It was a chilly autumn evening, and I found myself nestled in a booth at Outback Steakhouse, the warm glow of the restaurant wrapping around me like a cozy blanket. I could hear the clinking of forks and the cheerful chatter of families enjoying their meals. But what captured my attention most was the aroma wafting from the kitchen—the unmistakable scent of their famous potato soup. Just thinking about it makes my mouth water. Creamy and rich, with a hint of smoky bacon and a sprinkle of green onions, it was the ultimate comfort food on a brisk night.

This Outback Steakhouse Potato Soup recipe holds a special place in my heart, not just for its flavor but also for the memories it evokes. Every spoonful is like a warm hug, with velvety potatoes blended into a luscious broth, each bite bursting with the comforting taste of home. My version of the soup adds a twist that makes it stand out: a dash of garlic and a touch of cheddar cheese, elevating the classic recipe into something truly special.

As the soup simmers on the stove, the enticing aroma fills my kitchen, drawing my family in with eager anticipation. It’s perfect for a family dinner or a cozy night in. So, if you’re ready to warm your soul and create some delicious memories, let me show you exactly how to make it.

Why You’ll Love This Recipe

Rich, creamy texture that makes each spoonful feel indulgent, just like the original from Outback Steakhouse.
Ready in under 40 minutes, making it perfect for busy weeknights when you crave comfort food.
Budget-friendly, utilizing simple ingredients like potatoes and bacon that you likely already have at home.
Customizable with toppings, allowing each bowl to be personalized with cheese, bacon, or green onions for added flavor.
Perfectly pairs with various sides, making it a versatile dish for any meal or gathering.

Ingredients

water (enough to cover the potatoes and boil)
4 large russet or golden potatoes
8 slices of bacon (cooked and crumbled)
2 1/2 cups chicken stock (you can also use chicken broth)
1 cup cold water
3/4 cups cheddar cheese (plus more for topping optional)
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onion (diced)
1/2 sweet yellow onion (diced optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Let’s dive into some of the key ingredients that make this Outback Steakhouse Potato Soup Recipe so special. The potatoes are the base of the soup, providing a hearty texture and a creamy consistency once cooked down. Russet or golden potatoes are ideal for their starch content, which lends a smoothness to the soup. If you’re in a pinch, you can substitute with red potatoes, though they may slightly alter the texture.

Bacon adds a smoky flavor and crunch that’s irresistible. Using thick-cut bacon enhances the richness of the soup, but turkey bacon works as a lighter alternative if you prefer. The heavy cream is essential for achieving that velvety mouthfeel, and it can be swapped with half-and-half for a lower-fat option while still maintaining creaminess. Lastly, chicken stock brings a depth of flavor that elevates the dish; feel free to use homemade stock if you have it on hand for an even more robust taste.

Step-by-Step Instructions

Start by preparing your potatoes. Dice 4 large russet or golden potatoes into bite-sized pieces, ensuring they are uniform for even cooking. Place them in a pot and cover with water. Bring to a boil over high heat and cook for about 15 minutes until tender. You’ll know they’re ready when a fork easily pierces them. Drain and set aside.
In a large pot, combine 2 1/2 cups of chicken stock, 1/2 diced sweet yellow onion (if using), 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 cup cold water. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 20 minutes to allow the flavors to meld, and avoid boiling to prevent the stock from becoming cloudy.
While the broth is simmering, prepare the roux. In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of all-purpose flour until a smooth paste forms. Cook this mixture for about 2 minutes until it is bubbly but not browned, which will eliminate the raw flour taste.
Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This process should take about 2-3 minutes; the broth will begin to thicken and become creamy.
Next, pour in 3/4 cup of heavy whipping cream, stirring gently to combine. This adds a richness you won’t want to skip. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to avoid sticking to the bottom of the pot.
Once the soup has thickened to your liking, gently fold in the cooked potatoes. Stir well to distribute them evenly throughout the soup. You’ll want to take care not to break them apart too much, as you want chunks of potato in your soup.
To finish, ladle the soup into bowls and garnish each serving with a generous sprinkle of shredded cheddar cheese, crumbled bacon, and finely chopped green onions. These toppings add wonderful flavor and a pop of color.
Serve the soup hot, and enjoy the comforting warmth and rich flavors that remind you of dining at Outback Steakhouse.

Pro Tips for the Best Outback Steakhouse Potato Soup Recipe

One common mistake is not properly cooking the roux. Make sure to cook it for at least 2 minutes before adding it to the broth; this will prevent a raw flour taste in your soup.
Invest in a good quality stockpot for even heat distribution. A heavy-bottomed pot will prevent the soup from sticking and burning on the bottom.
For the creamiest texture, use heavy cream instead of milk or half-and-half. If you’re looking to lighten it up, opt for whole milk but be aware it may alter the richness.
Don’t rush the simmering process; allowing the soup to simmer for the full 20 minutes after adding the cream enhances the flavors and thickens the soup properly.
Finally, resist the urge to add the potatoes too early. They should be added last to maintain their texture and provide that hearty bite in each bowl.

Variations & Serving Ideas

For a twist on the classic flavor, consider adding garlic or even a hint of jalapeño for a spicy kick. You can also make it vegetarian by using vegetable broth instead of chicken stock and omitting the bacon. Adding seasonal veggies like corn or broccoli can also elevate the dish and add a fresh element.

As for pairings, this potato soup goes beautifully with a light salad, such as a Caesar or mixed greens, offering a nice contrast to the creamy soup. You can also serve it alongside freshly baked bread for dipping, which complements its richness. Finally, a side of grilled chicken or steak can turn this soup into a hearty meal that’s sure to impress.

Storage, Make-Ahead & Reheating

This soup can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and heat gently on the stove over medium heat until warmed through, stirring occasionally. The flavors often improve after a day in the fridge, making it an excellent make-ahead dish!

Frequently Asked Questions

Can I make Outback Steakhouse Potato Soup Recipe ahead of time?

Yes — in fact, it tastes even better the next day! Making it ahead allows the flavors to meld beautifully, creating a richer taste. Just store it in the fridge and reheat before serving.

What kind of potatoes work best for this soup?

Russet or golden potatoes are ideal due to their starchy content, which contributes to a creamy texture. You can also use red potatoes, but they may result in a slightly different texture.

Can I freeze the potato soup?

Absolutely! Allow the soup to cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.

What toppings can I use for my potato soup?

Popular toppings include shredded cheddar cheese, crumbled bacon, and chopped green onions. You can also add sour cream, chives, or even a drizzle of hot sauce for an extra kick!

How do I reheat the soup without it getting too thick?

To reheat, do so gently over medium heat, stirring frequently. If the soup is too thick, you can add a splash of chicken stock or water to reach your desired consistency.

Final Thoughts

Outback Steakhouse Potato Soup Recipe is truly a comforting bowl of goodness that captures the rich, creamy taste of the original while being easy to make at home. The blend of tender potatoes, crispy bacon, and a hint of cheese creates a satisfying experience that warms the soul.

This is the kind of recipe I come back to again and again, especially when I crave something hearty and nostalgic on a chilly evening. The aroma fills my kitchen, and I can’t help but smile as I prepare it for family and friends. I encourage you to give this recipe a try—experiment with your favorite toppings or add a dash of your own spices. Don’t forget to share your results, as I’d love to hear about your delicious creations!