Outback Steakhouse Potato Soup

When it comes to comfort food, few dishes can compete with the rich and creamy goodness of loaded potato soup. This beloved dish, often found on restaurant menus and perfect for cozy nights in, has garnered a loyal following among food lovers. Inspired by the famous Outback Steakhouse, known for its hearty meals and warm atmosphere, this loaded potato soup recipe brings the iconic flavors right to your kitchen. Whether you’re looking for a satisfying starter or a hearty main dish, this soup promises to deliver warmth and comfort in every spoonful.

Warm up your home with a delicious and creamy loaded potato soup inspired by Outback Steakhouse. This comforting dish combines hearty russet potatoes, savory bacon, gooey cheddar cheese, and fresh toppings for a satisfying meal perfect for any occasion. With simple ingredients and easy steps, you can create a rich and flavorful soup that brings the restaurant experience right to your kitchen. Perfect for cozy nights or gatherings, this recipe is sure to impress everyone!

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Ingredients

4 medium russet potatoes, peeled and diced

1/2 cup butter

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup all-purpose flour

4 cups chicken broth

2 cups heavy cream

1 cup shredded sharp cheddar cheese, plus extra for topping

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/4 cup chopped green onions (for garnish)

6 slices of cooked bacon, crumbled (for topping)

Instructions

Prepare the Potatoes: In a large pot, boil diced potatoes in salted water until tender (about 15 minutes). Drain and set aside.

Make the Base: In the same pot, melt butter over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.

Add Flour: Sprinkle the flour over the onion-garlic mixture and stir well to create a roux. Cook for 2-3 minutes until lightly golden.

Add Broth and Cream: Gradually whisk in chicken broth, making sure to break up any lumps. Then add the heavy cream. Stir continuously and bring to a simmer.

Incorporate the Potatoes: Add the cooked potatoes into the soup base. Use a potato masher to mash a portion of the potatoes, leaving some chunks for texture.

Season the Soup: Stir in cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Continue heating gently until the cheese is melted and the soup is heated through, about 5 more minutes.

Serve: Ladle the soup into bowls and top with additional cheddar cheese, crumbled bacon, and chopped green onions.

Prep Time: 20 min | Total Time: 45 min | Servings: 6