If you’re craving a bowl of pure comfort, nothing hits the spot quite like this Outback-Style Potato Soup (Copycat) Recipe. Rich, creamy, and packed with cheesy goodness, this soup captures the cozy essence of the beloved Outback Steakhouse original. Imagine tender chunks of russet potatoes bathed in a velvety broth, mingling effortlessly with crispy bacon and sharp cheddar cheese. It’s the kind of soup that warms your soul and brings everyone to the table with a smile.
Ingredients You’ll Need
Getting started with this Outback-Style Potato Soup (Copycat) Recipe is a breeze because it relies on simple, trusty ingredients. Each one plays its role beautifully: potatoes form the hearty base, butter and flour create the perfect thickening roux, and the combination of dairy and cheese delivers unmatched richness and flavor. Let’s dive into what you’ll gather before you make that magic happen.
- 4 large russet potatoes: These starchy spuds offer a creamy texture when cooked, perfect for a hearty soup.
- 4 tablespoons butter: Adds richness and helps create the essential roux for thickening.
- 1/3 cup all-purpose flour: Combines with butter to give the soup its signature velvety texture.
- 3 cups chicken broth: Provides depth and savory flavor without overpowering the potatoes.
- 2 cups whole milk (or half-and-half): Brings creaminess with a gentle sweetness.
- 1/2 cup heavy cream (optional): For an authentic, decadent touch that keeps the soup luxuriously smooth.
- 1 cup shredded sharp cheddar cheese: Melts into every spoonful, adding a tangy cheese kick.
- 1/2 cup sour cream: Brightens and balances the richness with a subtle tang.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/2 teaspoon black pepper: Adds a mild bite for complexity.
- 6 slices bacon, cooked and crumbled: Crispy bits bring smoky crunch and texture contrast.
- 3–4 green onions, sliced: Fresh, mild onion flavor gives a pop of color and vibrancy.
How to Make Outback-Style Potato Soup (Copycat) Recipe
Step 1: Cook the Potatoes
Start by peeling and dicing your russet potatoes into even pieces for consistent cooking. Boil them in salted water until they’re fork-tender—usually around 10 to 12 minutes. This ensures the potatoes are soft enough to lend that creamy texture, without turning to mush. Once cooked, drain and set them aside; they’ll soon join the velvety base that makes this soup so special.
Step 2: Make the Roux
In a large pot over medium heat, melt the butter and whisk in the flour. Cooking this mixture for 1 to 2 minutes (without letting it brown) is a crucial step that thickens the soup later on. This roux creates that classic, luscious body everyone loves in the Outback-Style Potato Soup (Copycat) Recipe and ensures the finished texture is smooth yet satisfying.
Step 3: Add Liquids
Slowly whisk in the chicken broth first, then pour in the milk, stirring gently to keep it lump-free. Bring the mixture to a simmer and let it cook for 5 to 7 minutes until it thickens and becomes creamy. This step is where the soup really starts to take shape, blending the roux’s richness with the savory broth and dairy for ultimate comfort.
Step 4: Build the Soup
Next, gently fold the cooked potatoes back into the pot along with the heavy cream (if you’re using it), salt, and pepper. Lightly mash some of the potatoes in the pot to achieve the ideal thickness—chunky but creamy, exactly what makes this dish such a crowd-pleaser.
Step 5: Finish with Cheese and Bacon
Stir in the shredded sharp cheddar cheese and sour cream until everything is velvety smooth and perfectly blended. Then toss in half of your crumbled bacon, saving the rest for topping. This final combination seals the deal, layering smokiness and tang with the rich, cheesy base.
Step 6: Serve and Garnish
Ladle your soup into bowls and sprinkle with the remaining crispy bacon and sliced green onions. A little extra shredded cheese on top never hurts either, making for a beautiful, mouth-watering presentation that lives up to the Outback-Style Potato Soup (Copycat) Recipe reputation.
How to Serve Outback-Style Potato Soup (Copycat) Recipe
Garnishes
Garnishes are your chance to add fresh bursts of flavor and texture that make each spoonful exciting. Crispy bacon bits add irresistible crunch, while sliced green onions bring a touch of mild pungency and vibrant color. Sprinkle extra shredded cheddar for cheesier indulgence, or even a dollop of sour cream for an extra creamy finish.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls that are perfect for dipping into the thick, luscious broth. A simple side salad with fresh greens and a light vinaigrette can provide a crisp, refreshing contrast. For a heartier meal, try serving alongside grilled chicken or a savory steak, keeping in line with the Outback-inspired theme.
Creative Ways to Present
For a fun twist, serve your soup in hollowed-out mini bread bowls—an inviting edible vessel perfect for casual gatherings. You can also layer the soup with toppings in clear glasses for a pretty, layered look, showing off all those colorful ingredients. Garnishing with chopped chives or a sprinkle of smoked paprika can elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
After enjoying your Outback-Style Potato Soup (Copycat) Recipe, store any leftovers in airtight containers and refrigerate promptly. This soup keeps beautifully for up to 3 days, allowing you to enjoy its hearty goodness again without any hassle.
Freezing
While the soup freezes well, creamy soups can sometimes separate after thawing. To preserve taste and texture, freeze in airtight containers but leave out the bacon and green onions until reheating and serving. This way, you can add fresh toppings that keep each bowl tasting vibrant and delicious.
Reheating
Reheat gently over low to medium heat on the stove, stirring regularly until warmed through. Adding a splash of milk or broth during reheating helps maintain the soup’s creamy consistency. Top with fresh garnishes after warming to restore that perfect finish and crunch.
FAQs
Can I use other types of potatoes for this soup?
Russet potatoes are ideal because of their starchy, fluffy texture when cooked, which lends creaminess to the soup. However, Yukon Gold can work as a substitute for a slightly buttery flavor and creamier consistency.
Is it possible to make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the bacon or replace it with smoky vegetarian bacon bits. It will still capture the rich, cheesy essence of the Outback-Style Potato Soup (Copycat) Recipe.
Can I prepare this soup in a slow cooker?
Yes, you can cook the potatoes and broth in a slow cooker until tender, then stir in the dairy, cheese, and bacon near the end. Just be mindful not to overcook once the cheese is added to prevent separation.
What can I use if I don’t have heavy cream?
If you want to skip heavy cream, you can increase the amount of milk or use half-and-half to keep the soup creamy. Adding extra sour cream or cream cheese can also boost richness without heavy cream.
How can I make the soup thicker or thinner?
For thicker soup, mash more of the potatoes in the pot or add a bit more flour when making the roux. To thin it out, simply stir in a little more milk or broth until you reach your desired consistency.
Final Thoughts
This Outback-Style Potato Soup (Copycat) Recipe is a true gem to have in your cooking repertoire—easy enough for weeknights, yet special enough to impress guests. Every spoonful delivers that warm, cheesy comfort we all crave during cozy moments. Dive in and enjoy the homemade magic of this classic soup; I promise it will become a favorite that calls you back again and again.
Print
Outback-Style Potato Soup (Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Outback-Style Potato Soup is a creamy and hearty copycat recipe inspired by Outback Steakhouse’s famous baked potato soup. Loaded with tender russet potatoes, sharp cheddar cheese, crispy bacon, and rich creaminess, it’s a comforting dish perfect for chilly days or anytime you crave a filling, flavorful soup.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for richer soup)
- 1/2 cup heavy cream (optional but authentic-style)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 3–4 green onions, sliced
Instructions
- Cook the potatoes: Boil diced potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside.
- Make the roux: In a large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes without browning to form a roux, which will thicken the soup.
- Add liquids: Slowly whisk in the chicken broth followed by the milk, stirring constantly to avoid lumps. Let it simmer for 5–7 minutes until it thickens.
- Build the soup: Stir in the cooked potatoes, heavy cream if using, salt, and black pepper. Lightly mash some of the potatoes with a spoon or potato masher to achieve a thicker texture.
- Finish: Mix in the shredded cheddar cheese and sour cream until fully melted and smooth. Add half of the crumbled bacon to the soup for added flavor.
- Serve: Ladle the soup into bowls and top with the remaining bacon, sliced green onions, and additional cheddar cheese if desired for garnish and extra taste.
Notes
- Don’t skip the roux—it gives the soup its signature thickness and creamy texture.
- For an extra smooth soup, briefly use an immersion blender but leave some potato chunks for texture.
- Letting the soup rest for 10 minutes before serving allows it to thicken further and enhances the flavors.
- Using half-and-half instead of whole milk will make the soup richer and creamier.
- Adjust salt and pepper to taste depending on your preference and the saltiness of the bacon.
