Outback Steakhouse Potato Soup Recipe
Craving a warm, creamy bowl of comforting potato soup? This Outback Steakhouse Potato Soup Recipe brings all the flavors of your favorite restaurant right into your kitchen. With tender potatoes, crispy bacon, melted cheddar cheese, and a smooth, velvety broth, this recipe is perfect for a cozy dinner or a comforting starter. It’s easy to make, hearty, and full of flavor, just like the original version served at Outback Steakhouse.
Ingredients
- 6 medium-sized Russet potatoes peeled and diced
- 4 strips of bacon crispy, crumbled
- 1 cup cheddar cheese shredded
- 1 cup heavy cream
- 2 cups milk
- 1/2 cup green onions chopped
- 1 tablespoon butter
- 4 cups chicken broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- Optional: sour cream for topping
Instructions
Cook the Bacon:
- In a large pot, cook the bacon strips over medium heat until crispy. Once cooked, remove them from the pot and place them on a paper towel to drain. Keep the bacon grease in the pot for flavor.
Sauté the Onions:
- In the same pot with the bacon grease, add the chopped green onions and sauté for about 2 minutes until soft and fragrant. Be careful not to brown them.
Add Potatoes and Broth:
- Add the diced Russet potatoes to the pot along with the chicken broth. Stir to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Mash the Potatoes:
- Once the potatoes are tender, use a potato masher to mash them slightly in the pot. You can leave some chunks for texture or mash them more thoroughly if you prefer a smoother consistency.
Add Cream and Milk:
- Stir in the heavy cream and milk, continuing to cook over low heat for another 5 minutes. Stir occasionally to ensure the soup remains smooth and creamy.
Season the Soup:
- Add garlic powder, salt, and pepper to taste. Stir well and taste-test, adjusting the seasoning as needed.
Add Bacon and Cheese:
- Crumble the cooked bacon and add it to the soup. Then, stir in the shredded cheddar cheese until it melts completely and blends into the soup.
Simmer and Serve:
- Allow the soup to simmer for another 5-10 minutes so all the flavors meld together. Ladle into bowls and garnish with extra chopped green onions, crumbled bacon, and a dollop of sour cream if desired.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Reheat on the stove over low heat, adding more milk or cream if needed to reach the desired consistency.
- Customizations: Feel free to add extra vegetables like carrots or celery for added flavor, or use a different type of cheese for a unique twist.