Creamy Outback Steakhouse Potato Soup (Copycat Recipe)

When the craving for comfort food hits, few dishes satisfy quite like a bowl of creamy, cheesy potato soup. This copycat version of the beloved Outback Steakhouse Potato Soup delivers all the cozy indulgence of the original—right from your own kitchen. Rich, velvety, and loaded with flavor, it’s a recipe that captures everything we love about classic steakhouse fare: warmth, heartiness, and a touch of decadence.

The secret to this soup lies in the balance of simple ingredients and bold textures. Tender chunks of potato, a savory chicken broth base, and just the right amount of onion create a rich, satisfying foundation. But it’s the finishing touches—cheddar cheese, crispy bacon bits, and fresh green onions—that elevate it to something truly unforgettable. Whether you’re whipping it up for a weeknight dinner, a family gathering, or a lazy Sunday meal, this potato soup is guaranteed to be a crowd-pleaser. And the best part? It’s surprisingly easy to make, requiring just a handful of ingredients and one pot. Get ready to spoon into a bowl of pure comfort.

Why You’ll Love This Recipe

1. Creamy and Satisfying: Rich, thick, and full of flavor—exactly what potato soup should be.
2. Restaurant-Quality at Home: Recreate your favorite Outback dish without leaving the house.
3. Simple Ingredients: Pantry staples come together to make something spectacular.
4. Customizable Toppings: Add more cheese, bacon, or even sour cream to make it your own.
5. Perfect for Cold Days: A cozy, warming dish ideal for chilly evenings or rainy weekends.

Ingredients

• Large potatoes
• Chicken broth
• Onion (diced)
• Kosher salt
• Ground black pepper
• All-purpose flour
• Heavy cream
• Butter
• Cheddar cheese
• Bacon bits
• Green onions

Variations

• Loaded Potato Soup: Add sour cream and more cheese for an ultra-indulgent version.
• Vegetarian Option: Use vegetable broth and omit bacon for a meat-free twist.
• Spicy Version: Stir in chopped jalapeños or a dash of hot sauce.
• Chunky or Smooth: Blend partially for a smoother consistency or leave chunky for more texture.
• Low-Fat Option: Use half-and-half or whole milk instead of heavy cream.

How to Make the Recipe

Step 1: Cook the Potatoes

Peel and dice the potatoes into bite-sized pieces. Boil them in a pot of salted water until just fork-tender. Drain and set aside.

Step 2: Sauté the Onion

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onions and stir constantly for 1–2 minutes to form a roux. This will help thicken the soup.

Step 4: Add Broth and Cream

Gradually whisk in the chicken broth, then the heavy cream. Stir until the mixture is smooth and starts to thicken.

Step 5: Add Potatoes and Seasoning

Return the cooked potatoes to the pot. Season with salt and pepper, and simmer gently until the soup reaches your desired consistency.

Step 6: Finish with Toppings

Ladle the soup into bowls and top with shredded cheddar cheese, bacon bits, and chopped green onions.

Tips for Making the Recipe

• Use starchy potatoes like Russet for the creamiest texture.
• Don’t overcook the potatoes—they should hold their shape in the soup.
• Stir constantly while adding broth and cream to avoid lumps.
• Add cheese at the end to prevent it from getting grainy.
• Taste and adjust seasoning before serving.

How to Serve

Serve this soup piping hot in a deep bowl, generously topped with cheddar, crispy bacon, and green onions. Pair it with a crusty bread roll, a simple side salad, or even a steak for the full Outback-style experience. A dollop of sour cream or a sprinkle of extra black pepper makes a great final flourish.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.

Freezing

This soup can be frozen, but due to the cream content, it may separate upon thawing. If you plan to freeze it, do so before adding cream and add it fresh when reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently. Add a splash of broth or cream if it thickens too much. Avoid boiling to maintain the creamy texture.

FAQs

1. Can I use red or Yukon gold potatoes?

Yes, but they’ll create a slightly different texture—less starchy and more waxy.

2. Can I make this gluten-free?

Absolutely—substitute the all-purpose flour with a gluten-free flour blend.

3. How can I make it thicker?

Simmer longer or mash some of the potatoes directly in the pot.

4. Can I make it in a slow cooker?

Yes! Cook all ingredients on low for 6–7 hours, adding cream in the last hour.

5. Is it okay to use pre-cooked bacon bits?

Yes, they work fine, but freshly cooked bacon adds more crunch and flavor.

6. Can I blend the soup for a smoother consistency?

Of course. Use an immersion blender for a partially or fully blended texture.

7. What’s the best cheese to use?

Sharp cheddar melts beautifully and adds a rich, tangy flavor.

8. Is heavy cream necessary?

It gives the best richness, but you can sub with half-and-half or whole milk.

9. Can I add other vegetables?

Yes—corn, celery, or leeks make great additions.

10. How long does it last in the fridge?

Up to 4 days in an airtight container.

Conclusion

This Outback Steakhouse Potato Soup copycat recipe delivers comfort and flavor in every creamy spoonful. With just a few pantry staples and minimal

Print