Rich, creamy, and indulgent, this Outback Steakhouse Potato Soup is perfect for a cozy dinner or as a starter to your favorite meal.

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🍲 Recipe Description

Outback Steakhouse Potato Soup is a rich and creamy potato soup packed with the classic flavors of a baked potato—creamy potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions. This soup brings all the comforting qualities of a loaded baked potato into a hearty soup form, making it ideal for cool evenings or as an appetizer for a larger meal.

The combination of tender potatoes and rich, savory flavors makes this soup irresistible. You can top it with extra cheese, sour cream, or more bacon for an even more decadent experience. It’s a perfect meal to share with family and friends, and you can easily adjust the thickness and seasoning to your liking.

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🥔 Ingredients (Measured in grams for accuracy)

For the Soup:

• Russet potatoes (peeled and diced) – 600g
• Unsalted butter – 45g
• Onion (diced) – 100g
• Celery (diced) – 50g
• Garlic (minced) – 10g
• Chicken broth (or vegetable broth for a vegetarian option) – 750ml
• Whole milk – 300ml
• Heavy cream – 120ml
• All-purpose flour – 25g
• Salt – 5g (to taste)
• Black pepper – 2g (to taste)
• Fresh thyme (optional) – 2g
• Paprika (optional, for garnish) – 2g

For Toppings (optional, but recommended):

• Bacon (cooked and crumbled) – 60g
• Cheddar cheese (shredded) – 100g
• Green onions (sliced) – 30g
• Sour cream – 60g

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👩‍🍳 Instructions

Step 1: Prepare the Potatoes

1. Peel and dice the russet potatoes into bite-sized cubes. Set them aside.

Step 2: Cook the Vegetables

1. In a large pot, melt the butter over medium heat. Add the diced onions and celery and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent the garlic from burning.

Step 3: Make the Base

1. Stir in the flour to make a roux, cooking for about 2 minutes to eliminate the raw flour taste.
2. Slowly add the chicken broth, whisking to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the potatoes to cook through and the broth to thicken slightly.

Step 4: Blend the Soup

1. Once the potatoes are fork-tender, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer part of the soup to a regular blender and pulse it a few times. Be careful to leave some chunks for that classic potato soup texture.
2. Return the soup to a simmer, and add the whole milk and heavy cream. Stir well to combine. Cook for an additional 5 minutes to let the soup thicken and become creamy.

Step 5: Season the Soup

1. Taste and season with salt, black pepper, and fresh thyme (if using). Adjust the seasoning to your taste.

Step 6: Serve

1. Ladle the soup into bowls and top with crispy bacon, shredded cheddar cheese, green onions, and a dollop of sour cream.
2. Sprinkle with a little paprika for added flavor and color, if desired.
3. Serve immediately and enjoy your homemade Outback Steakhouse-style potato soup!

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🧮 Nutrition Information (Per serving, based on 4 servings)

• Calories: 450 kcal
• Protein: 10g
• Carbohydrates: 50g
• Sugars: 7g
• Fat: 24g
• Fiber: 5g
• Sodium: 800mg

Note: Nutritional information will vary depending on the toppings used (e.g., bacon, cheese, sour cream).

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💡 Tips & Tricks

• Potato Types: While russet potatoes are ideal for a creamy texture, you can also use Yukon gold potatoes if you prefer a slightly waxier texture.
• Make It Vegetarian: For a vegetarian version, use vegetable broth instead of chicken broth and omit the bacon, or use a plant-based bacon alternative.
• Topping Variations: In addition to the classic bacon, cheese, and sour cream, you can add crispy fried onions, jalapeños, or fresh herbs like chives for an extra touch of flavor.
• Smooth Soup: If you prefer a smoother soup, blend the entire pot of soup, though keeping some chunks adds a nice texture to the dish.
• Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it on the stove and add any fresh toppings before serving.

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🌟 From the Chef – A Personal Touch

Making this Outback Steakhouse Potato Soup at home is an absolute treat. The thick and creamy texture is just perfect for a chilly evening. What I love most about this recipe is how customizable it is—you can adjust the thickness to your liking and top it with whatever you’re in the mood for. The combination of bacon, cheese, and green onions on top is just heavenly, and it gives a nice contrast to the smooth soup.

If you’re looking for a way to make it extra special, I recommend adding a few fresh herbs or a squeeze of lemon juice just before serving to brighten the flavor. I also love to make a double batch of this soup, as it’s just as delicious the next day (if you have leftovers)!