Outback Steakhouse Potato Soup (Copycat Recipe) – Creamy & Comforting
Recreate the famous Outback Steakhouse Potato Soup at home! This creamy, cheesy, bacon-loaded copycat recipe is easy, cozy, and ready in 40 minutes.
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.