Outback Steakhouse’s famous potato soup is a creamy, comforting dish that perfectly blends rich flavors with a velvety smooth texture. If you love the deliciously hearty, satisfying soups served at Outback Steakhouse, this homemade version is the perfect recipe to recreate the magic in your own kitchen. It’s filled with tender potatoes, savory bacon, and topped with a generous helping of cheese, sour cream, and green onions. Let’s dive into the details of how to make this indulgent potato soup that’s sure to impress your family and friends!
Ingredients for Outback Steakhouse Potato Soup
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream (plus extra for topping)
- 2 green onions, sliced (for garnish)
- Optional: Crumbled bacon for garnish
Instructions for Outback Steakhouse Potato Soup
Step 1: Prepare the Potatoes
Start by peeling and dicing the russet potatoes into small cubes. Set them aside.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Once done, remove the bacon from the pot and set it aside, leaving the rendered bacon fat in the pot. This adds an extra layer of flavor to the soup.
Step 3: Sauté the Onion and Garlic
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 4: Add the Potatoes and Broth
Next, add the diced potatoes to the pot. Pour in the chicken broth, ensuring that the potatoes are covered. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Make the Creamy Base
In a separate bowl, whisk the flour into the heavy cream to create a smooth mixture. Slowly pour this cream mixture into the simmering soup while stirring. This will help thicken the soup to a creamy consistency. Continue to cook for 5-10 more minutes, stirring occasionally.
Step 6: Add the Cheddar Cheese and Sour Cream
Once the soup has thickened, stir in the shredded cheddar cheese and sour cream. Continue to cook on low heat until the cheese has fully melted and the soup is creamy and smooth. Season with salt and pepper to taste.
Step 7: Garnish and Serve
Serve the soup in bowls and garnish with additional shredded cheddar cheese, crispy bacon, sour cream, and sliced green onions for an extra burst of flavor and texture.
Tips for Making the Best Outback Steakhouse Potato Soup
- Choosing the Right Potatoes: Russet potatoes are ideal for this recipe because they have a starchy texture that helps create a creamy base when cooked.
- Bacon Lovers’ Bonus: For extra flavor, you can reserve some of the cooked bacon grease to sauté the onions and garlic. This will add an additional smoky flavor to the soup.
- Make It Ahead: This potato soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove.
- Make It Gluten-Free: To make this recipe gluten-free, simply swap the all-purpose flour with a gluten-free flour blend or cornstarch.
- Add More Veggies: Feel free to add vegetables like carrots or celery to the soup for added texture and flavor.
Why You’ll Love This Outback Steakhouse Potato Soup Recipe
This Outback Steakhouse-inspired potato soup is the ultimate comfort food that’s perfect for any occasion. Whether you’re serving it as an appetizer, a main course, or as part of a cozy meal, it’s sure to satisfy everyone at the table. The combination of creamy potatoes, crispy bacon, and melted cheddar cheese creates a mouthwatering soup that’s rich and flavorful, while the garnish of green onions adds a fresh pop of color.
Perfect Pairings for Outback Steakhouse Potato Soup
- Outback Steakhouse’s Bloomin’ Onion: Serve this hearty potato soup with Outback’s signature appetizer for a complete, indulgent meal.
- Garlic Bread: A slice of warm, buttery garlic bread is the perfect accompaniment to this creamy soup.
- Steak or Chicken: Pair your soup with a grilled steak or chicken for a filling, satisfying dinner.
Conclusion
Recreating the Outback Steakhouse potato soup at home is easier than you think and will give you that same comforting, creamy bowl of goodness you love from the restaurant. With simple ingredients and easy steps, this recipe brings all the flavor and warmth of the original into your kitchen. Perfect for chilly nights or as a hearty appetizer for your next gathering, this homemade potato soup is sure to become a family favorite. Enjoy the savory, cheesy goodness of this delicious soup today!
Serving and Storage Tips for Outback Steakhouse Potato Soup
Serving Tips
- Serve Hot: This potato soup is best enjoyed hot. Ensure it’s heated through before serving, especially if you’ve made it ahead of time. You can reheat it gently on the stove over low heat, stirring occasionally to prevent burning.
- Garnish for a Flavor Boost: Top each bowl of soup with extra shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and a sprinkle of fresh green onions. This not only enhances the flavor but also adds a vibrant touch to the presentation.
- Side Dishes: Pair the potato soup with sides that complement its richness. Warm garlic bread, a side salad, or even a light vegetable dish can balance out the heaviness of the soup.
- Serving in Bowls: For a cozy and rustic feel, serve this potato soup in large, deep bowls. It’s perfect for spooning up the creamy goodness.
Storage Tips
- Refrigeration: Store any leftover potato soup in an airtight container in the refrigerator. It will keep for up to 3-4 days. Be sure to let the soup cool down to room temperature before transferring it to the fridge to prevent condensation.
- Freezing: While the soup can be frozen, it’s important to note that dairy-based soups like this one may separate slightly upon reheating. To freeze, let the soup cool completely, then transfer it into a freezer-safe container or a zip-top bag. It will last in the freezer for up to 3 months. When reheating, stir well to bring back the creamy consistency.
- Reheating: When ready to enjoy again, reheat the soup on the stove over low to medium heat. Stir frequently to prevent it from sticking to the pot. If the soup has thickened too much in the fridge or freezer, add a splash of milk or chicken broth to reach your desired consistency.
- Avoid Storing Garnishes: If you have leftover garnishes (like bacon, cheese, or sour cream), store them separately from the soup to prevent them from becoming soggy or losing their texture. Add them to each bowl just before serving.
With these serving and storage tips, you can ensure that your Outback Steakhouse potato soup stays delicious for several meals while maintaining its creamy texture and flavorful profile. Enjoy this comforting dish whenever you like!
1. Can I make Outback Steakhouse potato soup ahead of time?
Yes, this potato soup can be made ahead of time! In fact, it often tastes even better the next day as the flavors continue to meld together. After making the soup, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
2. Can I make this soup vegetarian or vegan?
Yes, you can easily make this soup vegetarian or vegan. To make it vegetarian, simply substitute the chicken broth with vegetable broth and skip the bacon, or use plant-based bacon or crispy tofu for a similar texture and flavor. For a vegan version, replace the heavy cream with coconut milk or a dairy-free cream, and use dairy-free cheese and sour cream alternatives.
3. Can I freeze Outback Steakhouse potato soup?
Yes, you can freeze this potato soup, but keep in mind that dairy-based soups can sometimes separate when reheated. To freeze, let the soup cool completely, then store it in a freezer-safe container or zip-top bag. It will last up to 3 months in the freezer. When reheating, add a splash of milk or broth to bring back its creamy texture.
4. How can I make the soup thicker?
If you prefer a thicker consistency, you can easily thicken the soup by using a potato masher to mash some of the potatoes once they’re tender. Alternatively, you can add more flour to the cream mixture, or even stir in a bit of cornstarch dissolved in water. Just be sure to adjust the seasoning to maintain the balance of flavors.
Print
Outback Steakhouse Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Description
This Outback Steakhouse Potato Soup is a creamy, rich, and flavorful bowl of comfort. Loaded with tender potatoes, crispy bacon, and a blend of cheeses, it’s the perfect hearty soup to warm you up on a chilly day. This copycat recipe brings the iconic taste of the restaurant straight to your kitchen!
Ingredients
- 6 slices of bacon, diced
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 large russet potatoes, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
For Garnish:
- Additional shredded cheese
- Crispy bacon bits
- Chopped green onions
Instructions
1. Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot.
2. Sauté the Vegetables:
- Add the butter to the bacon fat in the pot. Once melted, stir in the onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute more.
3. Make the Roux:
- Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, milk, and heavy cream, ensuring there are no lumps.
4. Cook the Potatoes:
- Add the diced potatoes, thyme, smoked paprika, salt, and pepper to the pot.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
5. Add the Cheese and Bacon:
- Use a potato masher or immersion blender to partially mash the potatoes for a thicker consistency, leaving some chunks for texture.
- Stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream until melted and smooth.
- Mix in half of the cooked bacon bits, reserving the rest for garnish.
6. Serve:
- Ladle the soup into bowls and top with additional cheese, crispy bacon, and green onions. Serve warm with crusty bread or crackers.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy. Thaw overnight in the fridge and reheat slowly.
- Customize It: Add diced ham, extra veggies like carrots or celery, or a splash of hot sauce for extra flavor.