Outback Steakhouse Potato Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
