Outback Steakhouse Potato Soup Recipe
I remember the first time I had Outback Steakhouse potato soup. It was a chilly evening, and we had just sat down to enjoy our meal when the soup arrived, steaming hot and so creamy. The combination of soft potatoes, savory bacon, and melted cheese was absolutely perfect. I instantly knew I had to try making it at home. After a few tries, I came up with a recipe that tastes just like the one we had at the restaurant, and it’s become a favorite in our house.Now, whenever we’re craving something comforting, this soup is what I make. It’s rich, filling, and perfect for a cozy night in. It’s so easy to make, and the ingredients come together beautifully to create a soup that tastes just as good (if not better) than what you'd get at Outback.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Potato peeler
- Stirring spoon
- Measuring Cups and Spoons
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Green onions, extra cheese, sour cream for topping
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and crumble it. Set aside.
- In the same pot, add the diced onion and cook for 2–3 minutes until softened. Add the garlic and cook for another minute.
- Add the diced potatoes to the pot, then pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Use a potato masher or immersion blender to mash the potatoes to your desired consistency. You can leave some chunks for texture or blend it smooth if you prefer.
- Stir in the heavy cream, milk, shredded cheddar cheese, and season with salt and pepper. Continue cooking for another 5–7 minutes until the cheese is melted and the soup is creamy.
- Stir in the crumbled bacon and cook for an additional 5 minutes.
- Serve hot, topped with extra cheese, green onions, or sour cream if desired.