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Outback Steakhouse Potato Soup

Outback Steakhouse Potato Soup
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Restaurant-quality copycat soup ready in 40 minutes. Creamy, rich, loaded with tender potatoes, sharp cheddar, and crispy bacon for ultimate comfort.

Ingredients

Scale
  • 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

Instructions

  1. Place diced potatoes in large pot and cover with chicken broth. Bring to boil, then reduce heat and simmer until tender, about 15 minutes.
  2. In small bowl, whisk flour with few tablespoons of heavy cream to create smooth, lump-free paste.
  3. Add butter to pot with potatoes and stir until melted completely.
  4. Slowly whisk flour mixture into soup, stirring constantly to prevent lumps. Soup will begin to thicken.
  5. Pour in remaining heavy cream and simmer for 5 minutes, stirring occasionally, until soup reaches creamy consistency.
  6. Stir in sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until cheese is completely melted and smooth.
  7. Remove from heat and let rest 1-2 minutes to allow flavors to meld and texture to settle.
  8. Serve hot, garnished with extra cheddar cheese, crumbled bacon, and sliced green onions.

Notes

  • Choose russet potatoes for starchy texture that creates creaminess. Dice into uniform pieces for even cooking.
  • Whisk flour with cream first to prevent lumps. Use freshly shredded cheese from block for smoothest consistency.
  • Whole milk can substitute heavy cream but texture may not be as thick. Greek yogurt can replace sour cream for lighter version.
  • Can freeze but texture may change. Leave out cream and sour cream, add fresh when reheating.

Nutrition

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