Creamy Copycat Outback Potato Soup Recipe – Easy & Comforting

Craving that incredibly rich and comforting potato soup from Outback Steakhouse? You’re not alone! There’s something magical about a warm bowl of thick, creamy soup loaded with tender potatoes, savory cheese, and crispy bacon. This outback potato soup recipe brings that cozy restaurant favorite right into your kitchen, but with the added satisfaction of making it yourself. Forget the drive-thru; this homemade version is surprisingly simple and utterly delicious, perfect for a chilly evening or anytime you need a little bowl of comfort.

Why You’ll Love This Copycat Outback Potato Soup

This recipe isn’t just about replicating a restaurant dish; it’s about creating pure comfort in a bowl with minimal fuss. Here’s why you’ll fall in love with this version:

• Incredibly Creamy Texture: Achieve that signature thick, velvety consistency that makes potato soup so satisfying.
• Loaded with Flavor: A perfect blend of tender potatoes, sautéed aromatics, rich dairy, sharp cheddar, and smoky bacon.
• Surprisingly Simple: Despite tasting gourmet, the steps are straightforward and achievable for cooks of any level.
• Perfect Comfort Food: Warm, hearty, and filling – it’s the ultimate cozy meal.
• Crowd-Pleaser: This soup is always a hit with family and friends.
• Customizable Toppings: Load it up with your favorite baked potato toppings like extra cheese, bacon, chives, and sour cream.

Outback Potato Soup Ingredients

What You’ll Need

Gathering your ingredients is the first step to comfort!

• 2 lbs Russet Potatoes: Peeled and cut into 1-inch cubes (about 4-5 medium potatoes). Russets break down nicely for creaminess.
• 6 tablespoons Unsalted Butter: For sautéing and building the roux.
• 1 cup Finely Chopped Yellow Onion: Adds a foundational savory flavor.
• 1/2 cup Finely Chopped Celery: Provides aromatic depth.
• 2 cloves Garlic: Minced, for that essential garlic goodness.
• 1/4 cup All-Purpose Flour: Our thickening agent for the perfect consistency.
• 6 cups Chicken Broth: Or vegetable broth for a vegetarian base. Low-sodium is recommended so you can control the salt.
• 2 cups Whole Milk or Half-and-Half: For richness and creamy texture. Whole milk works, but half-and-half makes it extra luxurious.
• 1 cup Sour Cream: Adds tang and enhances creaminess without curdling if added correctly.
• 1 1/2 cups Shredded Sharp Cheddar Cheese: Divided, for melting into the soup and topping.
• 8 slices Bacon: Cooked crispy and crumbled, for adding that smoky, salty crunch.
• 1 teaspoon Salt: Adjust to taste.
• 1/2 teaspoon Black Pepper: Freshly ground is best.
• Pinch of Cayenne Pepper or Smoked Paprika (Optional): For a subtle hint of warmth and color.

Garnishes (Optional but Recommended!):

• Extra shredded cheddar cheese
• Crumbled crispy bacon
• Fresh chopped chives or green onions
• Dolls of sour cream

Smart Swaps & Flavor Boosts

Adapt this **outback potato soup recipe** to your liking or dietary needs:

• Lighter Version: Use lower-fat milk and sour cream, and turkey bacon or skip the bacon. The texture will be slightly less rich but still delicious.
• Vegetarian/Vegan: Use vegetable broth, plant-based milk (like unsweetened cashew or soy), vegan butter, vegan sour cream, and vegan cheese. Omit the bacon entirely or use a plant-based bacon substitute.
• Add More Veggies: Stir in some frozen corn or chopped steamed broccoli florets with the potatoes for added nutrients and texture.
• Upgrade for Extra Richness: Brown the butter slightly before adding the onion and celery. This adds a nutty, complex depth of flavor.

Ingredient Notes & Sourcing

• Potatoes: Russets are ideal because their high starch content helps create that creamy texture when mashed or blended. Avoid waxy potatoes like red or new potatoes, which hold their shape more.
• Cheese: Shred your own cheese from a block! Pre-shredded cheese often contains anti-caking agents that can make the soup slightly gritty and prevent smooth melting.
• Bacon: Quality bacon makes a difference. Cook it until truly crisp so it provides a great textural contrast to the creamy soup. Save a tablespoon or two of the bacon grease after cooking to sauté your vegetables for an extra layer of smoky flavor (reduce butter slightly if doing this).
• Storage: Store potatoes in a cool, dark, well-ventilated place. Onions and garlic keep well at room temperature.

Essential Equipment

You don’t need fancy gadgets for this soup, but a few tools will make the process smooth:

• Large Pot or Dutch Oven: Essential for cooking the soup. A heavy-bottomed pot distributes heat evenly and prevents scorching.
• Sharp Knife: For safely and efficiently chopping vegetables and potatoes.
• Cutting Board: A stable surface for chopping.
• Whisk: Helps ensure the flour is smoothly incorporated into the butter and broth, preventing lumps in your roux and soup.
• Potato Masher: Perfect for achieving a slightly chunky texture.
• Immersion Blender (Optional): If you prefer a very smooth soup, an immersion blender makes quick work of pureeing right in the pot. No immersion blender? You can carefully transfer batches of the soup to a regular blender (fill only halfway, vent the lid, hold lid down with a towel!) or food processor, but the immersion blender is much easier and safer for hot liquids.

Crafting Your Copycat Outback Potato Soup: Step-by-Step

Making this comforting soup is simpler than you think. Here’s how to bring that Outback magic home. (Prep time: about 20 minutes | Cook time: about 30-40 minutes)

1. Cook the Bacon: In your large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain, reserving about 1-2 tablespoons of bacon grease in the pot if desired (drain excess). Once cool, crumble the bacon.
2. Sauté Aromatics: Add the butter (and reserved bacon grease, if using) to the pot over medium heat. Once melted, add the chopped onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Make the Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly with a whisk or wooden spoon for 1-2 minutes. This cooks the raw taste out of the flour and is crucial for thickening the soup. The mixture will look like a paste.
4. Whisk in Broth: Slowly pour in the chicken or vegetable broth, whisking continuously as you pour to prevent lumps. Bring the mixture to a gentle simmer, scraping the bottom of the pot to ensure no flour mixture is sticking.
5. Add Potatoes: Add the cubed potatoes to the pot. Stir to combine. Bring the soup back to a gentle simmer.
6. Cook Until Tender: Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the potato cubes are very tender when pierced with a fork.
7. Thicken and Cream: Remove the pot from the heat. Use a potato masher to mash some of the potatoes against the side of the pot. Mash more for a smoother soup, less for a chunkier one. Alternatively, use an immersion blender to blend some or all of the soup to your desired consistency. Stir in the milk or half-and-half and about 1 cup of the shredded cheddar cheese.
8. Finish and Season: Return the pot to low heat. Stir gently until the cheese is melted and the soup is heated through. **Do not boil the soup after adding the dairy, as this can cause it to curdle.** Stir in the sour cream. Season with salt and pepper to taste. Add a pinch of cayenne or smoked paprika now if desired.
9. Serve: Ladle the hot soup into bowls. Garnish generously with the remaining shredded cheddar cheese, crumbled bacon, and fresh chives or a dollop of sour cream.

Ensuring Perfection: Pro Tips & Troubleshooting

Getting that restaurant-quality soup at home is easy with a few tricks up your sleeve:

• The Secret to Creaminess (Beyond Mashing): Don’t be afraid to use your potato masher! Mashing some of the potatoes releases their starch, naturally thickening the soup and giving it that lovely, rustic texture. For ultimate smoothness, an immersion blender is your best friend, but remember to turn it off before lifting it out of the soup to avoid splatters!
• Preventing Curdling: Always remove the pot from direct heat before stirring in the milk/half-and-half and sour cream. Return it to very low heat only to warm it through, not boil it. The acidity in sour cream is particularly sensitive to high heat.
• Seasoning Nuances: Taste and adjust salt and pepper *after* adding the cheese and bacon, as these ingredients are salty. You might need less added salt than you think.
• Common Pitfalls & How to Sidestep Them:
  • Lumpy Soup: Ensure you whisk the flour thoroughly into the melted butter/grease to form a smooth roux before adding the broth. When adding broth, pour it in slowly and whisk continuously.
  • Thin Soup: If your soup isn’t thick enough after mashing/blending and adding cheese, you can make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir this into the simmering soup (off direct heat if adding dairy!) and stir constantly until thickened. Simmer gently for 1-2 minutes after it thickens.
  • Burnt Garlic/Roux: Keep the heat at medium and stir constantly when cooking the flour and garlic. Flour can burn quickly, giving your soup an unpleasant flavor.
• Prep Efficiency: Chop your onion and celery while the bacon is cooking. Cube the potatoes while the aromatics are sautéing. This streamlines the process.

Flavor Science Bite: Creating a roux (butter + flour cooked together) is a classic technique that not only thickens the soup but also adds a subtle nutty flavor profile when the flour is cooked properly. The fat coats the starch granules, preventing them from clumping when liquid is added.

Variations & Creative Twists

Once you’ve mastered the basic **outback potato soup recipe**, feel free to experiment!

• Spice It Up/Down: Add a pinch more cayenne or a dash of hot sauce for heat. For a milder flavor, omit cayenne entirely.
• Gourmet Twists: Use smoked cheddar or Gruyere cheese for a richer, nuttier flavor. Swirl in some truffle oil just before serving for an elegant touch. Add sautéed mushrooms or leeks with the onions and celery.
• Simplify It: Use pre-cooked bacon or bacon bits (though cooking your own is recommended for flavor). Use pre-shredded cheese if convenience is key, but be aware of the texture difference.
• Seasonal Swaps: While potato soup is year-round comfort, consider adding seasonal herbs like fresh thyme or rosemary during the fall/winter months.

Printable Recipe Card

outback potato soup recipe

This creamy copycat Outback Potato Soup recipe brings the restaurant favorite home. Loaded with tender potatoes, savory cheese, and crispy bacon, it’s easy to make and perfect for a comforting meal. Follow simple steps to achieve a rich, velvety texture that the whole family will love. A reliable and utterly delicious classic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 6 servings

Calories 500 kcal

Equipment

• 1 Large Pot or Dutch Oven Heavy-bottomed pot recommended
• 1 Sharp Knife
• 1 Cutting Board
• 1 Whisk
• 1 Potato Masher (Optional, for chunky texture)
• 1 Immersion Blender (Optional, for smooth texture)

Ingredients

  

• 2 lbs Russet Potatoes Peeled and cut into 1-inch cubes
• 6 tablespoons Unsalted Butter
• 1 cup Finely Chopped Yellow Onion
• 1/2 cup Finely Chopped Celery
• 2 Garlic cloves Minced
• 1/4 cup All-Purpose Flour
• 6 cups Chicken Broth Or vegetable broth
• 2 cups Whole Milk or Half-and-Half
• 1 cup Sour Cream
• 1.5 cups Shredded Sharp Cheddar Cheese Divided
• 8 slices Bacon Cooked crispy and crumbled
• 1 teaspoon Salt Adjust to taste
• 1/2 teaspoon Black Pepper Freshly ground
• Pinch of Cayenne Pepper or Smoked Paprika (Optional)

Instructions

 

• In your large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain, reserving about 1-2 tablespoons of bacon grease in the pot if desired (drain excess). Once cool, crumble the bacon.
• Add the butter (and reserved bacon grease, if using) to the pot over medium heat. Once melted, add the chopped onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
• Sprinkle the flour over the sautéed vegetables. Stir constantly with a whisk or wooden spoon for 1-2 minutes. This cooks the raw taste out of the flour. The mixture will look like a paste.
• Slowly pour in the chicken or vegetable broth, whisking continuously as you pour to prevent lumps. Bring the mixture to a gentle simmer, scraping the bottom of the pot to ensure no flour mixture is sticking.
• Add the cubed potatoes to the pot. Stir to combine. Bring the soup back to a gentle simmer.
• Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the potato cubes are very tender when pierced with a fork.
• Remove the pot from the heat. Use a potato masher to mash some of the potatoes against the side of the pot. Mash more for a smoother soup, less for a chunkier one. Alternatively, use an immersion blender to blend some or all of the soup to your desired consistency. Stir in the milk or half-and-half and about 1 cup of the shredded cheddar cheese.
• Return the pot to low heat. Stir gently until the cheese is melted and the soup is heated through. Do not boil the soup after adding the dairy, as this can cause it to curdle. Stir in the sour cream. Season with salt and pepper to taste. Add a pinch of cayenne or smoked paprika now if desired.
• Ladle the hot soup into bowls. Garnish generously with the remaining shredded cheddar cheese, crumbled bacon, and fresh chives or a dollop of sour cream.

Notes

For best results when freezing soup with dairy, freeze the base before adding milk, sour cream, and cheese, and stir them in upon reheating.

Keyword bacon, cheddar, comfort food, copycat recipe, creamy soup, easy soup, outback, potato soup

Serving & Pairing Suggestions

This hearty soup can be a meal in itself, but pairing it with a few simple items elevates the experience.

• Complementary Pairings:
  • Crusty Bread: Perfect for soaking up every last drop of creamy soup. A warm baguette or sourdough is ideal.
  • Side Salad: A light, crisp green salad with a vinaigrette provides a refreshing contrast to the richness of the soup.
  • Grilled Cheese Sandwich: The ultimate comfort food duo!
• Drinks: Iced tea or a light, crisp lager are great non-alcoholic options. For something a bit more special, consider a dry hard cider or a light-bodied Chardonnay.
• Meal Type Ideas: This soup is fantastic for a cozy weeknight dinner, a comforting lunch, or served in smaller portions as a starter for a more elaborate meal.
• Plating Tip: After ladling the soup, create a beautiful swirl on top using a spoon and a dollop of sour cream. Sprinkle the garnishes (cheese, bacon, chives) artfully over the swirl.

Storing Your Copycat Outback Potato Soup

Leftovers of this delicious soup are just as good, if not better! Proper storage ensures you can enjoy it later.

• Cooling: Allow the soup to cool down completely before storing. Do not leave it at room temperature for more than two hours.
• Refrigerator Storage: Transfer the cooled soup to airtight containers. It will keep well in the refrigerator for 3-4 days. The soup will thicken significantly as it cools.
• Freezer Storage: Potato soup with dairy can sometimes change texture slightly upon freezing and reheating (potatoes can become a bit grainy, and dairy can separate). For best results when freezing, you can omit the sour cream and cheese when initially making the soup, and stir them in upon reheating. Freeze cooled soup in airtight containers or freezer-safe bags for up to 2-3 months. Leave some headspace in containers as liquids expand when frozen.
• Reheating:
  
  
  
  • Stovetop (Recommended): Gently reheat soup in a pot over low heat, stirring frequently. You may need to add a splash of milk or broth to reach your desired consistency.
  
  
  • Microwave: Reheat individual portions in a microwave-safe bowl, stirring halfway through, until heated through.
  
  

  Ensure soup reaches an internal temperature of 165°F (74°C) when reheating.

• Signs of Spoilage: Discard soup if it develops an off smell, shows signs of mold, or has a slimy texture.
• Recipe Remix Ideas:
  • Soup to Casserole: Thicken leftover soup further and use it as the base for a simple potato casserole with layers of potatoes, cheese, and bacon, baked until bubbly.
  • Savory Pot Pie Filling: Use the thick soup as a filling for small individual savory pot pies topped with puff pastry or biscuit dough.

Nutrition Breakdown

Below is an estimated nutritional breakdown per serving for this **outback potato soup recipe**. Please note that these are approximations and can vary based on specific ingredients used and portion size.

• Calories: ~450-550 kcal
• Protein: ~15-20g
• Fat: ~30-40g
• Saturated Fat: ~15-20g
• Carbohydrates: ~25-30g
• Sugar: ~4-6g
• Sodium: ~800-1200mg (can vary greatly based on broth and bacon saltiness)

Disclaimer: Nutrition data is an estimate calculated using online nutrition tools and may vary based on ingredients and preparation methods.

Outback Potato Soup FAQ

• Can I make this soup ahead of time? Yes! The soup base (before adding milk, sour cream, and cheese) can be made ahead and stored in the fridge for 2-3 days. Reheat the base, then proceed with adding the dairy and cheese just before serving.
• Can I freeze this soup? Yes, but with reservations. Dairy-heavy soups can sometimes separate when frozen and reheated. For best results, freeze the soup base before adding milk, sour cream, and cheese. You can then add these dairy components when reheating.
• What type of potatoes is best for potato soup? Starchy potatoes like Russets are ideal because they break down easily, helping to create a thick and creamy texture.
• My soup isn’t thick enough. How can I fix it? Ensure you mashed/blended enough of the potatoes. If still too thin, you can make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir it into the simmering soup (off heat if dairy is present!), and cook gently for 1-2 minutes until thickened.
• How can I make the soup smoother? Use an immersion blender or carefully transfer batches to a regular blender (following safety precautions for hot liquids) until you reach your desired smoothness.
• Is this recipe gluten-free? As written, no, it contains all-purpose flour for the roux. To make it gluten-free, you can use a gluten-free all-purpose flour blend for the roux, or thicken the soup using cornstarch or a cornstarch slurry added near the end (see troubleshooting tips). Ensure broth and other ingredients are also gluten-free.

Enjoy Your Creation & Let’s Connect!

There’s nothing quite like a warm, hearty bowl of homemade soup. We hope this **outback potato soup recipe** brings you the same comfort and satisfaction it brings us. It’s a reliable and utterly delicious classic that’s perfect for sharing.

Did you try this recipe? We’d love to hear how it turned out! Leave a comment below to share your experience or any tweaks you made.

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What’s your favorite soup to make at home? What toppings do you pile high on your potato soup?