A steaming bowl of potato soup has an unmatched ability to warm your soul and satisfy your cravings. If you’ve ever visited Outback Steakhouse, you probably know the allure of their creamy potato soup—rich, velvety, and loaded with comforting flavors. But now, you don’t have to visit a restaurant to enjoy it! This recipe allows you to recreate that same indulgent experience in your own kitchen.
Perfect for cold winter evenings or whenever you need a hearty and filling meal, this potato soup strikes the ideal balance between savory and creamy. It’s versatile enough to serve as a main course alongside some crusty bread or as a starter to elevate any meal. Whether you’re making it for family dinner, meal prep, or a cozy night in, this recipe will quickly become a household favorite.
Let’s dive into the steps to bring this restaurant-quality soup to life at home!
Why You’ll Love This Recipe
- Rich and Creamy Texture: The combination of heavy cream and cheddar cheese creates a decadent, silky soup.
- Perfect Comfort Food: Loaded with tender potatoes, savory bacon bits, and aromatic seasonings, this soup embodies coziness in every bite.
- Customizable: Add your favorite mix-ins or adjust the seasonings to suit your personal taste.
- Easy to Make: Despite its gourmet appeal, this soup is incredibly simple and requires minimal prep.
Ingredients You’ll Need
Here’s everything you’ll need to make this luxurious potato soup:
For the Soup Base
- Potatoes: 4 large potatoes, peeled and diced.
- Chicken Broth: 2 ½ cups for the perfect savory foundation.
- Onion: ½ small onion, diced.
- Kosher Salt: ½ teaspoon for seasoning.
- Ground Black Pepper: ½ teaspoon for a subtle kick of spice.
- All-Purpose Flour: ⅓ cup to thicken the soup.
- Heavy Cream: 1 ½ cups for a rich and creamy texture.
- Unsalted Butter: ½ cup for a velvety mouthfeel.
For Toppings
- Shredded Cheddar Cheese: ¾ cup for creamy richness.
- Bacon Bits: ⅛ cup for a smoky, savory topping.
- Chopped Green Onions: ⅛ cup to add freshness and a pop of color.
How to Make Outback Steakhouse Potato Soup
Step-by-Step Instructions
1. Prepare the Potatoes
Begin by peeling and dicing the potatoes into small, evenly sized pieces. This ensures they cook uniformly.
- Place the potatoes in a large pot and cover them with water.
- Bring the pot to a boil over medium-high heat and cook the potatoes for about 15 minutes, or until they are fork-tender.
- Drain the potatoes and set them aside to cool slightly while you prepare the soup base.
2. Sauté the Onion and Create a Roux
- In the same pot, melt the unsalted butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
- Sprinkle in the all-purpose flour and stir continuously for 2 minutes. This step eliminates the raw taste of the flour and helps thicken the soup later.
3. Add the Chicken Broth
- Slowly whisk in the chicken broth, making sure to break up any lumps of flour.
- Add the kosher salt and ground black pepper, stirring well to combine.
- Allow the mixture to simmer for about 10 minutes, giving it time to thicken.
4. Combine the Potatoes and Cream
- Return the cooked potatoes to the pot. Use a potato masher to gently mash some of the potatoes, leaving a mix of smooth and chunky textures.
- Pour in the heavy cream, stirring until fully incorporated. The cream enhances the soup’s richness and gives it a luxurious consistency.
5. Stir in the Cheese
- Add the shredded cheddar cheese to the soup, stirring until it melts completely. The cheese not only adds flavor but also contributes to the soup’s creamy texture.
6. Season and Garnish
- Taste the soup and adjust the seasoning as needed. You might want to add a touch more salt or pepper to suit your preferences.
- Ladle the soup into bowls and garnish each serving with bacon bits, chopped green onions, and a sprinkle of additional cheddar cheese for an extra burst of flavor.
Helpful Tips
- Thickening the Soup: If you prefer an even thicker consistency, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup during the final simmer.
- Choosing Potatoes: Russet or Yukon Gold potatoes work best for this recipe, as they break down beautifully to create a creamy texture.
- Cheese Options: While sharp cheddar is the classic choice, you can experiment with Monterey Jack, Colby, or even a smoked cheese for a different flavor profile.
- Fresh Bacon: For maximum flavor, cook and crumble fresh bacon instead of using pre-packaged bits.
- Serving Suggestion: Pair this soup with a crusty baguette or buttery garlic bread for the ultimate comfort meal.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour).
Notes
- Storage Instructions: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious the next day!
- Freezing Instructions: You can freeze the soup for up to 2 months. Cool it completely, transfer it to a freezer-safe container, and thaw it in the refrigerator before reheating.
- Reheating Tips: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of cream or broth to adjust the consistency if it has thickened during storage.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the bacon bits. You can also add more vegetables, such as carrots, celery, or corn, to enhance the flavor.
Can I use milk instead of heavy cream?
You can, but the soup will be less rich. For a creamier result, consider using half-and-half as a substitute.
How can I make this soup dairy-free?
Use a non-dairy milk alternative (like coconut or almond milk) and substitute dairy-free cheese. Ensure that the butter is plant-based as well.
Related Recipes
If you love this Outback Steakhouse Potato Soup, you might enjoy these other comforting dishes:
Conclusion
This Outback Steakhouse-inspired potato soup is everything you’d expect from a restaurant-quality dish—creamy, hearty, and utterly delicious. With its velvety base, chunks of tender potato, and savory toppings, it’s a recipe that brings comfort and joy to your table. Whether you’re serving it for lunch, dinner, or as a starter for a special occasion, this soup is sure to impress.
Take a moment to savor each spoonful, and let it remind you of the simple pleasures of a homemade meal crafted with love. Don’t forget to share this recipe with friends and family—because nothing brings people together like a bowl of potato soup!
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Outback Steakhouse Potato Soup
Description
There’s nothing quite like a warm, hearty chicken pot pie to soothe the soul after a long day. This recipe captures the magic of comfort food while taking advantage of your slow cooker to do most of the heavy lifting. Imagine tender, juicy chicken, fresh, vibrant vegetables, and a luscious, creamy sauce topped with golden, flaky biscuits. It’s a meal that brings people together and has a way of turning any ordinary evening into something special.
Growing up, chicken pot pie was a staple in our family, and it always carried a sense of occasion. While the traditional method of rolling out pie crust and baking everything to perfection has its charm, the slow cooker transforms this beloved dish into something both easy and just as satisfying. Whether you’re curled up on a chilly night or gathering around the table with loved ones, this slow cooker chicken pot pie promises to deliver all the flavor and heartiness of the classic dish, with minimal effort and maximum reward.
Ingredients
For the Soup Base
- Potatoes: 4 large potatoes, peeled and diced.
- Chicken Broth: 2 ½ cups for the perfect savory foundation.
- Onion: ½ small onion, diced.
- Kosher Salt: ½ teaspoon for seasoning.
- Ground Black Pepper: ½ teaspoon for a subtle kick of spice.
- All-Purpose Flour: ⅓ cup to thicken the soup.
- Heavy Cream: 1 ½ cups for a rich and creamy texture.
- Unsalted Butter: ½ cup for a velvety mouthfeel.
For Toppings
- Shredded Cheddar Cheese: ¾ cup for creamy richness.
- Bacon Bits: ⅛ cup for a smoky, savory topping.
- Chopped Green Onions: ⅛ cup to add freshness and a pop of color.
Instructions
1. Prepare the Potatoes
Begin by peeling and dicing the potatoes into small, evenly sized pieces. This ensures they cook uniformly.
- Place the potatoes in a large pot and cover them with water.
- Bring the pot to a boil over medium-high heat and cook the potatoes for about 15 minutes, or until they are fork-tender.
- Drain the potatoes and set them aside to cool slightly while you prepare the soup base.
2. Sauté the Onion and Create a Roux
- In the same pot, melt the unsalted butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
- Sprinkle in the all-purpose flour and stir continuously for 2 minutes. This step eliminates the raw taste of the flour and helps thicken the soup later.
3. Add the Chicken Broth
- Slowly whisk in the chicken broth, making sure to break up any lumps of flour.
- Add the kosher salt and ground black pepper, stirring well to combine.
- Allow the mixture to simmer for about 10 minutes, giving it time to thicken.
4. Combine the Potatoes and Cream
- Return the cooked potatoes to the pot. Use a potato masher to gently mash some of the potatoes, leaving a mix of smooth and chunky textures.
- Pour in the heavy cream, stirring until fully incorporated. The cream enhances the soup’s richness and gives it a luxurious consistency.
5. Stir in the Cheese
- Add the shredded cheddar cheese to the soup, stirring until it melts completely. The cheese not only adds flavor but also contributes to the soup’s creamy texture.
6. Season and Garnish
- Taste the soup and adjust the seasoning as needed. You might want to add a touch more salt or pepper to suit your preferences.
- Ladle the soup into bowls and garnish each serving with bacon bits, chopped green onions, and a sprinkle of additional cheddar cheese for an extra burst of flavor.
Notes
- Storage Instructions: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious the next day!
- Freezing Instructions: You can freeze the soup for up to 2 months. Cool it completely, transfer it to a freezer-safe container, and thaw it in the refrigerator before reheating.
- Reheating Tips: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of cream or broth to adjust the consistency if it has thickened during storage.