Outback Steakhouse Potato Soup Recipe – Easy Creamy Copycat Guide

The first spoonful of this Outback Steakhouse potato soup recipe is like a warm hug on a chilly evening—creamy, cheesy, and loaded with tender chunks of potato. Honestly, I still remember the first time I tried this soup at Outback. I was a college student, treating myself after finals, and that rich, velvety goodness was pure comfort food magic. Fast forward to today, and I’ve tinkered and tested until I landed on the perfect creamy copycat delight you can whip up right at home.

There’s just something about this potato soup—hearty but not heavy, with smoky bacon and a cheesy finish—that makes it the ultimate cozy dinner. It’s perfect for busy families, picky eaters, and anyone who loves a classic bowl of loaded potato soup (without the restaurant price tag, you know?). I’ve made this dozens of times for weeknight dinners, game day gatherings, and even meal prep for the week.

As someone who’s obsessed with recreating restaurant favorites, I’ll admit: this Outback Steakhouse potato soup recipe is as close as it gets. I’ve played with different potatoes, cream combos, and seasoning tricks. Now, it’s my go-to for a creamy, indulgent bowl that always gets rave reviews. If you’re craving comfort, convenience, and a crowd-pleaser, you’re in the right place. Let’s get you that Outback Steakhouse experience—without leaving your kitchen!

Why You’ll Love This Outback Steakhouse Potato Soup Recipe

• Quick & Satisfying: You can have this creamy copycat potato soup simmering on your stove in under an hour. Perfect for those nights when you need comfort food ASAP.
• Simple Ingredients: No hunting for fancy groceries—just classic pantry staples like potatoes, onions, cream, and bacon. I’d bet you’ve got most of these on hand already.
• Perfect for Any Occasion: This Outback Steakhouse potato soup recipe shines at cozy family dinners, chilly Sunday lunches, or as a comforting dish for potlucks and get-togethers. It’s the kind of soup that brings people together.
• Crowd-Pleaser: Even picky eaters go back for seconds. My kids (and my husband) have declared this their favorite soup, and I’ve had friends ask for the recipe after one bowl.
• Unbelievably Creamy & Comforting: The blend of tender potatoes, crispy bacon, and just the right amount of cheese makes this soup a true treat. It’s rich without being too heavy—just how Outback does it.

What really sets this Outback Steakhouse potato soup recipe apart? It’s the texture—silky smooth, with just enough chunkiness to keep things interesting. I blend part of the soup for that ultra-creamy base, but always leave plenty of hearty potato bites. And don’t even get me started on the toppings. A sprinkle of cheddar, a dollop of sour cream, and a handful of green onions make it truly irresistible.

This isn’t just another potato soup—this is my best version, tested and tweaked after years of Outback visits and home kitchen trials. If you’re looking for a soup that’s as good as the restaurant (maybe better!), you’ve found it. It’s comfort food with a side of nostalgia, and honestly, it’s the best way to turn an ordinary night into something special.

What Ingredients You Will Need

This Outback Steakhouse potato soup recipe relies on a handful of straightforward, wholesome ingredients that come together for that signature creamy flavor. You won’t be chasing down specialty items—most of these are fridge and pantry staples. Here’s what you’ll need and why:

• Russet potatoes, peeled and diced (about 2.5 lbs / 1.1 kg) – The classic choice for a creamy texture that holds its shape. I’ve tried Yukon Golds, but russets really nail the Outback vibe.
• Yellow onion, finely chopped (1 large) – Adds sweetness and depth. If you’re sensitive to onion, you can use half, but I love the full flavor.
• Celery stalks, diced (2 medium) – For a little aromatic balance and classic soup flavor.
• Carrots, peeled and diced (2 medium) – Adds color and a hint of sweetness (and helps sneak in veggies for the kids!).
• Garlic cloves, minced (3-4) – Because garlic in soup is always a good idea.
• Chicken broth (5 cups / 1.2 liters) – The base for rich flavor. Go for low-sodium if you want control over the salt level.
• Heavy cream (1 cup / 240 ml) – For that ultra-creamy finish. You can sub in half-and-half, but full cream gives the best Outback-style texture.
• Whole milk (1 cup / 240 ml) – Balances out the richness without making it too heavy.
• Bacon strips (6-8 slices), cooked and crumbled – Smoky bacon is a must! I usually cook a few extra for snacking.
• All-purpose flour (1/4 cup / 30 g) – Helps thicken the soup. You could swap in gluten-free flour if needed.
• Salt and black pepper – To taste. I usually start with 1 tsp salt and 1/2 tsp pepper, then adjust at the end.
• Shredded cheddar cheese (1 1/2 cups / 170 g), plus more for topping – Sharp cheddar gives that signature Outback flavor. I like Cabot or Tillamook, but any sharp cheddar works.
• Sour cream (1/2 cup / 120 g) – For that tangy, creamy finish. Optional but highly recommended.
• Green onions, sliced – For garnish and a fresh bite at the end.

Ingredient Tips & Substitutions:

• Dairy-Free: Use plant-based cream and milk (like oat or almond) and skip the cheese or use a vegan cheddar.
• Vegetarian: Swap chicken broth for veggie broth and use vegetarian bacon bits or simply omit the bacon.
• Gluten-Free: Use a gluten-free flour blend for thickening (I’ve tried Bob’s Red Mill and it works great).
• Extra Veggies: Stir in a handful of spinach or kale at the end for a nutritious twist.

With these building blocks, you’re set up for that signature Outback Steakhouse potato soup comfort—right down to the last cheesy spoonful.

Equipment Needed

• Large soup pot or Dutch oven – Essential for even cooking and plenty of room to stir. A heavy-bottomed pot helps prevent scorching (I use my trusty 5-quart enameled Dutch oven).
• Sharp chef’s knife and cutting board – For prepping all those potatoes, onions, and veggies. If you have a mandoline, it’s great for quick, even potato cubes, but not required.
• Wooden spoon or heatproof spatula – For sautéing and stirring the soup. I prefer wood because it doesn’t scratch my pots.
• Measuring cups and spoons – Accuracy counts, especially for the flour and liquids.
• Potato masher or immersion blender – To get that creamy but slightly chunky texture. If you don’t have an immersion blender, just use a regular potato masher (it won’t be as smooth, but still delicious).
• Colander – For rinsing potatoes. Not a must, but makes life easier.
• Soup ladle – For serving big, generous bowls.

Pro tip: I’ve made this recipe in everything from high-end Dutch ovens to budget-friendly stainless steel stockpots—it always turns out. If you don’t own an immersion blender, don’t sweat it! A regular blender (just do small batches and let the soup cool a bit) or a potato masher will do the trick. Just be careful with hot liquids and always vent the blender lid. And don’t forget to keep your knife sharp—it makes chopping potatoes and onions way less of a chore.

How to Make Outback Steakhouse Potato Soup – Step by Step

1. Prep the Ingredients (10 minutes):
   Peel and dice 2.5 lbs (about 1.1 kg) of russet potatoes into 1/2-inch cubes. Dice 1 large yellow onion, 2 celery stalks, and 2 carrots. Mince 3-4 cloves of garlic. Cook and crumble 6-8 slices of bacon; set aside. Shred 1.5 cups (170 g) of cheddar cheese if not pre-shredded.
2. Sauté the Aromatics (5 minutes):
   In your large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pot (or substitute butter if you prefer). Add the onion, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant, stirring occasionally. Add minced garlic and cook for 1 minute—don’t let it burn!
3. Build the Soup Base (10 minutes):
   Sprinkle 1/4 cup (30 g) all-purpose flour over the veggies, stirring constantly. Cook for 2 minutes to remove raw flour taste. Slowly pour in 5 cups (1.2 liters) chicken broth, whisking to avoid lumps. Scrape any browned bits from the bottom for extra flavor.
4. Add Potatoes and Simmer (20-25 minutes):
   Stir in the diced potatoes. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking. If the soup thickens too fast, add a splash of milk or broth.
5. Blend for Creaminess (5 minutes):
   Remove the pot from heat. Use an immersion blender to blend about half the soup directly in the pot—this gives you a creamy base while leaving plenty of potato chunks for texture. If using a blender, let the soup cool for a few minutes, then carefully blend in batches (don’t overfill!).
6. Add Dairy and Seasonings (5 minutes):
   Return the pot to low heat. Stir in 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, and 1.5 cups (170 g) shredded cheddar cheese. Add 1/2 cup (120 g) sour cream. Stir until cheese melts and soup is silky smooth. Season with 1 tsp salt and 1/2 tsp black pepper, then adjust to taste.
7. Finish and Serve (5 minutes):
   Stir in most of the crumbled bacon (save some for topping). Ladle soup into bowls and garnish with extra cheddar, bacon, and sliced green onions. Serve hot and enjoy that Outback Steakhouse potato soup comfort!

Troubleshooting Tips:

• If the soup is too thick, add more milk or broth a little at a time.
• If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
• Bland soup? Add a pinch of garlic powder, extra black pepper, or a dash of hot sauce for zing.

Pro tip: Taste as you go. The cheese and bacon add salt, so adjust seasoning at the end. And don’t forget the toppings—they’re what make this Outback Steakhouse potato soup recipe truly irresistible!

Cooking Tips & Techniques

• Don’t Rush the Simmer: The longer you let the potatoes cook (without boiling hard), the creamier and more flavorful your soup will be. If you rush it, you might end up with undercooked chunks or a watery base.
• Blend with Care: Only blend about half the soup for that perfect Outback texture—trust me, I tried blending it all once and ended up with mashed potatoes in a bowl (oops!). Leave some chunks for a true copycat feel.
• Check Your Seasoning: Cheese, bacon, and even some broths can be salty. I always taste the soup after adding dairy and cheese, then adjust salt and pepper as needed.
• Bacon Makes Everything Better: Cook the bacon low and slow so it gets crispy but not burnt. I always make a few extra slices—half for the soup, half for snacking while I cook (no shame!).
• Prep Ahead: You can dice the veggies and potatoes in advance and store them in water in the fridge for up to a day. It makes getting dinner on the table even faster.

Common mistakes? Adding dairy too early—if you do, it might curdle as the soup boils. Always add cream and cheese after you lower the heat. And don’t skip the blending step, even if you’re in a rush; it’s what gives the soup that signature creamy Outback finish. I’ve learned from my own impatience on busy weeknights! Finally, multitasking is your friend—cook the bacon while the veggies soften and you’ll shave off a few extra minutes.

Consistency is key. Chop everything about the same size for even cooking, and stir the soup often so nothing sticks to the bottom. If you want to get fancy, serve the soup in warm bowls (just pop them in a low oven while you finish cooking). It’ll keep everything hot and extra cozy.

Variations & Adaptations

• Vegetarian Outback Potato Soup: Swap chicken broth for vegetable broth and skip the bacon. For a smoky twist, add a pinch of smoked paprika or use vegetarian bacon bits—my sister-in-law loves it this way!
• Gluten-Free Copycat: Use a gluten-free flour blend or a tablespoon of cornstarch mixed with cold milk to thicken the soup. Double-check your broth and bacon—they should be gluten-free, but always check labels just in case.
• Lighter Version: Substitute half-and-half or even evaporated milk for the heavy cream, and use turkey bacon instead of pork. The soup is still creamy and delicious, just a bit lighter on calories.
• Loaded Baked Potato Twist: Stir in some roasted garlic or a handful of chopped chives, then serve with extra sour cream and cheddar on top. Sometimes I even add a dash of hot sauce for a spicy kick!
• Slow Cooker Method: Add all ingredients (except dairy, cheese, and toppings) to your slow cooker and cook on low for 6-7 hours. Blend half the soup, then stir in cream and cheese at the end until melted.

Allergen swaps are easy here. For dairy-free, use coconut cream and your favorite vegan cheese, and for nut allergies, just choose a nut-free milk. And if you want to change things up, try sweet potatoes instead of russets for an autumn spin. I love a good experiment in the kitchen, and this recipe handles tweaks like a champ!

Serving & Storage Suggestions

This Outback Steakhouse potato soup recipe is best served piping hot in cozy bowls, piled high with crispy bacon, extra cheddar cheese, and a sprinkle of fresh green onions. For a classic Outback experience, I always set out a platter of warm, crusty bread or dinner rolls—perfect for dunking.

Pair your potato soup with a crisp green salad or roasted veggies for a complete meal. If you’re feeling indulgent, a cold glass of sweet tea or a light, fruity white wine goes beautifully with the creamy flavors.

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the soup even better the next day. Reheat gently on the stove or in the microwave, adding a splash of milk if the soup thickens up too much. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge and reheat slowly.

Pro tip: Top each bowl with fresh garnishes right before serving—cheese and bacon taste (and look!) best when added at the last minute.

Nutritional Information & Benefits

Each serving of this Outback Steakhouse potato soup recipe (about 1.5 cups) delivers approximately:

• Calories: 410
• Protein: 13g
• Carbohydrates: 38g
• Fat: 24g
• Fiber: 3g
• Sodium: 920mg

Potatoes offer potassium, vitamin C, and fiber, while the soup’s dairy base provides calcium and protein. If you opt for the lighter or dairy-free versions, you can easily fit this into a lower-calorie or lactose-free diet. The recipe can be made gluten-free and vegetarian with simple swaps, and the main allergen to watch for is dairy (and gluten, unless you use a gluten-free flour).

Honestly, I love this soup as a filling, balanced meal when I want comfort but don’t want to go overboard. Serve with a salad, and you’ve got a hearty, nourishing dinner that feels indulgent but still packs in some veggies.

Conclusion

If you’re searching for a creamy, comforting bowl of potato soup that rivals your favorite steakhouse, this Outback Steakhouse potato soup recipe is about to become your new go-to. It’s rich, cheesy, and packed with flavor, yet simple enough for any weeknight dinner.

I hope you’ll make it your own—try the variations, double up on the bacon, or sneak in extra veggies. That’s the beauty of homemade comfort food: you get to customize every spoonful. This soup is a staple in my kitchen for a reason, and I can’t wait for you to experience that same Outback magic at home.

If you try this Outback Steakhouse potato soup recipe, leave a comment below and let me know how it turned out—or share your favorite twist! Pin it, share it, and most importantly, enjoy every creamy, cheesy bite. Your cozy night in just got a whole lot tastier.

FAQs About Outback Steakhouse Potato Soup Recipe

Can I make this Outback Steakhouse potato soup recipe ahead of time?

Absolutely! The soup stores well in the fridge for up to 4 days, and the flavors get even better overnight. Just add a splash of milk when reheating if it thickens.

What potatoes work best for this soup?

Russet potatoes are my top choice for a creamy texture, but Yukon Golds also work if you prefer a slightly sweeter flavor. I don’t recommend waxy potatoes—they don’t blend as well.

Can I freeze leftover potato soup?

Yes! Let the soup cool, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring frequently.

How do I make this recipe vegetarian?

Just swap the chicken broth for vegetable broth and omit the bacon (or use a vegetarian bacon substitute). The soup is still delicious and hearty!

Can I make this soup in a slow cooker?

You sure can. Add everything except the dairy, cheese, and toppings to your slow cooker and cook on low for 6-7 hours. Blend part of the soup, then stir in cream and cheese at the end until melted and creamy.

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