There’s something undeniably cozy about a warm bowl of soup on a chilly evening. Picture this: you walk into your kitchen, and the rich aroma of potatoes mingling with savory bacon fills the air—it’s pure comfort. I first encountered Outback Steakhouse Potato Soup during a spontaneous dinner date, and I instantly fell in love with its creamy texture and hearty flavor. Now, I’ve turned that restaurant favorite into a homemade treasure, right in my own kitchen, where it shines as the star of my comfort food repertoire.
This recipe is not just easy to replicate; it’s perfect for those evenings when you crave something indulgent yet simple. Whether you’re winding down after a hectic day or hosting friends for a casual get-together, this copycat version captures all the essence of the original while offering the satisfaction of home cooking. So grab your ingredients and let’s bring that delicious, velvety goodness to your table in no time!
Why is Outback Steakhouse Potato Soup a must-try?
Comforting, hearty goodness: This soup embodies everything you love about comfort food, making it perfect for cozy nights at home.
Irresistible creaminess: With a rich, velvety texture, it envelops you in warmth with each spoonful.
Crowd-pleaser: Impress friends and family, whether it’s a casual gathering or a special dinner.
Easily customizable: Add your favorite toppings or mix in veggies to cater to everyone’s taste.
Quick preparation: In just under an hour, you can serve a restaurant-worthy dish right from your kitchen! If you’re interested in pairing it with something delightful, don’t forget to check out our guide on serving suggestions.
Outback Steakhouse Potato Soup Ingredients
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For the Soup Base
• Large Russet or Golden Potatoes (4) – These types offer ideal texture for a creamy soup.
• Water – Ensure enough to cover potatoes fully during boiling.
• Chicken Stock (2 1/2 cups) – Forms the flavorful broth; substitute with vegetable broth for a vegetarian version.
• Cold Water (1 cup) – Adjusts consistency and flavor of broth. -
For the Creaminess
• Heavy Whipping Cream (3/4 cup) – Contributes to the soup’s creaminess; milk can be used for a lighter alternative.
• Butter (1/2 cup) – Adds rich flavor; opt for unsalted to control saltiness.
• All-Purpose Flour (1/3 cup) – Used for thickening; gluten-free flour can be substituted. -
For the Flavor
• Bacon (8 slices, cooked and crumbled) – Adds smoky flavor and crunch; use turkey bacon for a lighter option.
• Sweet Yellow Onion (1/2, diced, optional) – Enhances flavor profile; shallots can be substituted.
• Green Onion (1/4 cup, diced) – For garnish and flavor boost; chives can be used as an alternative.
• Salt (1/2 teaspoon) – Enhances overall flavor.
• Ground Black Pepper (1/2 teaspoon) – Adds spice to taste. -
For the Toppings
• Cheddar Cheese (3/4 cup + more for topping, optional) – Infuses richness and depth; mix with Colby Jack for a melty blend.
This Outback Steakhouse Potato Soup is not just about the ingredients; it’s the magic of combining them that brings creamy comfort to your table!
How to Make Outback Steakhouse Potato Soup
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Prepare Potatoes: Start by dicing your large Russet or Golden potatoes into even cubes. Boil them in salted water for about 20 minutes until tender, then drain to avoid excess water in your soup.
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Simmer Broth: In a large pot, combine chicken stock, diced onions, salt, and pepper. Bring the mixture to a gentle simmer on medium heat for around 20 minutes, allowing the flavors to meld beautifully.
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Make Roux: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook until it turns golden. Gradually add the heavy whipping cream while stirring continuously to achieve a smooth consistency.
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Combine: Slowly whisk the roux into the simmering broth, ensuring it’s thoroughly incorporated. Continue stirring until the mixture thickens, which usually takes a couple of minutes.
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Add Potatoes: Fold your cooked potato cubes into the thickened soup. Let it simmer for another 20 minutes. If the soup gets too thick, feel free to adjust the consistency with a bit more chicken stock or cold water.
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Garnish and Serve: Ladle the warm, creamy soup into bowls. Top with crumbled bacon, additional cheddar cheese, and a sprinkle of diced green onions for that extra pop of flavor and color.
Optional: Drizzle a little hot sauce over the top for a spicy kick!
Exact quantities are listed in the recipe card below.
What to Serve with Outback Steakhouse Potato Soup?
There’s nothing like a creamy bowl of soup to set the stage for a delightful meal, especially on chilly evenings.
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Crusty Garlic Bread: The perfect companion, this bread adds a satisfying crunch that complements the smoothness of the soup.
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Side Salad: A fresh garden salad with a zesty vinaigrette brings a crisp, refreshing contrast to the rich flavors, enhancing your dining experience.
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Cheesy Breadsticks: Soft and gooey, these are ideal for dipping and add a cheesy indulgence to every bite.
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Loaded Potato Skins: Continue the potato theme with loaded skins topped with bacon, cheese, and green onions, making a fun and flavorful side.
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Bacon-Wrapped Asparagus: Adding a touch of elegance, these savory bites offer a lovely balance of textures alongside your hearty soup.
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Sparkling Lemonade: Quench your thirst with this fizzy drink; its bright, citrusy notes beautifully cut through the creaminess of the potato soup.
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Apple Crisp: End your meal on a sweet note with warm apple crisp. Its sweet and tart flavors provide a delightful finish, contrasting beautifully with your savory soup.
How to Store and Freeze Outback Steakhouse Potato Soup
- Fridge: Store the cooled leftover Outback Steakhouse Potato Soup in an airtight container for up to 3 days. Reheat gently on the stove to retain its creamy texture.
- Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Always reheat on low heat to prevent separation of cream. Stir frequently until warmed through, adding a splash of chicken stock if the soup thickens too much.
- Serving Fresh: If making ahead, add toppings like cheese and green onions just before serving to keep them fresh and vibrant!
Outback Steakhouse Potato Soup Variations
Looking to personalize your creamy comfort? Here are some delightful twists and substitutions to make this soup your own!
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Bacon Free: Omit bacon for a vegetarian-friendly version, or use smoked tempeh for a similar flavor profile.
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Veggie Boost: Add diced carrots and celery into the simmering broth for extra nutrition and a subtle sweetness.
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Creamy Vegan: Swap heavy cream with coconut cream and use vegetable broth for a rich vegan version.
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Cheesy Delight: Mix in a blend of cheeses like Gruyère or Pepper Jack for a flavor explosion. The added depth will elevate your soup to gourmet status.
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Heat It Up: Stir in fresh jalapeños or a dash of cayenne pepper for a spicy kick that warms your soul.
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Herb Infusion: Add chopped fresh thyme or rosemary to the broth for aromatic herbal notes that will enhance the overall flavor.
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Crispy Toppings: Try adding crispy fried onions or homemade croutons for an extra crunchy texture contrast.
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Potato Variation: Experiment with sweet potatoes for a twist on the classic flavor, creating a subtly sweet and creamy soup.
Expert Tips for Outback Steakhouse Potato Soup
- Texture Mastery: Ensure to drain boiled potatoes well before adding them to the soup, preventing excess water from diluting that creamy goodness.
- Roux Perfection: Cook your roux until golden for the best flavor. If it’s undercooked, it may leave a raw flour taste in your Outback Steakhouse Potato Soup.
- Adjust Consistency: For a thicker soup, increase the flour slightly in your roux, ensuring to adjust liquid proportions accordingly to maintain the desired creaminess.
- Flavor Enhancement: Sauté diced onions before simmering to deepen their flavor, giving your soup an added layer of deliciousness.
- Garnish Joy: Don’t hesitate to mix toppings like crispy fried onions or a dollop of sour cream; it adds delightful texture and taste variations to your serving.
Make Ahead Options
These Outback Steakhouse Potato Soup preparations are perfect for busy weeknights! You can chop your potatoes and store them submerged in cold water in the refrigerator for up to 24 hours to prevent browning. Additionally, you can cook the bacon (and even crumble it) and refrigerate it separately for up to 3 days. To maintain the soup’s creamy texture and quality, make the base (broth and roux) ahead and refrigerate it, then reheat gently before adding the cooked potatoes and bacon just before serving. The full soup can be made up to 3 days in advance; simply store it in an airtight container and reheat on the stovetop. Enjoy fresh flavors and cozy comfort without the last-minute rush!
Outback Steakhouse Potato Soup Recipe FAQs
What type of potatoes should I use for the soup?
For the best results, use large Russet or Golden potatoes. These varieties create an ideal creamy texture that complements the soup perfectly. They break down well during cooking, giving the soup that hearty base we all love!
How should I store the leftover potato soup?
Store your cooled Outback Steakhouse Potato Soup in an airtight container in the fridge for up to 3 days. Be sure to let it cool before sealing to prevent condensation. When reheating, do so gently on the stove over low heat to maintain its creamy consistency.
Can I freeze this potato soup?
Absolutely! To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating. When you’re ready, heat it gradually on the stove, stirring often—add a splash of chicken stock if it’s too thick.
What can I add to the potato soup for extra flavor?
You can enhance your Outback Steakhouse Potato Soup by adding sautéed garlic or additional vegetables such as carrots and celery. A sprinkle of fresh herbs, like parsley or thyme, also adds a vibrant touch. Don’t forget, you can switch up toppings too! Consider crispy fried onions or a dollop of sour cream for a delightful twist.
Can I make this recipe vegetarian?
Yes, you can easily create a vegetarian version of this soup. Simply substitute the chicken stock with vegetable broth and omit the bacon. For an added flavor boost, try incorporating smoked paprika or nutritional yeast for that savory kick that mimics the richness of bacon.
How can I adjust the thickness of the soup?
If you find your Outback Steakhouse Potato Soup too thick after cooking, simply stir in a bit of cold water or additional chicken stock until it reaches your desired consistency. On the flip side, if it’s too thin, increase the flour in your roux next time or simmer the soup a little longer to allow for evaporation and thickening.
Outback Steakhouse Potato Soup: Cozy Comfort Made Easy
Ingredients
Equipment
Method
- Prepare Potatoes: Start by dicing your large Russet or Golden potatoes into even cubes. Boil them in salted water for about 20 minutes until tender, then drain to avoid excess water in your soup.
- Simmer Broth: In a large pot, combine chicken stock, diced onions, salt, and pepper. Bring the mixture to a gentle simmer on medium heat for around 20 minutes, allowing the flavors to meld beautifully.
- Make Roux: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook until it turns golden. Gradually add the heavy whipping cream while stirring continuously to achieve a smooth consistency.
- Combine: Slowly whisk the roux into the simmering broth, ensuring it’s thoroughly incorporated. Continue stirring until the mixture thickens, which usually takes a couple of minutes.
- Add Potatoes: Fold your cooked potato cubes into the thickened soup. Let it simmer for another 20 minutes. If the soup gets too thick, feel free to adjust the consistency with a bit more chicken stock or cold water.
- Garnish and Serve: Ladle the warm, creamy soup into bowls. Top with crumbled bacon, additional cheddar cheese, and a sprinkle of diced green onions for that extra pop of flavor and color.