Outback Steakhouse Potato Soup Recipe

Introduction

There’s something truly comforting about a creamy bowl of potato soup. Inspired by Outback Steakhouse’s famous recipe, this hearty soup blends tender potatoes with cheese, bacon, and sour cream for a rich and satisfying meal. Perfect for chilly evenings or anytime you crave a warm, flavorful dish.

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 heat and simmer until potatoes are tender, about 15 minutes.
2. Step 2: In a small bowl, whisk the flour with a few tablespoons of heavy cream to make 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, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese melts and the soup is smooth.
6. Step 6: Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.

Tips & Variations

• Use russet potatoes for the best creamy texture.
• For a vegetarian option, substitute chicken broth with vegetable broth and omit the bacon.
• Add a spicy kick with diced jalapeños or a pinch of cayenne pepper.
• Swap sour cream for Greek yogurt and heavy cream for milk for a lighter version.
• 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 freeze, portion into freezer-safe containers and thaw overnight in the fridge before reheating. Reheat gently on the stove or microwave, stirring occasionally. Adding a splash of milk or cream can help restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are preferred for their starch content and creaminess, but Yukon Golds can work as a substitute with a slightly different texture.

How can I make this soup thicker or thinner?

To thicken, cook the soup a bit longer to reduce the liquid or add a bit more flour mixed with cream. To thin, add more broth or cream gradually until you reach your desired consistency.

Outback Steakhouse Potato Soup Recipe

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★★★★★

4.5 from 97 reviews

This Outback Steakhouse Potato Soup recipe delivers a creamy, comforting bowl of loaded potato soup inspired by the famous restaurant. It combines tender russet potatoes simmered in chicken broth with a rich mix of heavy cream, sour cream, cheddar cheese, and bacon for a hearty, flavorful dish perfect for cozy dinners. Garnished with green onions, extra cheese, and bacon, this soup is a satisfying and delicious comfort food classic.

• Author: Nethan
• 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

Soup Base

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream (divided)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus extra for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Toppings

• 1/4 cup crumbled bacon (plus extra for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Prepare Potatoes and Broth: Place the peeled and diced russet potatoes into a large pot and cover them with 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook the potatoes until they become tender, approximately 15 minutes.
2. Make Flour-Cream Paste: In a small bowl, whisk together 1/4 cup all-purpose flour with a few tablespoons of the heavy cream to create a smooth paste. This will serve as a thickening agent for the soup.
3. Add Butter and Flour Mixture: Add 2 tablespoons of butter to the pot with the cooked potatoes and stir until the butter is fully melted. Slowly whisk the flour and cream paste into the pot, stirring constantly to avoid lumps and to thicken the soup effectively.
4. Add Remaining Cream and Simmer: Pour in the remaining heavy cream to the soup and let it simmer gently for 5 more minutes to integrate flavors and thicken the texture.
5. Incorporate Sour Cream and Seasonings: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese is fully melted and the soup reaches a smooth, creamy consistency.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish with extra cheddar cheese, additional crumbled bacon, and thinly sliced green onions for added flavor and visual appeal. Serve immediately while hot.

Notes

• Russet potatoes are recommended for their starchy texture which helps create a creamy soup.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
• To prevent lumps when thickening, whisk flour with cream before adding to the pot.
• Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
• For freezing, portion the soup and thaw slowly, reheating with a splash of cream or milk to restore creaminess.
• Add toppings like jalapeños for a spicy kick or replace sour cream with Greek yogurt for a lighter option.

Keywords: Outback Steakhouse Potato Soup, creamy potato soup, loaded potato soup, comfort food, restaurant-style soup, potato soup recipe, cheesy potato soup