Outback Steakhouse Potato Soup (Copycat)

This Outback Steakhouse Potato Soup copycat recipe captures all the creamy, comforting flavors of the original. Packed with tender potatoes, rich cheese, smoky bacon, and a touch of savory spices, it’s the perfect cozy dish for any occasion.

Why You’ll Love This Recipe

I love how this recipe brings the restaurant experience home. It’s rich, hearty, and loaded with comforting flavors. Plus, it’s incredibly versatile – you can adjust the seasonings and toppings to suit your taste. Whether I’m making it for a family dinner or a special treat, it’s always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, peeled and diced

4 cups chicken broth

1 cup heavy cream

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/2 cup onion, finely diced

2 garlic cloves, minced

1/2 tsp black pepper

1 tsp salt (or to taste)

1/2 tsp smoked paprika

1/2 tsp dried thyme

1 cup shredded cheddar cheese

4 strips bacon, cooked and crumbled (for topping)

2 green onions, sliced (for garnish)

Directions

Cook the Potatoes:

Place the diced potatoes in a large pot with the chicken broth.

Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.

Make the Roux:

In a separate pan, melt the butter over medium heat.

Add the flour and whisk continuously for 1-2 minutes to form a roux.

Gradually add the heavy cream while whisking to prevent lumps. Cook until slightly thickened.

Combine Soup Base:

1. Add the roux mixture to the pot of cooked potatoes and broth. Stir to combine.

Sauté Aromatics:

In the same pan used for the roux, sauté the diced onions and minced garlic until softened.

Add the sautéed aromatics to the soup.

Season and Thicken:

Stir in the salt, black pepper, smoked paprika, and thyme.

Simmer for another 10-15 minutes, stirring occasionally, until the soup is creamy and slightly thickened.

Add Cheese:

Stir in the shredded cheddar cheese until fully melted and incorporated.

Serve:

Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and extra cheese if desired.

Serve hot and enjoy!

Servings and Timing

This recipe makes about 4-6 servings. It takes approximately 45 minutes to prepare and cook, making it an ideal weeknight dinner option.

Variations

Add Protein: For a heartier meal, add cooked shredded chicken or diced ham.

Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

Vegetarian Option: Swap the chicken broth for vegetable broth and omit the bacon topping.

Different Cheeses: Experiment with smoked gouda, Monterey Jack, or a sharp white cheddar.

Extra Veggies: Stir in cooked corn, carrots, or celery for added texture and flavor.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup thickens too much, add a splash of chicken broth or cream to reach your desired consistency.

Related Recipes:

• Alice Springs Chicken (Outback Copycat)
• Best Homemade Potato Soup
• Easy Pumpkin Soup

FAQs

Can I make this soup in advance?

Yes! The flavors deepen over time, making it even more delicious the next day. Just store it in the fridge and reheat before serving.

Can I freeze this potato soup?

It’s not recommended to freeze soups with cream, as the texture may become grainy upon thawing. If you plan to freeze, omit the cream and cheese and add them fresh when reheating.

What can I serve with this soup?

I like serving it with a side of crusty bread, a fresh salad, or a grilled cheese sandwich for a complete meal.

Can I use a different type of potato?

Yes, Yukon Gold potatoes work well and give the soup a slightly buttery flavor. However, russets are preferred for their creamy texture when cooked.

How can I thicken the soup if it’s too thin?

If the soup is too thin, I like to mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Conclusion

This Outback Steakhouse Potato Soup copycat recipe is a rich and satisfying dish that’s sure to warm up any day. Whether you’re recreating your favorite restaurant meal or just in the mood for a comforting bowl of soup, this recipe delivers every time. Give it a try – it might just become a regular in your recipe rotation.

---

📖 Recipe:

Print