Outback Steakhouse Potato Soup Recipe

There’s something magical about a creamy, hearty potato soup on a chilly evening. This Outback-inspired potato soup recipe hits all the right notes: velvety potatoes, rich broth, and a touch of cheddar cheese, all topped with green onions and a few crispy turkey bacon bits. It’s the ultimate comfort food, easy enough to make on a weeknight but indulgent enough for special occasions. If you’re looking for a cozy, satisfying soup that everyone will love, this one’s for you.

Growing up, potato soup was one of those meals that my family turned to on lazy Sundays or after a day spent outside in the cold. My mom would load it up with cheese, and we’d eat it with crusty bread. Even today, every spoonful of this soup takes me back. It’s creamy, slightly cheesy, and has just the right amount of savory goodness. Plus, it’s super customizable – feel free to get creative with the toppings!

this RECIPE

The origins of creamy potato soup 🥔

Potato soup has humble beginnings and can be traced back to peasant dishes in various European countries. Traditionally, potato soups were made with just a few ingredients: potatoes, onions, a bit of butter, and milk or cream if available. Over the years, as soups became more mainstream and a variety of ingredients more accessible, different versions popped up everywhere, including this richer, creamier version inspired by the popular Outback Steakhouse soup. With the addition of cheese, cream, and turkey bacon bits, it’s a modern twist on a timeless classic – comfort food at its finest!

Let’s talk ingredients: building blocks for deliciousness

Each ingredient here plays a crucial role in creating the perfect bowl of potato soup. Here’s what you need and how to make the best choices:

• Potatoes: They’re the star of the show! Russets are a great choice for this soup because they’re starchy and break down well, adding to the creamy texture. If you prefer a chunkier texture, Yukon Gold potatoes work too.
• Chicken stock: This forms the soup’s base, providing a rich, savory depth. You can swap it with vegetable stock for a slightly lighter, vegetarian-friendly option.
• Heavy cream: Adds luxurious creaminess that makes the soup feel indulgent. If you’re looking for a lighter version, try using half-and-half or even whole milk (though the soup won’t be as thick).
• Turkey bacon bits: These add a bit of smoky flavor without overpowering the delicate creaminess of the soup.
• Cheddar cheese: Sharp cheddar is best, as it melts well and adds a nice tang. You can also experiment with Colby-Jack for a milder, creamier finish.
• Green onions: These are sprinkled on top, adding a fresh pop of color and a mild oniony flavor. You can skip them if onions aren’t your thing, or replace them with chives for a more delicate taste.

Essential kitchen tools for the perfect soup

For this recipe, you don’t need a ton of fancy equipment. Here are the basics that’ll make cooking a breeze:

• Large pot: A good-quality pot is essential since you’ll be simmering the soup for a while. A heavy-bottomed one is best for even heat distribution, which helps prevent the soup from sticking to the bottom.
• Saucepan: You’ll need a small saucepan to make the roux – that magical butter-flour mixture that thickens the soup.
• Whisk: Whisking the roux into the soup is key to avoiding lumps, so if you have a small, sturdy whisk, grab it. A regular wooden spoon can work, but it’s harder to get that smooth texture.
• Ladle: Not strictly necessary, but a ladle makes it easy to serve up generous, steaming bowls of soup.

Step-by-step: my foolproof method for creamy potato soup

Grab your ingredients, and let’s get cooking! Here’s how to make this delicious Outback-inspired potato soup:

1. Prepare the potatoes: Start by peeling and dicing the potatoes into bite-sized cubes. Bring a pot of water to a boil, add the potatoes, and cook them until tender – this should take about 15 minutes. Once they’re cooked, drain and set them aside for later.
2. Start the soup base: In a large pot, combine the chicken stock, optional diced onion, salt, pepper, and a cup of cold water. Bring everything to a gentle simmer over medium heat and let it cook for about 20 minutes. This helps the flavors blend nicely.
3. Make the roux: In a separate saucepan, melt the butter over medium heat. Once melted, add the flour gradually, whisking continuously to form a smooth paste. Let the roux cook for a couple of minutes – this helps eliminate any raw flour taste and ensures a richer flavor.
4. Thicken the soup: Slowly whisk the roux into the simmering soup base. It’s important to add it gradually and keep whisking to prevent lumps. As it blends, you’ll see the soup start to thicken up beautifully.
5. Add the cream: Pour in the heavy cream, stirring gently as you go. This step gives the soup its velvety texture and adds a bit of richness. Let the soup simmer for another 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
6. Add the potatoes: Finally, add the cooked potatoes to the pot and stir well to distribute them evenly. By now, the soup should be creamy, thick, and wonderfully fragrant.
7. Serve and garnish: Ladle the soup into bowls and top each serving with a sprinkle of cheddar cheese, some turkey bacon bits, and a handful of chopped green onions. The garnish adds flavor, texture, and a bit of color – making the soup as beautiful as it is tasty.

Make it your own: variations and adaptations

This potato soup is endlessly adaptable, so don’t hesitate to try these variations:

• Vegetarian option: Simply swap the chicken stock for vegetable stock and omit the turkey bacon bits. You can add smoked paprika or liquid smoke for a hint of that smoky flavor.
• Lighter version: Use half-and-half instead of heavy cream, or swap with whole milk. The soup won’t be as rich, but it will still be creamy and satisfying.
• Extra cheesy: Add more cheddar, or even mix in some Colby-Jack or Monterey Jack. If you’re a cheese lover, you could also add a handful of cheese directly into the soup during the final simmer for extra gooey goodness.
• Herb-infused: Add a sprig of thyme or rosemary to the broth while it simmers. Remove it before serving for a subtle herb flavor.
• Spicy twist: If you like a little heat, add a pinch of cayenne pepper or red pepper flakes. A dash of hot sauce in each bowl can also give it a nice kick!

Serving suggestions for a cozy meal

Serve this potato soup hot, with some crusty bread or a side of garlic toast. The bread is perfect for soaking up the creamy soup and adds a bit of crunch. If you’re feeling fancy, add a sprinkle of fresh herbs like parsley or chives on top of each bowl for an extra touch of color.

For a full meal, pair the soup with a light side salad – something with a little acidity like a simple vinaigrette can help balance the richness of the soup. And if you’re serving a crowd, set up a mini topping bar so everyone can customize their bowl with extra cheese, green onions, and turkey bacon bits.

Drink pairings

Since this soup is rich and creamy, you’ll want a drink that balances it out. Here are a few options:

• Sparkling water with lemon: The fizz and acidity cut through the creaminess nicely and make the meal feel refreshing.
• Iced tea: A classic choice! Try an unsweetened black tea with a slice of lemon or a lightly sweetened peach tea for a fruity note.
• Apple cider: The warm, spiced flavor of apple cider pairs beautifully with potato soup, especially in the fall. Try it hot or cold, depending on the season.
• Ginger ale: The slight spiciness of ginger ale works well with creamy soups and adds a fun, bubbly contrast.

Storing and reheating tips

Got leftovers? No problem! This soup keeps well for up to 3-4 days in the fridge. Store it in an airtight container and reheat it gently on the stove over low heat, stirring occasionally. If the soup has thickened too much in the fridge, just add a splash of water or milk while reheating to bring it back to the desired consistency.

This soup also freezes well, but keep in mind that the texture might change slightly due to the cream. Freeze it in individual portions, and thaw it in the fridge overnight before reheating.

Scaling the recipe for a crowd or smaller servings

Need to make more (or less) of this soup? This recipe scales pretty easily! For a larger batch, just double the ingredients – no major adjustments needed. If you’re cooking for one or two, you can halve the ingredients, but be cautious with the roux; start with a little less flour if needed and add more as you go to achieve the right thickness.

Common questions about this potato soup

1. Can I use milk instead of heavy cream?
Yes, but keep in mind that the soup will be less creamy. Whole milk works best if you’re looking to cut down on calories without sacrificing too much richness.

2. How do I make it thicker?
If your soup isn’t thick enough, mix a bit more flour with melted butter and whisk it in gradually. Alternatively, let the soup simmer longer to reduce and thicken.

3. Can I skip the cheese?
Absolutely! The soup will still be delicious, though a little less tangy. Consider adding a sprinkle of nutritional yeast if you’re looking for a dairy-free cheesy flavor.

4. What other toppings can I add?
Try crispy fried onions, fresh herbs, a dollop of sour cream, or even diced avocado for something unique!

5. Can I make this soup in a slow cooker?
Yes! Cook the potatoes and broth on low for 6-7 hours or on high for 3-4 hours, then stir in the roux and cream in the last hour of cooking.

Now that you’ve got the scoop on this hearty, comforting potato soup, go ahead and give it a try! Whether you stick to the classic version or add your own twist, this recipe is sure to become a favorite in your home. Enjoy!

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