Outback Steakhouse Potato Soup – Healthy Whole Food Dinner Recipes

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Comfort food cravings meet smart, wholesome cooking in the most delicious way. While this Outback Steakhouse Potato Soup delivers all the creamy, cozy vibes you love, pairing it with a simple sheet pan sausage and veggie spread turns dinner into something truly satisfying. Think juicy sausage, caramelized edges, and colorful roasted vegetables—all coming together in one effortless pan. It’s hearty, flavorful, and surprisingly easy to pull off on even the busiest evenings.

This is where Healthy Pan Meals really shine. With everything roasting together, you get bold flavor without juggling multiple pots and pans. Fans of One Sheet Dinner Recipes know the magic: less mess, more flavor, and a dinner that practically cooks itself. The combination of savory sausage and perfectly seasoned One Pan Veggies makes this a go-to option when planning your Meals This Week.

Looking to build a balanced plate? This setup easily checks the box for a satisfying Meat Veggie Starch Dinner—especially when served alongside a comforting bowl of potato soup. Swap in lean options for delicious Turkey Sausage Meals, or load up on colorful Vegetables For Meal Prep to stay ahead of your weekly routine.

Best of all, this approach fits beautifully into a collection of Healthy Whole Food Dinner Recipes designed for real life. It’s nourishing without being complicated, indulgent without going overboard. Even better? With simple ingredient swaps, you can keep things lighter and create Low Carb Family Friendly Meals that everyone at the table will happily devour.

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Outback Steakhouse Potato Soup – Healthy Whole Food Dinner Recipes

⭐ 4.8 from 16 reviews

Ingredients

• Water, enough to fully submerge and cook the potatoes
• 4 large russet or Yukon gold potatoes, peeled and cubed
• 8 strips bacon, cooked crisp and crumbled
• 2½ cups chicken broth or stock
• 1 cup cold water
• ¾ cup shredded cheddar cheese (extra for garnish if desired)
• ¾ cup heavy cream
• ½ cup butter
• ⅓ cup all-purpose flour
• ¼ cup chopped green onions
• ½ sweet yellow onion, finely diced (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Start by cutting the potatoes into small, even chunks. Place them in a pot, cover with water, and boil until fork-tender. Drain and set aside.
2. In a large soup pot, pour in the chicken broth and water. Add the diced onion (if using), salt, and pepper. Bring to a soft boil, then reduce heat and let it gently bubble for about 15–20 minutes to develop flavor.
3. Meanwhile, melt the butter in a separate saucepan over medium heat. Once fully melted, sprinkle in the flour while whisking constantly. Continue stirring for 2–3 minutes until the mixture forms a smooth, lightly golden paste (this helps eliminate any raw flour taste).
4. Gradually whisk the butter-flour mixture into the simmering broth. Stir continuously to ensure a silky texture without lumps. The soup will begin to thicken as it cooks.
5. Slowly add the heavy cream, stirring to blend it evenly into the soup. This step gives the base its rich, velvety finish.
6. Let the soup continue to simmer for another 15–20 minutes, stirring occasionally to prevent sticking.
7. Gently fold in the cooked potatoes and shredded cheddar cheese, allowing everything to heat through and meld together.
8. Spoon the hot soup into bowls and finish with crumbled bacon, extra cheese, and a sprinkle of green onions on top.
9. Serve immediately and enjoy a warm, creamy bowl of classic steakhouse-style potato soup.