Name: Creamy Outback Steakhouse Potato Soup Copycat
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 6 slices (6 oz) thick-cut beef bacon, diced; 2 tablespoons unsalted butter; 1 large yellow onion, finely diced; 2 stalks celery, finely diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 6 cups low-sodium chicken broth; 3 pounds Russet potatoes, peeled & 1/2-inch cubed; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups whole milk; 1 cup heavy cream; 2 cups (8 oz) sharp cheddar cheese, shredded; 1/4 teaspoon smoked paprika (optional); For Garnish: extra shredded sharp cheddar cheese; For Garnish: crispy cooked beef bacon bits; For Garnish: sour cream or plain Greek yogurt; For Garnish: fresh chives or green onions, thinly sliced

Outback Steakhouse Potato Soup is more than just a dish; it’s an iconic culinary delight that has captured the hearts of countless diners. I am absolutely thrilled to guide you through recreating this incredibly comforting and undeniably delicious soup right in your own kitchen. Imagine a bowl filled with velvety smooth, rich creaminess, generously studded with tender potato chunks, and crowned with crispy bacon, melted cheese, and fresh chives – it’s pure bliss in every spoonful. This particular recipe brings the beloved restaurant experience directly to your table, offering that signature taste and luxurious texture we all crave.

Why Outback Steakhouse Potato Soup is a Fan Favorite

People adore this soup for its profound ability to deliver warmth, comfort, and an explosion of savory flavors. It strikes a perfect balance between hearty satisfaction and an indulgently creamy texture that feels both gourmet and utterly homey. There’s something truly special about taking humble potatoes and transforming them into such a sophisticated, yet approachable, meal. This copycat Outback Steakhouse Potato Soup is not just a recipe; it’s an invitation to elevate your weeknight dinner or impress guests with a dish that consistently receives rave reviews. Prepare to fall in love with its rich, cheesy goodness!

Ingredients:

6 slices (about 6 ounces) thick-cut bacon, preferably applewood smoked, diced
2 tablespoons unsalted butter
1 large (about 1.5 cups) yellow onion, finely diced
2 stalks (about 1 cup) celery, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth, low sodium preferred
3 pounds (about 6 medium) Russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 cups whole milk
1 cup heavy cream
2 cups (about 8 ounces) sharp cheddar cheese, shredded, plus more for garnish
1/4 teaspoon smoked paprika (optional, for color and subtle flavor)
For Garnish:
- Extra shredded sharp cheddar cheese
- Crispy cooked bacon bits
- Sour cream or plain Greek yogurt
- Fresh chives or green onions, thinly sliced

Preparing Your Ingredients: The Foundation

Recreating the iconic Outback Steakhouse Potato Soup begins with meticulous preparation, ensuring every component contributes to that rich, comforting flavor we all adore. This initial stage is all about setting the stage for success, bringing together the building blocks of a truly exceptional soup.

Render the Bacon: My first step is always to prepare the bacon. In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it’s beautifully crispy and has rendered most of its fat. This usually takes about 8-10 minutes, but I always keep a close eye on it to prevent burning. The key here is patience; letting the bacon slowly crisp up deepens its flavor. Once done, use a slotted spoon to transfer the crispy bacon bits to a plate lined with paper towels, letting them drain. We’ll save these delicious morsels for garnish later.
Reserve Bacon Fat: Carefully pour off all but about 2 tablespoons of the rendered bacon fat from the pot. We’ll use this flavorful fat as a base for sautéing our aromatics, which really adds a unique depth to our Outback Steakhouse Potato Soup. If you don’t have enough bacon fat, you can supplement with a little extra unsalted butter in the next step.
Prepare Vegetables: While the bacon is cooking, I like to get my vegetables ready. Peel the Russet potatoes and cut them into uniform 1/2-inch cubes. Uniformity is important here because it ensures that all the potato pieces cook at the same rate. Finely dice the yellow onion and celery. Mince the garlic cloves. Having all your ingredients prepped and ready before you start cooking the main soup base, a technique known as mise en place, makes the entire process so much smoother and more enjoyable.

Building the Flavorful Base: Aromatic Beginnings

This phase is where the magic truly begins to happen, as we layer flavors that will ultimately define our delicious Outback Steakhouse Potato Soup. The combination of sautéed aromatics and a perfectly cooked roux provides a robust foundation.

Sauté Aromatics: Return the pot with the reserved bacon fat to medium heat. Add the 2 tablespoons of unsalted butter to the pot. Once the butter has melted and is shimmering, add the finely diced onion and celery. Sauté these aromatics for about 6-8 minutes, stirring occasionally, until they’ve softened and become translucent. You’ll notice a wonderful aroma filling your kitchen – that’s the sign you’re on the right track! Don’t rush this step; properly softened vegetables contribute significantly to the soup’s overall texture and sweetness.
Add Garlic: Now, add the minced garlic to the pot. Stir it in and cook for just about 1 minute more, until it becomes fragrant. Be very careful not to let the garlic burn, as burnt garlic can impart a bitter taste to your soup. It’s a quick but crucial moment.
Create the Roux: Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables and garlic. Stir continuously for 2-3 minutes, allowing the flour to cook out and create a “roux.” This step is essential for thickening our soup and ensuring a smooth, velvety consistency. The flour needs to cook long enough to lose its raw taste, but we’re aiming for a light, pale roux, not a dark one. It will start to look like a thick paste coating the vegetables.
Deglaze with Broth: Gradually whisk in the 6 cups of chicken broth, adding a cup at a time. I pour slowly and whisk constantly to prevent any lumps from forming. It’s truly amazing how quickly the roux begins to thicken the liquid, transforming it from a thin broth into a more substantial base. Continue whisking until the mixture is smooth and begins to gently simmer.
Add Potatoes and Seasoning: Once the broth is smooth and slightly thickened, add your cubed Russet potatoes to the pot. Stir them in thoroughly so they are fully submerged in the liquid. Season the soup base with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Remember, you can always adjust the seasoning later, so start with these amounts. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. This is where the magic of tender potatoes begins to happen, becoming the creamy star of our Outback Steakhouse Potato Soup.

Achieving Creamy Perfection: The Signature Texture

This is arguably the most exciting part, where our simple potato and broth mixture transforms into that luxuriously creamy, hearty Outback Steakhouse Potato Soup we’re striving for. The combination of mashing, dairy, and cheese creates an irresistible texture and flavor profile.

Mash for Creaminess: Once the potatoes are fork-tender, uncover the pot. Using a potato masher, gently mash about one-third to half of the potatoes directly in the pot. I personally love leaving some larger chunks of potato for textural interest – it adds to that rustic, homemade feel that distinguishes a great potato soup. If you prefer a completely smooth soup, you could carefully transfer a portion of the soup to a blender (use caution with hot liquids!) or use an immersion blender, but I find mashing directly in the pot gives the perfect balance.
Incorporate Dairy: Reduce the heat to the lowest setting. Pour in the 2 cups of whole milk and the 1 cup of heavy cream. Stir gently to combine. It’s important to add the dairy at a low heat to prevent it from scorching or curdling, which can sometimes happen if added to a vigorously boiling mixture. This addition instantly makes the soup richer and more decadent.
Melt in the Cheese: Now for the cheese! Gradually add the 2 cups of shredded sharp cheddar cheese to the soup, stirring constantly until it’s completely melted and smoothly incorporated. The cheese not only adds a wonderful tang and savory depth but also contributes to the soup’s luxurious thickness. This is one of the defining flavors of a truly authentic Outback Steakhouse Potato Soup.
Final Seasoning and Simmer: Taste the soup and adjust the seasoning as needed. You might find it needs a little more salt or pepper, depending on your preference and the saltiness of your broth and bacon. If you like, stir in the 1/4 teaspoon of smoked paprika for a subtle smoky note and a lovely hint of color; it’s optional but highly recommended for an extra layer of flavor. Let the soup gently simmer on low for another 5-10 minutes, stirring occasionally, to allow all the flavors to meld and deepen. Avoid bringing the soup to a full boil once the dairy and cheese are added, as this can affect its texture.

Serving Up the Outback Experience: Garnishing and Enjoying

The final touch for our homemade Outback Steakhouse Potato Soup is all about presentation and adding those classic toppings that make it truly reminiscent of the restaurant’s beloved version. This is where you make it your own!

Ladle and Garnish: Ladle generous portions of the hot, creamy Outback Steakhouse Potato Soup into individual bowls. This soup is a meal in itself, so don’t be shy with the portions!
Top with Abundance: Now for the best part – the garnishes! I like to mimic the Outback experience by topping each bowl generously. Sprinkle a good handful of extra shredded sharp cheddar cheese over the hot soup; it will melt beautifully into the creamy goodness. Add a spoonful of the reserved crispy bacon bits you made earlier – their salty crunch is indispensable. A dollop of cool sour cream or plain Greek yogurt in the center adds a lovely tang and creamy contrast. Finally, scatter some freshly sliced chives or green onions for a fresh, herbaceous finish.
Serve Immediately: Serve your incredible homemade Outback Steakhouse Potato Soup immediately. It’s best enjoyed piping hot, allowing all those rich, savory, and creamy flavors to shine through. I often find myself making a double batch because it disappears so quickly! This soup also reheats wonderfully, though you might need to add a splash of milk or broth when reheating to achieve your desired consistency. Enjoy the comforting warmth and satisfying flavors of this truly special soup!

Conclusion:

So, there you have it! We’ve journeyed together through the steps of creating a dish that is far more than just a simple soup; it’s an experience, a warm hug in a bowl, and a guaranteed crowd-plater. I truly believe that this recipe for the iconic Outback Steakhouse Potato Soup is an absolute must-try for anyone who appreciates comfort food at its finest. What makes it so exceptional, you ask? Well, it’s the perfect harmony of creamy texture and rich, savory flavor that truly sets it apart. Imagine sinking your spoon into a velvety smooth broth, studded with tender chunks of potato, each bite bursting with the subtle hints of onion, garlic, and that irresistible cheesy goodness. It’s robust enough to be satisfying, yet incredibly smooth and comforting, hitting all the right notes on a chilly evening or whenever you’re craving something truly special. This isn’t just a recipe; it’s an invitation to recreate a beloved restaurant classic right in your own kitchen, effortlessly bringing that signature taste home without the fuss or the wait. You’ll be amazed at how easily you can achieve restaurant-quality results with just a few simple ingredients and a little love.

The beauty of this particular potato soup lies not only in its delightful taste but also in its incredible versatility. While it’s absolutely perfect on its own, served steaming hot in a rustic bowl, there are so many wonderful ways to elevate your experience or tailor it to your personal preferences. For classic serving suggestions, I always recommend loading it up with traditional toppings that complement its richness. Think crispy, crumbled bacon – a non-negotiable for many, myself included! A generous sprinkle of freshly shredded cheddar cheese, melting into the hot soup, adds another layer of decadent flavor and gooey satisfaction. Don’t forget a dollop of cool, tangy sour cream or Greek yogurt for a creamy contrast that brightens every spoonful, and a scattering of fresh green onions or chives for a vibrant pop of color and a mild, aromatic bite. These classic garnishes truly complete the “Outback” experience, making each spoonful an adventure in textures and tastes that will have everyone coming back for more. It also pairs beautifully with a simple side salad or a slice of crusty bread for dipping.

But why stop there? Let’s talk variations! If you’re looking to make this soup a heartier meal that stands alone, consider adding some cooked, diced ham or even leftover shredded chicken during the last few minutes of simmering; it transforms it into a full-fledged dinner that’s both comforting and substantial. For my vegetarian friends, simply swap the chicken broth for a high-quality vegetable broth, and ensure any cheese used is rennet-free. You can even experiment with plant-based milks and creams if you’re looking for a dairy-free option – cashew cream or oat milk can work wonders in achieving that desired creaminess without compromising on flavor or texture. Want to add a bit of a kick? A pinch of cayenne pepper or a dash of your favorite hot sauce stirred in at the end can provide a wonderful warmth that really wakes up the palate. Or perhaps you’d like to sneak in some extra veggies? Finely diced carrots or corn kernels can be added along with the potatoes for extra color, nutrition, and a subtle sweetness. This recipe is wonderfully forgiving, inviting you to put your own culinary stamp on it, making it uniquely yours and perfectly suited to whatever ingredients you have on hand or cravings you’re experiencing.

I genuinely can’t wait for you to try this recipe. It’s one of those dishes that brings people together, sparking conversations and creating memorable moments around the dinner table. It’s simple enough for a weeknight meal but impressive enough to serve to guests, making it a truly versatile addition to your cooking repertoire. I encourage each and every one of you to roll up your sleeves, gather your ingredients, and give this incredible Outback Steakhouse Potato Soup a go. You will not regret it, I promise! Once you’ve experienced the pure joy of making and tasting this delightful soup, I would absolutely love to hear about it. Please don’t keep your culinary adventures to yourself! Share your thoughts in the comments below, tell me what variations you tried, or even better, snap a photo of your magnificent creation and share it with me. Your experiences inspire me and our entire community of food lovers. Let’s make some delicious memories together – happy cooking!