Warm Up with Our Homestyle Outback Steakhouse Potato Soup Recipe

Comfort comes in a steaming bowl of hearty Outback Steakhouse potato soup recipe that warms you from the inside out.

Rich, creamy textures blend with classic flavors that instantly transport you to a cozy kitchen.

The aroma of perfectly seasoned potatoes and tender ingredients fills the air with anticipation.

Every spoonful promises a delightful culinary experience that rivals restaurant-quality soups.

Bacon bits and smooth cream create a luxurious backdrop for this beloved dish.

Recreating this restaurant favorite at home lets you enjoy restaurant-style comfort without leaving your kitchen.

You’ll fall in love with this simple yet incredibly satisfying soup that promises to become a family staple.

What Makes Outback Potato Soup So Tasty

• Easily personalize the soup by adjusting toppings like cheese, green onions, or bacon bits to match individual taste preferences and create a unique dining experience.
• An ideal recipe for cozy family gatherings, delivering rich flavors that appeal to both adults and kids while providing a warm, satisfying meal that brings everyone together.
• Streamline your cooking process with this simple, single-pot recipe that minimizes cleanup and allows you to enjoy a gourmet-style soup without extensive kitchen preparation.

What’s in Outback Potato Soup

Main Ingredients:

Potatoes: Fresh potatoes that form the hearty base of this comforting soup.

Chicken Stock: A flavorful liquid that provides the foundational taste for the soup.

Heavy Cream: Adds rich, smooth creaminess to the soup’s texture.

• Butter, Flour: A classic roux combination that creates a smooth, velvety base for the soup.

• Onions, Salt, Pepper: These ingredients add depth and basic seasoning to the soup.
• Green Onions, Turkey Bacon Bits, Shredded Cheese: Provide additional flavor and texture as garnish toppings.

How to Cook Outback Potato Soup

Step 1: Prepare Potato Base

Peel and dice potatoes into small chunks.

Boil them in water until they become soft and easily pierced with a fork.

Once cooked, drain the potatoes and set them aside for later use.

Step 2: Create Flavor Foundation

Combine chicken stock, diced onions, salt, and pepper in a large pot.

Add water and bring the mixture to a gentle simmer over medium heat.

Allow the ingredients to blend and develop rich flavors for 15-20 minutes.

Step 3: Develop Golden Roux

Melt butter in a separate saucepan over medium heat.

Gradually whisk in flour, stirring constantly until the mixture transforms into a smooth, golden paste.

Cook for a few minutes to eliminate the raw flour taste and enhance the overall flavor profile.

Step 4: Blend and Thicken Soup

Slowly incorporate the roux into the simmering broth.

Use a whisk to ensure smooth integration and prevent any lumps from forming.

Watch as the soup begins to thicken and develop a luxurious consistency.

Step 5: Introduce Creamy Texture

Pour in heavy cream, stirring gently to create a velvety smooth base.

Let the soup simmer for an additional 20 minutes, occasionally stirring to prevent sticking and ensure even heating.

Step 6: Combine Potatoes

Gently fold the cooked potatoes into the creamy soup.

Stir thoroughly to distribute evenly.

For an extra creamy texture, use a potato masher to break down some of the potato chunks.

Step 7: Finish and Garnish

Ladle the soup into serving bowls.

• Shredded cheese
• Chopped green onions
• Crispy turkey bacon bits

Enjoy your restaurant-style potato soup that brings warmth and comfort to your table!

Tips for Potato Soup Like Outback

• Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. These varieties break down easily and create a smooth, velvety consistency in your soup.
• Whisk flour into melted butter slowly and continuously. Keep the heat moderate and stir constantly to create a smooth, golden base without any raw flour taste or clumpy texture.
• Adjust the soup's consistency by adding more chicken stock if it becomes too thick, or simmering longer if you want a denser result. A perfect potato soup should coat the back of a spoon smoothly.
• Enhance the soup's taste by using low-sodium chicken stock and adding a pinch of garlic powder or dried thyme during the simmering stage. These subtle seasonings elevate the overall flavor profile.
• For a lighter version, substitute heavy cream with half-and-half or whole milk. Vegetarians can replace chicken stock with vegetable broth and skip the bacon, using crispy mushroom bits as a topping alternative.

Save and Reheat Outback Potato Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent absorption of other food odors and maintain freshness.
• Pour soup into freezer-safe containers, leaving about an inch of space at the top. Freeze for up to 2 months. Avoid freezing garnishes like cheese and bacon bits.
• Thaw frozen soup in the refrigerator overnight. Reheat slowly in a pot over medium-low heat, stirring frequently to prevent scorching. Add a splash of chicken stock or water to restore original consistency if needed.
• When reheating, sprinkle fresh cheese and bacon bits just before serving to maintain their crisp texture and vibrant flavor.

What Goes with Steakhouse Potato Soup

• Crisp Green Salad: Create a light, refreshing contrast with a mixed greens salad topped with tangy vinaigrette, cutting through the soup's richness and adding nutritional balance.
• Crusty Artisan Bread: Select a warm, rustic sourdough or herbed focaccia to dip and soak up the creamy potato soup, enhancing the overall dining experience with complementary textures.
• Chardonnay Wine Pairing: Choose a buttery, medium-bodied Chardonnay that mirrors the soup's creamy profile, with subtle oak notes that elevate the dish's comfort food essence.
• Craft Beer Selection: Opt for a crisp golden ale or wheat beer with mild hop characteristics, providing a refreshing counterpoint to the soup's dense, rich flavors and cleansing the palate between spoonfuls.

Flavor Ideas for Potato Soup

• Gluten-Free Potato Soup: Replace wheat flour with cornstarch or gluten-free flour blend to create a roux that's safe for those with gluten sensitivities. Use certified gluten-free chicken stock for added assurance.
• Vegetarian Potato Soup
• Low-Carb Cauliflower Version: Substitute potatoes with cauliflower florets to reduce carbohydrate content. Keep the creamy base intact but adjust cooking time for cauliflower, which cooks faster than potatoes. Top with extra sharp cheddar and chives for flavor intensity.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream. Select dairy-free cheese alternatives like nutritional yeast or cashew-based cheese shreds. Choose olive oil or vegan butter for the roux to maintain rich, smooth texture.

FAQs

• Why is making a roux important in this potato soup recipe?

The roux creates a thick, smooth base that helps thicken the soup and provides a rich, nutty flavor. It prevents lumps and gives the soup a velvety texture that makes it creamy and delicious.

• Can I use a different type of potato for this recipe?

Russet potatoes work best because they’re starchy and hold their shape well during cooking. Avoid waxy potatoes like red or new potatoes, as they won’t give the same creamy consistency to the soup.

• How can I make the soup less rich if I want a lighter version?

Replace half the heavy cream with milk or use half-and-half instead. This will reduce the fat content while still maintaining a creamy texture. You can also use less butter when making the roux.

• Is there a way to make this soup more nutritious?

Add extra vegetables like diced carrots or celery when simmering the base. You can also use low-sodium chicken stock and incorporate more green onions for added nutrients and flavor.

Outback Steakhouse Potato Soup Recipe

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4.5 from 22 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Hearty Outback Steakhouse potato soup delivers comfort in a bowl, blending creamy textures with savory bacon and chive accents. Warm spoons will dive into this classic comfort recipe that brings restaurant-quality goodness straight to home kitchens.

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Ingredients

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Main Ingredients:

• 4 large potatoes
• 2.5 cups chicken stock (2 1/2 cups)
• 3/4 cup heavy cream
• 3/4 cup cheddar cheese
• 18 cup turkey bacon bits

Seasoning and Spices:

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup all-purpose flour

Auxiliary Ingredients:

• 1 quart water (for boiling potatoes)
• 1 cup cold water
• 1/2 cup butter
• 1/2 small onion, diced (optional)
• 1/8 cup green onion, chopped

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Instructions

1. Carefully peel and cube potatoes into uniform bite-sized pieces. Submerge in boiling water for 10-12 minutes until tender but not disintegrating. Drain and reserve.
2. Combine chicken stock, onions, salt, and pepper in a large pot. Simmer at medium heat for 15-20 minutes, allowing flavors to develop and meld harmoniously.
3. Create a golden roux by melting butter in a separate saucepan. Gradually incorporate flour, whisking continuously until a smooth, pale mixture forms. Cook for 2-3 minutes to eliminate raw flour’s sharp taste.
4. Slowly integrate roux into simmering broth, whisking methodically to prevent lumps. Watch as the liquid transforms and begins to thicken.
5. Pour heavy cream into the pot, stirring gently. Maintain a low simmer for 20 minutes, occasionally stirring to prevent scorching and ensure even consistency.
6. Gently fold cooked potatoes into the creamy base. For extra creaminess, lightly mash some potato chunks to enhance texture and thickness.
7. Portion soup into serving bowls. Garnish with sharp shredded cheese, finely chopped green onions, and crispy turkey bacon bits for added flavor complexity and visual appeal.

Notes

• Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture and best flavor absorption.
• Constantly whisk the butter and flour mixture to prevent burning and ensure a smooth, lump-free base for the soup.
• Add heavy cream slowly and at a low temperature to prevent curdling and maintain a silky consistency.
• Swap heavy cream with coconut milk for a dairy-free version, or use vegetable stock instead of chicken stock for a vegetarian alternative.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 50 mg