Rustic & Warm Outback Steakhouse Potato Soup Recipe

Creamy, rich potato soup from Outback Steakhouse recipe captures the essence of comfort dining with its luxurious blend of flavors.

Potatoes simmer gently, releasing their hearty goodness into a velvety base that warms you from the inside.

Crispy bacon bits and chives dance across the surface, adding depth and texture to each spoonful.

The secret lies in carefully selected ingredients that marry perfectly in this restaurant-inspired dish.

Home cooks can easily recreate this restaurant favorite with simple techniques and minimal prep time.

Cheese melts seamlessly into the soup, creating a decadent experience that rivals any steakhouse offering.

Every bowl promises a delightful journey through taste and comfort that will have you coming back for more.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 570 kcal

Servings: 5

How to Make Outback Steakhouse Potato Soup at Home

• Crisp the Bacon

Heat a large pot and sizzle bacon until golden and crunchy. Remove bacon pieces, leaving behind the delicious drippings.

• Build the Flavor Base

Toss chopped onions into the bacon fat, letting them soften and dance around the pot. Add garlic and stir until its aroma fills the kitchen.

• Create the Potato Canvas

Drop diced potatoes into the pot and pour chicken broth over them. Let everything simmer gently until potatoes become tender and dreamy.

• Transform into Creamy Goodness

Whisk heavy cream with flour until silky smooth. Slowly pour into the pot, stirring continuously to create a luxurious, velvety texture.

• Bring the Cheese

Fold in sharp cheddar and a dollop of sour cream. Allow the cheese to melt completely, creating a rich and indulgent soup that hugs your taste buds.

• Final Flourish

Ladle the soup into bowls and crown with crispy bacon bits, extra cheese, green onions, and a swirl of sour cream. Serve piping hot and watch everyone’s eyes light up.

Flavor Enhancements for This Soup

• Quick Pro Tips to Elevate Your Dish
• Soak diced potatoes in cold water for 15 minutes before cooking to remove excess starch, ensuring a smoother, creamier soup texture.
• Save some crispy bacon bits as a garnish and use the rendered fat for deeper flavor development during the sautéing stage.
• Grate cheese at room temperature and add gradually while stirring to prevent clumping and create a silky smooth consistency.
• Replace potatoes with cauliflower for a keto-friendly version, maintaining the soup's creamy richness while reducing carbohydrate content.
• Swap bacon with smoked paprika and use vegetable broth to create a delicious meat-free alternative without sacrificing depth of flavor.

Best Way to Serve Outback Potato Soup in Bowls

• Cozy Comfort Combo: Pair this creamy potato soup with a warm, crusty bread like sourdough or French baguette to soak up every delicious spoonful. The bread's crispy exterior perfectly complements the soup's smooth texture.
• Hearty Meal Upgrade: Transform the soup into a complete dinner by adding a light side salad with mixed greens, cherry tomatoes, and a tangy vinaigrette. This fresh contrast balances the soup's rich, indulgent flavors.
• Toppings Extravaganza
• Wine Pairing: Enhance the meal with a glass of crisp Chardonnay or a light Pinot Grigio. These white wines cut through the soup's creaminess and provide a refreshing counterpoint to the rich, savory flavors.

Storing Outback Potato Soup Without Losing Creaminess

• Store the soup in an airtight container in the refrigerator for 3-4 days. Keep the garnishes separate to maintain their crispness and prevent soggy textures.
• Pour cooled soup into freezer-safe containers, leaving about an inch of space at the top. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
• Warm the soup slowly over medium-low heat, stirring frequently to prevent scorching. Add a splash of chicken broth or milk if the soup seems too thick after refrigeration.
• Store bacon bits and green onion toppings in separate sealed containers in the refrigerator. Sprinkle these fresh garnishes just before serving to maintain their crisp texture and vibrant flavor.

FAQs

• Can I use different types of potatoes for this soup?

Russet potatoes work best due to their starchy texture, which helps create a creamy consistency. While you can substitute with other potatoes, the results may vary in thickness and overall texture.

• Is it necessary to use bacon in the recipe?

Bacon adds a rich, smoky flavor to the soup, but you can omit it for a vegetarian version. If skipping bacon, consider using butter or olive oil to sauté the onions and add a bit of smoked paprika for depth of flavor.

• How can I make the soup lighter or healthier?

Use low-fat milk instead of heavy cream, reduce the amount of cheese, or substitute with a lighter cheese like part-skim mozzarella. You can also add more vegetables like carrots or celery to increase nutritional value.

• What if my soup is too thick or too thin?

If the soup is too thick, gradually add more chicken broth until you reach the desired consistency. If it’s too thin, continue simmering to reduce the liquid or create a cornstarch slurry to thicken it slightly.

Outback Steakhouse Potato Soup Recipe Essentials

• Bacon: Renders rich, smoky essence and provides crispy garnish with deep savory undertones.
• Chicken Broth: Creates foundational liquid base with robust and hearty flavor profile.

• Russet Potatoes: Starchy potato variety perfect for creating silky soup consistency with buttery texture.
• Heavy Cream: Delivers luxurious richness and helps thicken soup with smooth, velvety mouthfeel.
• Flour: Helps stabilize and bind ingredients while creating perfect soup thickness.
• Sour Cream: Adds tangy depth and contributes to creamy, smooth soup texture.

• Cheddar Cheese: Melts beautifully, offering sharp, sharp flavor and creamy enhancement.
• Green Onions: Provides fresh, zesty accent with subtle onion sharpness.
• Onion: Builds aromatic foundation with sweet, gentle flavor base.
• Garlic: Introduces intense, warming undertone that complements other ingredients.
• Salt And Pepper: Balances and elevates overall flavor profile with classic seasoning.

Tools That Match This Copycat Potato Soup Recipe

• Large Pot or Dutch Oven: Essential for cooking soup, provides even heat distribution and deep sides for stirring.
• Cutting Board: Needed for chopping potatoes, bacon, onions, and garlic safely.
• Sharp Knife: Perfect for precise dicing and chopping ingredients quickly.
• Whisk: Great for blending flour into cream smoothly without lumps.
• Wooden Spoon or Spatula: Helps stir soup and prevent sticking while cooking.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities for best results.
• Bowls: Used for serving and garnishing the final soup.

One Pot Chicken And Rice Pilaf Recipe

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4.5 from 22 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Comfort meets convenience in this hearty One Pot Chicken and Rice Pilaf, blending Mediterranean flavors with simple home cooking. Mediterranean herbs and tender chicken create a satisfying meal that welcomes you to savor each delicious, fragrant bite.

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Ingredients

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Protein:

• 1 lb (454 grams) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

Spices and Seasonings:

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried thyme (or oregano)
• ¼ teaspoon turmeric (optional, for color)

Base and Additional Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice (basmati or jasmine)
• 2 cups chicken broth
• ½ cup frozen peas (optional)
• ¼ cup sliced almonds or toasted pine nuts (optional)
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Prepare the chicken by generously coating it with a blend of aromatic spices, creating a flavorful exterior. Utilize a large, heavy-bottomed skillet to develop a rich, golden crust through high-heat searing, ensuring the meat remains juicy and partially cooked.
2. Transform the same cooking vessel into a fragrant base by gently melting butter and sweating diced onions until they become translucent and softened. Introduce minced garlic and ground spices, allowing their essential oils to bloom and release intense flavors. Fold in rice grains, stirring continuously to toast and develop a nutty undertone.
3. Deglaze the pan with rich chicken broth, carefully lifting the caramelized spice remnants from the bottom of the skillet. Carefully nestle the partially seared chicken pieces into the rice mixture, creating a harmonious one-pot composition. Reduce heat to a gentle simmer, covering the pan to allow the rice to steam and absorb the liquid while the chicken continues cooking.
4. During the final moments of cooking, incorporate vibrant green peas into the pilaf, adding color and a subtle sweetness. Allow the dish to rest, enabling the flavors to meld and the rice to achieve perfect tenderness. Garnish with a sprinkle of toasted almonds and freshly chopped herbs, creating a visually appealing and aromatic finish that elevates the entire dish.

Notes

• Chicken Selection Matters: Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness, ensuring a more tender and succulent result.
• Spice Customization: Adjust spice blend according to personal preference or dietary needs, experimenting with different herbs and spices like smoked paprika or za’atar for unique flavor profiles.
• Rice Toasting Technique: Toast rice thoroughly to enhance nutty flavors and prevent mushiness, creating a light, fluffy texture that separates easily when cooked.
• One-Pan Efficiency: Use a heavy-bottomed skillet or Dutch oven to distribute heat evenly and minimize cleanup, making this a perfect weeknight meal for busy home cooks.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg