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Outback Steakhouse Potato Soup Recipe – Easy Creamy Copycat Guide

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This creamy, cheesy Outback Steakhouse potato soup is loaded with tender potatoes, smoky bacon, and a velvety texture. It’s the ultimate comfort food, perfect for cozy dinners or feeding a crowd, and comes together easily at home.

Ingredients

Scale
  • 2.5 lbs russet potatoes, peeled and diced
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 3–4 garlic cloves, minced
  • 5 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 6–8 bacon strips, cooked and crumbled
  • 1/4 cup all-purpose flour
  • Salt and black pepper, to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1 1/2 cups shredded cheddar cheese, plus more for topping
  • 1/2 cup sour cream
  • Green onions, sliced, for garnish

Instructions

  1. Peel and dice potatoes into 1/2-inch cubes. Dice onion, celery, and carrots. Mince garlic. Cook and crumble bacon; set aside. Shred cheddar cheese if not pre-shredded.
  2. In a large soup pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving 2 tablespoons bacon fat in the pot.
  3. Add onion, celery, and carrots to the pot. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute.
  4. Sprinkle flour over the veggies, stirring constantly. Cook for 2 minutes. Slowly pour in chicken broth, whisking to avoid lumps and scraping up browned bits.
  5. Stir in 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. Stir occasionally.
  6. Remove pot from heat. Use an immersion blender to blend about half the soup in the pot for a creamy base, leaving some potato chunks. (Or blend in batches in a blender, letting soup cool slightly first.)
  7. Return pot to low heat. Stir in heavy cream, whole milk, and shredded cheddar cheese. Add sour cream. Stir until cheese melts and soup is smooth. Season with salt and pepper to taste.
  8. Stir in most of the crumbled bacon (reserve some for topping). Ladle soup into bowls and garnish with extra cheddar, bacon, and green onions. Serve hot.

Notes

For gluten-free, use a gluten-free flour blend. For vegetarian, use vegetable broth and omit bacon. Only blend half the soup for the best texture. Add dairy after lowering the heat to prevent curdling. Adjust thickness with extra milk or broth as needed. Soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months.

Nutrition

Keywords: potato soup, Outback Steakhouse, copycat, creamy soup, bacon, comfort food, easy soup, loaded potato soup, cheddar, family dinner

Find it online: https://tempotaste.com/outback-steakhouse-potato-soup-recipe-easy-creamy-copycat-guide/