Outback Steakhouse Potato Soup – Copycat Recipe

Description

If you’ve ever fallen in love with the rich, creamy potato soup from Outback Steakhouse, this copycat recipe will bring that same comforting flavor straight to your kitchen. Made with tender potatoes, crispy bacon, and a velvety cheese-infused broth, this soup is hearty, indulgent, and perfect for chilly evenings or cozy family dinners. The best part? It’s surprisingly easy to make at home and tastes just like the restaurant version—if not better!

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🧾 Ingredients

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 1 cup whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups shredded sharp cheddar cheese
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• 2 green onions, sliced (for garnish)
• Sour cream, for serving (optional)

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👩‍🍳 Instructions

1. Cook the Bacon
   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté Aromatics
   Add the diced onion to the pot and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Roux
   Add butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1–2 minutes to remove the raw flour taste.
4. Build the Soup Base
   Slowly whisk in the chicken broth, followed by the milk and heavy cream. Stir until smooth and slightly thickened.
5. Cook the Potatoes
   Add the diced potatoes, salt, pepper, paprika, garlic powder, and cayenne (if using). Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender.
6. Add Cheese & Bacon
   Stir in shredded cheddar cheese until melted and smooth. Add most of the cooked bacon, reserving some for garnish.
7. Final Touches
   Taste and adjust seasoning as needed. For a thicker soup, lightly mash some of the potatoes directly in the pot.

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⭐ Tips for the Best Potato Soup

• Use russet potatoes for the creamiest texture.
• Shred your own cheese—pre-shredded cheese may not melt as smoothly.
• Don’t boil aggressively after adding dairy to avoid curdling.
• Mash only part of the soup to keep a chunky, restaurant-style texture.

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🔄 Variations

• Lighter Version: Substitute half-and-half for heavy cream.
• Extra Cheesy: Add Monterey Jack or Colby cheese.
• Spicy Twist: Add diced jalapeños or extra cayenne pepper.
• Vegetarian: Skip bacon and use vegetable broth; add smoked paprika for depth.

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❓ FAQs

Can I make this soup ahead of time?
Yes! Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze potato soup?
Freezing is not recommended due to the dairy, which may separate when reheated.

How do I reheat it?
Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk if needed.

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🍽️ Serving Suggestions

Serve this soup hot with:

• Crusty bread or garlic toast
• A fresh side salad
• Grilled cheese or cheese toasties

Top with extra bacon, shredded cheese, green onions, and a dollop of sour cream for that authentic Outback Steakhouse finish.