Outback Steakhouse-Inspired Potato Soup Recipe

Outback Steakhouse-Inspired Potato Soup Recipe

If you’re craving the creamy, hearty, and satisfying flavors of Outback Steakhouse’s famous potato soup, this recipe will bring those flavors right to your kitchen. Packed with tender potatoes, savory bacon, and rich cheese, this soup is perfect for chilly evenings or any time you want a comforting bowl of goodness. Let’s dive into the step-by-step process of making this delightful dish.

Ingredients

For the Soup:

• 6 large russet potatoes, peeled and diced into 1-inch cubes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika (optional, for added depth)

For the Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1/4 cup green onions, thinly sliced

Instructions

Step 1: Prepare the Potatoes

1. Place the diced potatoes in a large stockpot. Add the chicken broth and bring it to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
3. Using a slotted spoon, remove half of the potatoes from the pot and set them aside in a bowl. Use a potato masher or fork to mash these potatoes. This step will help thicken the soup naturally while still leaving some texture.

Step 2: Make the Base

1. In a separate skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent.
2. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.

Step 3: Combine Ingredients

1. Gradually whisk the milk and cream into the roux until smooth and free of lumps. Continue to cook for 2-3 minutes, or until the mixture begins to thicken.
2. Carefully pour the milk mixture into the pot with the potatoes and broth. Stir well to combine.
3. Add the mashed potatoes back into the pot, stirring to incorporate. This step gives the soup its creamy and thick consistency.

Step 4: Season and Simmer

1. Stir in the salt, black pepper, and smoked paprika (if using). Adjust the seasonings to taste, as the bacon and cheese will add more saltiness later.
2. Let the soup simmer on low heat for 10 minutes, stirring occasionally to prevent sticking. If the soup becomes too thick, add a splash of milk or broth to reach your desired consistency.

Step 5: Add the Finishing Touches

1. Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of sour cream, mixing until fully melted and combined. These ingredients enhance the richness and flavor of the soup.
2. If desired, use an immersion blender to blend a portion of the soup for an even creamier texture. Be sure to leave some chunks of potato for added texture.

Step 6: Serve and Garnish

1. Ladle the hot soup into bowls.
2. Top each serving with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions.
3. Serve immediately with warm crusty bread or crackers on the side for a complete meal.

Tips for Success

• Choose the Right Potatoes: Russet potatoes are ideal for this recipe because they have a high starch content, which helps thicken the soup.
• Customize the Texture: For a chunkier soup, reserve more of the diced potatoes and mash less. If you prefer an ultra-smooth soup, blend all the potatoes.
• Make It Ahead: This soup reheats beautifully, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Add Protein: For an even heartier meal, add shredded rotisserie chicken or diced ham to the soup.

Outback Steakhouse-Inspired Potato Soup Recipe

If you’re craving the creamy, hearty, and satisfying flavors of Outback Steakhouse’s famous potato soup, this recipe will bring those flavors right to your kitchen.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• For the Soup:
• 6 large russet potatoes peeled and diced into 1-inch cubes
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 4 cups chicken broth low sodium preferred
• 2 cups heavy cream
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika optional, for added depth
• For the Toppings:
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices bacon cooked and crumbled
• 1/4 cup green onions thinly sliced

Instructions

 

• Step 1: Prepare the Potatoes
• Place the diced potatoes in a large stockpot. Add the chicken broth and bring it to a boil over medium-high heat.
• Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
• Using a slotted spoon, remove half of the potatoes from the pot and set them aside in a bowl. Use a potato masher or fork to mash these potatoes. This step will help thicken the soup naturally while still leaving some texture.
• Step 2: Make the Base
• In a separate skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent.
• Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
• Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
• Step 3: Combine Ingredients
• Gradually whisk the milk and cream into the roux until smooth and free of lumps. Continue to cook for 2-3 minutes, or until the mixture begins to thicken.
• Carefully pour the milk mixture into the pot with the potatoes and broth. Stir well to combine.
• Add the mashed potatoes back into the pot, stirring to incorporate. This step gives the soup its creamy and thick consistency.
• Step 4: Season and Simmer
• Stir in the salt, black pepper, and smoked paprika (if using). Adjust the seasonings to taste, as the bacon and cheese will add more saltiness later.
• Let the soup simmer on low heat for 10 minutes, stirring occasionally to prevent sticking. If the soup becomes too thick, add a splash of milk or broth to reach your desired consistency.
• Step 5: Add the Finishing Touches
• Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of sour cream, mixing until fully melted and combined. These ingredients enhance the richness and flavor of the soup.
• If desired, use an immersion blender to blend a portion of the soup for an even creamier texture. Be sure to leave some chunks of potato for added texture.
• Step 6: Serve and Garnish
• Ladle the hot soup into bowls.
• Top each serving with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions.
• Serve immediately with warm crusty bread or crackers on the side for a complete meal.

Keyword soup

Why You’ll Love This Recipe

This Outback Steakhouse-inspired potato soup is rich, creamy, and full of comforting flavors. The combination of tender potatoes, crispy bacon, and melty cheese creates a restaurant-quality dish that’s easy to make at home. Whether you’re serving it for a cozy family dinner or as a crowd-pleasing appetizer, this recipe is sure to become a favorite in your kitchen.

Enjoy the warmth and comfort of this delicious potato soup, and don’t forget to share it with your loved ones!

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