Outback Steakhouse Potato Soup Recipe

Introduction

This creamy Outback Steakhouse Potato Soup brings restaurant-quality comfort food straight to your kitchen. Packed with tender potatoes, rich cheese, and smoky bacon, it’s the perfect hearty dish to warm you on chilly days. Easy to make and customizable, this soup will quickly become a family favorite.

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 the 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 vegetarian version, use vegetable broth and omit the bacon.
• Use russet potatoes for the creamiest texture and even cooking.
• Whisk flour with cream before adding prevents lumps and creates a silky consistency.
• Add a spicy kick with diced jalapeños or a pinch of cayenne pepper.
• For a lighter soup, substitute milk for heavy cream and use Greek yogurt in place of sour cream.
• Serve with crusty bread or a grilled cheese sandwich for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to prevent scorching. If frozen, thaw in the fridge and reheat slowly, adding a splash of milk or cream to restore the smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated before serving. The flavors often deepen after resting overnight.

How can I make this soup gluten-free?

Use a gluten-free flour or cornstarch as a thickener instead of all-purpose flour, and make sure your broth is gluten-free as well.

Outback Steakhouse Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Experience the comforting and creamy delight of Outback Steakhouse Potato Soup made right at home. This rich and hearty soup combines tender russet potatoes simmered in chicken broth with a velvety blend of heavy cream, sour cream, cheddar cheese, and smoky bacon. Garnished with green onions, it’s a deliciously indulgent meal that’s perfect for cozy evenings and family gatherings.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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 green onions, thinly sliced (for garnish)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Place the diced potatoes in a large pot and cover with chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the potatoes are tender, which should take about 15 minutes.
2. Make the Flour Paste: In a small bowl, whisk the all-purpose flour with a few tablespoons of heavy cream until you create a smooth paste without lumps. This will help thicken the soup when added.
3. Combine Butter and Flour Mixture: Add the butter to the pot with the cooked potatoes and chicken broth, stirring until the butter is melted completely. Then slowly whisk in the flour and cream paste, stirring constantly to avoid lumps and thicken the soup base.
4. Add Remaining Cream and Simmer: Pour in the remaining heavy cream, stir to combine, and let the soup simmer gently for about 5 minutes to blend the flavors and thicken further.
5. Incorporate Cheese, Sour Cream, and Seasonings: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese has melted completely and the soup is smooth and creamy.
6. Serve with Garnishes: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese, crumbled bacon, and sliced green onions for added flavor and texture.

Notes

• For vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
• Russet potatoes are ideal as they break down well for a creamy texture.
• Whisk flour with cream to prevent lumps and ensure a silky base.
• This soup reheats well; add a splash of milk or cream when warming to maintain creaminess.
• Customize your toppings with chives, jalapeños, or a dollop of sour cream.

Keywords: Outback Steakhouse potato soup, creamy potato soup, loaded potato soup, cheddar potato soup, bacon potato soup, comforting soup recipe, stovetop potato soup