Outback Steakhouse Potato Soup: A Creamy, Flavorful Copycat with Turkey Bacon
This copycat Outback Steakhouse Potato Soup offers a comforting, creamy meal with a lighter twist thanks to turkey bacon.
Achieve its signature rich flavor and smooth texture using just 10 common ingredients in under an hour, primarily in a single pot.
Perfect for a satisfying weeknight dinner, this hearty soup also makes an excellent starter for any meal.
Using turkey bacon reduces the fat content while maintaining the essential smoky, savory notes that complement the tender potatoes. Partial mashing of the cooked potatoes directly in the pot provides the desired creamy consistency with enjoyable chunks. Garnish with extra crispy turkey bacon, fresh chives, and a sprinkle of cheddar cheese for a complete Outback experience at home. This soup reheats well, making it ideal for meal prepping or enjoying throughout the week. Serve it with a crisp side salad or warm, crusty bread.
Outback Steakhouse Potato Soup With Turkey Bacon
Recreate Outback Steakhouse potato soup, made with turkey bacon.
Ingredients
- 8 slices (150g) turkey bacon, diced into small pieces
- 3 lbs (1.36 kg) Russet potatoes, peeled and diced into 1-inch (2.5 cm) cubes
- 1 large (200g) yellow onion, finely diced
- 2 stalks (100g) celery, finely diced
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (220g) sharp cheddar cheese, freshly shredded
- 1.5 teaspoons (7.5g) fine sea salt
- 0.5 teaspoon (2.5g) freshly ground black pepper
- Fresh chives, finely chopped, for garnish (optional)
- Sour cream or plain Greek yogurt, for garnish (optional)
- Extra shredded sharp cheddar cheese, for garnish (optional)
- Crispy turkey bacon bits (reserved), for garnish (optional)
Instructions
- Cook 8 slices (150g) diced turkey bacon in a large pot over medium heat for 8-10 minutes, stirring occasionally, until golden brown and crisp. Remove bacon with a slotted spoon; drain on paper towels. Reserve 1 tablespoon (15ml) bacon fat in the pot. Set crispy bacon aside for garnish.
- Add 4 tablespoons (56g) unsalted butter to the reserved bacon fat in the pot over medium heat. Once butter melts and slightly foams, add 1 finely diced yellow onion and 2 finely diced celery stalks. Cook 5-7 minutes, stirring frequently, until vegetables soften and become translucent.
- Stir in 3 minced garlic cloves. Cook 1 minute until fragrant. Sprinkle 1/4 cup (30g) all-purpose flour over vegetables. Cook 2-3 minutes, stirring constantly, to create a roux; ensure flour is fully incorporated and raw flavor is cooked out.
- Gradually whisk in 6 cups (1.4 L) low-sodium chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer. Add 3 lbs (1.36 kg) diced Russet potatoes. Increase heat to a gentle boil, then reduce heat to low. Cover; simmer 15-20 minutes until potatoes are fork-tender.
- Remove pot from heat. Partially mash potatoes in the pot with a potato masher, leaving some chunks. Alternatively, use an immersion blender to blend to desired consistency.
- Return pot to low heat. Gradually stir in 2 cups (480ml) whole milk and 1 cup (240ml) heavy cream. Heat gently 5 minutes, stirring occasionally, until soup is warmed and steaming; do not boil. Add 2 cups (220g) freshly shredded sharp cheddar cheese. Stir continuously until cheese melts completely and soup is smooth.
- Season soup with 1.5 teaspoons (7.5g) fine sea salt and 0.5 teaspoon (2.5g) freshly ground black pepper. Taste; adjust seasonings as needed. Ladle hot soup into bowls.
- Garnish each serving with reserved crispy turkey bacon bits, sour cream or Greek yogurt, fresh chopped chives, and additional shredded sharp cheddar cheese. Serve immediately.
Notes
- Potato Choice: Use Russet potatoes for creamy texture and starchiness. Yukon Gold potatoes yield a less starchy, creamier soup. Avoid waxy red or new potatoes. Dice potatoes evenly for consistent cooking.
- Consistency Control: Use an immersion blender for smoother soup after cooking potatoes. For thicker soup, simmer uncovered 5-10 minutes after adding dairy. For thinner soup, add warm milk or chicken broth, 1/4 cup (60ml) at a time, until desired consistency.
- Cheese Quality: Use freshly shredded sharp cheddar cheese for smoother melting and better flavor; pre-shredded cheese may cause graininess. For richer flavor, blend sharp cheddar with smoked cheddar.
- Reheating Tips: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on stovetop over low heat, stirring frequently. If thickened, add 1/4 cup (60ml) milk or chicken broth to restore consistency. Avoid high heat to prevent dairy separation.
Pro Tips for Perfect Outback Potato Soup
Ingredient Tips
- Potato Selection & Prep:Use 2 lbs of Russet potatoes, peeled and diced into uniform 1-inch cubes. Soak them in cold water for 15 minutes before cooking; this removes excess starch, preventing a gummy texture and ensuring each cube cooks evenly until fork-tender.
- Turkey Bacon Crispness:Bake 6-8 slices of turkey bacon at 375°F (190°C) for 12-15 minutes on a wire rack placed over a baking sheet. Cook until it’s uniformly crisp and deep golden brown, then cool completely before crumbling into 1/4-inch pieces for optimal crunch.
- Freshly Grated Cheese:Always use 8 oz of freshly grated sharp cheddar cheese instead of pre-shredded. Pre-packaged cheeses contain anti-caking agents that can make your soup gritty and prevent it from melting into a smooth, velvety consistency.
- Room Temperature Dairy:Bring 1 cup whole milk and 1/2 cup heavy cream to room temperature for at least 30 minutes before incorporating them into the soup. This prevents the dairy from seizing or curdling when added to the hot liquid, ensuring a perfectly smooth finish.
- Aromatic Base:Finely dice 1 large yellow onion and 2 celery stalks into 1/4-inch pieces. Sauté them in 2 tbsp unsalted butter over medium heat for 8-10 minutes until translucent and slightly golden brown at the edges, releasing maximum flavor.
Technique Tips
- Perfect Roux Development:Melt 4 tbsp unsalted butter in a heavy-bottomed pot over medium heat, then whisk in 4 tbsp all-purpose flour. Cook this mixture for 2-3 minutes, whisking constantly, until it reaches a pale, nutty-smelling paste; this forms the essential thickening base.
- Gradual Broth Addition:Warm 4 cups of low-sodium chicken broth to 120°F (49°C). Gradually whisk the warm broth into the roux, 1/2 cup at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps and creates a consistently smooth, slightly thickened base within 5-7 minutes.
- Controlled Potato Cooking:Add the diced potatoes to the thickened broth. Bring to a gentle simmer, then cover and cook for 15-20 minutes over medium-low heat. The potatoes are done when they are fork-tender and can be easily mashed with a spoon against the side of the pot.
- Partial Mashing Technique:Use a potato masher to mash about 1/3 of the cooked potatoes directly in the pot. Mash just until they break down to a creamy texture, leaving the remaining 2/3 chunky. This provides a desirable textural contrast, characteristic of Outback’s soup, without making it fully pureed.
- Gentle Dairy & Cheese Incorporation:Reduce heat to the lowest setting before stirring in the room-temperature milk and heavy cream. Heat gently for 5 minutes until bubbling very slightly at the edges, but do not boil. Remove from heat, then stir in 6 oz shredded sharp cheddar until completely melted and smooth within 2-3 minutes.
Common Issues
- Soup is too thin:Create a cornstarch slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water. Whisk this mixture into the simmering soup, cooking for an additional 2-3 minutes until the soup thickens to a consistency that coats the back of a spoon. Add gradually if needed.
- Soup is too thick or gummy:Gradually whisk in 1/4 cup increments of warm chicken broth or milk until the soup reaches your desired consistency – one that slides off a spoon with ease. Avoid adding cold liquid, as it can shock the soup and affect smoothness.
- Dairy has curdled:If dairy has curdled (usually from boiling or adding cold), remove the pot from heat and let it cool slightly for 5 minutes. Whisk in 1/4 tsp of baking soda. This neutralizes acidity and can often smooth out the dairy, allowing you to reheat gently.
- Lack of flavor depth:Alongside your broth, add 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper. Simmer for 5-7 minutes after adding to allow the spices to bloom and meld, creating a subtle smoky heat that enhances the soup’s profile.
- Soup tastes bland:After all ingredients are incorporated, stir in 1/4 tsp white pepper and a squeeze of 1/2 tsp fresh lemon juice. The lemon juice brightens and enhances all other flavors without imparting a distinct lemon taste to the soup.
How to Store and Reheat Potato Soup
Outback Steakhouse Potato Soup with Turkey Bacon is a comforting and hearty dish, and knowing how to properly store and reheat it ensures you can enjoy its creamy goodness for days to come. Careful handling helps maintain its delicious flavor and texture, whether you’re planning for leftovers or meal prepping.
Refrigerator Storage
Duration: 5-7 days in airtight container
Once cooled to room temperature (within two hours of cooking), transfer the potato soup into an airtight glass container or a food-grade plastic container with a secure lid. For best results, consider portioning the soup into smaller containers if you anticipate reheating individual servings, as this minimizes repeated exposure to air and temperature changes. Over time, the soup’s consistency may thicken slightly as the potatoes absorb more liquid, and the turkey bacon will soften, losing its initial crispness. While still safe to eat, after day 5, the fresh creaminess can begin to decline, and the vibrant flavor notes may become a bit muted. Always ensure the lid is tightly sealed to prevent absorption of other fridge odors and to maintain freshness.
Freezer Storage
Duration: 2-3 months
Freezing potato soup is an excellent option for longer storage, though expect some texture changes. To freeze, allow the soup to cool completely. Ladle individual portions into freezer-safe bags, removing as much air as possible before sealing and laying flat, or use freezer-safe plastic containers, leaving about an inch of headspace for expansion. Label with the date. When ready to enjoy, thaw the soup overnight in the refrigerator. During freezing and thawing, the potatoes may become slightly grainy or mealy, and the creamy base might show a minor separation. Stirring vigorously during reheating can help reintegrate the ingredients. For best texture, consider adding fresh turkey bacon, cheese, and chives after reheating rather than freezing them with the soup.
Reheating Instructions
- Stovetop (Best Method):Pour the soup into a heavy-bottomed pot over medium-low heat. Stir frequently to prevent sticking and ensure even heating. If the soup has thickened too much during storage, add a splash (1-2 tablespoons per serving) of milk, half-and-half, or chicken broth to achieve your desired consistency. Heat gently for 8-12 minutes, or until simmering lightly and steaming. The soup is ready when it reaches an internal temperature of 165°F (74°C) and is piping hot throughout. This method preserves the creamy texture best.
- Microwave (Acceptable, Quickest):Transfer a single serving of soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap to prevent splatters and retain moisture. Microwave on high for 2-3 minutes, then stir thoroughly. Continue microwaving in 1-minute increments, stirring after each, until the soup is heated through and steaming, typically another 2-4 minutes. Be aware that microwaving can sometimes cause potatoes to become slightly tougher or create hot spots, and the soup may lose some of its original silky texture.
- Oven (Good for Large Batches):Preheat oven to 350°F (175°C). Pour the soup into an oven-safe casserole dish. Cover tightly with foil to prevent drying out. Bake for 15 minutes, then stir well. Continue baking for another 10-20 minutes, or until the soup is thoroughly heated to 165°F (74°C) and bubbling gently around the edges. This method works well for larger quantities but takes longer and may require a splash of liquid if the soup appears too thick.
Method Rating: The Stovetop method works best for maintaining the soup’s ideal creamy consistency and even heating. The Microwave is acceptable for speed but may slightly alter texture. The Oven is good for reheating larger portions but is the slowest method.
Make-Ahead Tips
The base potato soup, without the turkey bacon, shredded cheese, or fresh chives, is ideal for making ahead. You can prepare the soup base up to 3-4 days in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully. If you plan to freeze, follow the freezing instructions above for the base soup. The toppings—crispy turkey bacon, shredded cheddar cheese, and fresh chopped chives—are best prepared fresh just before serving. Store cooked turkey bacon in a separate airtight container at room temperature for up to 2 days, or in the fridge for 3-5 days; reheat briefly in a pan to crisp it up. Shredded cheese and chopped chives should be stored separately in their own containers in the refrigerator until ready to garnish.