Outback Steakhouse Potato Soup Recipe

Introduction

This Outback Steakhouse Potato Soup is a creamy, comforting dish packed with tender potatoes, cheese, and crispy bacon. It’s perfect for chilly days when you crave something warm and satisfying.

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, shredded 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 sliced green onions.

Tips & Variations

• For a thicker soup, mash some of the cooked potatoes before adding the cream.
• Use vegetable broth for a vegetarian version, and omit bacon or replace with smoked paprika for a smoky flavor.
• Add a pinch of cayenne pepper for a subtle kick.

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 sticking. You may need to add a splash of broth or cream to restore the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day once the flavors have melded. Just be sure to store it properly in the refrigerator and reheat gently.

Can I freeze Outback Steakhouse Potato Soup?

Freezing is possible but may change the texture due to the cream and sour cream. If you choose to freeze it, thaw slowly in the refrigerator and reheat on the stove, adding extra cream or broth if the texture seems grainy.

Outback Steakhouse Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This creamy and comforting Outback Steakhouse-style potato soup features tender diced russet potatoes simmered in chicken broth and enriched with heavy cream, sour cream, and shredded cheddar cheese. Enhanced with flavorful bacon bits, garlic, and onion powder, this hearty soup is perfect for a cozy meal and garnished with green onions, extra cheese, and crispy bacon for the ultimate indulgence.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup sour cream

Cheese and Toppings

• 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)

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Prepare the Potatoes: Place the diced potatoes in a large pot and cover them with chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer until the potatoes are tender, about 15 minutes.
2. Make the Flour Paste: In a small bowl, whisk the all-purpose flour with a few tablespoons of the heavy cream until a smooth paste forms. This will help thicken the soup later.
3. Incorporate Butter and Flour Mixture: Add the butter to the pot with the cooked potatoes and stir until the butter has melted completely. Slowly whisk in the flour and cream paste, stirring constantly to prevent lumps, allowing the soup to thicken.
4. Add Remaining Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup gently for an additional 5 minutes to blend the flavors and thicken further.
5. Finish the Soup: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the cheese melts completely and the soup is creamy and smooth.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese, crumbled bacon, and sliced green onions for a flavorful and attractive presentation.

Notes

• For a thicker soup, mash some of the cooked potatoes before adding the cream.
• You can substitute chicken broth with vegetable broth for a lighter flavor or vegetarian option.
• Use low-fat sour cream and cheese to reduce calories if desired.
• Adjust seasoning to taste, especially salt and pepper.
• Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: potato soup, Outback Steakhouse, creamy soup, cheddar cheese soup, bacon potato soup, easy soup recipe