Oh, you know those days when you just crave something warm, comforting, and just plain *good*? Like, a hug in a bowl? That’s exactly how I feel when I think about a really amazing potato soup. And let me tell you, the Outback Steakhouse Potato Soup Recipe has been a total game-changer in my kitchen. It’s got this perfectly creamy texture and a rich, satisfying flavor that just hits all the right notes. I remember trying to recreate that amazing soup for ages, and this version? It’s the one. Seriously, it’s special!

Why You’ll Love This Outback Steakhouse Potato Soup Recipe

Seriously, why wouldn’t you want this in your life? This Outback Steakhouse Potato Soup Recipe is a total winner because:

It’s ridiculously creamy and comforting, perfect for chilly evenings.
You can whip it up surprisingly fast, making it great for weeknights.
It tastes just like the restaurant favorite, but made with love right in your own home!
It’s the ultimate comfort food that everyone, and I mean *everyone*, will adore.

Gather Your Ingredients for Outback Steakhouse Potato Soup

Alright, time to get our ingredients together for this amazing Outback Steakhouse Potato Soup. Making this is way simpler than you might think, and honestly, the magic is in these simple, good-quality items:

1 tablespoon olive oil – just a little something to get us started.
1 cup chopped yellow onion – gives us that sweet, savory base.
1/2 cup chopped celery and 1/2 cup chopped carrot – the classic soup trio!
2 cloves garlic, minced – because garlic makes everything better, right?
4 cups chicken broth – I like to use a good quality one for the best flavor.
2 pounds russet potatoes, peeled and diced – these are perfect for getting that creamy texture.
1 cup milk – any kind works, but whole milk adds a nice richness.
1/2 cup heavy cream – this is our secret weapon for ultimate creaminess!
1/4 cup chopped fresh chives – for a pop of freshness and color at the end.
Salt and black pepper to taste – always gotta season it just right.
Optional toppings: shredded cheddar cheese, cooked bacon bits, sour cream – go wild here!

Essential Equipment for Making Potato Soup

Okay, so before we dive into making this dreamy soup, let’s make sure you’ve got the right gear. You’ll need a good-sized pot or a Dutch oven – something sturdy that can hold all those yummy ingredients. And for that super smooth, creamy texture? A blender is key! You can use a standard one, carefully transferring soup, or an immersion blender right in the pot. Easy peasy!

Step-by-Step Guide to Your Outback Steakhouse Potato Soup

Alright, let’s get this delicious Outback Steakhouse Potato Soup party started! Trust me, it’s easier than you think. We’re going to build layers of flavor, starting with our veggies.

First things first, grab a nice big pot or a Dutch oven. Heat up that tablespoon of olive oil over medium heat. Toss in your chopped onion, celery, and carrot. Let them get all happy and softened up for about 5-7 minutes. You’re looking for them to be tender-ish, not mashed potatoes yet!
Now, toss in your minced garlic. Oh, the smell! Cook it for just about a minute until you can really smell that gorgeous garlic aroma. Don’t let it burn, though – burnt garlic is a sad thing.
Time for the broth! Pour in those 4 cups of chicken broth. Give it a little stir and bring it all to a nice, happy boil.
Once it’s boiling, carefully add your peeled and diced russet potatoes. Lower the heat so it’s just simmering gently, pop a lid on, and let those potatoes get nice and tender. This usually takes about 15-20 minutes. You want to be able to easily pierce them with a fork.
Okay, here’s where we get creamy! This part needs a little caution: carefully transfer *about half* of the soup to your blender. Working in batches is key to avoid a blender explosion! If you have an immersion blender, you can do this right in the pot, which is way less messy. Blend until it’s smooth and luscious. Pour that creamy goodness back into the pot with the remaining chunky soup. Mmm, perfect!
Now, stir in the milk and that decadent heavy cream. Heat it all up gently until it’s warmed through. **Crucial tip:** Don’t let it boil after you add the cream and milk, or it might get weird. We just want it warm and cozy.
Taste it! Add salt and black pepper until it sings to your taste buds. This is your chance to make it *perfect*.
Ladle this glorious Outback Steakhouse Potato Soup into bowls. Sprinkle on those fresh chives for brightness and add all your favorite toppings. Cheese, bacon, sour cream – whatever makes your heart happy!

Tips for Perfect Potato Soup Every Time

You know, getting that soup *just right* isn’t always straightforward, but trust me, a few little tricks make all the difference. If you want it thicker, just add a bit less broth next time or maybe toss in an extra potato when you’re dicing. It’s super forgiving!

Don’t be shy with the seasoning either! Tasting and adjusting the salt and pepper at the end is key to unlocking all those yummy flavors. And for consistency, remember to use an immersion blender for minimal fuss, or be really careful when you’re transferring to a regular blender – nobody wants a soup explosion on their ceiling, right? My go-to method is actually blending in stages, so I still get some lovely potato bits in there, like a little surprise in every spoonful. It’s like making mashed potatoes but way more soupy and satisfying!

Also, if you’re a fan of crispy bits, make sure your optional toppings, like bacon, are nice and crunchy. It adds a fantastic texture contrast to the smooth soup. Think of it like adding croutons to smashed potatoes – a little something extra makes it amazing.

Ingredient Notes and Substitutions for Potato Soup

Sometimes we have to make little tweaks, right? If you’re going dairy-free, no worries at all! You can totally swap out the milk for unsweetened almond or soy milk, and for the heavy cream, full-fat coconut milk works like a dream to keep it super creamy. Just a heads-up, coconut milk can add a *tiny* hint of flavor, but I find it’s totally masked by everything else.

Russet potatoes are my go-to here because they break down beautifully and give us that classic creamy texture. But if you don’t have them, Yukon Golds would be a pretty good substitute. They’ll still give you a wonderfully smooth soup, maybe just a tad less starchy. It’s all about achieving that lovely consistency, kind of like a really good creamy chicken soup or a velvety creamy celery soup!

Serving Suggestions for Your Outback Steakhouse Potato Soup

This hearty Outback Steakhouse Potato Soup is practically a meal in itself, but who doesn’t love a good sidekick? It’s absolutely divine with some warm, crusty bread. Think of how amazing it would be dipped into that creamy goodness! We love serving it with a side of my Cheesy Garlic Bread Sloppy Joe Melts for a real treat, or just a classic piece of Fluffy Cheesy Garlic Bread. A simple side salad with a bright vinaigrette also cuts through the richness beautifully.

Storage and Reheating Instructions

Leftover potato soup is honestly sometimes even better the next day! Just let it cool down a bit on the counter, then pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3-4 days. When you’re ready to enjoy it again, just gently reheat it on the stovetop over low heat. Give it a good stir now and then so it heats evenly. Just don’t let it boil like crazy, or it might change the texture a bit. Easy, right?

Frequently Asked Questions about Outback Steakhouse Potato Soup

Can I make this Outback Steakhouse Potato Soup recipe vegetarian?

Absolutely! If you want to make this Outback Steakhouse Potato Soup vegetarian, just swap out the chicken broth for vegetable broth. The rest of the ingredients are already vegetarian-friendly (just skip the optional bacon bits if you’re going full veggie!). It’ll still be just as delicious as a hearty crock pot crack potato soup!

How can I make my potato soup thicker?

If you like your potato soup super thick, like a hearty dip, there are a couple of tricks! You can simply use less broth to start, or you can add an extra potato or two. Another way is to blend a little more of the soup than I suggested, or even mash up a few extra potato pieces against the side of the pot with your spoon before you add the milk and cream. It’s all about that perfect luscious consistency! It’s a great way to get that thick, comforting feel similar to crock pot crack potato soup.

What are the best toppings for Outback Steakhouse Potato Soup?

Oh, the toppings! This is where you can really have fun with your Outback Steakhouse Potato Soup. I love a sprinkle of fresh chives for that pop of green and freshness. Shredded cheddar cheese is a classic, of course. Crispy cooked bacon bits add a fantastic texture and smoky flavor. And a dollop of sour cream or even a little Greek yogurt adds a lovely tang. Some people even like a sprinkle of crunchy croutons! Go wild!

Can I make this Outback Steakhouse Potato Soup ahead of time?

Yes, you totally can! Potato soup freezes and reheats really well. Just make sure to let it cool completely before storing it in an airtight container in the fridge for up to 3-4 days, or freeze it for longer. When you’re ready to eat it again, just reheat it gently on the stovetop, giving it a good stir.

Nutritional Information

Just so you know, these numbers are estimates and can wiggle a bit depending on exactly what you use. But generally, one serving (about 1.5 cups) of this delicious potato soup comes in around 350 calories. It’s got about 18g of fat, 10g of protein, and 35g of carbs. Enjoy!

Outback Steakhouse Potato Soup Recipe

Author: habibarecipes
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and hearty potato soup inspired by Outback Steakhouse.

Ingredients

Scale

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
4 cups chicken broth
2 pounds russet potatoes, peeled and diced
1 cup milk
1/2 cup heavy cream
1/4 cup chopped fresh chives
Salt and black pepper to taste
Optional toppings: shredded cheddar cheese, cooked bacon bits, sour cream

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and bring to a boil.
Add diced potatoes and reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are tender.
Carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
Stir in milk and heavy cream. Heat gently until warmed through, but do not boil.
Season with salt and black pepper to taste.
Ladle soup into bowls and garnish with chives and your favorite toppings.

Notes

For a thicker soup, use less broth or add an extra potato.
For a dairy-free version, substitute with unsweetened plant-based milk and full-fat coconut milk.
You can make this soup ahead of time; reheat gently on the stovetop.

Prep Time: 15 min
Cook Time: 30 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 40mg

Keywords: potato soup, Outback Steakhouse, creamy soup, comfort food, easy soup recipe

Amazing Outback Steakhouse Potato Soup Recipe