Nothing says comfort food like a bowl of warm, creamy potato soup, especially when it’s inspired by a favorite restaurant like Outback Steakhouse. This hearty soup is rich, smooth, and filled with tender potato chunks, all wrapped in a velvety broth. Topped with crisp bacon, melted cheddar cheese, and fresh green onions, this dish is perfect for chilly evenings or when you need a satisfying, cozy meal. Not only does it deliver the taste of the famous Outback potato soup, but it’s also incredibly simple to make at home. Whether you’re cooking for family, friends, or just yourself, this soup will surely be a crowd-pleaser.

Ingredients:

1 quart water (for boiling the potatoes)

4 large potatoes (peeled and diced into bite-sized pieces)
2 ½ cups chicken broth or stock
½ small onion (diced, optional)

½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup all-purpose flour

1 cup cold water
¾ cup heavy cream
½ cup butter

¾ cup cheddar cheese (grated)
⅛ cup bacon bits
⅛ cup green onion (chopped, for garnish)

Instructions:

Prepare the Potatoes:
Peel and dice the potatoes into bite-sized cubes. In a large pot, bring 1 quart of water to a boil. Add the diced potatoes and cook until they are tender, about 10-12 minutes. Once cooked, drain the potatoes and set them aside.
Create the Soup Base:
In a separate large pot, combine the chicken broth, diced onions (if using), salt, pepper, and 1 cup of water. Bring the mixture to a gentle simmer over medium heat. Let it cook for about 20 minutes to allow the flavors to develop.

Make the Roux:
In a medium saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly to create a smooth roux. Cook the roux for 2-3 minutes to eliminate the raw flour taste, stirring continuously.
Thicken the Soup:
Gradually add the roux to the simmering broth, whisking continuously to prevent lumps. This step will help thicken the soup and give it a creamy consistency. Stir gently to incorporate the roux evenly into the broth.
Add the Cream:
Slowly pour in the heavy cream, stirring to combine. This will add richness and depth to the soup, giving it a luxurious texture. Allow the soup to simmer for another 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Combine the Potatoes:
Once the soup has thickened and the flavors have melded together, gently add the diced potatoes. Stir to distribute the potatoes evenly throughout the soup.
Garnish and Serve:
Ladle the soup into individual bowls. Top each serving with grated cheddar cheese, crispy bacon bits, and a sprinkle of chopped green onions. Serve the soup hot with crusty bread or a side salad for a complete meal.

Cooking Tips:

Roux Consistency: Be sure to cook the roux until it’s smooth but not browned. This ensures a creamy texture without adding any unwanted flavors.
Texture Adjustment: If the soup becomes too thick, you can add a little more chicken broth or water to reach your desired consistency.
Potato Varieties: Russet potatoes are ideal because they break down easily and help thicken the soup. If you prefer a firmer texture, Yukon Gold potatoes are a great option as they hold their shape better.

Custom Toppings: Feel free to get creative with your garnishes—add sour cream, chopped chives, or even a sprinkle of paprika for added flavor.

Nutritional Benefits:
This potato soup provides a balance of carbohydrates from the potatoes, healthy fats from the cream and butter, and protein from the bacon and cheddar cheese. Potatoes are a great source of potassium and fiber, while the soup offers essential vitamins like vitamin C and B6. The cheese and bacon add extra flavor and protein, making this a filling meal, especially when paired with a side of vegetables or a fresh salad.

Why You’ll Love This Recipe:

Comforting Flavors: The creamy broth, tender potatoes, and rich cheese combine to create a soul-warming dish that satisfies every craving.
Restaurant-Quality at Home: You don’t need to visit a steakhouse to enjoy this delicious soup. The recipe is simple enough to make in your own kitchen, and it tastes just like the version you love from Outback Steakhouse.
Customizable: Whether you want to make it vegetarian by skipping the bacon or add more spice with extra seasoning, this recipe is highly versatile.

Perfect for Meal Prep: This soup stores well in the fridge, making it a great option for batch cooking or meal prepping.

Dietary Information:

Gluten: This soup contains gluten due to the flour used in the roux. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.

Dairy: The recipe includes butter, cream, and cheese, which makes it unsuitable for those avoiding dairy. To make a dairy-free version, you can use plant-based cream and cheese alternatives.
High in Protein and Fats: With cheese, butter, and bacon, this soup is relatively high in protein and fat, making it ideal for those following a low-carb, high-fat diet.

Why This Recipe Works:
The combination of a rich, velvety broth with tender potatoes creates a luxurious texture that feels indulgent yet balanced. The roux-based thickening method ensures the soup is creamy without being overly heavy, while the addition of cheddar cheese and bacon offers that signature savory taste. Each bite is a perfect blend of soft potatoes, creamy soup, and the delightful crunch of bacon and fresh green onions. It’s the ultimate comfort food that’s easy to make and absolutely delicious.

Conclusion:
This Outback Steakhouse-inspired creamy potato soup is a must-try recipe for anyone who enjoys comforting, restaurant-style meals at home. With its rich flavor, creamy texture, and delicious toppings, this soup will quickly become a favorite in your household. Whether you’re serving it as an appetizer, a main course, or meal prepping for the week, it’s a versatile dish that’s sure to satisfy. Enjoy the warmth and indulgence of this classic potato soup with a personal touch right in your own kitchen.

Outback Steakhouse-Inspired Creamy Potato Soup

Author: Olivia

Total Time: 40 mins

Print Recipe

Description

Instructions

Prepare the Potatoes:
Peel and dice the potatoes into bite-sized cubes. In a large pot, bring 1 quart of water to a boil. Add the diced potatoes and cook until they are tender, about 10-12 minutes. Once cooked, drain the potatoes and set them aside.
Create the Soup Base:
In a separate large pot, combine the chicken broth, diced onions (if using), salt, pepper, and 1 cup of water. Bring the mixture to a gentle simmer over medium heat. Let it cook for about 20 minutes to allow the flavors to develop.

Make the Roux:
In a medium saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly to create a smooth roux. Cook the roux for 2-3 minutes to eliminate the raw flour taste, stirring continuously.
Thicken the Soup:
Gradually add the roux to the simmering broth, whisking continuously to prevent lumps. This step will help thicken the soup and give it a creamy consistency. Stir gently to incorporate the roux evenly into the broth.
Add the Cream:
Slowly pour in the heavy cream, stirring to combine. This will add richness and depth to the soup, giving it a luxurious texture. Allow the soup to simmer for another 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Combine the Potatoes:
Once the soup has thickened and the flavors have melded together, gently add the diced potatoes. Stir to distribute the potatoes evenly throughout the soup.
Garnish and Serve:
Ladle the soup into individual bowls. Top each serving with grated cheddar cheese, crispy bacon bits, and a sprinkle of chopped green onions. Serve the soup hot with crusty bread or a side salad for a complete meal.

Prep Time: 20

Cook Time: 20

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