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Why You’ll Absolutely Love This Outback Steakhouse Potato Soup Recipe
Oh, potato soup. Just the words themselves conjure up cozy evenings and the comforting aroma of home. You know, potato soup has always held a special place in my heart – and my kitchen! Growing up, whenever the first leaves started to turn and a chill kissed the air, my mom would whip up a big pot of potato soup. It wasn’t just a meal; it was like a warm hug in a bowl, chasing away the shivers and filling our home with the most incredible, inviting scent. I can almost smell it now – that creamy, savory fragrance, mingling with the subtle hint of bacon. Mmm, pure bliss!
And guess what? This isn’t just any potato soup recipe; it’s my take on the legendary Outback Steakhouse Potato Soup! If you’re anything like me, you’ve probably found yourself craving that rich, cheesy, loaded-with-goodness soup from Outback. Well, crave no more! This recipe brings all that restaurant-style deliciousness right to your kitchen, but honestly? I think it’s even better! It’s surprisingly easy to make, uses simple ingredients you probably already have, and is guaranteed to become a family favorite. Plus, it’s perfect for those busy weeknights when you need something comforting and satisfying without spending hours in the kitchen. Ready to make some soup magic? Let’s dive in!
Outback Steakhouse Potato Soup Recipe Ingredients
Full Ingredient List
- 6 slices bacon, thick-cut, diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 lbs russet potatoes, peeled and cubed
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional garnishes: shredded cheddar cheese, bacon bits, chopped green onions, sour cream
Easy Ingredient Swaps & Simple Substitutions
- Dairy-Free? Swap out the cream cheese and heavy cream for plant-based alternatives like cashew cream or full-fat coconut milk. Use a dairy-free cheddar cheese alternative, too!
- Vegan? Go completely plant-based by using vegetable broth instead of chicken broth, and be sure to use vegan bacon or omit it altogether. The dairy-free swaps mentioned above will also come in handy!
- Gluten-Free? Good news – this recipe is naturally gluten-free! Just double-check your broth and bacon labels to be absolutely certain they are gluten-free.
Smart Shopping & Savvy Savings Tips
- Buy in Bulk: Potatoes and onions are often cheaper when bought in larger bags, especially if you plan on making soup regularly.
- Block Cheese is Your Friend: Shredded cheese is convenient, but buying a block of cheddar and grating it yourself is usually more economical and melts better!
- Bacon Bits Hack: Instead of buying pre-made bacon bits, cook a whole package of bacon at the beginning of the week. Use some for the soup and save the rest for salads, sandwiches, or future soup batches.
- Storage Savvy: Store potatoes in a cool, dark, and dry place – like a pantry or basement – to keep them fresh for longer. Onions should be stored similarly, but separately from potatoes.
The Essential Equipment for This Recipe
- Large Pot or Dutch Oven: You’ll need a pot large enough to hold all the soup ingredients comfortably. A Dutch oven is fantastic for even heat distribution, but any large, heavy-bottomed pot will work.
- Immersion Blender or Regular Blender: To achieve that signature creamy texture, you’ll need to blend part of the soup. An immersion blender is super convenient because you can blend directly in the pot (less mess!). If you’re using a regular blender, be extremely careful when blending hot liquids – blend in batches and vent the lid to prevent pressure buildup.
- Cutting Board and Knife: For prepping your veggies and bacon.
- Cheese Grater: If you’re opting for block cheese (smart move!), you’ll need a grater.
How to Make Outback Steakhouse Potato Soup: Step-by-Step Instructions
- Crisp the Bacon: In your large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon grease in the pot. Don’t discard the bacon grease – it’s flavor gold!
- Sauté Aromatics: Add the diced onion and celery to the pot with the bacon grease. Cook over medium heat until softened, about 5-7 minutes, stirring occasionally. This step builds a flavorful base for your soup.
- Add Broth and Potatoes: Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Make sure the potatoes are fully cooked so they blend smoothly.
- Blend for Creaminess: Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If using a regular blender, ladle the soup in batches into the blender, vent the lid, and blend until smooth. Return the blended soup to the pot.
- Stir in the Goodness: Reduce the heat to low. Stir in the softened cream cheese until melted and smooth. Then, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is heated through. Don’t let the soup boil after adding the dairy, or it might curdle.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and chopped green onions, if desired. Get ready for a flavor hug!
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Expert Insights: Tips, Tricks, and Culinary Hacks for Success
- Don’t Overcook the Potatoes: Cook the potatoes until they are just fork-tender. Overcooked potatoes can become mushy and make the soup gluey.
- Taste and Adjust Seasoning: Seasoning is key! Taste the soup after blending and adding the cheese and cream. Adjust salt and pepper as needed. You might even want a pinch of garlic powder or onion powder for extra flavor depth.
- Control the Creaminess: If you prefer a chunkier soup, blend less of it. For an ultra-smooth soup, blend it all!
- Garnish Like a Pro: Don’t underestimate the power of garnishes! A sprinkle of extra cheddar, crispy bacon bits, and fresh green onions not only adds flavor but also makes the soup look extra inviting. A dollop of sour cream or a swirl of hot sauce can also be fantastic additions.
- Make Ahead Magic: Potato soup is a fantastic make-ahead dish! The flavors actually meld and deepen overnight. Store it in the fridge and gently reheat on the stovetop or in the microwave.
- Did You Know? Roasting the potatoes before adding them to the soup can add an extra layer of smoky, caramelized flavor. Try tossing the cubed potatoes with a little olive oil, salt, and pepper and roasting them at 400°F (200°C) for about 20-25 minutes before adding them to the broth.
Recipe Swaps & Variations for Outback Steakhouse Potato Soup
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little heat. You could also stir in some diced jalapeños with the onions and celery.
- Loaded Potato Soup Extravaganza: Go all out with toppings! Think crumbled blue cheese, sour cream, chives, everything bagel seasoning, or even a drizzle of ranch dressing.
- Cheesy Lovers’ Dream: Experiment with different cheeses! Monterey Jack, Pepper Jack, or a blend of cheddar and Gruyere would all be delicious.
- Vegetable Boost: Sneak in some extra veggies! Add diced carrots or cauliflower along with the onions and celery.
- Smoked Paprika Magic: A teaspoon of smoked paprika can add a wonderful smoky depth to the soup, mimicking that baked potato flavor.
Perfect Pairings: What to Serve with Outback Steakhouse Potato Soup
- Classic Salad: A simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
- Grilled Cheese Sandwich: Soup and grilled cheese – a match made in comfort food heaven!
- Crusty Bread or Rolls: For soaking up every last drop of delicious soup. Sourdough, French bread, or soft dinner rolls are all excellent choices.
- Beer or Cider: A light beer or crisp apple cider pairs wonderfully with potato soup.
- White Wine: A dry Chardonnay or Pinot Grigio can complement the creamy richness of the soup.
- For Dessert: Keep it classic with apple pie, warm chocolate chip cookies, or a simple fruit crumble.
- Holiday Meal Starter: Potato soup is a fantastic and comforting starter for Thanksgiving or Christmas dinner.
- Brunch Buddy: Serve smaller portions of potato soup alongside eggs Benedict or a breakfast casserole for a cozy brunch.
Storing Your Outback Steakhouse Potato Soup
Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3-4 days.
Freezing: Potato soup freezes surprisingly well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup seems too thick after reheating, add a splash of milk or broth to thin it out.
Food Safety Pointer: Always ensure the soup is heated to an internal temperature of 165°F (74°C) when reheating to ensure food safety.
Leftover Love: Leftover potato soup is delicious as is, but you can also get creative! Use it as a base for a loaded baked potato topping, or thin it out with more broth to make a lighter potato and vegetable soup.
Printable Recipe Card
Outback Steakhouse Potato Soup Recipe
Equipment
- 1 Large Pot or Dutch Oven For cooking the soup.
- 1 Immersion Blender or Regular Blender To blend the soup to creamy perfection. Be careful when blending hot liquids!
- 1 Cutting Board For chopping vegetables and bacon.
- 1 Knife For prepping ingredients.
- 1 Cheese Grater For grating cheddar cheese. Block cheese melts best!
- 1 Slotted Spoon For removing bacon from the pot.
Ingredients
- 6 slices Bacon thick-cut, diced
- 1 medium Yellow Onion diced
- 2 stalks Celery diced
- 4 cups Chicken Broth
- 2 lbs Russet Potatoes peeled and cubed
- 4 oz Cream Cheese softened
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded, plus more for garnish
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper or to taste
- Optional Garnishes shredded cheddar cheese, bacon bits, chopped green onions, sour cream
Instructions
- In your large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon grease in the pot. Don’t discard the bacon grease – it’s flavor gold!
- Add the diced onion and celery to the pot with the bacon grease. Cook over medium heat until softened, about 5-7 minutes, stirring occasionally. This step builds a flavorful base for your soup.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Make sure the potatoes are fully cooked so they blend smoothly.
- Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If using a regular blender, ladle the soup in batches into the blender, vent the lid, and blend until smooth. Return the blended soup to the pot.
- Reduce the heat to low. Stir in the softened cream cheese until melted and smooth. Then, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is heated through. Don’t let the soup boil after adding the dairy, or it might curdle.
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and chopped green onions, if desired. Get ready for a flavor hug!
Notes
Nutrition Breakdown: Calories, Protein, Fats & More (per serving, estimate)
- Calories: 450 kcal
- Protein: 15g
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Sugar: 5g
- Sodium: 800mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Recipe FAQ
- Can I use milk instead of heavy cream? Yes, you can substitute milk for heavy cream to reduce the richness and calories. However, the soup will be less creamy. For a richer flavor than milk but lighter than heavy cream, try half-and-half.
- Can I make this soup vegetarian? Absolutely! Use vegetable broth instead of chicken broth and omit the bacon. You can add a teaspoon of smoked paprika to mimic some of the smoky bacon flavor.
- How do I thicken potato soup if it’s too thin? If your soup is thinner than you’d like, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup. Cook for a few minutes until thickened. Alternatively, you can blend a bit more of the soup to release more potato starch.
- Can I use different types of potatoes? Yes! Yukon Gold potatoes will result in a creamier soup naturally due to their lower starch content compared to Russets. Red potatoes will hold their shape better if you prefer a slightly chunkier soup.
- What if I don’t have an immersion blender? No problem! You can use a regular blender. Just be sure to vent the lid and blend in batches, being careful with hot liquids. Alternatively, you can use a potato masher to partially mash the potatoes for a chunkier texture.
- Can I add more vegetables? Definitely! Feel free to sauté diced carrots, leeks, or even some roasted garlic along with the onions and celery for added flavor and nutrition.
Happy Cooking & Share Your Results!
There you have it – my treasured Outback Steakhouse Potato Soup recipe, ready for you to whip up in your own kitchen! I truly believe you’re going to adore this soup. It’s creamy, dreamy, packed with flavor, and seriously comforting – perfect for chilly days or whenever you need a little bowl of happiness. Get ready for a flavor hug!
Now, I want to see your soup creations! Don’t forget to snap a photo of your delicious Outback Steakhouse Potato Soup and share it on social media! Tag me on Instagram and Pinterest so I can see your masterpieces. And most importantly, come back here and leave a comment below to let me know how it turned out. What are your favorite soup toppings? What’s your go-to comfort food on a cold day? Happy cooking, friends!
