As the chilly air wraps around us, there’s nothing quite like the soothing aroma of a homemade soup wafting through the kitchen. This Creamy Outback Steakhouse Potato Soup is my go-to for those cozy evenings when comfort food reigns supreme. With its rich, velvety texture and hearty ingredients like smoky bacon and gooey cheese, it’s not just a meal—it’s a warm hug in a bowl. What I love most is how quick it is to prepare, making it a perfect weeknight option that will impress family and friends alike. Plus, it’s a fantastic way to treat yourself without stepping foot in a restaurant. Are you ready to dive into this delightful copycat recipe? Let’s get started! Why Is This Potato Soup So Irresistible? Comforting Warmth: This creamy steakhouse potato soup is the epitome of comfort food, offering a deliciously rich experience that warms you from the inside out. Quick & Easy: With a simple prep and cooking method, you’ll whip up this delightful soup in no time, making it an excellent choice for busy weeknights. Flavor Fusion: Enriched with smoky bacon, creamy cheese, and savory stock, every spoonful bursts with incredible flavor that rivals your favorite restaurant. Versatile Ingredients: Feel free to get creative! Swap in turkey bacon or add your favorite veggies. This soup can easily adapt to suit different tastes. Crowd-Pleasing Dish: Perfect for family gatherings or cozy nights in, this soup is bound to satisfy everyone at the table, just like my Garlic Parmesan Potato Wedges or Street Corn Soup. This recipe truly makes for a delicious meal that you will come back to time and again! Steakhouse Potato Soup Ingredients • Get ready to gather these delicious components to create this creamy dish! For the Soup Base Water – Essential for boiling the potatoes; avoid adding salt as it may hinder boiling efficiency. Russet or Golden Potatoes (4 large) – The heart of the soup, providing creamy texture and hearty flavor. Chicken Stock (2.5 cups) – The base for the soup; vegetable broth can be used for a vegetarian twist. Cold Water (1 cup) – Helps adjust the soup’s consistency; use if it becomes too thick. Yellow Onion (1/2, diced, optional) – Adds depth of flavor; omit for a smoother consistency. For Richness and Flavor Bacon (8 slices, cooked and crumbled) – Infuses the soup with smoky goodness; substitute with turkey bacon for a lighter option. Heavy Whipping Cream (3/4 cup) – Enriches the soup; half-and-half can create a lighter version. Butter (1/2 cup or 1 stick) – Adds a rich texture; olive oil can be used for a dairy-free alternative. For Thickening and Flavor All-Purpose Flour (1/3 cup) – Essential for creating the roux that thickens the soup; ensure it’s well-cooked to avoid raw taste. Cheddar Cheese (3/4 cup plus more for topping) – Provides creaminess and flavor; a mix of cheeses like Colby or Monterey Jack can also work. For Seasoning and Garnish Salt (1/2 teaspoon) – Enhances flavor; adjust to taste after cooking. Ground Black Pepper (1/2 teaspoon) – Adds a hint of spiciness; freshly ground is preferred for the best flavor. Green Onion (1/4 cup, diced) – A fresh and vibrant garnish; swap with chives for a milder taste. With these ingredients in hand, you’re all set to create hearty Steakhouse Potato Soup that cozies you up with every spoonful! Step‑by‑Step Instructions for Creamy Steakhouse Potato Soup Step 1: Prepare Potatoes Start by washing and peeling the four large russet or golden potatoes, then dice them into bite-sized cubes. Bring a large pot filled with water to a boil, carefully adding the diced potatoes. Cook them until they are fork-tender, about 15 minutes, then drain and set aside, keeping a close eye to avoid overcooking. Step 2: Simmer Base In a large pot, combine 2.5 cups of chicken stock, the diced yellow onion (if using), ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Add 1 cup of cold water to adjust the consistency. Bring the mixture to a gentle simmer over medium heat, while stirring occasionally. Allow it to simmer for about 20 minutes, letting the flavors meld beautifully. Step 3: Make Roux In a separate saucepan, melt ½ cup of butter over medium-low heat, ensuring it doesn’t brown. Gradually whisk in 1/3 cup of all-purpose flour, stirring constantly for about 2 minutes until a smooth paste forms. This roux will help thicken your creamy steakhouse potato soup to the perfect consistency, so make sure it’s well-blended before proceeding. Step 4: Combine Carefully incorporate the roux into the simmering pot, whisking constantly to blend it seamlessly into the broth. Continue to cook and stir for about 5 minutes, noticing how the soup thickens beautifully. This step ensures a creamy texture throughout your Steakhouse Potato Soup, creating an inviting base for the hearty ingredients to follow. Step 5: Enrichment Gradually stir in ¾ cup of heavy whipping cream into the pot, mixing well to maintain a smooth consistency. Allow the soup to come back to a gentle simmer for another 20 minutes, stirring occasionally. The heavy cream adds a luxurious richness to your soup, enhancing its comforting qualities while mingling with the savory broth. Step 6: Finish Soup Gently fold in the cooked, diced potatoes from Step 1, ensuring they are evenly distributed throughout the creamy mixture. Stir carefully to avoid breaking the potatoes apart, allowing the flavors to marry. After a few minutes, ensure everything is heated through. This delightful step is where the heartiness of the soup truly comes alive. Step 7: Garnish and Serve Ladle the steaming creamy steakhouse potato soup into bowls, elevating the dish with toppings. Sprinkle additional cheddar cheese, crumbled bacon, and diced green onions on top for a burst of color and flavor. Serve immediately to enjoy this warm and indulgent bowl of comfort, perfect for sharing with family and friends on a cozy night. Make Ahead Options These Creamy Outback Steakhouse Potato Soup preparations are perfect for busy home cooks seeking to save time during the week! You can prepare the potato base (diced and cooked) up to 24 hours in advance; simply cool the potatoes before refrigerating them in an airtight container. Additionally, you can make the roux and store it separately, which will help maintain its creamy texture. When you’re ready to serve, simmer the chicken stock, add the roux and heavy cream, then fold in the prepped potatoes. This way, you’ll enjoy the same delicious, comforting results with minimal effort, making dinner a breeze! What to Serve with Creamy Outback Steakhouse Potato Soup Cozy up to a bowl of rich, creamy goodness, perfect for sharing with family and friends. Crusty Artisan Bread: Perfect for dipping, the crusty exterior and soft inside complement the velvety soup beautifully. Enjoy the crunch with every bite! Garden Salad with Vinaigrette: Fresh greens and tangy dressing provide a vibrant contrast to the rich soup, making each spoonful even more satisfying. Cheesy Garlic Breadsticks: These add an irresistible cheesy flavor to your meal and are perfect for wiping up the last bits of that creamy goodness. Roasted Brussels Sprouts: Their caramelized edges and nutty flavor bring a delightful texture contrast alongside the soup’s smoothness. Savory Bacon-Wrapped Asparagus: This dish echoes the smoky bacon in the soup while providing a fresh, crunchy element to enhance your meal experience. Apple Crisp for Dessert: A sweet ending with warm spices and a gooey filling remains a delightful complement to your savory soup, marrying flavors perfectly. Sparkling Lemonade: Bright and refreshing, it balances the richness of the potato soup, keeping your palate intrigued throughout the meal. How to Store and Freeze Steakhouse Potato Soup Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness; let it cool completely before sealing. Freezer: Freeze in a freezer-safe container for up to 3 months; ensure it’s well-sealed to prevent freezer burn. Reheating: Reheat gently on the stove over low heat, adding a splash of water or broth if needed to restore creaminess. Avoid boiling to maintain texture. Pro Tip: For the best flavor, it’s recommended to enjoy your creamy steakhouse potato soup fresh, but proper storage will keep it delicious for later! Steakhouse Potato Soup Variations Feel free to get creative with this delightful recipe and make it your own! Vegetarian Option: Replace bacon with sautéed mushrooms and peppers for a hearty, meat-free twist. Spicy Kick: Mix in diced jalapeños or a splash of hot sauce for a zesty flavor explosion that brightens every bite. Herb-Infused: Add fresh herbs like thyme or rosemary while the soup simmers for an aromatic depth that will leave everyone asking for more. Creamy Delight: Go for a creamier texture by blending a portion of the soup, then returning it to the pot for that luscious consistency. Cheese Medley: Use a mix of cheeses such as pepper jack or gouda alongside cheddar for unique flavor variations that delight the senses. Add Greens: Stir in baby spinach or kale at the end of cooking to incorporate some nutritious greens without sacrificing flavor. Chunky Style: Leave some of the potatoes slightly larger or add in frozen corn for a delightful texture twist that gives a comforting chewiness. Don’t forget that this comforting dish pairs beautifully with sides like my Parmesan Roasted Potatoes for an extra delicious feast! Expert Tips for Steakhouse Potato Soup Perfect Potatoes: Choose russet potatoes for the creamiest texture; avoid overcooking them to ensure they maintain structure in your soup. Rich Roux: Cook the roux for at least 2 minutes over medium-low heat; this prevents a raw flour taste and ensures a smooth creamy blend in your steakhouse potato soup. Flavor Balance: Don’t skip seasoning! After combining, taste and adjust the salt and pepper for an optimal flavor that enhances the depth of the soup. Simmer Time: Allow the soup to simmer gently for longer if time permits; this melds flavors beautifully, enhancing the overall taste without risking sticking. Customize Garnish: Get creative with toppings! Try adding fresh herbs or even a dollop of sour cream for an extra indulgent twist on your steakhouse potato soup. Creamy Outback Steakhouse Potato Soup Recipe FAQs What type of potatoes are best for this soup? I recommend using russet or golden potatoes as they create a creamy, velvety texture. Russet potatoes, in particular, are ideal for their starch content. Just be sure to dice them into even-sized pieces to ensure they cook uniformly! How should I store leftover soup? Absolutely! Store your leftover creamy steakhouse potato soup in an airtight container for up to 3 days in the fridge. Let it cool completely before sealing to maintain its freshness. Just remember to reheat gently on the stove to avoid separation. Can I freeze this soup? Yes, yes, yes! You can freeze the soup in a freezer-safe container for up to 3 months. Make sure it’s well-sealed to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it overnight in the fridge, then reheat gently on the stove, adding a splash of broth if needed. What if my soup turns out too thick? If your steakhouse potato soup is thicker than you’d like, no worries! Just add a little more chicken stock or water, stirring until you reach the desired consistency. Simmer for a few minutes to let the flavors meld back together. Are there any dietary considerations for this recipe? For those watching their diet or avoiding certain ingredients, you can easily make this soup lighter. Consider substituting heavy cream with half-and-half or almond milk for a dairy-free version. You can also swap bacon with sautéed vegetables for a fabulous vegetarian option! Can my dog have some of this soup? While the creamy steakhouse potato soup is a delightful treat for humans, it’s best to avoid giving it to your dog due to the presence of salt and certain seasonings. However, plain boiled potatoes (without seasoning) can be a tasty dog-friendly snack! Creamy Steakhouse Potato Soup: Ultimate Comfort in a Bowl This Creamy Steakhouse Potato Soup is the ultimate comfort food, featuring rich flavors and creamy texture, perfect for cozy evenings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr Servings: 4 bowlsCourse: Best RecipesCuisine: AmericanCalories: 420 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base4 large Russet or Golden Potatoes Peeled and diced2.5 cups Chicken Stock Can substitute with vegetable broth1 cup Cold Water For adjusting consistency1/2 Yellow Onion Diced, optionalcups Water Essential for boiling the potatoesFor Richness and Flavor8 slices Bacon Cooked and crumbled3/4 cup Heavy Whipping Cream Can use half-and-half1/2 cup Butter Can substitute with olive oilFor Thickening and Flavor1/3 cup All-Purpose Flour For making roux3/4 cup Cheddar Cheese Plus more for toppingFor Seasoning and Garnish1/2 teaspoon Salt Adjust to taste1/2 teaspoon Ground Black Pepper Freshly ground preferred1/4 cup Green Onion Diced for garnish Equipment Large PotSaucepanWhisk Method Preparation StepsWash and peel the potatoes, then dice them into bite-sized cubes. Boil in water for about 15 minutes until fork-tender, then drain.In a large pot, combine chicken stock, yellow onion, salt, and black pepper. Add cold water and bring to a gentle simmer for 20 minutes.In a saucepan, melt butter over medium-low heat. Gradually whisk in flour to form a roux, cooking for about 2 minutes.Incorporate the roux into the simmering pot, whisking to blend. Cook for another 5 minutes until the soup thickens.Stir in the heavy whipping cream and let the soup simmer another 20 minutes, stirring occasionally.Fold in the cooked potatoes carefully, and heat through.Ladle soup into bowls and top with cheddar cheese, crumbled bacon, and green onions. Serve immediately. Nutrition Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove, avoiding boiling. Tried this recipe?Let us know how it was!
