This Outback Steakhouse Potato Soup is rich, creamy, and loaded with comforting baked-potato flavor.

Tender potatoes simmer in a velvety broth with butter, cream, and cheese, then get finished with crispy bacon and fresh green onions.

The soup gets its thick, creamy consistency from a simple butter and-flour base, while cheddar and sour cream add extra richness. Leaving some potato chunks intact gives every spoonful a satisfying texture.

Why You’ll Love This Outback Steakhouse Potato Soup

• Rich and creamy texture: Heavy cream, whole milk, butter, and cheese create a thick, velvety soup.
• Loaded potato flavor: Tender russet potatoes provide a hearty base and familiar baked-potato taste.
• Easy homemade method: A simple roux helps create the creamy consistency without complicated techniques.
• Great texture: Lightly mashing some potatoes leaves a combination of smooth soup and tender chunks.
• Classic toppings: Crispy bacon, shredded cheese, green onions, and sour cream add contrasting flavors and textures.
• Comforting meal: Serve a warm bowl with crusty bread or crackers for a satisfying lunch or dinner.

1. Russet potatoes: Russets work well because they become tender and naturally help thicken the soup. Dice them evenly so they cook at the same rate.
2. Bacon: Cooking the bacon first provides crisp pieces for topping and leaves flavorful rendered fat in the pot for the onion.
3. Butter and flour: This combination forms the roux that gives the soup its creamy body and helps prevent a thin consistency.
4. Chicken broth: Broth provides the savory liquid base. Gradually whisk it into the roux to keep the soup smooth.
5. Milk and heavy cream: Whole milk adds creaminess while heavy cream creates a richer, fuller texture.
6. Cheddar cheese: Shredded cheddar melts into the soup and adds a sharp, savory flavor that complements the potatoes.
7. Celery salt and basil: These seasonings add subtle savory notes that round out the creamy potato base.
8. Sour cream: Sour cream adds tang and richness. Since it is optional, the soup remains creamy without it.

Chef’s Tip: Keep the heat low after adding the cheese and sour cream. Boiling can cause dairy-based soups to separate or develop a grainy texture.

Outback Steakhouse Potato Soup

This Outback Steakhouse Potato Soup is rich, creamy, and loaded with comforting baked-potato flavor. Tender potatoes simmer in a velvety broth with butter, cream, and cheese, then get finished with crispy bacon and fresh green onions. It’s a cozy restaurant-style soup perfect for chilly evenings and hearty family dinners.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 475

Ingredients Equipment Method

Ingredients

  

For the Soup

• 4 large russet potatoes peeled and diced
• 6 slices bacon cooked and crumbled
• 4 tablespoons unsalted butter
• 1 medium yellow onion finely diced
• 3 garlic cloves minced
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ¼ teaspoon dried basil
• ½ teaspoon celery salt
• 1 cup shredded cheddar cheese
• ½ cup sour cream optional

For Garnishing

• ½ cup shredded cheddar or Colby Jack cheese
• ¼ cup chopped green onions
• Cooked crumbled bacon
• Sour cream optional

Equipment

• Large soup pot
• Medium saucepan
• Potato masher
• Whisk
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
   
2. Cook the bacon in a large soup pot until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pot. Add the butter and diced onion, then sauté for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
   
3. Sprinkle the flour over the onion mixture and whisk continuously for 2–3 minutes to cook out the raw flour flavor. The mixture should form a smooth, lightly golden paste.
   
4. Gradually whisk in the chicken broth, followed by the milk. Continue stirring until smooth, then add the salt, pepper, basil, and celery salt. Bring to a gentle simmer and cook for 8–10 minutes until slightly thickened.
   
5. Stir in the heavy cream and cooked potatoes. Simmer gently for another 8–10 minutes, stirring occasionally. Lightly mash some of the potatoes with a potato masher while leaving plenty of chunks for texture.
   
6. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add sour cream if using, and avoid boiling the soup after adding the dairy.
   
7. Ladle the soup into bowls and top with crispy bacon, extra shredded cheese, and chopped green onions. Serve hot with crusty bread or crackers.
   

Nutrition Information

Common Mistakes to Avoid

• Skipping the roux: The butter and flour mixture is important for creating the soup’s thick, creamy texture.
• Adding broth too quickly: Gradually whisking in the broth helps prevent lumps.
• Overcooking the potatoes: Cook until fork-tender rather than letting them become completely mushy.
• Boiling after adding dairy: Keep the soup at a gentle simmer to help prevent the dairy from separating.
• Mashing all the potatoes: Leave plenty of chunks for the signature loaded-potato texture.
• Adding cheese over high heat: Lower heat helps the cheddar melt smoothly without becoming grainy.

Easy Variations to Try

• Extra Cheesy: Add additional cheddar for a stronger cheese flavor.
• Loaded Potato: Increase the bacon and finish with extra cheese and sour cream.
• Spicy Potato Soup: Add diced jalapeños or a pinch of cayenne for heat.
• Broccoli Cheddar: Add cooked broccoli florets for a vegetable-forward variation.
• Garlic Potato Soup: Add extra roasted garlic for a deeper savory flavor.
• Colby Jack: Use Colby Jack cheese instead of cheddar for a milder, creamy topping.
• Herbed Potato Soup: Finish with fresh parsley, chives, or thyme for a fresh herbal note.

More Recipes You May Like

1. Sesame Apricot Tofu Bowl
2. TikTok Ramen
3. McDonald’s Chicken Caesar wrap
4. Creamy Brie Chicken and Mushrooms
5. Healthy Sticky Chicken Bowls

How to Store Outback Steakhouse Potato Soup

1. Cool before storing: Let leftover soup cool slightly before transferring it to airtight containers.
2. Refrigerate: Store the soup in the refrigerator for up to 4 days.
3. Freeze carefully: Freeze portions in airtight freezer safe containers for up to 2 months. The dairy-based texture may change slightly after thawing.
4. Reheat gently: Warm the soup over low to medium low heat, stirring occasionally. Avoid bringing it to a boil.
5. Refresh the texture: If the soup thickens considerably after refrigeration, stir well while gently reheating until it reaches your preferred consistency.

Frequently Asked Questions

1. What potatoes are best for potato soup?
   Russet potatoes work particularly well because they become tender and help naturally thicken the soup.
2. Why is my potato soup too thick?
   Potatoes and flour both contribute to thickening. If the soup becomes thicker than desired, gradually stir in a little additional broth while reheating.
3. Why do I need to cook the flour before adding the broth?
   Cooking the flour with butter helps remove its raw taste and creates a better-tasting roux.
4. Can I use pre-shredded cheese?
   Yes, although freshly shredded cheddar generally melts more smoothly into creamy soups.
5. How do I keep the cheese from becoming grainy?
   Lower the heat before adding the cheese and stir until it melts. Avoid boiling the soup afterward.
6. Why does the soup taste better after resting?
   Allowing the soup to sit briefly gives the potatoes, seasonings, broth, and dairy time to meld together.

Anjali Arora

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