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Outback Steakhouse Potato Soup Recipe

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★★★★★

4.7 from 76 reviews

This Outback Steakhouse-inspired potato soup is a creamy, rich, and comforting dish loaded with tender potatoes, sharp cheddar cheese, and crispy bacon. Perfect for chilly evenings, this hearty and flavorful soup combines pantry staples to create a restaurant-quality meal in just 40 minutes. Garnished with green onions and extra cheese, it pairs wonderfully with crusty bread or a fresh salad, making it ideal for family dinners or casual gatherings.

Ingredients

Scale

Main Ingredients

  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese (plus extra for garnish)
  • 1/4 cup crumbled bacon (plus extra for garnish)
  • 2 green onions, thinly sliced (for garnish)
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Cook Potatoes: Place the diced potatoes in a large pot and cover with chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender, approximately 15 minutes.
  2. Prepare Flour Paste: In a small bowl, whisk together the flour with a few tablespoons of heavy cream until a smooth paste forms. This will help thicken the soup without lumps.
  3. Thicken Soup: Add the butter to the pot with the cooked potatoes and stir until melted. Slowly whisk in the flour paste, stirring constantly to evenly thicken the soup base.
  4. Add Cream and Simmer: Pour in the remaining heavy cream and continue to simmer the soup for 5 more minutes to meld the flavors and achieve a creamy texture.
  5. Finish and Season: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the cheese is fully melted, and the soup is smooth and rich.
  6. Serve: Ladle the hot soup into bowls and garnish with additional shredded cheddar cheese, crumbled bacon, and sliced green onions. Serve immediately for best flavor.

Notes

  • Russet potatoes are preferred for their starchy texture, which creates a creamy soup base.
  • To avoid lumps, always whisk the flour with heavy cream before adding to the pot.
  • For a vegetarian version, substitute chicken broth with vegetable stock and omit bacon.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage; reheat gently, stirring occasionally.
  • Customize toppings like adding jalapeños for a spicy kick or Greek yogurt for a lighter alternative.

Keywords: Outback Steakhouse potato soup, loaded potato soup, creamy potato soup, comfort food, cheddar potato soup, bacon potato soup, easy potato soup recipe

Find it online: https://lucabites.com/outback-steakhouse-potato-soup-recipe/