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If you’re craving a bowl of pure comfort that tastes just like your favorite restaurant dish, you’ve got to try this Outback-Style Potato Soup (Copycat) Recipe. Creamy, cheesy, and packed with the heartwarming flavors of tender potatoes, smoky bacon, and sharp cheddar, this soup wraps you in cozy goodness from the very first spoonful. It’s the perfect way to bring a bit of that iconic Outback Steakhouse magic right into your own kitchen.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a soup that’s rich, velvety, and bursting with flavor. Each one plays a key role in building the creamy texture and bold taste that make this Outback-Style Potato Soup (Copycat) Recipe so special.
- 4 large russet potatoes, peeled and diced: The hearty base of the soup, providing that classic creamy potato texture.
- 4 tablespoons butter: Adds richness and helps create the roux for thickening the soup.
- 1/3 cup all-purpose flour: Combined with butter to form a roux that gives your soup the perfect velvety consistency.
- 3 cups chicken broth: Brings depth and savory complexity to the soup’s flavor.
- 2 cups whole milk (or half-and-half for richer soup): Enhances creaminess and balances the broth’s savoriness.
- 1/2 cup heavy cream (optional but authentic-style): For that authentic indulgence and luscious finish.
- 1 cup shredded sharp cheddar cheese: Melts into the soup adding bold, tangy cheese flavor and gooey goodness.
- 1/2 cup sour cream: Provides a slight tang and adds to the creamy texture.
- 1/2 teaspoon salt (more to taste): Elevates all the flavors perfectly without overpowering the soup.
- 1/2 teaspoon black pepper: Adds a gentle heat and spice to balance the richness.
- 6 slices bacon, cooked and crumbled: Infuses smoky saltiness and a delightful crunch as a garnish and mix-in.
- 3–4 green onions, sliced: Fresh and mild, adding color and a bit of sharpness as a finishing touch.
How to Make Outback-Style Potato Soup (Copycat) Recipe
Step 1: Cook the Potatoes
Start by boiling the peeled and diced russet potatoes in salted water for about 10 to 12 minutes or until they’re fork-tender. This soft-to-the-core texture is what makes the soup so creamy and comforting. Once done, drain the potatoes and set them aside—perfectly cooked potatoes are the foundation of this Outback-Style Potato Soup (Copycat) Recipe.
Step 2: Make the Roux
In a large pot, melt the butter over medium heat. Then whisk in the flour and cook it for 1 to 2 minutes, making sure it doesn’t brown. This roux is your secret weapon to thickening the soup just right and giving it that signature silky texture that makes every spoonful feel indulgent.
Step 3: Add Liquids
Slowly whisk in the chicken broth followed by the milk. Stir continuously and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes to allow the soup to thicken beautifully. This step transforms your roux and liquids into a luscious base that’s ready to embrace the potatoes and cheese.
Step 4: Build the Soup
Now, gently fold in the cooked potatoes, the optional heavy cream for extra richness, salt, and black pepper. To achieve that perfect texture, lightly mash some of the potatoes right in the pot. This creates a creamy yet chunky consistency that’s exactly what makes the Outback-Style Potato Soup (Copycat) Recipe so satisfying.
Step 5: Finish with Cheese and Sour Cream
Stir in the shredded sharp cheddar cheese and sour cream until the soup is rich and smooth. Add half of the crumbled bacon into the pot for a smoky, savory surprise in every bite. This final blend of cheese and bacon elevates the soup to restaurant-quality deliciousness.
Step 6: Serve and Garnish
Ladle the piping hot soup into bowls and garnish with the remaining crispy bacon, sliced green onions, and extra cheddar cheese if you like. These toppings add color, crunch, and fresh flavor to complete your Outback-Style Potato Soup (Copycat) Recipe experience perfectly.
How to Serve Outback-Style Potato Soup (Copycat) Recipe
Garnishes
Freshly sliced green onions and crispy bacon bits are classic garnishes that add vibrant color, crunch, and that irresistible smoky burst. Sprinkle a bit more shredded cheddar cheese on top to make the soup look as mouthwatering as it tastes.
Side Dishes
Serve this soup with crunchy crusty bread, garlic breadsticks, or a simple side salad for a complete meal. The bread is fantastic for dipping and soaking up every creamy, cheesy drop, while a salad provides a refreshing contrast to the soup’s richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out small bread bowls or miniature cast-iron skillets to impress guests. A drizzle of crispy bacon fat or chive oil on top can also add a gourmet flourish that elevates this homey soup into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
This Outback-Style Potato Soup (Copycat) Recipe keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. Leftovers taste just as delicious and give you a quick, comforting meal ready to heat on busy days.
Freezing
You can freeze the soup in portions for up to 3 months. For best results, cool the soup completely before transferring it to freezer-safe containers. When thawed, the texture may shift slightly, but a good stir and reheating will bring it back to creamy perfection.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring often to prevent scorching. If it’s thickened too much in the fridge or freezer, simply add a splash of milk or broth to loosen it up and restore that lovely creamy consistency.
FAQs
Can I use a different type of potato for this recipe?
Russet potatoes are ideal because they become soft and creamy when cooked, but you can use Yukon Golds for a slightly buttery flavor and creamier texture. Avoid waxy potatoes as they won’t break down enough for the desired soup consistency.
Is it necessary to use heavy cream?
The heavy cream is optional but highly recommended for an authentic, rich flavor just like the Outback Steakhouse version. If you want a lighter soup, you can omit it or substitute with extra milk or half-and-half.
How can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and skip the bacon, or use vegetarian bacon bits. You can enhance the smoky flavor with a dash of smoked paprika or liquid smoke for a delicious twist.
Can I make this soup in a slow cooker?
Yes! Cook the potatoes separately, then combine all ingredients in the slow cooker on low for 2 to 3 hours, stirring occasionally. Add the cheese at the end to prevent it from becoming grainy.
What’s the best way to get the creamy texture without an immersion blender?
Lightly mashing some of the cooked potatoes in the soup with a potato masher or the back of a spoon helps thicken the soup naturally and keeps some delightful potato chunks without needing a blender.
Final Thoughts
There’s just something incredibly comforting about a bowl of this Outback-Style Potato Soup (Copycat) Recipe—it’s like a warm hug in a bowl. Whether you’re craving a cozy night in or want to impress friends with a beloved restaurant favorite at home, this recipe delivers every time. So grab your potatoes and get ready to make magic happen in your kitchen. Trust me, it’s worth every spoonful!
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Outback-Style Potato Soup (Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy, hearty Outback Steakhouse-inspired potato soup loaded with tender potatoes, sharp cheddar cheese, bacon, and green onions. This copycat recipe perfectly replicates the rich, cheesy flavor and comforting texture of the restaurant classic.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for richer soup)
- 1/2 cup heavy cream (optional but authentic-style)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
Toppings
- 6 slices bacon, cooked and crumbled
- 3–4 green onions, sliced
Instructions
- Cook the potatoes: Boil the diced potatoes in salted water for 10 to 12 minutes, until they are fork-tender. Drain well and set aside.
- Make the roux: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes without letting it brown, to form a smooth roux that will thicken the soup.
- Add liquids: Gradually whisk in the chicken broth first, then slowly add the milk. Bring the mixture to a simmer and cook for 5 to 7 minutes until the soup base thickens slightly.
- Build the soup: Stir in the cooked potatoes, heavy cream (if using), salt, and pepper. Lightly mash some of the potatoes in the pot to achieve a thicker, creamier texture while leaving some chunks for body.
- Finish: Add the shredded cheddar cheese and sour cream, stirring until the cheese melts completely and the soup is smooth. Stir in half of the cooked bacon to infuse its smoky flavor.
- Serve: Ladle the soup into bowls and top with the remaining crumbled bacon, sliced green onions, and extra shredded cheese if desired.
Notes
- Do not skip the roux step as it gives the soup its signature thick and creamy consistency.
- For a smoother texture, briefly use an immersion blender but leave some potato chunks for a rustic feel.
- Let the soup rest for 10 minutes before serving so it can thicken further.
- Use half-and-half instead of milk for a richer, creamier soup.
- Adjust the salt and pepper to taste.
- Bacon can be cooked in advance and stored separately for freshness.
