Imagine cozying up with a warm bowl of rich, creamy potato soup, the kind that feels like a hug in a bowl. Inspired by the well-loved Outback Steakhouse potato soup, this recipe brings the classic, creamy comfort of a restaurant favorite right to your kitchen. Perfect for chilly days, family gatherings, or just a quiet night in, this homemade version doesn’t just warm you up but leaves you feeling deeply satisfied. It’s easy enough to make on a weeknight, but special enough for when you want a hearty, flavorful meal that the whole family will enjoy. This dish has become a go-to comfort food in many homes, and it’s easy to see why. Let’s dive in!
Why You’ll Love This Recipe
- Creamy Comfort: With a base of tender potatoes and creamy broth, every spoonful is rich, flavorful, and deeply satisfying.
- Family-Friendly: This recipe is a hit with everyone, from picky eaters to the grown-up foodies in your family.
- Easy to Customize: Add your favorite toppings to make each bowl uniquely delicious.
- Simple Ingredients: Most of the ingredients are pantry staples, making this a quick and convenient recipe.
Ingredients You’ll Need:
- 5-6 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 cup turkey ham, diced
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup sour cream, for garnish
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- Chopped chives, for garnish
How to Make Outback Steakhouse Potato Soup
Step-by-Step Instructions
- Prep the Potatoes: Start by peeling and dicing your russet potatoes into small, even pieces. This will help them cook evenly and give the soup a smooth, creamy texture.
- Sauté the Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent, around 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to let it burn.
- Make the Roux: Sprinkle the flour over the cooked onion and garlic, stirring continuously. This step is key to creating the thick, creamy consistency of the soup. Cook for 1-2 minutes, allowing the flour to absorb the butter and create a golden base.
- Add the Broth and Potatoes: Gradually whisk in the chicken broth to dissolve the flour mixture and avoid lumps. Add the diced potatoes, season with a little salt and pepper, and bring the soup to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Add Milk and Cream: Once the potatoes are soft, pour in the milk and heavy cream, stirring to combine. Continue cooking on low heat to avoid curdling, and let it simmer gently for another 10 minutes. The potatoes will start breaking down, thickening the soup even further.
- Blend to Desired Consistency: Using a potato masher, gently mash some of the potatoes in the pot. This step helps to thicken the soup while leaving some chunks for texture. For an extra-smooth soup, you can use an immersion blender, but be careful not to over-blend.
- Add Cheese and Turkey Ham: Stir in the shredded cheddar cheese, a handful at a time, until it melts completely. Add the diced turkey ham and stir to combine, allowing it to warm through.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and top each with a dollop of sour cream, extra cheddar cheese, green onions, and a sprinkle of chives.
Helpful Tips
- Adjusting Thickness: For a thicker soup, add a bit more flour or use an extra potato. For a thinner consistency, add more broth.
- Perfect Potato Texture: Cut the potatoes into even pieces so they cook at the same rate, and make sure not to over-blend if you like a chunky texture.
- Cheese Addition Tip: Add the cheese gradually and keep the heat low to prevent the cheese from clumping.
- Toppings Make the Dish: Don’t skimp on the toppings! Green onions, extra cheese, and a bit of sour cream make each bowl extra indulgent.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-free, can be modified for gluten-free diets
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of milk if needed to loosen the consistency.
- Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight before reheating.
Nutritional Information (per serving)
- Calories: 310
- Carbohydrates: 28g
- Protein: 12g
- Fat: 18g
- Fiber: 3g
- Sugars: 5g
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, substitute the flour with a gluten-free thickener like cornstarch or a gluten-free all-purpose flour blend.
What other toppings can I add?
Try crumbled turkey bacon, extra cheddar, a few slices of avocado, or even a sprinkle of smoked paprika for a touch of spice.
Can I use a different type of potato?
Yes, Yukon Gold potatoes work well for a creamier texture, while red potatoes hold their shape a bit better if you prefer a chunkier soup.
How do I prevent the milk and cream from curdling?
Keep the heat low once you add the milk and cream, and avoid boiling the soup after this point. Stir frequently to maintain a smooth consistency.
Storage Instructions
- Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Reheat: Warm the soup gently on the stovetop over low heat, adding a bit of milk or broth if it’s too thick.
- Freeze: For longer storage, freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy soup ideas:
Conclusion
This Outback-inspired potato soup is one of those meals that wraps you in warmth and fills you with comfort. Whether it’s a chilly winter day or just a night where you crave something cozy, this potato soup is bound to satisfy. Topped with a bit of extra cheese, green onions, and a dollop of sour cream, it’s everything you could want in a bowl of homemade soup
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Outback Steakhouse-Inspired Potato Soup
Description
Imagine cozying up with a warm bowl of rich, creamy potato soup, the kind that feels like a hug in a bowl. Inspired by the well-loved Outback Steakhouse potato soup, this recipe brings the classic, creamy comfort of a restaurant favorite right to your kitchen.
Ingredients
- 5–6 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 cup turkey ham, diced
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup sour cream, for garnish
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- Chopped chives, for garnish
Instructions
- Prep the Potatoes: Start by peeling and dicing your russet potatoes into small, even pieces. This will help them cook evenly and give the soup a smooth, creamy texture.
- Sauté the Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent, around 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to let it burn.
- Make the Roux: Sprinkle the flour over the cooked onion and garlic, stirring continuously. This step is key to creating the thick, creamy consistency of the soup. Cook for 1-2 minutes, allowing the flour to absorb the butter and create a golden base.
- Add the Broth and Potatoes: Gradually whisk in the chicken broth to dissolve the flour mixture and avoid lumps. Add the diced potatoes, season with a little salt and pepper, and bring the soup to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Add Milk and Cream: Once the potatoes are soft, pour in the milk and heavy cream, stirring to combine. Continue cooking on low heat to avoid curdling, and let it simmer gently for another 10 minutes. The potatoes will start breaking down, thickening the soup even further.
- Blend to Desired Consistency: Using a potato masher, gently mash some of the potatoes in the pot. This step helps to thicken the soup while leaving some chunks for texture. For an extra-smooth soup, you can use an immersion blender, but be careful not to over-blend.
- Add Cheese and Turkey Ham: Stir in the shredded cheddar cheese, a handful at a time, until it melts completely. Add the diced turkey ham and stir to combine, allowing it to warm through.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and top each with a dollop of sour cream, extra cheddar cheese, green onions, and a sprinkle of chives.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of milk if needed to loosen the consistency.
- Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight before reheating.