Honestly, the first time I had Outback Steakhouse Potato Soup, it was after a ridiculously long day. I was starving, tired, and just needed something comforting. That first spoonful? Pure magic. It was creamy, loaded with potatoes, and had that smoky bacon vibe. Immediately, I thought, 'I need this in my life, like, always.' Recreating it at home became a little kitchen obsession. There were a few lumpy batches, some that were too thin, but eventually, I cracked the code. This soup isn't just food, it’s a warm hug in a bowl, perfect for when you need a little comfort without leaving the house. It just hits different, you know?
I remember one time, I was so focused on getting the potatoes just right, I completely forgot about the bacon I had sizzling in the pan. The smoke alarm went off, the bacon was, well, extra crispy, and I had to start over. My partner just stood there laughing, but hey, that's real kitchen life, right? It taught me to multitask better, or at least, to keep a closer eye on the bacon!
Ingredients for Outback Steakhouse Potato Soup
- Bacon: Use thick-cut bacon, please. The fat rendered from this is pure gold for starting the soup base. Don't drain it all, that's where the flavor lives, trust me!
- Yellow Onions: These sweeten up beautifully as they cook down. I’ve tried red onions once in a pinch, and it worked, kinda, but yellow is definitely the way to go for that classic flavor.
- Garlic: Fresh is best, always! I tend to add a bit more than most recipes call for because, honestly, can you ever have too much garlic? No.
- Russet Potatoes: These are the star, obviously. They break down perfectly for that creamy texture. I tried using red potatoes once, they were too waxy and didn't give that same comforting mash.
- Chicken Broth: Low sodium is my preference so I can control the saltiness later. It forms the savory backbone of the soup.
- All-Purpose Flour: This is our thickener. It creates a roux with the bacon fat and butter, which is essential for that rich, velvety consistency.
- Unsalted Butter: Paired with the flour, it makes our roux. I use unsalted so I can add salt precisely later.
- Heavy Cream: Do not, I repeat, do NOT use skim milk. This is where the luxurious creaminess comes from. It's a treat, so let's treat ourselves!
- Sharp Cheddar cheese: Freshly grated, always. Pre-shredded cheese just doesn't melt as smoothly. I once used a mild cheddar and it just didn't have that punchy flavor I wanted.
- Salt and Black Pepper: Season to taste, throughout the cooking process. It's amazing how much difference a little pinch makes.
- Green Onions/Chives: For garnish. They add a fresh, mild oniony bite and a pop of color. I love seeing the vibrant green against the creamy soup.
Crafting Your Outback Steakhouse Potato Soup
- Crisp the Bacon:
- First things first, get that bacon sizzling! In a large Dutch oven or a heavy-bottomed pot, cook your bacon over medium heat until it’s wonderfully crispy. This might take a bit, but don't rush it. Once it’s done, use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Leave about 2 tablespoons of that glorious bacon fat in the pot seriously, don't pour it all out, that’s liquid gold for flavor! This is where I sometimes get distracted and burn the bacon, so keep an eye on it!
- Sauté Aromatics:
- Reduce the heat to medium-low. Add your chopped onions to the bacon fat in the pot. Cook them down until they're soft and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic here, it can go from perfect to bitter really fast, which I've learned the hard way more than once!
- Build the Roux:
- Now for the magic! Add the unsalted butter to the pot and let it melt. Once melted, sprinkle in the all-purpose flour. Stir constantly for about 1-2 minutes, creating a smooth paste, or a roux. It should smell a bit nutty. This step is crucial for thickening the soup later, so make sure there are no lumps!
- Simmer the Potatoes:
- Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot that's extra flavor! Bring it to a gentle simmer, then add your peeled and diced Russet potatoes. Season with a good pinch of salt and pepper. Let it simmer, uncovered, for about 15-20 minutes, or until the potatoes are fork-tender. This is where the kitchen starts to smell absolutely divine!
- Creamy Goodness:
- Once the potatoes are tender, take the pot off the heat. Use a potato masher to mash some of the potatoes right in the pot. You want some chunks for texture, but mostly a creamy consistency. Stir in the heavy cream and about half of the shredded sharp cheddar cheese. Stir until the cheese is completely melted and incorporated. Taste it here, and adjust salt and pepper as needed. Sometimes I add a little extra black pepper for a kick!
- Serve It Up:
- Ladle the warm, creamy soup into bowls. Top each serving generously with the remaining shredded cheddar cheese, those crispy bacon bits you saved, and a sprinkle of fresh green onions or chives. The cheese will melt beautifully over the hot soup. Honestly, it looks and smells so good, you'll want to dive right in! Enjoy your homemade Outback Steakhouse Potato Soup!
There's something so satisfying about seeing a big pot of this soup bubbling gently on the stove. It feels like a little victory, especially after all those initial trial-and-error batches. It brings a sense of calm to my usually bustling kitchen, and the smell of potatoes and bacon just makes everything feel right.
Outback Steakhouse Potato Soup Storage Tips
This Outback Steakhouse Potato Soup actually holds up really well, thankfully! I always make a big batch, because, well, leftovers are life. Once it’s completely cooled, transfer it to an airtight container. It’ll keep beautifully in the fridge for 3-4 days. I’ve microwaved it once and the sauce separated a little, so don't do that lol. The best way to reheat is gently on the stovetop over low heat, stirring occasionally. If it thickens too much, you can add a splash of milk or broth to loosen it up. Freezing is a bit trickier because of the dairy and potatoes, sometimes the texture gets a little grainy when thawed, but it's still edible in a pinch. Just know it won't be quite as creamy as fresh.
Outback Steakhouse Potato Soup Ingredient Substitutions
I’ve definitely played around with ingredient swaps for this Outback Steakhouse Potato Soup when I’m out of something. For the potatoes, while Russets are ideal, Yukon Golds can work too, they offer a slightly sweeter, buttery flavor but won't break down quite as much. If you're out of heavy cream, a mix of half-and-half with a tablespoon of cornstarch (slurried in a little cold water first) can thicken it up, but it won't be quite as rich. I tried using a dairy-free milk once, and it worked... kinda. The texture was different, and it lacked that indulgent creaminess. For the cheese, a mix of cheddar and Monterey Jack is great, or even some smoked gouda if you want to get fancy!
Serving Up Your Outback Steakhouse Potato Soup
This Outback Steakhouse Potato Soup is a meal on its own, honestly, but it also pairs beautifully with a few things. I love serving it with a crusty baguette for dipping, it’s perfect for soaking up all that creamy goodness. A simple side salad with a tangy vinaigrette cuts through the richness nicely. For a full-on comfort meal, a grilled cheese sandwich is a classic, no-brainer pairing. Drinks? A crisp lager or a dry white wine like a Chardonnay works well. And for dessert, maybe something light like a fruit tart. This dish and a rom-com on a chilly evening? Yes please, that's my ideal night in.
Cultural Backstory of Potato Soup
While this recipe is inspired by the Australian-themed American restaurant, potato soup itself has roots in many cultures, especially in European peasant cooking where potatoes were a staple and a hearty, filling meal was essential. Think Irish potato and leek soup, or French potage. The American version, particularly the loaded, cheesy, bacon-filled kind, really leans into comfort food, often found in diners and steakhouses across the country. It’s less about a specific historical origin and more about evolving into a beloved, satisfying dish that brings warmth and flavor. For me, it connects to that feeling of classic American comfort, like something my grandma might have made, if she’d been a fan of bacon and cheddar in everything!
Making this soup always feels like bringing a little piece of that restaurant comfort right into my own home. It’s messy, it’s fun, and the result is just so incredibly satisfying. When that first spoonful hits, all those kitchen mishaps just fade away. I hope you try making this Outback Steakhouse Potato Soup and share your own kitchen adventures with me!
Frequently Asked Questions
- → Can I make this Outback Steakhouse Potato Soup vegetarian?
You absolutely can! Just swap the bacon for a plant-based bacon substitute or smoked paprika for smoky flavor, and use vegetable broth instead of chicken broth. I've tried it, and it's still really good, just a different vibe.
- → What kind of potatoes work best for this recipe?
Russet potatoes are my top pick for this Outback Steakhouse Potato Soup. They break down beautifully and give that classic starchy, creamy texture. I once used red potatoes, and they just stayed too firm, not quite the same comforting feel.
- → How do I prevent the soup from becoming lumpy?
The trick to a smooth soup is whisking! Make sure to whisk the flour and butter well when making the roux, and then slowly whisk in the chicken broth. I used to rush this, and oops, lumps happened! Constant stirring helps a lot.
- → How long does this Outback Steakhouse Potato Soup last in the fridge?
This soup keeps well in an airtight container in the fridge for about 3-4 days. It thickens up a bit, but a splash of milk or broth while reheating on the stove brings it right back. I wouldn't recommend freezing it for long, as the texture can change.
- → Can I add other vegetables to this potato soup?
Totally! While it's not traditional for the Outback Steakhouse Potato Soup, I sometimes throw in some finely diced celery or carrots with the onions for extra nutrients and flavor. Roasted corn is also a great addition towards the end for a little sweetness and pop!