Outback Steakhouse Potato Soup Recipe

There’s just something magical about a hearty bowl of potato soup, isn’t there? It’s cozy, creamy, and feels like a warm hug on a chilly day. This Outback Steakhouse potato soup copycat recipe is all about recreating that rich, velvety texture and smoky bacon goodness we all love. Whether you’re a fan of their version or just a lover of all things potato, this recipe delivers restaurant-quality comfort right from your kitchen.

I first stumbled upon this recipe during a particularly frosty winter when soup was a non-negotiable in my weekly meal rotation. One evening, after tasting Outback’s potato soup at a friend’s gathering, I couldn’t stop thinking about it. The creamy base, the smoky hints of bacon, and the little pops of flavor from green onions hooked me. A few days later, I set out to reverse-engineer the recipe, tweaking and tasting until I got it just right. And let me tell you—this version might even outshine the original (I know, bold statement, but you’ll see what I mean once you try it!).

Let’s dive in! I’ll walk you through each step and share tips, tricks, and ideas to make this soup your own. Grab your favorite cozy sweater, because this one’s going to feel like home.

The origin story of potato soup

Potato soup, in its many forms, has been comforting bellies for centuries. While this particular recipe is inspired by Outback Steakhouse’s take, the roots of potato soup run deep. Potatoes originated in the Andes mountains of South America, but it wasn’t until the 16th century that they made their way to Europe, where they became a staple for soups and stews. Over time, variations of potato soup popped up across cultures—from creamy French vichyssoise to hearty Irish potato leek soup.

What makes the Outback version stand out is the indulgent creaminess and savory flavor punch from bacon and cheese. It’s the ultimate comfort food upgrade, blending traditional elements with a rich, modern twist.

Let’s talk ingredients: The secret to that irresistible flavor

The beauty of this soup is that it relies on simple ingredients to create something extraordinary. Let’s break it down:

• Russet or golden potatoes: These are the stars of the show. Russets create a fluffy texture, while golden potatoes add a buttery richness. If you’re out of either, red potatoes can work too, but the texture will be a bit firmer.
• Bacon: Smoky, salty, and oh-so-delicious, bacon adds depth to the soup. Turkey bacon works as a lighter option, though it won’t be as rich.
• Chicken stock or broth: This forms the savory base of the soup. Homemade stock is fantastic if you have it, but store-bought works just as well.
• Heavy cream: The key to that luxurious, creamy texture. If you’re avoiding dairy, you can swap it for coconut cream, but keep in mind the flavor will change slightly.
• Cheddar cheese: Sharp cheddar melts beautifully into the soup, adding a tangy kick. Feel free to experiment with Colby-Jack or Gruyère for a unique twist.
• Green onions: These add a fresh, slightly peppery flavor that cuts through the richness. Chives work as a substitute in a pinch.
• Butter and flour: These form a roux, which thickens the soup. Gluten-free flour works just as well if needed.
• Sweet yellow onion: Optional, but highly recommended for its subtle sweetness. Red onion can work, but it has a bolder flavor.

Kitchen gear: What you need (and what you can skip)

You don’t need a fancy setup for this recipe, but a few tools will make your life easier:

• Large pot or Dutch oven: Perfect for simmering the soup. If you don’t have one, a deep saucepan will work.
• Saucepan: For making the roux, a small saucepan is ideal.
• Whisk: Helps keep your roux smooth and lump-free. A fork can work in a pinch, but a whisk is your best friend here.
• Ladle: For serving that creamy goodness with ease.
• Sharp knife and cutting board: Dicing potatoes and bacon requires a reliable knife. (A dull knife will just make you frustrated, trust me!)

Step-by-step: How to make Outback Steakhouse potato soup at home

This soup comes together in a few easy steps. Let’s cook it together, step by step:

1. Boil the potatoes
   Peel and dice your potatoes into bite-sized cubes. Boil them in water until fork-tender (about 15 minutes). Don’t overcook them—you want them to hold their shape in the soup. Drain and set them aside.
2. Cook the bacon
   In your soup pot, cook the bacon until it’s crispy and golden. Remove the bacon and let it cool on a paper towel-lined plate, but leave the drippings in the pot for extra flavor.
3. Sauté the onions
   Add the diced yellow onion to the bacon drippings and sauté until translucent. This adds a subtle sweetness to the soup.
4. Simmer the base
   Pour in the chicken stock, salt, pepper, and a cup of cold water. Bring it to a gentle simmer and let the flavors meld for 20 minutes.
5. Make the roux
   In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes (this removes the raw flour taste). Gradually add the roux to the simmering soup, whisking constantly to avoid lumps.
6. Add the cream
   Pour in the heavy cream and stir. Watch the soup transform into a creamy, velvety masterpiece.
7. Bring it all together
   Add the boiled potatoes to the pot and let everything simmer for another 20 minutes. Stir occasionally to keep the soup from sticking to the bottom.
8. Serve and garnish
   Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and green onions. Serve hot and watch it disappear in minutes!

Mix it up: Variations to try

• Vegetarian option: Skip the bacon and use vegetable broth instead of chicken stock. Add a smoky touch with a pinch of smoked paprika.
• Gluten-free: Swap all-purpose flour for a gluten-free blend or cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
• Loaded potato soup: Add sour cream, a dash of hot sauce, and extra cheese for a loaded baked potato vibe.
• Seasonal twist: Toss in some roasted corn or diced sweet potatoes for a fall-inspired version.
• International flair: Try adding a touch of curry powder for a spiced twist, or top with crumbled feta and fresh dill for a Mediterranean spin.

Serving suggestions: Make it feel special

For a true steakhouse experience, pair this soup with crusty bread, a crisp side salad, or garlic butter rolls. You can serve it in a hollowed-out bread bowl for an extra wow factor. A sprinkle of smoked paprika or a drizzle of truffle oil on top adds a gourmet touch.

Perfect drink pairings

For drinks, a cold, crisp lager or a light white wine like Sauvignon Blanc complements the creamy richness of the soup. If you’re in the mood for something non-alcoholic, a sparkling apple cider or iced tea pairs beautifully too.

Storage and reheating tips

Leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to restore its creamy consistency. Avoid freezing, as the cream can separate.

Adjusting for a crowd

Doubling the recipe? Easy! Just make sure your pot is large enough to handle the extra volume. When scaling up, taste and adjust the seasoning as you go—salt levels can vary with larger batches.

Wrapping it up

This Outback Steakhouse potato soup recipe is a bowl of pure comfort, perfect for family dinners, lazy Sundays, or when you just need a little extra warmth. Once you’ve mastered the basics, feel free to experiment and make it your own. So, what are you waiting for? Grab a spoon and dig in—you deserve this deliciousness!

FAQs

1. Can I make this soup ahead of time?
Absolutely! Just keep the garnishes separate and reheat the soup gently to avoid overcooking the potatoes.

2. Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich. Consider adding a bit of cream cheese to compensate.

3. Why is my soup lumpy?
Lumps usually mean the roux wasn’t whisked in properly. Next time, add the roux slowly while whisking continuously.

4. Can I make this in a slow cooker?
Yes! Cook the bacon and make the roux separately, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.

5. What toppings work well besides cheese and bacon?
Try crispy fried onions, croutons, or a dollop of sour cream for extra flair.

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