Creamy Outback Steakhouse Potato Soup Recipe in 30 Minutes

You know that feeling when you crave something warm, creamy, and downright comforting? That’s exactly what Outback Steakhouse Potato Soup delivers every single time. I first fell in love with this rich, velvety soup during a chilly winter night at the restaurant, and after dozens of attempts (and happy taste-testers), I’ve finally nailed the perfect homemade version. The magic lies in that dreamy texture—smooth yet hearty, with just the right amount of potato chunks—plus the smoky bacon and sharp cheddar that make each spoonful irresistible. Trust me, once you try this soup, it’ll become your go-to comfort food.

Ingredients for Outback Steakhouse Potato Soup

Here’s everything you’ll need to recreate that creamy, dreamy Outback Steakhouse magic at home. I’ve learned through trial and error that these exact ingredients make all the difference – no shortcuts here!

• 4 large potatoes (peeled and diced into 1/2-inch chunks – trust me, uniform size matters!)
• 1 medium onion (chopped fine – I prefer yellow for sweetness)
• 2 cloves garlic (minced – fresh is best, but 1/2 tsp garlic powder works in a pinch)
• 4 cups chicken broth (low-sodium lets you control the salt)
• 1 cup heavy cream (yes, it must be heavy cream for that signature richness)
• 1 cup shredded sharp cheddar (freshly grated melts better than pre-shredded)
• 1/2 cup sour cream (full-fat gives the creamiest texture)
• 4 slices thick-cut bacon (cooked crispy and crumbled – save that bacon grease!)
• 2 tbsp butter (salted adds depth)
• 1 tsp salt (add more to taste at the end)
• 1/2 tsp black pepper (freshly cracked if you have it)
• 1/2 tsp paprika (smoked paprika adds incredible depth)

Pro tip: Measure everything before you start cooking – we call this “mise en place” in fancy terms, but I just call it “not scrambling when the onions are burning!”

How to Make Outback Steakhouse Potato Soup

Okay, let’s get cooking! I promise this Outback Steakhouse Potato Soup comes together easier than you think. Just follow these steps and you’ll have that creamy, dreamy texture that makes this soup so special.

Sautéing the Base

First, grab your favorite heavy-bottomed pot – I use my trusty Dutch oven for this. Melt that butter over medium heat (not too hot, or it’ll brown too fast!). When it starts bubbling, toss in your chopped onions. Now here’s my secret: stir them constantly for about 3 minutes until they get translucent but not browned. That’s when you add the garlic – just 30 seconds more until your kitchen smells amazing. Careful not to burn it!

Cooking the Potatoes

Time for the star of the show! Dump in those diced potatoes along with the chicken broth, salt, pepper, and paprika. Crank the heat up to high until it boils (about 5 minutes), then immediately reduce to a gentle simmer. Here’s where patience pays off – let it bubble uncovered for 20 minutes. You’ll know the potatoes are ready when you can easily pierce them with a fork but they still hold their shape.

Finishing the Soup

Now for the fun part! Grab your potato masher and go to town – but don’t overdo it. I like to mash just enough so about half the potatoes break down, leaving lovely chunks for texture. Reduce the heat to low before adding the heavy cream, cheddar, and sour cream. Stir gently until the cheese melts completely (about 2 minutes). Pro tip: If your soup seems too thick, add a splash of broth or milk. Too thin? Let it simmer a few more minutes.

Tips for the Best Outback Steakhouse Potato Soup

After making this soup more times than I can count (and receiving countless “wow!” reactions), I’ve picked up some game-changing tricks that take it from good to Outback-level amazing. These are the little details that make all the difference!

The perfect mash: texture is everything

Don’t get overzealous with that potato masher! The magic of this soup lies in its balance – you want it creamy but still hearty. I mash just until about half the potatoes break down, leaving plenty of satisfying chunks. If you accidentally go too far? No worries – stir in a handful of fresh diced raw potatoes and simmer for 5 extra minutes to restore some texture.

Bacon grease = flavor gold

That leftover bacon grease from cooking your topping? Don’t you dare throw it out! I often swap out half the butter for a tablespoon of bacon grease when sautéing the onions. It adds an incredible smoky depth that’ll have people wondering, “How did you get it to taste just like the restaurant?”

Cheese matters more than you think

Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Take the extra minute to grate a block of sharp cheddar yourself – the melt is so much smoother. And here’s my secret: add half the cheese first to melt into the soup, then stir in the rest just before serving for those gorgeous, gooey cheese strands.

The garnish game

While bacon and cheese are classic, don’t stop there! I love setting up a “soup bar” with small bowls of toppings: sliced green onions, extra sour cream, shredded cheese, even crushed saltine crackers. For special occasions, a drizzle of warm bacon grease over the top takes it over the top (yes, I’m obsessed with bacon grease).

Make-ahead magic

This soup actually tastes better the next day as flavors meld. Just hold off adding the dairy until reheating – store the potato base separately, then stir in cream and cheese when warming. If it thickens too much in the fridge, thin with a splash of broth or milk. And never boil reheated soup – gentle heat prevents curdling!

Variations of Outback Steakhouse Potato Soup

One of the best things about this Outback Steakhouse Potato Soup recipe is how easily you can tweak it to suit different tastes or dietary needs. Over the years, I’ve played around with countless versions – some were hits (hello, spicy jalapeño twist!), while others… well, let’s just say my husband politely suggested we stick to the original. Here are my favorite variations that actually work wonders.

Vegetarian Delight

I first made this version for my vegetarian sister-in-law, and now she requests it every time she visits! Simply swap the chicken broth for vegetable broth and omit the bacon (sob). But here’s the trick – to make up for that lost smoky flavor, I add 1/2 teaspoon of liquid smoke and a handful of chopped mushrooms when sautéing the onions. The result? A rich, satisfying soup that even bacon lovers won’t complain about.

Spicy Southwest Kick

For those who like things with a little heat (me on most days!), this version takes the classic potato soup to exciting new places. I add 1 diced jalapeño (seeds removed if you’re sensitive) with the onions and garlic, plus 1 teaspoon of cumin along with the paprika. Top it with pepper jack instead of cheddar and a dollop of cool avocado crema (just mashed avocado mixed with sour cream). The contrast of creamy and spicy is absolutely addictive.

Loaded Baked Potato Style

When I’m feeling extra indulgent (or need to impress guests), I go all out with this loaded version. After mashing the potatoes, I stir in an extra 1/2 cup sour cream and top each bowl with all the fixings – extra crispy bacon, shredded cheese, chives, and a sprinkle of everything bagel seasoning for crunch. Sometimes I even bake individual portions in ramekins with a cheesy breadcrumb topping until golden and bubbly. It’s basically a hug in bowl form.

The beauty of this recipe lies in its versatility. Whether you’re feeding picky kids, health-conscious friends, or spice lovers, a few simple tweaks can make everyone happy. Just promise me one thing – whatever variation you try, don’t skimp on the cheese!

Serving Suggestions for Outback Steakhouse Potato Soup

Now that you’ve got this glorious pot of creamy potato soup ready, let’s talk about how to serve it up right! I’ve learned through many cozy dinners that what you pair with this soup can take it from great to “can we have this every week?” territory.

First things first – you need something crusty to dunk in that rich broth. My go-to is always warm sourdough bread with a crispy crust, but garlic bread takes it over the top. If you’re feeling fancy, those mini bread bowls from the bakery make for such fun individual servings (kids especially love eating the bowl!).

For a lighter meal, I love pairing the soup with a simple crisp salad – think romaine with cherry tomatoes and a tangy vinaigrette to cut through the richness. And here’s my secret restaurant trick: serve the soup piping hot in pre-warmed bowls. Just pop your serving bowls in the microwave for 30 seconds before ladling – it keeps the soup warmer longer.

When I’m hosting, I set up a toppings bar with all the fixings: extra bacon crumbles, shredded cheese, chopped chives, sour cream, and even some crushed crackers for texture. Let everyone customize their bowl – it makes the meal feel extra special. And don’t forget the chilled beer or crisp white wine to wash it all down! You can find great ideas for pairing on our Pinterest boards.

Storing and Reheating Outback Steakhouse Potato Soup

Here’s the beautiful thing about this Outback Steakhouse Potato Soup – it actually gets better after sitting overnight as the flavors meld! But you’ve got to store and reheat it just right to keep that perfect creamy texture. I learned this the hard way after ruining a batch with grainy, separated dairy (cue the tears).

Fridge storage do’s and don’ts

First rule: let the soup cool before refrigerating, but don’t leave it out more than 2 hours (food safety first!). I transfer mine to shallow containers – deeper bowls take forever to cool and can develop condensation. The soup keeps beautifully for 3-4 days in the fridge. Pro tip: press plastic wrap directly onto the soup’s surface before sealing to prevent that weird skin from forming.

Freezing like a pro

You can freeze this soup, but with one crucial caveat – leave out the dairy! The potato base freezes wonderfully for up to 3 months. When ready to eat, thaw overnight in the fridge, then gently reheat and stir in the cream, cheese, and sour cream fresh. Trust me, this extra step prevents that grainy texture no one wants. I always freeze individual portions for quick lunches – just microwave and add a dollop of sour cream!

The golden rules of reheating

Low and slow is the name of the game! Whether using the stovetop or microwave, gentle heat prevents curdling. On the stove, stir frequently over medium-low until heated through. Microwave users: use 50% power in 1-minute intervals, stirring between each. If the soup thickens too much, whisk in a splash of milk or broth. And whatever you do, don’t let it boil – that’s when the dairy gets temperamental!

Bonus tip: Leftover soup makes an incredible baked potato topping or sauce for casseroles. Just thin it slightly with milk, and you’ve got instant comfort food magic!

Nutritional Information

Now, I’m no nutritionist, but I know many folks (including me on my calorie-counting days!) like to have a rough idea of what’s in their bowl. Keep in mind, these numbers are estimates – your exact counts might vary depending on your specific ingredients and how generous you are with that cheese topping!

Per hearty 1-cup serving (about 1/4 of the recipe):

• Calories: Around 420 – it’s rich, but oh so worth it
• Total Fat: 25g (14g saturated from all that delicious dairy)
• Cholesterol: 70mg – blame the cream and cheese
• Sodium: 800mg (use low-sodium broth if you’re watching salt)
• Carbohydrates: 35g (4g fiber from those lovely potatoes)
• Sugar: 4g (mostly natural from the veggies)
• Protein: 12g (thank you, cheese and bacon!)

If you’re looking to lighten things up a bit, here’s what I’ve found works: swap half the cream for whole milk (saves about 50 calories per serving), use turkey bacon instead of regular (still tasty!), and go easy on the cheese topping. But personally? I say life’s too short to skip the full-fat version – just enjoy smaller portions with a big salad on the side!

Frequently Asked Questions

Q1. Can I use milk instead of heavy cream in this potato soup?
Oh honey, I’ve tried every dairy substitute under the sun! While milk works in a pinch, it won’t give you that luscious, velvety texture that makes this Outback Steakhouse Potato Soup so special. The heavy cream is non-negotiable for that restaurant-quality richness. If you must substitute, try half-and-half – but promise me you’ll splurge on the real deal next time!

Q2. How long does leftover potato soup last in the fridge?
In my fridge (which is basically a soup laboratory), it stays perfect for 3-4 days when stored properly. The key is letting it cool completely before refrigerating in an airtight container. Pro tip: press plastic wrap right onto the soup’s surface to prevent that weird skin from forming. And remember – the flavors actually get better after a day!

Q3. Can I make this soup in a slow cooker?
Absolutely! Here’s how I do it: sauté the onions and garlic first (trust me, this step matters), then dump everything except the dairy into the slow cooker. Cook on low for 6-8 hours or high for 3-4. Mash the potatoes, then stir in the cream, cheese, and sour cream just before serving. Easy peasy!

Q4. Why does my potato soup sometimes turn out grainy?
Ah, the dreaded graininess – usually from pre-shredded cheese (those anti-caking agents are sneaky!) or overcooked dairy. Always grate your own cheese and add it off the heat. If your soup does turn grainy, a quick blend with an immersion smoother can save it. Learned that trick after many sad, lumpy batches!

Q5. What’s the best way to thicken potato soup if it’s too thin?
First, let it simmer uncovered for 10 extra minutes – often that’s all it needs. If still too thin, mash more potatoes or make a quick slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in. My grandma’s trick? Add instant mashed potato flakes a tablespoon at a time until perfect. Works like magic!

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