Print

Outback’s Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This Outback Steakhouse-inspired Potato Soup is a rich, creamy, and indulgent comfort food classic. Loaded with tender potatoes, savory chicken broth, and a luscious blend of cream, butter, and cheddar cheese, this soup offers a hearty texture and deep flavors that perfectly replicate the restaurant favorite. Topped with crispy bacon bits, fresh green onions, and a cheesy finish, it’s an irresistible treat that’s perfect for cozy nights when indulgence is a must.

Ingredients

Scale

Soup Base

  • 4 large potatoes, peeled and cubed
  • 2 1/2 cups chicken broth
  • 1/2 small onion, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Thickening and Creaminess

  • 1/3 cup all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup butter

Garnishes and Toppings

  • 3/4 cup shredded cheddar cheese
  • 1/8 cup bacon bits
  • 1/8 cup green onions, finely chopped
  • Optional: sour cream and fresh herbs for garnish

Instructions

  1. Prepare the Potatoes: Peel and cube 4 large potatoes, then place them in a large pot of boiling water. Cook until tender and easily pierced with a fork, about 12-15 minutes. Drain and set aside.
  2. Build the Soup Base: In a large soup pot or Dutch oven, combine the chicken broth with a small amount of oil and bring to a simmer over medium heat. Add the diced onion, kosher salt, and black pepper, allowing the flavors to meld gently for about 5 minutes.
  3. Make the Roux: In a separate small saucepan, whisk together 1/3 cup of all-purpose flour and a splash of chicken broth until smooth. Cook this mixture over medium heat, whisking constantly, until it turns a golden brown color, about 3-4 minutes. This will thicken your soup and add a rich, creamy texture.
  4. Combine All Components: Add the cooked potatoes to the soup base, then slowly pour in the roux mixture. Stir well to combine. Next, add 1 1/2 cups of heavy cream and 1/2 cup of butter, stirring constantly until the butter melts and the soup reaches a smooth, creamy consistency. Let it simmer on low for an additional 5-7 minutes to meld all the flavors together.
  5. Garnish and Serve: Ladle the soup into bowls, then top generously with shredded cheddar cheese, crispy bacon bits, and chopped green onions. For extra indulgence, add a dollop of sour cream and sprinkle fresh herbs if desired. Serve hot and enjoy the comforting richness of this homemade Outback-style potato soup.

Notes

  • Use Russet or Yukon Gold potatoes for optimal texture and flavor.
  • For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon bits.
  • Be sure to whisk the roux constantly to prevent lumps and achieve the perfect creamy texture.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
  • Adding a small amount of grated Parmesan cheese to the soup base can enhance the depth of flavor.

Keywords: Outback Steakhouse potato soup, creamy potato soup, cheesy potato soup, comfort food, potato soup recipe, homemade potato soup

Find it online: https://dinewithlily.com/outbacks-potato-soup-recipe/