with the bacon grease.๎ˆ„ ๎ˆƒSautรฉ over medium heat until the vegetables are soft and the onion is translucent.๎ˆ„๎ˆ†
  4. Create the Roux:ย ๎ˆƒSprinkle the flour over the sautรฉed vegetables and cook for 2 minutes, stirring constantly.๎ˆ„ ๎ˆƒThis will eliminate the raw flour taste.๎ˆ„๎ˆ†
  5. Add Liquids:ย ๎ˆƒGradually pour in the chicken broth and then the heavy cream, stirring constantly to prevent lumps from forming.๎ˆ„๎ˆ†
  6. Season the Soup:ย ๎ˆƒAdd the garlic powder, dried thyme, salt, and pepper.๎ˆ„ ๎ˆƒBring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until it slightly thickens.๎ˆ„๎ˆ†
  7. Incorporate Potatoes:ย ๎ˆƒAdd the cooked potatoes to the soup.๎ˆ„ ๎ˆƒUse an immersion blender to blend the soup until it reaches your desired consistencyโ€”smooth or slightly chunky.๎ˆ„๎ˆ†
  8. Adjust Seasoning:ย ๎ˆƒTaste the soup and adjust the seasonings as needed.๎ˆ„๎ˆ†
  9. Serve:ย ๎ˆƒLadle the soup into bowls and garnish each with shredded cheddar cheese, crispy bacon bits, and sliced green onions.๎ˆ„ ๎ˆƒServe hot.๎ˆ„๎ˆ†

Servings and Timing

  • Servings:ย ๎ˆƒThis recipe yields approximately 6 servings.๎ˆ„๎ˆ†
  • Preparation Time:ย ๎ˆƒ15 minutes๎ˆ„๎ˆ†
  • Cooking Time:ย ๎ˆƒ30 minutes๎ˆ„๎ˆ†
  • Total Time:ย ๎ˆƒ45 minutes๎ˆ„๎ˆ†

Variations

  • Vegetarian Option:ย ๎ˆƒOmit the bacon and use vegetable broth instead of chicken broth.๎ˆ„ ๎ˆƒAdd extra vegetables like carrots, leeks, or spinach for added nutrition and flavor.๎ˆ„๎ˆ†
  • Spicy Kick:ย ๎ˆƒInclude diced jalapeรฑos or a dash of cayenne pepper while cooking to add a spicy element to the soup.๎ˆ„๎ˆ†
  • Loaded Baked Potato Style:ย ๎ˆƒTop with crumbled blue cheese, a dollop of sour cream, and chives for a twist that mimics a loaded baked potato.๎ˆ„๎ˆ†

Storage/Reheating

  • Storage:ย ๎ˆƒAllow the soup to cool completely before transferring it to an airtight container.๎ˆ„ ๎ˆƒRefrigerate for up to 3-4 days.๎ˆ„๎ˆ†
  • Reheating:ย ๎ˆƒReheat gently over medium heat on the stovetop, stirring occasionally, until hot.๎ˆ„ ๎ˆƒIf the soup has thickened too much, thin it with a little broth or water.๎ˆ„๎ˆ†

FAQs

Can I freeze this potato soup?

๎ˆƒYes, you can freeze this soup.๎ˆ„ ๎ˆƒAllow it to cool completely, then transfer to airtight containers or heavy-duty freezer bags.๎ˆ„ ๎ˆƒFreeze for up to 3 months.๎ˆ„ ๎ˆƒThaw overnight in the refrigerator before reheating.๎ˆ„๎ˆ†

What type of potatoes work best for this soup?

๎ˆƒRusset potatoes are ideal due to their starchy texture, which helps thicken the soup and provides a creamy consistency.๎ˆ„๎ˆ†

Can I make this soup in a slow cooker?

๎ˆƒYes, you can adapt this recipe for a slow cooker.๎ˆ„ ๎ˆƒAfter sautรฉing the vegetables and creating the roux, transfer everything to the slow cooker, add the liquids and potatoes, and cook on low for 4-6 hours or until the potatoes are tender.๎ˆ„๎ˆ†

How can I make this soup lighter?

๎ˆƒTo lighten the soup, substitute heavy cream with half-and-half or whole milk.๎ˆ„ ๎ˆƒKeep in mind that this may result in a thinner consistency.๎ˆ„๎ˆ†

Is it necessary to peel the potatoes?

๎ˆƒPeeling the potatoes is recommended for a smoother texture, but if you prefer a more rustic soup with added nutrients, you can leave the skins on.๎ˆ„๎ˆ†

Can I use pre-cooked or leftover potatoes?

๎ˆƒYes, using pre-cooked or leftover potatoes can save time.๎ˆ„ ๎ˆƒAdd them during the step where cooked potatoes are incorporated into the soup.๎ˆ„๎ˆ†

What can I use instead of bacon for a vegetarian version?

๎ˆƒFor a vegetarian version, omit the bacon and consider adding smoked paprika or liquid smoke to impart a smoky flavor.๎ˆ„๎ˆ†

How can I thicken the soup if it’s too thin?

๎ˆƒIf the soup is too thin, create a slurry by mixing equal parts cornstarch and cold water, then stir it into the simmering soup until it reaches the desired thickness.๎ˆ„๎ˆ†

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Outback Steakhouse Potato Soup Recipe

Outback Steakhouse Potato Soup Recipe

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy potato soup is inspired by the famous Outback Steakhouse dish. It’s rich, flavorful, and topped with crispy bacon, cheddar cheese, and green onions.


Ingredients

Units Scale
  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese (plus extra for garnish)
  • 1/4 cup cooked and crumbled bacon (plus extra for garnish)
  • 2 green onions, thinly sliced (for garnish)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the Potatoes:
    • Place the diced potatoes in a large pot and cover with chicken broth.
    • Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  2. Prepare the Roux:
    • In a separate saucepan, melt the butter over medium heat.
    • Sprinkle in the flour and cook, stirring constantly, for about 2 minutes to create a roux.
  3. Combine and Thicken:
    • Slowly whisk the roux into the pot with the cooked potatoes and broth, stirring constantly to prevent lumps.
    • Add the heavy cream, garlic powder, onion powder, salt, and pepper.
    • Simmer for an additional 5 minutes, stirring occasionally, until the soup thickens.
  4. Finish the Soup:
    • Stir in the sour cream and shredded cheddar cheese until fully melted and incorporated.
    • Adjust seasoning as needed.
  5. Serve:
    • Ladle the soup into bowls and garnish with extra cheddar cheese, crumbled bacon, and sliced green onions.
    • Serve hot and enjoy!

Notes

  • For a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the sour cream and cheese.
  • To lighten the recipe, substitute heavy cream with half-and-half or milk, keeping in mind the soup will be less rich.
  • This soup pairs well with a side of crusty bread or a fresh green salad.

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