Outback Steakhouse Potato Soup Recipe

A Rich and Creamy Comfort Food Classic

Outback Steakhouse’s famous baked potato soup is a creamy, cheesy, and hearty dish that has won over many fans. This comforting soup combines tender potatoes, crispy bacon, and a velvety cheese-infused broth to create the ultimate bowl of warmth. Whether you’re looking to recreate this restaurant favorite at home or just need a satisfying meal, this recipe is sure to hit the spot.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of heavy cream, butter, and cheddar cheese results in a luxurious texture.
• Savory and Flavorful: Bacon and green onions add depth and a hint of smokiness.
• Easy to Make: Requires simple ingredients and can be made in under an hour.
• Great for Leftovers: Tastes even better the next day after the flavors meld.

Ingredients

• 4 large russet potatoes, baked and diced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 8 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped

Directions

1. Prepare the Potatoes

Bake the russet potatoes at 400°F (200°C) for about 45 minutes, or until tender. Let them cool, then dice into bite-sized pieces.

2. Make the Roux

In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously, to remove the raw flour taste.

3. Build the Soup Base

Slowly pour in the whole milk, chicken broth, and heavy cream, whisking constantly to ensure a smooth consistency. Continue stirring until the mixture begins to thicken, about 5 minutes.

4. Add Seasonings and Cheese

Stir in the salt, black pepper, garlic powder, onion powder, and smoked paprika. Gradually add the shredded cheddar cheese, stirring until fully melted and incorporated.

5. Add the Potatoes and Finish

Gently fold in the diced potatoes and let the soup simmer for another 10-15 minutes, stirring occasionally. Mix in the sour cream for extra richness.

6. Garnish and Serve

Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and extra shredded cheese. Serve hot.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños.
• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
• Extra Creamy: Blend half of the soup for a smoother consistency while keeping some potato chunks intact.
• Loaded Baked Potato Style: Stir in cooked, crumbled sausage or diced ham for an even heartier meal.

Servings and Cooking Time

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Not recommended due to the dairy content, which may cause separation when reheated.
• Reheating: Warm over low heat on the stovetop, stirring frequently. Add a splash of milk if the soup is too thick.

Frequently Asked Questions

How can I make this soup thicker?

To thicken the soup, let it simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I use a different type of potato?

Yes, Yukon Gold potatoes work well for a creamier texture, but avoid red potatoes as they hold their shape too well.

What can I use instead of heavy cream?

You can substitute half-and-half or evaporated milk, though the soup will be slightly less rich.

Can I make this in a slow cooker?

Yes! Combine all ingredients except cheese, sour cream, and garnishes in a slow cooker and cook on low for 6 hours. Stir in cheese and sour cream before serving.

Can I use pre-cooked or frozen potatoes?

Yes, but fresh-baked potatoes yield the best texture. Frozen potatoes may become mushy.

How do I prevent the cheese from clumping?

Shred cheese from a block instead of using pre-shredded cheese, which contains anti-caking agents that can affect melting.

Is this soup gluten-free?

No, but you can substitute the flour with cornstarch or a gluten-free flour blend.

Can I make this soup dairy-free?

You can try using dairy-free butter, plant-based milk, and vegan cheese, but the flavor and texture will be different.

What can I serve with this soup?

A side of crusty bread, a fresh salad, or a grilled cheese sandwich pairs well.

Can I double the recipe?

Yes! Just ensure you use a large enough pot and adjust seasoning to taste.

Conclusion

This Outback Steakhouse-inspired potato soup is a crowd-pleasing, indulgent dish perfect for chilly nights or when you need a comforting meal. With its creamy base, tender potatoes, and delicious toppings, this soup is sure to become a staple in your kitchen. Try it today and enjoy restaurant-quality flavor from the comfort of your home!

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