Outback Steakhouse Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
