We all love a creamy soup during the chillier months, but what a lot of us don’t love is the heaviness of them. One of my favorite soups is a potato soup topped with bacon, cheddar cheese, and chives, so I made it a mission as a nutrition expert to lighten up the classic Outback Steakhouse potato soup recipe!
This type of recipe has staying power not just because it’s warming, but because it can be adjusted to suit all sorts of dietary needs and flavor preferences. You can add veggies like carrots, celery, or greens, and it works well with various protein sources, like beans or lean meats.
For many people, this hearty dish represents more than a meal—it’s a way to slow down, get cozy, and enjoy something nourishing without spending hours in the kitchen. Plus, potato soup is versatile enough that leftovers taste even better the next day!Looking for other cozy soups this fall and winter? I definitely recommend my Buffalo Chicken Chili and Creamy Roasted Red Pepper and Gouda Soup!
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Ingredients
- Russet potatoes – Known for their creamy texture when cooked, russets make a rich, filling base that’s naturally nutrient-dense and satisfying.
- Avocado oil – With healthy fats and a mild flavor, avocado oil is a great oil to use when sauteing because of its high heat point.
- Butter – A small amount of butter adds a touch of creaminess and flavor depth without overloading on saturated fats.
- White onion – White onion brings a subtle sweetness and aromatic base, adding natural flavor.
- Whole wheat flour – This flour thickens the soup while also adding fiber and nutrients, making it a more wholesome choice than all-purpose flour.
- Vegetable broth – Vegetable broth keeps the soup vegetarian-friendly and boosts the flavor.
- Celery salt – Adds a little extra kick of flavor with less sodium than table salt, while enhancing the savory notes of the soup.
- Basil – Basil adds a fresh, herbaceous note that brightens up the creamy soup and gives it a more complex flavor profile.
- Sugar – A tiny amount of sugar balances out the flavors, cutting any bitterness from the broth and enhancing the overall taste.
- Milk of choice – Whether dairy or plant-based, milk provides creaminess without the need for heavy cream, keeping the soup lighter but still smooth.
- Cooked bacon – A little bacon adds a satisfying smoky flavor that complements the potatoes well, while keeping the portions small prevents it from feeling too heavy.
- Chives – Chives add a pop of color and a mild onion flavor, rounding out the soup with a fresh, green garnish.
- Cheddar cheese – A sprinkle of cheddar adds richness and an umami boost, so you get that cheesy satisfaction in just a small amount.
See recipe card for quantities.
How to Make Healthier Outback Steakhouse Potato Soup Recipe
Prep the oven: Preheat the oven to 350°F. While it heats, rinse and scrub the potatoes, then dry them off. Pierce each one with a fork a few times. Be sure to keep the skins of the potatoes on!
Prep the potatoes: Rub a little avocado oil and sprinkle salt over each potato. Place them directly on the oven rack and bake for about an hour.
Make crispy bacon: While the potatoes cook, crisp up the bacon in a medium pan. Set them aside on paper towels until ready to garnish the individual bowls.
Cook the onion: In a large soup pot, melt the butter over medium-high heat. Add the diced onion and cook until soft. Stir in the flour and cook for about 3 minutes.
Add broth and spices: Slowly pour in the chicken broth, water, celery salt, pepper, basil, and sugar, whisking constantly until it boils.
Add milk: Gradually add the milk until you get your desired soup consistency.
Cut the potatoes: Cut the baked potatoes into small pieces and add them to the soup. Add 1 cup of the cheese. Let everything simmer for 5 minutes.
Use an immersion blender: If you like a smoother, thicker soup, use an immersion blender to blend the soup!
Enjoy: Serve the soup with crispy bacon, chives, or cheddar cheese on top. Enjoy!
Hint: Hint: For a creamier and smoother soup, use an immersion blender after adding the potatoes to the soup!
Variations
Like I have said, I love a good potato soup but sometimes it is fun to switch it up! Check out these other recipes from fellow food bloggers!
Other topping ideas:
Dollop of sour cream
Green onions
Diced onions
Substitutions
Gluten-Free
Swap the whole wheat flour for your favorite gluten-free variation, such as almond flour or oat flour.
Dairy-Free
Use almond milk, soy milk, or oat milk instead of cow's milk.
Replace the shredded cheddar cheese with your favorite dairy-free cheddar cheese!
Vegetarian/Vegan
Do the same swaps as dairy-free, plus omit the bacon or try these plant-based bacon bits!
Nutrition
Sometimes potatoes get a bad rep and their nutritional benefits are often forgotten! Let’s highlight some of the health benefits of these root vegetables.
High in Vitamin C – One medium russet potato provides about 30% of your daily vitamin C needs. This vitamin supports immune health and skin repair.
Rich in Potassium – Russets are a great source of potassium, an essential mineral that helps regulate blood pressure, supports nerve function, and promotes muscle health.
Good Source of Fiber – Leaving the skin on gives a fiber boost, which aids digestion, promotes satiety, and supports healthy blood sugar levels.
Complex Carbohydrates – Russet potatoes are a source of complex carbs, which provide long-lasting energy and help keep you feeling full. These carbs release energy slowly, supporting stable blood sugar levels compared to simple carbs.
Storage
My recommendation is that you double the recipe so you can have leftovers for the week! It is that good! Here’s how to store it to keep it fresh and delish:
Cool the Soup First – Before storing, let the soup cool to room temperature. This prevents condensation in the container, which can make it watery.
Use an Airtight Container – Transfer the soup to an airtight container to prevent it from absorbing any other fridge flavors and to keep it fresh.
Store in the Fridge – Potato soup keeps well in the fridge for about 3-4 days. Just make sure it’s sealed tightly.
Freeze for Longer Storage – If you want to keep it longer, potato soup can be frozen for up to 3 months. To freeze, pour the soup into a freezer-safe container, leaving a bit of space at the top for expansion. Thaw it in the fridge overnight before reheating.
Reheat Gently – When reheating, do it slowly on the stove over low to medium heat, stirring frequently. Potato soup can sometimes separate, so give it a good stir, and consider adding a splash of milk or broth if it’s too thick.
Top Tip for Healthy Potato Soup
Blending a portion or all of the cooked potatoes makes the soup silky and thick without adding extra fat from heavy cream!
FAQ
The great thing about homemade soup is that you get to control the ingredients you put into it, just like any other recipe you make! My food blog has generally healthy recipes with tips to make the recipes more nutrient-rich if you so wish!
My biggest tip for making potato soup healthier is to replace the heavy cream with milk. To get the creamy and smooth taste of potato soup, blend the soup with an immersion blender or regular blender.
Great question! Try adding some extra vegetables like leeks, carrots, or celery for some extra nutrients and fiber! I would dice up the vegetables and saute them with the onions in this recipe.
Related
Looking for other recipes like this? Try these:
Did you try this recipe? I would love to see what you made! Tag me (@bewelltable) on Instagram and leave a 5 ⭐️ review below!
Healthier Copycat Outback Steakhouse Potato Soup
Ingredients
- 4 large russet potatoes
- Salt
- Avocado oil
- 2 sticks of butter
- 1 white onion diced
- ¾ cup whole wheat flour
- 6 cups vegetable broth
- 2 cups water
- Celery salt to taste
- ½ teaspoon pepper
- ¼ teaspoon basil
- ¼ teaspoon sugar
- 1 ½ cups milk of choice
- 4 slices of cooked bacon chopped
- Chopped chives
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. While it heats, rinse and scrub the potatoes, then dry them off. Pierce each one with a fork a few times.
- Rub a little avocado oil and sprinkle salt over each potato. Place them directly on the oven rack and bake for about an hour.
- While the potatoes cook, crisp up the bacon in a medium pan.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft. Stir in the flour and cook for about 3 minutes.
- Slowly pour in the chicken broth, water, celery salt, pepper, basil, and sugar, whisking constantly until it boils.
- Gradually add the milk until you get your desired soup consistency.
- Cut the baked potatoes into bite-sized cubes and add them to the soup. Add 1 cup of the cheese. Let everything simmer for 5 minutes.
- If you like a smoother consistency, use an immersion blender to blend the soup, you can also use a blender as well.
- Serve the soup with crispy bacon, chives, or cheddar cheese on top. Enjoy!
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