Craving a taste of your favorite steakhouse without leaving your kitchen? This Outback Steakhouse Potato Soup recipe delivers that creamy, comforting goodness you know and love, making it a perfect, easy-to-make meal for any night of the week.
Key Ingredients for Outback Steakhouse Potato Soup
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups diced Yukon Gold potatoes (about 1.5 lbs), peeled if desired
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (whole milk or 2% recommended for creaminess)
- 1/2 cup heavy cream
- 4 slices bacon, cooked crispy and crumbled (optional, for topping)
- 1/4 cup shredded cheddar cheese (for topping)
- 2 tablespoons chopped fresh chives or green onions (for topping)
- Salt and freshly ground black pepper to taste
How to Make Outback Steakhouse Potato Soup
This Outback Steakhouse Potato Soup is surprisingly simple to whip up, offering a deeply satisfying, rich flavor that will become a go-to. In about 40 minutes, you’ll have a velvety smooth soup packed with tender potato chunks, ready to be elevated with your favorite toppings for a truly restaurant-worthy experience.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Potatoes and Broth: Stir in the diced Yukon Gold potatoes and the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Mash for Thickness: Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot until some of the potatoes are pureed but some chunks remain. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender (vent the lid and cover with a towel to avoid steam build-up) and blend until smooth, then return it to the pot. Alternatively, you can mash some of the potatoes against the side of the pot with a potato masher.
- Enrich the Soup: Stir in the milk and heavy cream. Continue to cook over low heat, stirring occasionally, until the soup is heated through and has thickened to your desired consistency. Do not boil after adding the milk and cream, as this can cause them to curdle.
- Season and Serve: Season the Outback Steakhouse Potato Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with crumbled crispy bacon (if using), shredded cheddar cheese, and chopped fresh chives or green onions.
Why You’ll Love This Outback Steakhouse Potato Soup
You’ll adore this Outback Steakhouse Potato Soup for its incredibly creamy and velvety texture, perfectly complementing the tender chunks of potato. It’s a dish that feels luxuriously decadent yet is surprisingly budget-friendly to recreate at home, saving you money compared to restaurant dining. The magic truly happens with the customizable toppings – imagine the salty crunch of bacon, the gooey melt of cheddar, and the fresh zest of chives, transforming a simple soup into a gourmet delight, much like a loaded baked potato but in a comforting spoonable form.
This recipe offers a delicious escape, providing a warm hug in a bowl that’s perfect for chilly evenings or a comforting lunch. Dive into the rich, savory flavors and feel good about making such a satisfying meal yourself. Don’t just dream about it; grab your ingredients and whip up this sensational Outback Steakhouse Potato Soup today and treat yourself to pure comfort!
Storing and Reheating Tips
Properly storing your delicious Outback Steakhouse Potato Soup ensures you can enjoy its creamy goodness for days to come. Once cooled, transfer any leftover soup to an airtight container. Refrigerate for up to 3-4 days.
To reheat, gently warm the soup on the stovetop over low to medium-low heat, stirring frequently, until heated through. Avoid boiling, especially after the milk and cream have been added, to maintain its smooth texture. If the soup has thickened too much, you can stir in a splash more milk or broth until it reaches your desired consistency. For longer storage, you can freeze individual portions of the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Final Thoughts
This Outback Steakhouse Potato Soup is a testament to the fact that you don’t need to visit a steakhouse for a taste of indulgent comfort. Give this recipe a try at home and savor the rich, creamy flavors that are sure to become a family favorite.
Outback Steakhouse Potato Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, 2 cloves garlic
- Stir in the diced Yukon Gold potatoes and the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.4 cups diced Yukon Gold potatoes, 4 cups chicken broth
- Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot until some of the potatoes are pureed but some chunks remain. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender (vent the lid and cover with a towel to avoid steam build-up) and blend until smooth, then return it to the pot. Alternatively, you can mash some of the potatoes against the side of the pot with a potato masher.
- Stir in the milk and heavy cream. Continue to cook over low heat, stirring occasionally, until the soup is heated through and has thickened to your desired consistency. Do not boil after adding the milk and cream, as this can cause them to curdle.2 cups milk, 1/2 cup heavy cream
- Season the Outback Steakhouse Potato Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with crumbled crispy bacon (if using), shredded cheddar cheese, and chopped fresh chives or green onions.4 slices bacon, 1/4 cup shredded cheddar cheese, 2 tablespoons chopped fresh chives or green onions, salt, freshly ground black pepper