Outback Steakhouse Potato Soup

Why You’ll Love This Recipe

This homemade version of Outback Steakhouse’s Potato Soup offers:

• Rich and Creamy Texture: A blend of heavy cream and butter creates a luxurious base.
• Hearty Ingredients: Tender potatoes  provide satisfying bites.
• Cheesy Goodness: Melted cheddar cheese adds a delightful flavor.
• Easy Preparation: Simple steps make it accessible for home cooks.

Ingredients

For the Soup:

• 4 large potatoes, peeled and diced
• 2½ cups chicken broth
• ½ small onion, diced
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup all-purpose flour
• 1½ cups heavy cream
• ½ cup butter
• ¾ cup shredded cheddar cheese
• ⅛ cup bacon bits
• ⅛ cup green onions, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
2. Sauté the Onion: In the same pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Make the Roux: Sprinkle the flour over the onions and stir continuously for 2 minutes to cook the flour.
4. Add Broth and Cream: Gradually pour in the chicken broth, stirring to prevent lumps. Add the heavy cream and continue to stir until the mixture thickens, about 5 minutes.
5. Combine Potatoes: Add the cooked potatoes to the pot, stirring gently to incorporate.
6. Season: Add salt and pepper to taste.
7. Add Cheese and Bacon: Stir in the shredded cheddar cheese until melted and the soup is smooth. Add the bacon bits and mix well.
8. Serve: Ladle the soup into bowls and garnish with chopped green onions.

Servings and Timing

This recipe yields approximately 6 servings. Preparation time is about 20 minutes, with an additional 20 minutes for cooking, totaling 40 minutes.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for heat.
• Vegetarian Option: Omit the bacon bits and use vegetable broth instead of chicken broth.
• Extra Creamy: Stir in a dollop of sour cream just before serving.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until warmed through. Add a splash of milk or cream if the soup has thickened too much.

FAQs

Can I use russet potatoes instead of other types?

Yes, russet potatoes are ideal for soups due to their high starch content, which helps thicken the soup.

Is it necessary to peel the potatoes?

Peeling is optional. Leaving the skins on can add texture and nutrients to the soup.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and store it in the refrigerator. Reheat gently before serving.

How can I make the soup spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the soup during cooking.

Can I freeze this soup?

It’s not recommended to freeze this soup, as the cream may separate upon thawing, affecting the texture.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk for a lighter version.

How can I make the soup thicker?

For a thicker soup, mash some of the cooked potatoes before adding them back to the pot.

Can I add vegetables to this soup?

Yes, adding vegetables like carrots or celery can enhance the flavor and nutrition of the soup.

How do I prevent the soup from curdling?

Avoid boiling the soup after adding the cream and cheese. Heat gently over low to medium heat.

This homemade Outback Steakhouse Potato Soup brings the rich, creamy flavors of the restaurant’s classic dish right to your home. With simple ingredients and straightforward steps, you can enjoy a comforting bowl of soup that’s perfect for any occasion.

Outback Steakhouse Potato Soup

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Seo Optimized Description: Recreate the creamy and comforting Outback Steakhouse Potato Soup at home with tender potatoes,  melted cheddar cheese, and a rich, creamy base. This hearty soup is easy to make and perfect for a cozy meal any time of year.

• Author: Laura
• Prep Time: 20min
• Cook Time: 20min
• Total Time: 40min
• Yield: 6servings
• Category: Soups, Comfort Food
• Method: cooking,Stirring
• Cuisine: American
• Diet: Gluten Free

Ingredients

For the Soup:

• 4 large potatoes, peeled and diced
• 2½ cups chicken broth
• ½ small onion, diced
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup all-purpose flour
• 1½ cups heavy cream
• ½ cup butter
• ¾ cup shredded cheddar cheese
• ⅛ cup green onions, chopped

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Instructions

1. Cook the Potatoes: Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Drain and set aside.
2. Sauté the Onion: In the same pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Make the Roux: Sprinkle the flour over the onions and stir constantly for 2 minutes to cook the flour.
4. Add Broth and Cream: Gradually add the chicken broth while stirring to avoid lumps. Pour in the heavy cream and continue stirring until the mixture thickens, about 5 minutes.
5. Combine Potatoes: Add the cooked potatoes to the pot and stir gently to combine.
6. Season: Add salt and pepper to taste.
7. Add Cheese : Stir in the shredded cheddar cheese until fully melted and the soup becomes smooth. mix well.
8. Serve: Ladle the soup into bowls and garnish with chopped green onions.

Notes

• For extra creaminess, stir in a dollop of sour cream just before serving.
• To make the soup spicier, add a pinch of cayenne pepper or a dash of hot sauce.
• For a vegetarian version, use vegetable broth.