This Outback Steakhouse potato soup recipe brings all the cozy, creamy flavors of the restaurant favorite right into your own kitchen. Loaded with tender potatoes, melty cheese, and a luxurious, velvety broth, this homemade version is warm, comforting, and perfect for any night of the week.
Why You’ll Love This Outback Steakhouse Potato Soup Recipe
If you love thick, creamy soups with bold flavor, this copycat recipe will quickly become a family favorite. The base starts with a savory broth and a smooth butter-and-flour roux, giving the soup its signature silky consistency. Add in tender potatoes, cheddar cheese, and rich cream, and you get a restaurant-quality dish that’s even better homemade. It’s budget-friendly, simple to make, and customizable—ideal for cozy dinners, cold-weather meals, or feeding a crowd.
Ingredients You’ll Need
- Water (for boiling potatoes)
- 4 large russet or gold potatoes, diced
- 8 slices cooked turkey bacon or beef bacon, crumbled
- 2½ cups chicken stock (or vegetable stock)
- 1 cup cold water
- ¾ cup shredded cheddar cheese (plus extra for topping)
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup diced green onions
- ½ cup diced sweet onion (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
How to Make Outback Steakhouse Potato Soup (Step-by-Step)
Step 1: Cook the Potatoes
Peel and dice the potatoes into bite-sized cubes. Place them in a pot, cover with water, and boil until soft and tender. Drain and set aside for later.
Step 2: Build the Broth Base
In a large soup pot, combine chicken stock, diced onions, salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to blend.
Step 3: Make the Roux
In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth and creamy. Cook for 1–2 minutes, stirring continuously, to remove any raw flour taste.
Step 4: Thicken the Soup
Slowly add the roux to the simmering broth, whisking constantly to avoid lumps. This step thickens the soup and gives it that classic Outback-style creaminess.
Step 5: Add the Cream
Pour in the heavy cream and stir gently. Simmer the soup for another 20 minutes, stirring occasionally to prevent sticking and to deepen the flavor.
Step 6: Add the Potatoes
Stir the cooked potatoes into the pot, making sure they’re evenly distributed. The soup will become thicker and more comforting as the potatoes absorb some of the creamy broth.
Step 7: Add Toppings and Serve
Ladle the soup into bowls and top with shredded cheddar cheese, crispy turkey or beef bacon bits, and diced green onions. Serve hot and enjoy a bowl of pure comfort.
Tips & Variations
- Make it meat-free: Skip the bacon and use vegetable broth. Add smoked paprika for a savory flavor boost.
- Extra creamy: Add a splash more cream or stir in a spoonful of sour cream or Greek yogurt.
- Cheddar swap: Try Colby Jack, Monterey Jack, or a dairy-free shredded cheese.
- Thicker soup: Add an extra tablespoon of flour to the roux or mash a few potatoes into the broth.
- Chunky or smooth: Blend a portion of the soup with an immersion blender for a smoother texture.
Serving Ideas & Storage
Enjoy this hearty soup with warm bread rolls, a fresh garden salad, or a side of roasted vegetables. It’s perfect for lunch, dinner, or meal prep.
Storage:
- Refrigerator: 3–4 days in an airtight container.
- Freezer: Up to 2 months (for best results, freeze before adding cream).
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or milk if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 11g |
| Carbs | 39g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 640mg |
Final Thoughts
This Outback Steakhouse potato soup recipe brings restaurant comfort straight to your home kitchen. It’s rich, flavorful, and always satisfying—perfect for chilly nights, family gatherings, or anytime you need a cozy bowl of warmth. Once you try it, you’ll want to make it again and again!