If you have ever craved a warm, comforting bowl of soup that feels like a cozy hug on a chilly day, then you are going to love this Outback Steakhouse Potato Soup Recipe. This classic dish combines creamy potatoes, savory broth, and a hint of herbs to create a rich and satisfying soup with flavors that dance in your mouth. Whether you’re making dinner for your family or looking for the perfect recipe to impress guests, this soup hits all the right notes and is surprisingly simple to pull together.
Ingredients You’ll Need
The magic of this Outback Steakhouse Potato Soup Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor and texture. These essentials are pantry staples that come together to create a wonderfully creamy and hearty soup that’s perfect any time of year.
- 6 cups diced russet potatoes: The star of the show, providing creamy texture and substance to the soup.
- 4 cups water: Helps cook the potatoes and forms the base liquid of the soup.
- 2 cups chicken broth: Adds savory depth and richness to the flavor profile.
- 1/4 cup unsalted butter: Creates a silky, smooth base when combined with flour and onions.
- 1/2 cup diced yellow onion: Offers a subtle sweetness and aromatic foundation.
- 1/4 cup all-purpose flour: Thickens the soup to the perfect creamy consistency.
- 2 cups whole milk: Gives the soup its velvety, luscious texture.
- 1 1/2 teaspoons salt: Enhances all the natural flavors harmoniously.
- 1 teaspoon black pepper: Adds just the right amount of bite and warmth.
- 1/2 teaspoon dried basil: Brings a gentle herbal note that complements the potatoes.
- 1/8 teaspoon dried thyme: Provides a subtle earthiness to round out the flavor.
- 1/2 cup grated cheddar cheese: Melts into the soup for a deliciously cheesy finish.
- 1/2 cup chopped cooked bacon: Offers crispy, smoky contrast as a topping.
- 1/4 cup sliced green onions: Adds freshness and a slight crunch to every bite.
How to Make Outback Steakhouse Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and dicing the russet potatoes into small, even cubes. This ensures they cook quickly and evenly, developing that perfect soft texture you want in every spoonful of soup.
Step 2: Cook the Potatoes
In a large pot, combine the diced potatoes with water and chicken broth. Bring it all to a boil over medium-high heat, then lower the heat and let it simmer gently. This slow simmer cooks the potatoes until they are tender and ready to absorb all the lovely seasoning that will come next.
Step 3: Make the Roux
While your potatoes are cooking, melt butter in a separate saucepan over medium heat. Add diced yellow onions and sauté them until they’re soft and translucent, releasing their natural sweetness. Then, stir in the flour and cook for a minute or two to form the roux, which will thicken the soup and eliminate any raw flour taste.
Step 4: Add the Milk
Gradually whisk whole milk into the roux, stirring constantly to avoid lumps. As the mixture warms up, it will thicken beautifully, creating that creamy texture that is the hallmark of the Outback Steakhouse Potato Soup Recipe.
Step 5: Combine and Season
Pour the thickened milk mixture into the pot with the tender potatoes and broth. Stir everything together and season with salt, black pepper, dried basil, and thyme. Allow the soup to gently simmer a little longer so all those herbs and spices can mingle and flavor the soup harmoniously.
Step 6: Blend to Perfection
For that signature smooth yet hearty texture, use an immersion blender to blend the soup to your preference. If you don’t have an immersion blender, you can carefully transfer some or all of the soup to a blender and pulse until smooth, then return it to the pot.
Step 7: Cheese It Up
Stir in the grated cheddar cheese while the soup is still warm, letting it melt and create creamy pockets of cheesy goodness throughout the bowl. This final touch makes the soup truly irresistible.
Step 8: Serve and Enjoy
Your homemade Outback Steakhouse Potato Soup Recipe is now ready to be enjoyed! Ladle the soup into bowls and get ready to savor every creamy, flavorful spoonful.
How to Serve Outback Steakhouse Potato Soup Recipe
Garnishes
Don’t skip the garnishes—they elevate this soup from delicious to unforgettable. Crispy chopped cooked bacon and thinly sliced green onions add layers of texture and bursts of flavor, making each bite exciting and satisfying.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls for dipping, and a crisp green salad to balance the richness with fresh, bright flavors. Together, these sides create a comforting and well-rounded meal.
Creative Ways to Present
If you want to impress guests, try serving the Outback Steakhouse Potato Soup Recipe in mini bread bowls or hollowed-out potato skins for a playful twist. A sprinkle of extra cheese and a drizzle of sour cream on top can add another dimension of indulgence.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the refrigerator for up to three days in an airtight container. Its flavors often deepen with time, making leftovers just as delightful as freshly made.
Freezing
You can freeze this soup for up to two months. Be sure to cool it completely before transferring to freezer-safe containers, leaving some space for expansion. When thawed, give it a good stir before reheating to bring back its creamy consistency.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring occasionally. Adding a splash of milk can help restore its smooth texture if it thickens too much during storage.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for this recipe because they become perfectly creamy when cooked. However, Yukon Gold potatoes can also work well if you prefer a slightly buttery flavor and a smoother texture.
Is there a vegetarian version of the Outback Steakhouse Potato Soup Recipe?
Absolutely! Just substitute the chicken broth with vegetable broth and omit the bacon garnish. You can add smoked paprika or liquid smoke to introduce a smoky note if you like.
How thick should the soup be?
The soup should be creamy yet spoonable, not too thin like a broth or too thick like a stew. Adjust the thickness by the amount of milk or broth you add, and blend to your preferred consistency.
Can I make this soup dairy-free?
Yes! Replace the whole milk and butter with non-dairy alternatives such as almond or oat milk and dairy-free margarine. Keep in mind that the texture and flavor will vary slightly but will still be delicious.
What is the best way to reheat this soup without curdling?
Reheat the soup slowly over low heat, stirring often. Avoid boiling it vigorously, which can cause the dairy to separate. Gentle warming preserves that creamy texture everyone loves.
Final Thoughts
Making the Outback Steakhouse Potato Soup Recipe at home is such a rewarding experience, from the simple ingredients coming together to the warm comfort that fills your kitchen. Whether for a cozy weeknight or a special occasion, this soup is a delicious expression of hearty, homemade goodness. I encourage you to give it a try—you’ll find yourself coming back to this recipe again and again!
Print
Outback Steakhouse Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Outback Steakhouse Potato Soup features tender russet potatoes simmered in a flavorful broth, thickened with a rich roux, and finished with cheddar cheese, crispy bacon, and fresh green onions. Perfect for a cozy meal, this homemade version brings restaurant-quality flavors to your kitchen with simple ingredients and easy steps.
Ingredients
Soup Base
- 6 cups diced russet potatoes
- 4 cups water
- 2 cups chicken broth
Roux and Seasoning
- 1/4 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried thyme
Garnishes
- 1/2 cup grated cheddar cheese
- 1/2 cup chopped cooked bacon
- 1/4 cup sliced green onions
Instructions
- Prepare Potatoes: Peel and dice the russet potatoes into small cubes, ensuring they are uniform in size for even cooking.
- Combine Ingredients: In a large pot, mix the diced potatoes with water and chicken broth.
- Cook Potatoes: Bring the mixture to a boil over medium-high heat, then reduce to low and simmer until the potatoes are tender, about 10-15 minutes.
- Melt Butter: In a separate saucepan, melt the unsalted butter over medium heat to prepare for the roux.
- Sauté Onions: Add the diced yellow onion to the melted butter and cook until translucent, which softens the onions and intensifies their sweetness.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, removing the raw flour taste and creating a thickening base.
- Add Milk: Gradually whisk in the whole milk while stirring constantly to avoid lumps and achieve a smooth, thickened mixture.
- Combine Mixtures: Pour the milk and roux mixture into the pot with the cooked potatoes and broth, stirring everything together evenly.
- Season Soup: Add salt, black pepper, dried basil, and dried thyme, then let the soup simmer an additional 5-10 minutes to blend the flavors thoroughly.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup to your preferred consistency. Alternatively, transfer a portion to a blender, pulse until smooth, and return it to the pot.
- Add Cheese: Stir in the grated cheddar cheese until fully melted and incorporated, adding creaminess and a rich flavor.
- Serve: Ladle the hot potato soup into bowls, then garnish with chopped cooked bacon and sliced green onions for added texture and color. Enjoy your hearty homemade soup!
Notes
- For a thicker soup, use less water or broth or cook a bit longer to reduce the liquid.
- If you prefer a chunkier texture, blend only half the soup and leave the rest with potato pieces.
- Use smoked bacon for a richer, smoky flavor in the garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the milk.
