Outback Steakhouse Potato Soup Recipe
This Outback Steakhouse Potato Soup recipe brings the restaurant-style creamy, cheesy, and comforting soup right to your kitchen. It's surprisingly easy to make with simple ingredients and perfect for a cozy meal. Enjoy a flavor hug in every spoonful!
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
For a dairy-free or vegan version, substitute cream cheese and heavy cream with plant-based alternatives, and use vegan bacon or omit it. Vegetable broth can replace chicken broth for a vegan option. This recipe is naturally gluten-free.