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Creamy Comfort in a Bowl Outback Steakhouse Potato Soup Recipe Revealed

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Learn how to make delicious Outback Steakhouse Potato Soup Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 slices thick-cut bacon, chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups peeled and diced russet potatoes (about 2 large potatoes)
  • 3 cups chicken broth (low sodium preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced (for garnish)

Substitution Suggestions: If you want a lighter version, swap heavy cream for additional milk or use half-and-half. For a vegetarian twist, replace bacon with smoked paprika and use vegetable broth instead of chicken broth. You can also try sharp white cheddar or a blend of cheeses for a different flavor profile.

Instructions

  1. Begin by crisping the chopped bacon in a large, heavy-bottomed pot over medium heat. Stir occasionally until the bacon is golden and crunchy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
  2. Add the diced onion to the bacon fat and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. This step unlocks the base flavors, much like Mama Lu’s slow-simmered stews.
  3. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux. This will thicken your soup and give it that silky texture that feels like a warm hug.
  4. Slowly whisk in the chicken broth, making sure to smooth out any lumps. Then add the diced potatoes. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let the potatoes cook until fork-tender, about 15-20 minutes.
  5. Once the potatoes are soft, use a potato masher or the back of a wooden spoon to lightly mash some of the potatoes in the pot, leaving plenty of chunks for texture. This step reminds me of Mama Lu’s way—never perfectly smooth, always rustic and real.
  6. Stir in the milk, heavy cream, and butter. Heat the soup gently until warmed through but not boiling. Overheating can cause the dairy to separate, and we don’t want that.
  7. Add the shredded cheddar cheese and sour cream, stirring until melted and fully incorporated. Season with salt and freshly ground black pepper to taste. I always suggest tasting as you go—seasoning can make or break the dish.
  8. Ladle the soup into bowls and garnish with the crispy bacon bits and sliced green onions. Serve immediately, preferably with a crusty bread or a simple green salad.

Find it online: https://claracooking.com/outback-steakhouse-potato-soup-recipe/