Outback Steakhouse Potato Soup Recipe
The Outback Steakhouse Potato Soup is a rich and creamy comfort dish inspired by the popular restaurant recipe.This hearty soup combines tender russet potatoes with a velvety, cheesy broth, creating a satisfying blend of flavors and textures.The soup is made with a base of butter, heavy cream, and chicken broth, giving it a rich and smooth consistency. Bacon bits add a smoky touch, while shredded cheddar cheese and green onions enhance the flavor profile.A touch of garlic and onion powder provides depth, and the soup is thickened to perfection with a flour-based roux. This indulgent soup is perfect for a cozy dinner or a satisfying appetizer, especially on chilly days.Top it with extra cheese, crispy bacon, and chopped chives for the ultimate Outback-style experience. Easy to make and even easier to love, this potato soup is sure to become a household favorite.Serve it with crusty bread or a side salad for a complete meal that hits the spot.
Ingredients
- medium russet potatoes (peeled and cubed)
- 4 cups chicken broth
- 2 cups water
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Toppings:
- 1 cup shredded cheddar cheese
- 6 strips bacon cooked and crumbled
- 1/4 cup green onions chopped
- Sour cream
Instructions
- Cook the Potatoes: In a large pot, combine the cubed potatoes, chicken broth, and water. Bring to a boil, then reduce heat to medium and cook for 15–20 minutes or until the potatoes are fork-tender. Drain and set aside.
- Make the Roux: In a separate large pot, melt the butter over medium heat. Add the chopped onion and garlic; sauté for 2–3 minutes until fragrant. Stir in the flour and cook for 1–2 minutes until it forms a paste.
- Build the Soup: Slowly whisk in the heavy cream and milk until smooth and thickened (about 3–5 minutes). Add the cooked potatoes, salt, pepper, garlic powder, onion powder, and paprika. Simmer for 10–15 minutes over low heat, stirring occasionally. For a smoother texture, use an immersion blender to partially blend the soup (leave some chunks for texture).
- Add Cheese and Bacon: Stir in the shredded cheddar cheese until melted and creamy. Add half of the crumbled bacon and mix well.
- Serve and Garnish: Ladle into bowls and top with more shredded cheese, crumbled bacon, green onions, and a dollop of sour cream.
Notes
Why You Will Love Outback Steakhouse Potato Soup
Outback Steakhouse Potato Soup is the ultimate comfort food – rich, creamy, and packed with flavor. If you love hearty and satisfying soups, this one is sure to become a favorite. The base is made with tender potatoes cooked to perfection in a creamy broth, creating a velvety texture that melts in your mouth. The addition of crispy bacon and shredded cheddar cheese adds a savory depth and a touch of indulgence that makes every spoonful irresistible. What sets this soup apart is its perfect balance of flavors – the creamy richness of the broth is enhanced by the salty, smoky notes from the bacon and the sharp tang from the cheddar cheese. A touch of green onions adds a refreshing contrast and a pop of color. The soup is filling enough to be a meal on its own, but also pairs wonderfully with a side of crusty bread or a crisp salad.Outback Steakhouse Potato Soup – Tips and Serving Tricks
Here are some expert tips and serving tricks to elevate your potato soup game.Cooking Tips for Perfect Outback Steakhouse Potato Soup
1. Use Russet Potatoes for a Creamy Texture- Russet potatoes are the best choice for this soup because they have a high starch content, which helps create a thick and creamy consistency.
- Peel and dice the potatoes into small, even pieces to ensure they cook evenly.
- The key to the rich taste is starting with a flavorful base.
- Sauté chopped onions, celery, and garlic in butter or bacon fat for extra depth of flavor.
- Cooking the vegetables until they soften and caramelize enhances the overall taste of the soup.
- Boil the potatoes in a combination of chicken broth and milk for added richness.
- Simmer on low heat to prevent the dairy from curdling.
- To give the soup a smooth, velvety consistency, create a roux:
- Melt 2–3 tablespoons of butter in a pan.
- Whisk in 2–3 tablespoons of flour and cook until golden brown.
- Slowly whisk in the hot soup base to avoid lumps.
- Add shredded cheddar cheese gradually, stirring constantly to ensure it melts smoothly.
- Use sharp cheddar for the best flavor.
- Stir in crispy, crumbled bacon and a dollop of sour cream at the end for that authentic steakhouse flavor.
- Adjust seasoning with salt and pepper to taste.
Serving Tricks for Maximum Flavor
1. Serve in a Bread Bowl- For a steakhouse-style presentation, serve the soup in a hollowed-out sourdough bread bowl.
- The crusty bread pairs perfectly with the creamy soup.
- Top with extra shredded cheddar, chopped green onions, and a sprinkle of crispy bacon.
- A drizzle of sour cream or a dollop of Greek yogurt adds a tangy finish.
- To keep the soup warm, place the pot over low heat and stir occasionally.
- If serving at a party, transfer it to a slow cooker set to "warm."
- Pair the soup with crusty garlic bread, a Caesar salad, or a side of steak fries for a complete steakhouse-style meal.
- For a lighter option, serve with a green salad topped with balsamic vinaigrette.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat on low heat, adding a splash of milk or cream to restore the creamy texture.