why make this recipe
This soup is warm, creamy, and easy. It uses simple ingredients you may already have. It works well for a weeknight meal or a cozy weekend dinner. For a side that goes well, try a recipe for cheesy ranch potatoes and smoked sausage.
introduction
This Outback Steakhouse Potato Soup copycat makes a rich bowl of comfort. The soup is thick, cheesy, and topped with bacon and green onions. You can make it at home with basic steps and get a restaurant-like taste. For a smooth potato base idea, see a simple guide to the best mashed potatoes.
how to make Outback Steakhouse Potato Soup
Follow the steps below. Cook with steady heat and stir when you add the thickener and cheese. If you want a chunkier soup, mash some potatoes by hand before adding cream.
Ingredients :
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- 1/4 cup crumbled bacon (plus extra for garnish)
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions :
- Place the diced potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
- Add the butter to the pot with the potatoes and stir until melted. Slowly whisk in the flour mixture, stirring constantly, to thicken the soup.
- Pour in the remaining heavy cream and simmer for 5 minutes.
- Stir in the sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese is fully melted and the soup is smooth.
- Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.
how to serve Outback Steakhouse Potato Soup
Serve in warm bowls. Top each bowl with extra shredded cheddar, crumbled bacon, and sliced green onions. A side of crusty bread or a simple salad pairs well. For a heartier meal, serve with roasted vegetables or a potato side like cheesy ranch potatoes.
how to store Outback Steakhouse Potato Soup
Let the soup cool to room temperature before storing. Put it in a sealed container and refrigerate for up to 3 days. Reheat on the stove over low heat and stir until hot. Add a splash of cream or broth if it becomes too thick. For a longer option, freeze in a freezer-safe container for up to 2 months, but note the texture may change.
tips to make Outback Steakhouse Potato Soup
- Use russet potatoes for a creamy texture.
- Whisk the flour with cream first to avoid lumps.
- Do not boil after adding dairy; heat gently to keep cream from breaking.
- Taste and adjust salt and pepper at the end.
- For extra smooth soup, mash some potatoes or use an immersion blender.
- If you like softer potatoes, cook an extra 5 minutes. See tips for smooth potato dishes like the best mashed potatoes.
variation (if any)
- Make it vegetarian: use vegetable broth and skip the bacon, or use plant-based bacon.
- Add cooked ham or shredded rotisserie chicken for more protein.
- For a lighter version, use half-and-half instead of heavy cream and reduce the cheese.
- Spice it up with a pinch of cayenne or smoked paprika.
FAQs
Q: Can I use red potatoes instead of russet?
A: Yes, but russets break down more and give a creamier soup. Red potatoes stay more firm.
Q: Can I make this ahead of time?
A: Yes. Store in the fridge and reheat gently. The soup may thicken; add a little broth or cream when reheating.
Q: How do I keep the cheese from clumping?
A: Lower the heat before adding cheese and stir slowly until melted.
Q: Can I freeze the soup?
A: Yes, but texture can change. Freeze in portions and thaw in the fridge before reheating.
Q: Is it safe to leave the soup out to cool?
A: Do not leave it out more than two hours. Cool to room temperature then refrigerate.
Conclusion
For another take on the Outback-style potato soup, see this Outback Potato Soup Recipe – Food.com that shows a simple copycat version. Chef Pablo shares a version with clear steps at Outback Steakhouse™ Potato Soup Recipe » Chef Pablo’s. You can also check Outback Steakhouse’s menu details for their baked potato soup at Baked Potato Soup – Boise, ID – Order Online – Outback Steakhouse. A popular blog copycat is available at Copycat Outback Baked Potato Soup Recipe – The Slow Roasted Italian. Another home cook’s take is shown at Outback Steakhouse Potato Soup Recipe – Krystel’s Cooking.
Outback Steakhouse Potato Soup
Ingredients
Method
- Place the diced potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
- Add the butter to the pot with the potatoes and stir until melted. Slowwhisk in the flour mixture, stirring constantly, to thicken the soup.
- Pour in the remaining heavy cream and simmer for 5 minutes.
- Stir in the sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese is fully melted and the soup is smooth.
- Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.
