If you’ve ever been to Outback Steakhouse, you know their potato soup is legendary. Rich, creamy, and loaded with cheese, bacon, and tender potatoes, it’s the kind of comfort food that keeps you coming back. The good news? You can recreate that same indulgent flavor at home with this Outback Steakhouse Potato Soup copycat recipe. Perfect for cozy dinners, meal prep, or impressing guests, this soup tastes just like the restaurant version—maybe even better.
What is Outback Steakhouse Potato Soup?
Outback Steakhouse Potato Soup is a creamy, cheesy soup made with tender chunks of potato simmered in a velvety broth of cream, butter, and cheese. It’s finished with classic toppings like shredded cheddar, crispy bacon, and green onions. Unlike lighter potato soups, this one is indulgent, thick, and extra cheesy—comfort food at its finest.
Outback Steakhouse Potato Soup (Copycat Recipe)
Equipment
- large soup pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Small saucepan (for roux)
- ladle
- Chef’s knife
- Cutting board
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups heavy cream or half-and-half
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 0.5 cup sour cream
- 1 tsp dried parsley
- 0.5 tsp black pepper
- 0.5 tsp paprika
- salt to taste
- green onions, sliced (for garnish)
- extra shredded cheddar (optional topping)
- crumbled bacon (optional topping)
- sour cream dollop (optional topping)
- chives (optional topping)
Instructions
- In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon drippings in the pot.
- Add onion to pot and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are fork-tender.
- In a small pan, melt butter and whisk in flour. Cook 1–2 minutes to remove raw taste. Slowly whisk in cream until smooth.
- Stir cream mixture into potato pot. Simmer 5 minutes until thickened.
- Stir in cheddar and sour cream until melted and creamy. Season with parsley, paprika, pepper, and salt as needed.
- Ladle into bowls and garnish with bacon, cheese, and green onions.
Notes
Ingredients You’ll Need
This recipe serves 6–8.
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half for lighter)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Salt to taste
- Green onions, sliced (for garnish)
Optional toppings
- Extra shredded cheddar
- Crumbled bacon
- Sour cream dollop
- Chives
Substitutions
- Gluten-free: thicken with cornstarch slurry instead of flour.
- Vegetarian: use veggie broth and skip bacon.
- Lighter version: use milk and Greek yogurt instead of cream and sour cream.
Step-by-Step Instructions
Step 1: Cook bacon
In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon drippings in the pot.
Step 2: Sauté aromatics
Add onion to pot and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
Step 3: Cook potatoes
Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are fork-tender.
Step 4: Make roux
In a small pan, melt butter and whisk in flour. Cook 1–2 minutes to remove raw taste. Slowly whisk in cream until smooth.
Step 5: Combine
Stir cream mixture into potato pot. Simmer 5 minutes until thickened.
Step 6: Add cheese and sour cream
Stir in cheddar and sour cream until melted and creamy. Season with parsley, paprika, pepper, and salt as needed.
Step 7: Serve
Ladle into bowls and garnish with bacon, cheese, and green onions.
Tips for the Best Outback-Style Potato Soup
- Use sharp cheddar for bold flavor.
- Don’t overcook potatoes—they should stay tender, not mushy.
- Mash some potatoes in the pot for a creamier texture.
- Add toppings just before serving for freshness.
Variations
- Spicy potato soup: Add cayenne pepper or diced jalapeños.
- Loaded version: Top with sour cream, bacon, and extra cheese.
- Slow cooker copycat: Add potatoes, broth, onions, and garlic to slow cooker. Cook on low 6–7 hours. Stir in cream, roux, and cheese before serving.
- Cheddar broccoli potato soup: Stir in steamed broccoli for extra veggies.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Not recommended—cream and cheese may separate.
- Reheating: Warm gently on stovetop, adding splash of milk or broth if too thick.
Serving Ideas
This indulgent soup pairs perfectly with:
- Warm breadsticks or garlic toast
- A crisp garden salad
- Roasted vegetables
- Grilled chicken or steak for protein boost
Nutrition Breakdown
One serving has about 420–480 calories, 16 grams protein, 35 grams carbs, and 28 grams fat. Using half-and-half instead of cream reduces calories while keeping it rich.
Conclusion
Outback Steakhouse Potato Soup is creamy, cheesy, and packed with flavor. This copycat recipe brings restaurant comfort straight to your kitchen. With potatoes, bacon, and cheddar in every spoonful, it’s the perfect dish for cozy nights, family dinners, or when you’re craving that signature Outback flavor.
FAQs
Can I use Yukon gold potatoes?
Yes, they’re creamier than russets and work well here.
Do I have to use heavy cream?
No, half-and-half or milk works but won’t be as rich.
Can I make this vegetarian?
Yes, use veggie broth and omit bacon.
Can I freeze leftovers?
Not recommended—dairy may separate and affect texture.
Does this really taste like Outback’s soup?
Yes, this copycat version is rich, cheesy, and very close to the restaurant favorite.