If you have ever been charmed by the creamy, comforting goodness of a bowl from your favorite restaurant, then you are in for a real treat with this Outback Steakhouse Potato Soup Recipe. This recipe captures the soul-warming essence of Outback Steakhouse’s iconic soup, blending tender russet potatoes, rich cheddar cheese, and smoky bacon that all come together in a luscious, velvety bowl of comfort. Whether you are craving a hearty lunch or a cozy dinner, this soup is your ticket to that nostalgic restaurant experience made right in your own kitchen.
Ingredients You’ll Need
Creating this delicious Outback Steakhouse Potato Soup Recipe is all about using simple, everyday ingredients that each have their starring role in crafting flavor, texture, and color. From the creamy milk to the fragrant herbs, every ingredient serves a purpose you’ll appreciate as the soup simmers to perfection.
- 6 cups diced russet potatoes: The hearty base, providing thickness and that comforting potato texture.
- 4 cups water: Helps cook the potatoes evenly and balances the broth.
- 2 cups chicken broth: Adds savory depth and layers of flavor to the soup’s foundation.
- 1/4 cup unsalted butter: Creates a rich, velvety mouthfeel and helps sauté the onions perfectly.
- 1/2 cup diced yellow onion: Brings sweetness and aromatic foundation to the soup.
- 1/4 cup all-purpose flour: Thickens the soup to that signature creamy consistency.
- 2 cups whole milk: Adds smooth richness and softens the hearty flavors.
- 1 1/2 teaspoons salt: Enhances all the natural flavors without overpowering.
- 1 teaspoon black pepper: Adds a gentle warmth and subtle spice.
- 1/2 teaspoon dried basil: Brings a hint of herbal brightness to balance the richness.
- 1/8 teaspoon dried thyme: Offers subtle earthiness to round out the flavor profile.
- 1/2 cup grated cheddar cheese: Melts into the soup for that irresistible gooey cheesiness.
- 1/2 cup chopped cooked bacon: Provides smoky crunch as a perfect topping.
- 1/4 cup sliced green onions: Adds fresh color and mild pungency that livens every spoonful.
How to Make Outback Steakhouse Potato Soup Recipe
Step 1: Prep Those Potatoes
Start by peeling and dicing your russet potatoes into small, uniform cubes. This step ensures the potatoes cook evenly and meld beautifully into that silky soup texture we all crave from the Outback Steakhouse Potato Soup Recipe.
Step 2: Simmer the Potatoes
Combine the diced potatoes, water, and chicken broth in a large pot. Bring this mixture up to a gentle boil over medium-high heat, then reduce to a simmer. Let the potatoes cook until tender—about 10 to 15 minutes. This slow simmer is where the flavors begin mingling and building a flavorful base.
Step 3: Make the Flavorful Roux
While your potatoes simmer, melt that luscious butter in a separate saucepan over medium heat. Toss in the diced onions and sauté until they turn translucent and soft. Next, stir in the flour to create a roux, cooking for 1 to 2 minutes to eliminate any raw flour taste—this is key to achieving that smooth and creamy texture.
Step 4: Add the Milk and Thicken
Gradually whisk in the whole milk to the roux mixture, stirring constantly. Watch as it thickens gracefully, forming a creamy base that’s the heart of this soup. Your kitchen will soon be filled with the comforting scents of buttery onion and warming milk.
Step 5: Combine and Season
Pour the thickened milk mixture into the pot with the tender potatoes and broth. Give everything a good stir to combine, then season with salt, black pepper, dried basil, and dried thyme. Let the soup simmer gently for another 5 to 10 minutes, giving those herbs time to infuse and deepen the flavors.
Step 6: Blend for Creamy Perfection
Using an immersion blender, carefully blend the soup to your preferred consistency. Like it super smooth? Blend more. Want a bit of chunkiness? Pulse gently. If you don’t have an immersion blender, transfer part of the soup into a blender, pulse until creamy, then return it to the pot. This step is what brings the Outback Steakhouse Potato Soup Recipe so closely to restaurant-caliber creaminess.
Step 7: Melt in the Cheese
Stir the grated cheddar cheese into the hot soup until it melts completely, weaving that rich cheese flavor through every bite. This final cheese melt turns the soup from good to absolutely unforgettable.
Step 8: Serve with Tasty Toppings
Dish the soup into warm bowls and top with crisp chopped bacon and fresh green onions. Those simple toppings add a perfect balance of smoky and bright that will keep you coming back spoonful after spoonful.
How to Serve Outback Steakhouse Potato Soup Recipe
Garnishes
Garnishes make all the difference when serving this delicious soup. The crispy chopped bacon adds a savory crunch, while the sliced green onions bring a fresh, zesty note. For extra flair, sprinkle a bit more grated cheddar or a pinch of smoked paprika for color and depth.
Side Dishes
This hearty soup pairs wonderfully with crusty bread, such as a buttery baguette or rustic sourdough, perfect for dunking into the velvety soup. A simple side salad with a light vinaigrette can also brighten the meal and balance the richness of the soup beautifully.
Creative Ways to Present
For a fun twist, serve the Outback Steakhouse Potato Soup Recipe inside hollowed-out bread bowls for a cozy, edible presentation. You can also offer a toppings bar for guests to customize their bowls with shredded cheese, bacon bits, chives, or even a dollop of sour cream. It’s an interactive way to enjoy this classic comforting soup.
Make Ahead and Storage
Storing Leftovers
Leftover Outback Steakhouse Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to retain freshness and flavor. When you’re ready to enjoy again, just warm it gently on the stove or in the microwave, stirring occasionally.
Freezing
If you want to keep this soup longer, it freezes well for up to 2 months. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty zip-top bags. Keep in mind that texture may slightly change upon freezing, so give it a good stir when reheating.
Reheating
Reheat your Outback Steakhouse Potato Soup Recipe on the stovetop over medium-low heat, stirring frequently to prevent sticking and ensure even warming. Adding a splash of milk or broth can help restore creaminess if the soup thickens too much during storage.
FAQs
Can I use a different type of potato for the soup?
While russet potatoes are best for their starchiness and ability to create a creamy texture, you can experiment with Yukon Gold potatoes for a slightly buttery flavor and smoother consistency. Just remember, waxy potatoes may not create the same creamy thickness.
Is it possible to make this soup vegetarian?
Absolutely! Swap out the chicken broth for vegetable broth and skip the bacon or replace it with smoked paprika or liquid smoke for that smoky flavor. This way, you can enjoy the same comforting flavors without any meat.
Can I substitute the whole milk with a lighter option?
You can use 2% milk or even half-and-half to adjust richness, but keep in mind that using skim milk or non-dairy alternatives may change the soup’s creamy texture and mouthfeel. If you want a lighter soup, just be prepared for a slightly different experience.
How thick should the soup be before serving?
The ideal consistency is thick enough to coat the back of a spoon but still pourable. If it’s too runny, let it simmer uncovered a bit longer to reduce. If it becomes too thick, simply whisk in a bit more milk or broth to loosen it up.
Can I prepare parts of this soup in advance?
Yes! You can peel and dice the potatoes ahead of time and even sauté the onions in butter a day in advance. Just store everything separately in the fridge and combine on cooking day for the freshest taste and best texture.
Final Thoughts
There is something truly special about recreating a beloved restaurant classic at home, and the Outback Steakhouse Potato Soup Recipe is a shining example of that magic. It’s creamy, flavorful, and absolutely satisfying—everything you want in a comforting soup. So gather your ingredients and give this recipe a heartfelt try; your taste buds will thank you, and your kitchen will smell like the coziest spot to be on any chilly day.
Print
Outback Steakhouse Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Outback Steakhouse Potato Soup recipe features tender russet potatoes simmered in a flavorful broth, enriched with a buttery roux-based milk mixture, and finished with cheddar cheese, bacon, and green onions for a deliciously hearty soup perfect for chilly days.
Ingredients
Main Ingredients
- 6 cups diced russet potatoes
- 4 cups water
- 2 cups chicken broth
- 1/4 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/2 cup grated cheddar cheese
- 1/2 cup chopped cooked bacon
- 1/4 cup sliced green onions
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into small cubes, ensuring they are roughly uniform for even cooking.
- Combine Potatoes and Liquids: In a large pot, add the diced potatoes, water, and chicken broth, setting the stage for simmering the potatoes until tender.
- Simmer Potatoes: Bring the pot to a boil over medium-high heat, then reduce heat to low and let the potatoes simmer until tender, approximately 10 to 15 minutes.
- Melt Butter: Meanwhile, in a separate saucepan, melt the unsalted butter over medium heat to prepare the base for the roux.
- Sauté Onions: Add the diced yellow onions to the melted butter and sauté until they become translucent and soft.
- Make Roux: Stir in the all-purpose flour with the onions and butter, cooking for 1 to 2 minutes to cook out the raw flour taste and thicken the mixture slightly.
- Add Milk Gradually: Whisk in the whole milk slowly, stirring constantly until the mixture thickens into a smooth sauce.
- Combine Mixtures: Pour the milk and roux mixture into the pot with the cooked potatoes and broth; stir well to combine all ingredients.
- Season the Soup: Add salt, black pepper, dried basil, and dried thyme to the pot and simmer the soup for another 5 to 10 minutes to blend the flavors.
- Blend Soup: Use an immersion blender to blend the soup to your preferred consistency; alternatively, transfer part of the soup to a blender, pulse until smooth, and return it to the pot.
- Add Cheese: Stir in the grated cheddar cheese until it melts completely, incorporating a rich, creamy texture.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped cooked bacon and sliced green onions. Serve immediately and enjoy the comforting warmth.
Notes
- You can adjust the consistency of the soup by blending more or less, depending on your texture preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use a vegetarian bacon alternative.
- Russet potatoes are ideal for this recipe as they break down well to create a creamy soup base.
- Use freshly grated cheddar for best melting and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
