Copycat Outback Steakhouse Potato Soup Recipe

If you’ve ever dined at Outback Steakhouse, chances are you’ve experienced the rich, comforting magic of their creamy potato soup. Loaded with tender potatoes, savory bacon, cheddar cheese, and a velvety broth, it’s the ultimate bowl of comfort. Now, with this easy copycat recipe, you can recreate that same hearty warmth in your own kitchen — no restaurant trip required.

Whether it’s a chilly winter day or you just need something that hits the soul, this soup is creamy, flavorful, and super satisfying. Plus, it’s made with simple pantry staples and is freezer-friendly!

???? Ingredients (Serves 6)

For the soup:

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 5 cups russet potatoes, peeled and diced (about 4–5 medium potatoes)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream

Optional Toppings:

• Shredded cheddar cheese
• Crispy bacon bits
• Chopped green onions
• Extra sour cream

????‍???? Instructions

1. Cook the Bacon

• In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy.
• Remove with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon grease in the pot for added flavor.

2. Sauté the Aromatics

• Add diced onion to the pot and cook in the bacon fat until soft and translucent (about 4 minutes).
• Stir in minced garlic and cook for another 30 seconds.

3. Make the Roux

• Sprinkle in the flour and whisk constantly for 1–2 minutes until golden — this thickens the soup.

4. Add Liquids and Potatoes

• Slowly pour in the chicken broth, whisking to remove lumps.
• Add milk, heavy cream, and diced potatoes.
• Stir in salt, pepper, paprika, and parsley.
• Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.

5. Add Final Creaminess

• Lightly mash some of the potatoes with a spoon or potato masher for a thicker texture, or leave them whole if you prefer chunkier soup.
• Stir in shredded cheddar cheese and sour cream, mixing until melted and smooth.
• Taste and adjust seasoning as needed.

6. Serve and Top

• Ladle into bowls and top with crispy bacon, extra cheese, green onions, or sour cream as desired.

???? Nutrition Facts (Per Serving – Approximate)

???? Tips & Tricks

• Potatoes matter: Russet potatoes work best for this recipe because they break down slightly and add natural creaminess.
• Don’t skip the roux: It gives the soup body and keeps it from separating.
• Freeze for later: Let soup cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently and stir often.
• No heavy cream? Sub with more whole milk or half-and-half — it’ll still be creamy, just lighter.

✨ From My Kitchen

This soup has become a family favorite in my house, especially when the weather cools down. I like to pair it with a warm crusty bread or a side salad to round out the meal. You can even make it into a baked potato bar experience by laying out toppings and letting everyone build their own perfect bowl.

And let’s be real: bacon + cheddar + potatoes is a combo that never misses.