Outback Steakhouse Potato Soup Recipe

Short Description

This creamy and flavorful Outback Steakhouse-inspired potato soup is the ultimate comfort food. Packed with tender potatoes, crispy bacon, and a rich, cheesy base, this soup is perfect for cozy nights or family gatherings.

Why You’ll Love This Recipe

• It’s rich, creamy, and full of flavor.
• Easy to make with simple ingredients.
• Perfect for meal prep and reheating.
• A satisfying and comforting dish for cold days.
• A restaurant-quality soup made right at home.

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
• Butter
• Onion, finely chopped
• Garlic, minced
• All-purpose flour
• Cheddar cheese, shredded
• Bacon, cooked and crumbled
• Green onions, chopped
• Salt and pepper to taste

Directions

1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving some bacon grease in the pot.
2. Add butter to the pot and sauté the onions and garlic until fragrant.
3. Stir in the flour and cook for about a minute to form a roux.
4. Gradually add the chicken broth, stirring constantly to avoid lumps.
5. Add the diced potatoes and bring to a gentle boil. Reduce heat and let simmer until the potatoes are tender.
6. Stir in the heavy cream and shredded cheese, allowing the cheese to melt into the soup.
7. Season with salt and pepper to taste.
8. Garnish with crispy bacon, green onions, and extra cheese before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Loaded Potato Soup: Add sour cream for extra tanginess.
• Spicy Version: Stir in diced jalapeños or a pinch of cayenne pepper.
• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
• Extra Cheesy: Mix in different cheeses like Monterey Jack or Gouda.
• Thicker Consistency: Mash some of the potatoes or add extra flour for a heartier soup.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of milk or broth to maintain creaminess.

FAQs

How do I make this soup thicker?

You can mash some of the potatoes or add extra flour to thicken the soup.

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well, but Russet potatoes provide the creamiest texture.

Can I make this soup in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours, then stir in cheese and cream at the end.

What’s the best cheese to use?

Sharp cheddar is ideal, but you can mix in other cheeses like Monterey Jack or Gouda.

Can I make it dairy-free?

Use coconut milk or a dairy-free cream alternative and skip the cheese.

How do I prevent my cheese from clumping?

Shred your own cheese and add it gradually while stirring to avoid clumping.

Can I use pre-cooked bacon?

Yes, but cooking your own bacon adds more flavor to the soup.

Is this soup gluten-free?

No, but you can use a gluten-free flour substitute or cornstarch for thickening.

Can I add extra vegetables?

Absolutely! Carrots, celery, or corn make great additions.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

Conclusion

This Outback Steakhouse-inspired potato soup is rich, creamy, and easy to make. Whether you’re craving a warm bowl of comfort food or looking for a great meal-prep recipe, this soup delivers. Customize it with your favorite toppings and enjoy a restaurant-quality dish at home!

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