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Outback Steakhouse Potato Soup Recipe

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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

Scale
  • 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:

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
  2. 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:

  1. Add the butter to the bacon fat in the pot. Once melted, stir in the onion and cook for 3-4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute more.

3. Make the Roux:

  1. Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
  2. Gradually whisk in the chicken broth, milk, and heavy cream, ensuring there are no lumps.

4. Cook the Potatoes:

  1. Add the diced potatoes, thyme, smoked paprika, salt, and pepper to the pot.
  2. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.

5. Add the Cheese and Bacon:

  1. Use a potato masher or immersion blender to partially mash the potatoes for a thicker consistency, leaving some chunks for texture.
  2. Stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream until melted and smooth.
  3. Mix in half of the cooked bacon bits, reserving the rest for garnish.

6. Serve:

  1. 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.

Find it online: https://recipe.ukfinda.com/outback-steakhouse-potato-soup-recipe/