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Outback Steakhouse Potato Soup

A rich, creamy potato soup inspired by the Outback Steakhouse, filled with tender russet potatoes, crispy bacon, and savory seasonings, perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 cups diced russet potatoes Choose fresh potatoes for the best texture.
  • 2 cups chicken broth Homemade or low-sodium for more control over flavor.
  • 4 cups water Use filtered water for a cleaner taste.
Thickening & Flavor
  • 1/4 cup unsalted butter Opt for high-quality butter for better flavor.
  • 1/2 cup diced yellow onion Sweet and mild, perfect for sautéing.
  • 1/4 cup all-purpose flour Gluten-free flour can be used as a substitute.
  • 2 cups whole milk Full-fat milk yields the creamiest results.
Seasonings
  • 1 1/2 teaspoons salt Adjust to taste based on your broth.
  • 1 teaspoon black pepper Freshly ground for optimal flavor.
  • 1/2 teaspoon dried basil Adds a fragrant touch.
  • 1/8 teaspoon dried thyme A subtle earthiness.
Garnishes
  • 1/2 cup grated cheddar cheese Sharp cheddar for a deeper flavor.
  • 1/2 cup chopped cooked bacon Adds a crunch factor.
  • 1/4 cup sliced green onions For garnish and a fresh finish.

Method
 

Preparation
  1. Peel and dice the russet potatoes into small 1-inch cubes.
  2. In a large pot, combine the diced potatoes, water, and chicken broth. Bring to a boil over medium-high heat, then reduce to low and simmer until tender, about 10-15 minutes.
  3. While the potatoes are cooking, melt butter in a separate saucepan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  4. Whisk in the all-purpose flour to the onions, cooking for about 1-2 minutes to eliminate the raw flour taste.
  5. Gradually whisk in the whole milk, stirring constantly until thickened.
Cooking
  1. Pour the milk mixture into the pot with the potatoes and broth. Stir together and allow flavors to meld for another 5-10 minutes.
  2. Using an immersion blender, blend until you reach desired consistency. Alternatively, transfer to a countertop blender carefully.
  3. Stir in salt, pepper, dried basil, and thyme. Let simmer briefly.
  4. Add grated cheddar cheese, stirring until melted.
Serving
  1. Ladle the hot soup into bowls and garnish with chopped bacon and green onions.

Notes

Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months without dairy. Add a garlic clove for extra flavor.