There’s something almost therapeutic about a bowl of creamy potato soup, especially when it tastes just like the one from Outback Steakhouse. This copycat version brings that same velvety richness and smoky flavor straight to your kitchen. Imagine tender russet potatoes swimming in a buttery, cheesy base, topped with crispy bacon and fresh green onions. It’s comfort food with a little restaurant magic, no waiting for a table required.
Whether you’re cooking for your family, craving something cozy after a long day, or just chasing that nostalgic Outback flavor, this recipe delivers warmth and satisfaction in every spoonful.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup shredded cheddar cheese (plus extra for garnish)
- ¼ cup crumbled bacon (plus extra for garnish)
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook the Potatoes
In a large pot, add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are fork-tender. - Thicken the Base
In a small bowl, whisk flour with a few tablespoons of heavy cream to form a smooth paste. Stir butter into the hot pot until melted, then slowly whisk in the flour mixture. Stir constantly to prevent lumps and thicken the broth. - Add the Creamy Elements
Pour in the remaining heavy cream. Simmer gently for 5 minutes, stirring occasionally. Add sour cream, shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the soup is creamy. - Finish and Serve
Taste and adjust seasoning as needed. Ladle into bowls and top with extra cheese, crumbled bacon, and green onions. Serve warm — ideally with crusty bread or a green salad on the side.
Tips & Tricks for Perfect Creamy Potato Soup
- Choose Russet Potatoes: Their high starch content makes the soup naturally thick and smooth.
- Avoid Over-Mashing: Leave a few small chunks for texture — it gives a more rustic, restaurant-style feel.
- Prevent Lumps: Always whisk flour with cream before adding it to the pot.
- Don’t Overheat Dairy: Keep the heat low once cream and cheese are added to prevent curdling.
- Add Smokiness: Try smoked paprika or double-smoked bacon for a deeper Outback-style flavor.
Substitutions & Variations
- Vegetarian: Swap chicken broth for vegetable stock and skip the bacon.
- Lighter Version: Use whole milk instead of heavy cream and Greek yogurt instead of sour cream.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne for subtle heat.
- Loaded Potato Bar: Set out toppings like cheddar, bacon, chives, sour cream, or hot sauce so guests can customize their bowl.
Frequently Asked Questions
Can I freeze potato soup?
Yes — but the texture can change slightly after thawing. Freeze in portions and reheat gently over low heat, adding a splash of milk or cream to restore creaminess.
What kind of potatoes work best?
Russet potatoes give the creamiest consistency, but Yukon Golds are a good second choice for a slightly buttery texture.
How can I reheat leftovers?
Warm over low heat on the stove, stirring often. Avoid boiling once dairy is added — it may separate.
Can I make this in a slow cooker?
Absolutely. Cook potatoes in broth for 4 hours on low, then stir in the creamy mixture and cheese during the last 30 minutes.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 29g
- Protein: 10g
- Sodium: 620mg
- Fiber: 3g
(Values are approximate and will vary based on exact ingredients used.)
Outback Steakhouse Potato Soup isn’t just a meal — it’s an edible memory. Every spoonful carries that cozy blend of creaminess, salt, and warmth that makes you slow down for just a moment.
The best part? You made it yourself — no reservation, no wait, just you and a pot of pure comfort. Try it once, and it’ll earn a permanent spot in your winter recipe rotation.
If you try this recipe, leave a comment below or tag your version online — because comfort food deserves to be shared.
Outback Steakhouse Potato Soup (Copycat Recipe) – Creamy & Comforting
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup shredded cheddar cheese (plus extra for garnish)
- ¼ cup crumbled bacon (plus extra for garnish)
- 1 green onions, thinly sliced (for garnish)
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Instructions
- Cook the Potatoes In a large pot, add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are fork-tender.
- Thicken the Base In a small bowl, whisk flour with a few tablespoons of heavy cream to form a smooth paste. Stir butter into the hot pot until melted, then slowly whisk in the flour mixture. Stir constantly to prevent lumps and thicken the broth.
- Add the Creamy Elements Pour in the remaining heavy cream. Simmer gently for 5 minutes, stirring occasionally. Add sour cream, shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the soup is creamy.
- Finish and Serve Taste and adjust seasoning as needed. Ladle into bowls and top with extra cheese, crumbled bacon, and green onions. Serve warm — ideally with crusty bread or a green salad on the side.