Outback Steakhouse Potato Soup Copycat
Indulge in the creamy, comforting flavors of this Outback Steakhouse Potato Soup Copycat recipe—a hearty bowl of perfection that brings restaurant-style dining straight to your kitchen. Made with tender russet potatoes, smoky bacon, and a velvety base of chicken broth, heavy cream, and cheddar cheese, this soup strikes the perfect balance between richness and savory satisfaction. A simple roux technique ensures a luxuriously thick consistency, while toppings like crumbled bacon, shredded cheese, green onions, and optional sour cream add customizable flair. Ready in under an hour, this crowd-pleasing recipe is ideal for chilly nights or easy meal prep. Whether you're craving a taste of Outback's signature dish or looking for the ultimate comfort food, this potato soup delivers every time.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 8 slices Bacon
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Chicken broth
- 2 cups Heavy cream
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups, shredded (plus extra for garnish) Cheddar cheese
- 2 stalks, sliced (for garnish) Green onions
- 1 cup (for garnish, optional) Sour cream
Instructions
Peel and dice the russet potatoes into small cubes and set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon drippings in the pot.
Add the diced onion and minced garlic to the pot with the bacon drippings. Cook over medium heat for 3–4 minutes until the onion becomes translucent and the garlic is fragrant.
Sprinkle the flour into the pot and stir well to create a roux. Cook for 1–2 minutes to remove the raw flavor of the flour.
Gradually whisk in the chicken broth a little at a time to avoid lumps. Once fully incorporated, add the diced potatoes to the pot.
Bring the mixture to a simmer and continue cooking for 20–25 minutes, or until the potatoes are tender.
Using a potato masher or immersion blender, lightly mash some of the potatoes in the pot to thicken the soup while leaving chunks for texture.
Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook for an additional 5–7 minutes, stirring frequently, until the cheese is melted and fully incorporated.
Taste and adjust seasoning with additional salt or pepper if needed.
To serve, ladle the soup into bowls and top with crumbled bacon, additional shredded cheddar cheese, sliced green onions, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 378 mg | 29% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
