Outback Steakhouse Potato Soup is a rich and creamy dish loaded with tender potatoes, crispy bacon, and a velvety cheese-infused broth. This comforting soup is perfect for chilly days and brings restaurant-quality flavor to your home kitchen.
Why You’ll Love This Recipe
- Creamy, cheesy, and full of flavor.
- Simple, wholesome ingredients.
- Perfect for meal prep and leftovers.
- Easy to customize with different toppings.
- A comforting dish for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes, peeled and diced
- Chicken broth
- Heavy cream or half-and-half
- Bacon, cooked and crumbled
- Onion, chopped
- Garlic, minced
- Cheddar cheese, shredded
- Butter
- Flour
- Salt and pepper to taste
- Green onions for garnish
- Sour cream (optional)
Directions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving some bacon grease in the pot.
- Add butter, onions, and garlic to the pot, sautéing until softened.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually add chicken broth, stirring constantly to combine.
- Add diced potatoes, salt, and pepper. Simmer for 20-25 minutes until potatoes are tender.
- Use a potato masher or immersion blender to slightly mash some of the potatoes for a creamier texture.
- Stir in heavy cream and shredded cheese, mixing until smooth and fully melted.
- Garnish with bacon, green onions, and additional cheese before serving.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Loaded Version: Add extra toppings like chives, jalapeños, or croutons.
- Healthier Alternative: Use low-fat milk instead of heavy cream.
- Vegetarian Option: Omit bacon and use vegetable broth.
- Spicy Kick: Add cayenne pepper or hot sauce for heat.
- Thicker Soup: Use additional mashed potatoes or a cornstarch slurry.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or milk if needed.
FAQs
Can I make this soup ahead of time?
Yes! The flavors deepen overnight, making it great for meal prep.
What can I serve with this soup?
Crusty bread, a fresh salad, or grilled cheese make great pairings.
Can I use a different type of potato?
Yes! Yukon Gold potatoes also work well for a creamier texture.
How do I prevent the cheese from clumping?
Gradually add the cheese while stirring, and avoid overheating the soup.
Can I use pre-cooked bacon?
Yes! Simply crumble and add it at the end for convenience.
How do I make it gluten-free?
Use a cornstarch slurry instead of flour to thicken the soup.
Can I cook this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream and cheese before serving.
How do I make it less rich?
Substitute half-and-half or milk instead of heavy cream.
Can I add protein?
Yes! Cooked chicken or ham makes a great addition.
What’s the best way to mash the potatoes?
An immersion blender works best, but a potato masher or fork also works.
Conclusion
Outback Steakhouse Potato Soup is a rich, hearty dish that’s perfect for any occasion. Whether you enjoy it as a cozy weeknight dinner or a special treat, this homemade version brings restaurant flavors straight to your table. Try it today and savor every spoonful!
Print
Outback Steakhouse Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting soup featuring tender potatoes in a creamy, savory broth, topped with crispy bacon bits, shredded cheddar cheese, and chopped green onions.
Ingredients
- 4 large russet potatoes, peeled and diced
- 2 1/2 cups chicken broth
- 1/2 small onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups heavy cream
- 3/4 cup shredded cheddar cheese (plus extra for garnish)
- 8 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Instructions
- Cook the Potatoes: Place the diced potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat and cook until tender, about 10-15 minutes. Drain and set aside.
- Prepare the Base: In the same pot, combine the chicken broth, diced onion, salt, and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, allowing the flavors to meld.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour to form a smooth paste. Cook for a couple of minutes to eliminate the raw flour taste.
- Thicken the Soup: Slowly whisk the roux into the simmering broth mixture until well incorporated. This will thicken the soup base.
- Add Cream and Cheese: Pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 20 minutes, stirring occasionally. Stir in the shredded cheddar cheese until melted and smooth.
- Incorporate Potatoes: Gently add the cooked potatoes back into the pot, stirring to distribute them evenly throughout the soup.
- Serve: Ladle the soup into bowls and garnish each serving with additional shredded cheddar cheese, crumbled bacon bits, and chopped green onions. Serve hot and enjoy!
Notes
- Consistency: If the soup is too thick, you can thin it with a little extra chicken broth or milk until the desired consistency is reached.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to adjust the consistency.
- Variations: For added flavor, consider incorporating minced garlic when sautéing the onions or adding a dash of smoked paprika to the soup.
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