Craving the ultimate comfort food experience? Get ready to dive into the world of Outback Steakhouse Potato Soup – a culinary treasure that transforms ordinary potatoes into a creamy, soul-warming masterpiece.
Thank you for reading this post, don't forget to subscribe!Whether you’re a home cook looking to recreate restaurant magic or a soup enthusiast searching for the perfect recipe, this comprehensive guide will unlock the secrets behind the legendary Outback Steakhouse Potato-Soup.
Outback Steakhouse Potato Soup
Ingredients
Equipment
Method
- Fresh potatoes: place 4 cups 1/2-inch cubes in a pot, cover with cold water by about an inch, bring to a boil, then gently boil until tender for 10 to 13 minutes, drain, mash half, and leave half in small pieces.
- Refrigerated potatoes: mash half and keep half in small pieces for texture.
- Canned potatoes: drain and rinse, mash one can, and leave one can in chunks.
- In a large pot over medium heat, melt butter with turkey bacon drippings, whisk in flour, salt, and pepper, and cook about one minute while stirring.
- Whisk in chicken broth and bouillon until smooth, then add milk, mashed potatoes, and potato pieces.
- Bring to a gentle boil and cook until hot and slightly thickened, about 5 to 7 minutes, stirring often to keep the base smooth.
- Serve hot with shredded cheese, green onions, and turkey bacon bits.
Nutrition
Notes
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Let us know how it was!Why Outback Steakhouse Potato Soup Is a Game-Changer
A single pot, short simmer time, and straightforward whisking produce a smooth, restaurant-style bowl that is easy enough for busy weeknights.
Using milk and a light roux achieves richness without heavy cream while keeping the process fast and approachable for home cooks.
The flexible potato path-fresh, refrigerated, or canned, means reliable results with whatever is on hand, and a portion is mashed to add body without needing a blender.
Classic toppings like shredded cheese, green onions, and crisp turkey bacon bring the steakhouse experience home while
Table of Contents
Ingredients for Perfect Outback Steakhouse Potato Soup
- Butter for the roux and flavor.
- Turkey bacon drippings or more butter for a savory base note.
- All-purpose flour for quick thickening.
- Salt and coarse black pepper for seasoning.
- Chicken broth and granulated chicken bouillon for deeper savory notes.
- Milk, preferably whole, for a silky finish.
- Potatoes, prepared from fresh, refrigerated, or canned options.
- Garnishes: shredded cheese, green onions, and crisp turkey bacon bits.
Ingredient notes for Perfect Outback Steakhouse Potato Soup
The potato format is versatile, and each path benefits from mashing part of the batch while keeping the rest in small, tender pieces so the soup stays creamy with a pleasant bite throughout.
Broth plus a touch of bouillon boosts depth quickly, which complements the milk-based body and keeps the cook time short without relying on heavy cream.
If turkey bacon is cooked first, reserving a spoonful of drippings adds a subtle smoky note; otherwise, using only butter keeps steps identical and timing the same.
Step-by-step method for Outback Steakhouse Potato Soup Recipe
- If using fresh potatoes, cover 4 cups of 1/2-inch cubes with cold water by about an inch, bring to a boil, then gently boil until tender for 10 to 13 minutes, drain, mash half, and leave half in small chunks for texture.
- For refrigerated potatoes, mash half and keep the other half in small pieces to create a rich body without any blender.
- For canned potatoes, drain and rinse, mash one can and leave one can in chunks to mimic the familiar steakhouse consistency.
- Build the base by melting butter with turkey bacon drippings in a large pot over medium heat; whisk in flour, salt, and pepper, and cook about one minute to remove raw flour taste while stirring steadily.
- Whisk in chicken broth and granulated chicken bouillon until smooth, then add milk, mashed potatoes, and potato pieces while stirring so the mix thickens evenly.
- Bring to a gentle boil and cook until hot and slightly thickened, about 5 to 7 minutes, stirring often to keep the texture silky and prevent sticking.
- Ladle into bowls and finish with shredded cheese, chopped green onions, and crisp turkey bacon bits for an at-home steakhouse presentation
Pro tips
- A fork mashes canned potatoes neatly and gives better control over how many small pieces remain in the pot.
- Russet potatoes break down into a lush body that supports the mashed-and-chunked approach very well for the fresh route.
- If turkey bacon fat is not available, use the same amount of butter for the roux and keep all steps identical for predictable thickness and flavor.
Variations of Outback Steakhouse Potato Soup
- Gluten-free thickening: replace the flour with a cornstarch slurry added near the end, then simmer briefly until the soup turns glossy and thick.
- Dairy-light option: use low-fat milk and adjust salt after simmering to balance the lighter body while keeping the same prep time.
- Vegetarian direction: swap in a rich vegetable broth and replace bouillon with a vegetable-based option, knowing the flavor profile shifts away from the original chicken-forward base.
- Extra-cheesy bowl: stir a modest handful of shredded cheese into the pot off heat for a slightly richer finish, then still garnish the top for visual appeal.
- Loaded bowl toppings: add a small spoon of light sour cream to each bowl along with turkey bacon bits, shredded cheese, and green onions for a classic presentation.
Storage and reheating for Outback Steakhouse Potato Soup Recipe
Refrigerate leftovers in a sealed container for up to 3 days and reheat gently on the stovetop or in a microwave-safe dish, adding a splash of milk or broth if the soup thickens in the fridge.
Quick cooling and timely storage support quality, and a brief simmer after reheating helps restore a smooth texture that still feels fresh.
FAQs
Is a blender required for the texture in this method ?
No, the technique mashes a portion of the potatoes and leaves the rest in small pieces so the soup stays smooth with light body without any blending step.
Can heavy cream be skipped without losing richness ?
Yes, the roux and milk approach gives a creamy finish in a short simmer window, keeping the workflow simple and the texture polished.
Can the soup be thickened without flour ?
Yes, a cornstarch slurry stirred in near the finish thickens quickly, though the roux gives a classic, rounded mouthfeel that many prefer.
How long does potato soup last in the fridge ?
Aim to enjoy within about three days for best quality and flavor, storing in an airtight container and reheating gently before serving.
Final notes
This one-pot method highlights speed, texture, and familiar steakhouse flavors, and its flexible potato paths and topping choices fit weeknight cooking across many households.
Conclusion:
Now you’re equipped with the ultimate guide to creating restaurant-quality Outback Steakhouse Potato Soup in your own kitchen. From ingredient selection to cooking techniques, you’ve learned the secrets that transform simple potatoes into a culinary masterpiece.
Your comfort food journey starts now – grab your pot and let’s make magic!
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