I love a warm, creamy bowl of soup on a cozy night. One of my favorites is the Outback potato soup recipe copycat, packed with rich flavors and a velvety texture. This soup is thick, cheesy, and loaded with tender potatoes, crispy bacon, and a touch of spice.
I have perfected this recipe to taste just like the one from Outback Steakhouse. It is easy to make with simple ingredients, and it comes together in under an hour. The best part? It is even better the next day as the flavors meld together.
If you love restaurant-style comfort food, this soup will be a hit. Grab a spoon and let’s make this creamy, hearty potato soup from scratch!
How To Prepare Outback potato soup recipe copycat?
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Difficulty: Moderate
Cuisine: American
Yield: Serves 6
Equipment Needed
- Large soup pot or Dutch oven
- Baking sheet
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
Ingredients
- 4 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 1 stick (½ cup) unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups shredded cheddar cheese, plus extra for garnish
- ½ cup sour cream
- ¼ cup fresh chives, chopped, for garnish
Step-by-Step Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork, rub them lightly with oil, and sprinkle with kosher salt.
Place the potatoes directly on the oven rack and bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and let them cool slightly. Once cool enough to handle, cut the potatoes into cubes, leaving the skins on for added texture and flavor.
2. Cook the Bacon
While the potatoes are baking, cook the bacon in a large soup pot or Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.
3. Sauté the Aromatics
Add the unsalted butter to the pot with the bacon fat and melt over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Make the Roux
Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously to combine. Cook the mixture for about 2 minutes to eliminate the raw flour taste and form a roux, which will thicken the soup.
5. Add Liquids
Gradually whisk in the chicken broth, ensuring there are no lumps. Follow with the milk and heavy cream, continuing to whisk until the mixture is smooth. Bring the soup to a gentle simmer, allowing it to thicken slightly.
6. Incorporate Potatoes and Seasonings
Add the cubed baked potatoes to the soup, stirring gently to combine. Season with kosher salt and freshly ground black pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
7. Add Cheese and Finish
Stir in the shredded cheddar cheese until fully melted and the soup is creamy. Add the sour cream and half of the cooked bacon, reserving the rest for garnish. Stir until all ingredients are well incorporated and heated through.
8. Serve
Ladle the soup into bowls and garnish with the remaining bacon, additional shredded cheddar cheese, and chopped fresh chives. Serve hot and enjoy the comforting flavors reminiscent of the Outback Steakhouse favorite.
Nutrition Facts Per Serving
- Calories: 550
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 110mg
- Sodium: 800mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 15g
Serving Suggestions
This hearty soup pairs wonderfully with a crisp green salad dressed in a light vinaigrette, offering a refreshing contrast to the creamy richness. A side of crusty bread or warm dinner rolls is perfect for soaking up every last drop.
For a complete steakhouse experience at home, serve this soup as a starter before a main course of grilled steak or roasted chicken.
Healthy Nutrition Benefits
Even though this Outback potato soup recipe copycat is rich and creamy, it still has some great nutritional benefits. Potatoes are packed with fiber, vitamin C, and potassium, which help support digestion and heart health.
The soup also contains protein from the cheese, milk, and bacon, which keeps me feeling full and satisfied. If I use real butter and whole dairy, I get healthy fats that provide energy.
I can also boost the nutrition by adding veggies like carrots, celery, or spinach for extra vitamins and antioxidants. While this soup is indulgent, I love that I can make small changes to keep it nourishing without losing its delicious flavor.
How Store
I store leftover Outback potato soup recipe copycat in an airtight container in the fridge for up to 4 days. When reheating, I warm it on low heat on the stove, adding a splash of milk or broth to keep it creamy.
For longer storage, I freeze it in portioned containers for up to 2 months. Before serving, I thaw it overnight in the fridge and stir well while reheating to maintain its smooth texture.
Conclusion
Making this Outback potato soup recipe copycat at home is easier than you think. It is creamy, rich, and packed with comforting flavors. The crispy bacon, melted cheese, and tender potatoes create a perfect balance of taste and texture.
I love how simple ingredients come together to make a restaurant-quality dish. Whether you serve it as a starter or a main course, it always satisfies.
Plus, you can customize it to suit your preferences. Give this recipe a try, and you will never need to order it out again. Let me know how it turns out for you—I always enjoy hearing how others make it their own!