Outback Steakhouse Potato Soup Recipe

There’s just something about a hearty, creamy potato soup that brings comfort on a cold day. This Outback Steakhouse-inspired potato soup recipe captures all the richness and warmth you crave, with a silky texture, tender chunks of potato, and just the right amount of seasoning. Whether you’re reminiscing about a visit to Outback Steakhouse or just looking to bring some of that cozy restaurant-style goodness into your home, this recipe is a must-try. Plus, it’s easy to make with basic ingredients you probably already have on hand!

this RECIPE

A little backstory on this soup recipe

Potato soup has been around for ages, with versions popping up in nearly every culture that enjoys potatoes. Originally, potato soups were simple—often just potatoes, broth, and maybe some milk or cream if you were lucky. But over time, they evolved to include a variety of flavorful additions like cheese, onions, and spices. This Outback-inspired recipe stays true to that tradition of making a humble ingredient like the potato feel indulgent and luxurious. It’s thick, creamy, and packed with flavor, taking inspiration from the classic baked potato but elevating it to a comforting, spoonable dish.

Let’s talk ingredients: what makes this soup so delicious?

The magic of this soup is in its simplicity and the way each ingredient works together:

• Potatoes: These are the star of the show! Yukon gold or russet potatoes work best for their creamy texture when cooked. Make sure to cut them into even, bite-sized pieces for consistent cooking.
• Chicken stock: This forms the base of the soup, adding a savory depth of flavor. If you’re vegetarian, feel free to substitute with vegetable stock—just make sure it’s a high-quality one with a full-bodied taste.
• Butter and flour: These come together to form a roux, which thickens the soup to that perfect, creamy consistency. If you’re gluten-free, you can try using a gluten-free all-purpose flour blend here.
• Heavy cream: This is what gives the soup its rich, luxurious texture. If you’re watching your dairy intake, you could substitute with a coconut cream or a thick oat milk, though the flavor will change slightly.
• Cheddar cheese: Adds a sharp, tangy flavor that pairs perfectly with the creamy base. Freshly grated cheese melts better and gives a smoother finish than pre-shredded cheese.
• Onions and green onions: The onions add a subtle sweetness to the soup, while the green onions provide a fresh, slightly peppery finish that brightens up each bite.
• Turkey bacon bits: turkey bacon bits add a satisfying, smoky flavor and a bit of crunch to the garnish.

These ingredients come together to create a soup that’s both hearty and comforting, perfect for chilly nights or as a satisfying starter for a bigger meal.

Kitchen gear you’ll need for this recipe

You don’t need a ton of fancy equipment to make this soup, but a few essentials will make the process easier:

• Large pot: This is where most of the magic happens. A sturdy, heavy-bottomed pot helps distribute heat evenly, so the soup doesn’t burn as it simmers.
• Saucepan: You’ll need a separate pan to make the roux (the butter and flour mixture that thickens the soup). If you’re short on pots, you could technically make the roux in the same pot before adding the broth, but doing it separately helps avoid lumps.
• Whisk: This is essential for mixing the roux into the broth without creating lumps. A good whisk will make sure everything blends smoothly.
• Ladle: For serving, a ladle makes it easy to dish up just the right amount of soup into each bowl.
• Knife and cutting board: For dicing the potatoes, onions, and green onions. A sharp knife makes the job quicker and safer.

With these basic tools, you’ll be ready to create a restaurant-quality soup right in your own kitchen.

Step-by-step: how to make Outback-style potato soup at home

1. Prep the potatoes: Start by peeling (if you prefer) and dicing your potatoes into bite-sized pieces. Place them in a pot with about a quart of water and bring to a boil. Cook until they’re tender but not falling apart—about 10-15 minutes. Drain and set them aside.
2. Simmer the base: In a large pot, combine the chicken stock, diced onion, salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat, allowing the flavors to meld for about 20 minutes. The onions will soften and infuse the broth with a subtle sweetness.
3. Make the roux: In a separate saucepan, melt the butter over medium heat. Once melted, add the flour, whisking continuously to form a smooth paste. Let the roux cook for a couple of minutes to get rid of any raw flour taste, but don’t let it brown.
4. Incorporate the roux: Slowly add the roux to the simmering broth, whisking constantly to prevent lumps. You’ll see the soup start to thicken as the roux blends in.
5. Add the cream: Pour in the heavy cream, stirring gently to combine. This will make the soup wonderfully creamy and rich. Allow it to simmer for another 20 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
6. Add the potatoes: Gently add the cooked, diced potatoes to the pot, stirring to distribute them evenly. Let the soup simmer for a few more minutes, just until everything is heated through.
7. Finish and serve: Ladle the soup into bowls, and top with cheddar cheese, a sprinkle of turkey bacon bits, and a handful of chopped green onions. The cheese will melt into the soup, creating gooey pockets of flavor in every bite.

Variations and twists to try with this potato soup

• Vegetarian version: Swap out the chicken stock for vegetable broth and skip the turkey bacon bits. You can add a touch of smoked paprika to give it a hint of smokiness.
• Vegan adaptation: Substitute the butter with vegan butter or olive oil, use coconut cream or a thick almond milk instead of heavy cream, and opt for a plant-based cheddar cheese. For garnish, try smoked almonds or crispy chickpeas in place of the turkey bacon.
• Spicy twist: If you’re a fan of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the soup. You can also sprinkle chopped jalapeños on top for an extra kick.
• Loaded baked potato style: For an ultra-decadent version, add sour cream, chives, and even more cheese on top, mimicking all the toppings you’d put on a loaded baked potato.
• Low-carb alternative: Try substituting half of the potatoes with cauliflower florets. It will reduce the carbs while still giving you a creamy, satisfying texture.

These variations let you experiment with the base recipe, adding your own spin depending on dietary preferences or whatever you’re craving!

Serving ideas to make it special

To serve, ladle the soup into bowls and top each one with a sprinkle of shredded cheddar, a few turkey bacon bits, and a handful of green onions. For a fun touch, you could even serve it in a bread bowl (if you’re feeling extra cozy). Pair it with a side of crusty bread or a fresh salad for a complete meal. The warm, creamy soup with the crunch from the green onions and richness from the cheese makes each spoonful a treat.

Suggested drinks to pair

For a drink that complements the creamy richness of the soup, try a crisp apple cider (the non-alcoholic kind). The slight sweetness and acidity of apple cider balance the savory flavors nicely. If you’re in the mood for something hot, a mug of chai tea with its warming spices would be lovely. Or keep it simple with a cold glass of iced tea with a lemon wedge for a refreshing contrast.

Storing and reheating leftovers

This soup keeps beautifully in the fridge. Just transfer any leftovers to an airtight container and store for up to 3-4 days. When reheating, do so over low heat on the stovetop, stirring frequently to prevent the soup from scorching. You may need to add a splash of milk or water to loosen it up, as it tends to thicken when chilled.

If you’d like to freeze the soup, wait until it has cooled completely, then freeze in individual portions. Thaw in the fridge overnight and reheat on the stove, stirring well. Just note that cream-based soups can sometimes separate when frozen, so you might need to whisk it well as it warms.

Scaling the recipe for a crowd (or just for one)

This recipe makes about 4-6 servings, but you can easily adjust it. If you’re cooking for a crowd, simply double the ingredients—but keep an eye on the flour and butter for the roux. Sometimes, when scaling up, you might need a little less roux to achieve the perfect thickness. For a single serving, cut everything down by about a quarter. Keep tasting as you go, since seasonings may need a slight adjustment.

FAQs

1. Can I use milk instead of cream?
Yes, you can use milk for a lighter version, though it won’t be as rich. Whole milk works best.

2. What’s the best type of potato to use?
Russets or Yukon golds are ideal. They become tender and creamy without falling apart.

3. Can I make this soup gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and you’re good to go.

4. How do I keep the soup from getting too thick?
If it thickens too much, just add a bit more chicken stock or milk until it’s the consistency you like.

5. Can I skip the turkey bacon bits?
Of course! The soup is delicious on its own, or you can top it with crispy chickpeas or smoked almonds for crunch.

This creamy potato soup is cozy, flavorful, and sure to become a favorite. Give it a try, and don’t be afraid to make it your own!

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