Outback Steakhouse Potato Soup is a beloved comfort food that has captured the hearts of soup enthusiasts with its rich, creamy texture and hearty ingredients. This iconic dish represents the perfect blend of rustic home cooking and restaurant-quality cuisine, transforming the humble potato into a luxurious culinary experience.
The soup’s origins trace back to the popular Outback Steakhouse restaurant chain, where it quickly became a menu staple beloved by diners seeking a warm, satisfying meal. What sets this potato soup apart is its decadent combination of ingredients – tender potato chunks, crispy bacon bits, melted cheese, and a velvety cream base that creates an irresistibly indulgent flavor profile.
Each spoonful tells a story of comfort and culinary craftsmanship. The recipe typically features key ingredients like russet potatoes, chicken broth, heavy cream, butter, and a carefully constructed roux that gives the soup its signature thickness. Toppings such as shredded cheddar cheese, crumbled bacon, and chopped chives transform this soup from simple to spectacular.
Home cooks have embraced this recipe as a copycat classic, attempting to recreate the restaurant’s magic in their own kitchens. The soup’s popularity stems from its ability to provide warmth, satisfaction, and a touch of restaurant-style indulgence in a single bowl. Whether served as a starter, side dish, or main course, Outback Steakhouse Potato Soup remains a testament to the enduring appeal of classic, comforting cuisine.
Outback Steakhouse-Style Potato Soup
Ingredients
For the Base
6 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 large yellow onion, diced
3 celery stalks, finely chopped
4 garlic cloves, minced
8 cups chicken broth
2 cups heavy cream
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
For Garnish
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup chopped green onions
Sour cream (optional)
Instructions
Prepare the Base
In a large pot, melt butter over medium heat
Add onions and celery, cooking until softened (about 5 minutes)
Add garlic and cook for another minute until fragrant
Sprinkle flour over vegetables and stir constantly for 2-3 minutes to make a roux
Build the Soup
Gradually whisk in chicken broth to prevent lumps from forming
Add potatoes, salt, pepper, thyme, and cayenne (if using)
Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
Finish the Soup
Add heavy cream and simmer for an additional 5 minutes
Using a potato masher, slightly mash some of the potatoes to thicken the soup while leaving some chunks for texture
Taste and adjust seasonings as needed
Serve
Ladle hot soup into bowls
Top with crumbled bacon, shredded cheese, and green onions
Add a dollop of sour cream if desired
Recipe Notes
For extra richness, you can substitute half of the chicken broth with chicken stock
The soup will thicken as it cools; thin with additional broth or cream if needed
Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat gently over medium-low heat, stirring occasionally and adding liquid as needed
Yield
Serves 8-10 people
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Tips for Best Results
Cut potatoes in uniform sizes for even cooking
Don’t over-mash the potatoes; you want some texture in the soup
Cook the bacon until extra crispy for the best garnish
Allow the soup to simmer gently to prevent the cream from curdling
For best results, use full-fat dairy products