Outback Steakhouse Potato Soup Recipe

Introduction

This creamy Outback Steakhouse Potato Soup is a comforting classic that’s perfect for chilly days. Loaded with tender potatoes, cheddar cheese, and bacon, it’s rich, hearty, and easy to make at home.

Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1/4 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 crumbled bacon (plus extra for garnish)
• 2 green onions, thinly sliced (for garnish)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Step 1: 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. Step 2: In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
3. Step 3: Add the butter to the pot with the potatoes and stir until melted. Slowly whisk in the flour mixture, stirring constantly, to thicken the soup.
4. Step 4: Pour in the remaining heavy cream and simmer for 5 minutes.
5. Step 5: Stir in the sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese is fully melted and the soup is smooth.
6. Step 6: Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.

Tips & Variations

• For a thicker soup, mash some of the potatoes before adding the flour mixture.
• Add chopped cooked chicken for a heartier version.
• Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
• Replace sour cream with Greek yogurt for a tangier taste and lighter texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, stir in a little milk or broth when reheating to restore its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best for their starchy texture, but Yukon Gold potatoes can also be used for a creamier texture.

Is it possible to make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just refrigerate and reheat before serving.

Outback Steakhouse Potato Soup Recipe

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★★★★★

4.8 from 161 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy and comforting Outback Steakhouse Potato Soup features tender russet potatoes simmered in chicken broth, thickened with a rich flour and cream mixture, and enhanced with sour cream and shredded cheddar cheese. Garnished with crispy bacon and fresh green onions, this hearty soup delivers restaurant-quality flavor perfect for any cozy meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1/4 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 crumbled bacon (plus extra for garnish)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Garnish

• Extra shredded cheddar cheese
• Extra crumbled bacon
• 2 green onions, thinly sliced

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Instructions

1. Cook the Potatoes: Place the diced potatoes in a large pot and cover them with chicken broth. Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
2. Prepare the Flour Paste: In a small bowl, whisk together the all-purpose flour with a few tablespoons of heavy cream to form a smooth paste. This will help thicken the soup without lumps.
3. Thicken the Soup: Add the butter to the pot with the potatoes and stir until it melts completely. Slowly whisk in the flour and cream paste into the soup, stirring constantly to avoid lumps and to thicken the mixture evenly.
4. Add Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup gently for about 5 minutes to combine the flavors and thicken it further.
5. Incorporate Flavorings and Cheese: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese fully melts and the soup achieves a smooth, creamy texture.
6. Serve with Garnishes: Ladle the hot soup into bowls and garnish generously with additional shredded cheddar cheese, crumbled bacon, and thinly sliced green onions for added flavor and texture.

Notes

• For a thicker or creamier soup, you can mash some of the cooked potatoes before adding the cream and cheese.
• Use low-sodium chicken broth to control the salt content.
• Feel free to substitute bacon with turkey bacon or omit for a vegetarian version (but cheese and chicken broth make it non-vegetarian).
• Reheat gently on the stovetop to avoid curdling the dairy ingredients.
• Adding cooked and crumbled bacon inside the soup can enhance texture and flavor beyond just the garnish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: potato soup, Outback Steakhouse, creamy soup, cheddar cheese soup, bacon soup, comfort food, hearty soup