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Outback Steakhouse Potato Soup Recipe

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This rich and indulgent soup features tender baked potatoes in a creamy base, topped with crispy bacon, cheddar cheese, and chives. It’s perfect for cozy nights and sure to become a family favorite.


Ingredients

Units Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 6 slices thick-cut bacon, chopped
  • 1/2 cup unsalted butter
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon granulated sugar
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped

Instructions

  1. Bake the Potatoes: Preheat your oven to 350°F (175°C). Scrub the potatoes clean, pat them dry, and pierce each several times with a fork. Rub each potato with olive oil and sprinkle with kosher salt. Place them directly on the oven rack and bake for about 1 hour, or until tender. Once done, let them cool slightly, then cut into bite-sized pieces.

  2. Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon bits and set them aside, leaving the rendered fat in the pot.

  3. Sauté Aromatics: Add the unsalted butter to the pot with the bacon fat. Once melted, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

  4. Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste.

  5. Add Liquids: Gradually whisk in the chicken broth until smooth. Add the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.

  6. Season the Soup: Stir in the celery salt, ground black pepper, dried basil, and granulated sugar. Let the soup simmer for about 5 minutes to allow the flavors to meld.

  7. Incorporate Potatoes: Add the baked potato pieces to the pot, stirring gently to combine. Allow the soup to simmer for an additional 10 minutes, stirring occasionally.

  8. Finish with Dairy: Stir in the shredded cheddar cheese until melted and smooth. Remove the pot from heat and blend in the sour cream until fully incorporated.

  9. Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits and chopped fresh chives.


Notes

  • For a smoother texture, use an immersion blender to puree the soup before adding the potato chunks.
  • Adjust the thickness by adding more chicken broth if the soup is too thick.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.