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Delicious bowl of Outback Steakhouse potato soup topped with chives and cheese.

Outback Steakhouse Potato Soup

A rich and creamy copycat version of Outback Steakhouse's famous potato soup, topped with cheddar cheese, bacon, and green onions, perfect for comfort food lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and diced Use russet potatoes for a creamy texture.
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour Whisked with cream to avoid lumps.
  • 1 cup heavy cream For a lighter version, substitute with half-and-half.
  • 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 stalks green onions, thinly sliced For garnish.
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Adjust to taste.

Method
 

Preparation
  1. 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.
  2. In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
  3. Add the butter to the pot with the potatoes and stir until melted. Slowwhisk in the flour mixture, stirring constantly, to thicken the soup.
  4. Pour in the remaining heavy cream and simmer for 5 minutes.
  5. 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.
Serving
  1. Serve hot, garnished with extra shredded cheddar, crumbled bacon, and green onions.

Notes

Let the soup cool before storing. Refrigerate for up to 3 days; reheat on low. Can freeze for up to 2 months, but texture may change. Add a splash of cream or broth if it becomes too thick when reheating.