If you’ve ever tasted the creamy, cheesy Outback Steakhouse Potato Soup, you know why it’s one of the most-loved restaurant soups around. With buttery potatoes, smoky bacon, melted cheddar, and a hint of garlic, this copycat recipe brings that famous flavor home no takeout needed.
It’s the perfect combination of rich, hearty, and easy to make. Whether you’re craving a bowl on a cold evening or hosting a family dinner, this version delivers that same Outback taste with simple ingredients and foolproof steps.
Outback Steakhouse Potato Soup (Copycat)
Ingredients
Equipment
Method
- In a large pot, cook bacon until crispy. Remove and set aside, keeping a few tablespoons of bacon grease.
- Add butter to the same pot. Sauté onion in bacon grease for 7–8 minutes until soft and golden. Stir in garlic and cook for 1 minute.
- Add diced potatoes, celery salt, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Mash some potatoes in the pot for thickness.
- Stir in heavy cream, cheese, and sour cream until smooth and creamy.
- Season with salt and pepper, then top with bacon, cheese, and chives.
Nutrition
Notes
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The Story & Why Outback Steakhouse Potato Soup Works
Outback’s soup became a fan favorite because it’s not just creamy it’s layered with flavor. From the first spoonful, you taste the saltiness of bacon, the creaminess of the potatoes, and the tang from sour cream and cheddar. It’s indulgent but not heavy.
This homemade take captures everything that makes the restaurant version so addictive. The secret? Cooking the onions in bacon grease to build that unmistakable Outback depth of flavor.
If you love rich and comforting soups like this one, try the Loaded Baked Potato Soup or the Creamy Cowboy Soup — both have that cozy, crowd-pleasing flair.
Ingredients and Quick Preparation
You’ll need:
- 6 medium russet potatoes, peeled and diced
- 4 slices thick-cut bacon
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoon celery salt
- Salt and pepper to taste
- Chives or green onions for garnish
How to Make It:
- In a large pot, cook bacon until crispy. Remove and set aside, keeping a few tablespoons of bacon grease.
- Add butter to the same pot. Sauté onion in bacon grease for 7–8 minutes until soft and golden. Stir in garlic and cook for 1 minute.
- Add diced potatoes, celery salt, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Mash some potatoes in the pot for thickness.
- Stir in heavy cream, cheese, and sour cream until smooth and creamy.
- Season with salt and pepper, then top with bacon, cheese, and chives.
This soup is luxurious yet simple. If you like your soup thicker, mash more potatoes or stir in a bit of cornstarch slurry near the end.
For more creamy favorites, check out the Sausage Potato Soup and the Healthy Broccoli Cheddar Soup. Both are warm, satisfying, and full of family-style comfort.
Copycat Secrets for the Perfect Outback Texture
The real trick to achieving that signature Outback Steakhouse Potato Soup consistency lies in how you layer your ingredients. Start with a flavorful base, then finish with cream and cheese for velvety richness.
- Deglaze the pan after cooking the onions those golden bits at the bottom are pure flavor.
- Use heavy cream for thickness without flour.
- Blend partially leave some potato chunks for that rustic, homemade feel.
- Top generously crispy bacon, melted cheese, and a touch of sour cream are what make this recipe irresistible.
If you prefer bold seasoning, the Cajun Potato Soup adds a hint of spice while staying just as creamy.
Why It’s the Ultimate Comfort Food
Outback Steakhouse Potato Soup is everything you want in a bowl: warmth, flavor, and nostalgia. It’s perfect for chilly evenings, game-day dinners, or Sunday family gatherings.
And it’s surprisingly quick to make just 40 minutes from start to finish. The ingredients are basic, but the flavor is restaurant-level.
For easy weeknight options, the Busy Day Soup is another lifesaver. And when you want something soothing and nutrient-rich, the Italian Penicillin Soup is a nourishing favorite that’s as cozy as it gets.
Flavor Variations and Add-Ins
- Ham and Potato Soup: Replace bacon with diced ham for a smoky twist.
- Vegetarian version: Skip bacon and use vegetable broth; add roasted garlic for depth.
- Cheesy boost: Mix cheddar with cream cheese for extra richness.
- Loaded version: Stir in corn, carrots, or even a handful of chopped spinach for texture and color.
For more rich, satisfying bowls, try the Creamy Lasagna Soup all the Italian flavors you love in a spoon.
Storage & Meal Prep
This soup keeps beautifully in the fridge for up to five days. The texture thickens as it cools, so just stir in a little cream or broth when reheating.
To freeze, portion it into airtight containers. When ready to eat, thaw overnight and warm on low heat, whisking in a bit of cream to bring it back to life.
Frequently Asked Questions
1. Can I use red potatoes?
Yes! Red or Yukon gold potatoes work well they create a creamier texture and hold shape nicely.
2. Can I make it lighter?
Use low-fat milk instead of cream and Greek yogurt instead of sour cream.
3. Can I make this in a slow cooker?
Yes. Cook on low for 6–8 hours or high for 3–4 hours, adding the dairy at the end to prevent curdling.
4. What should I serve it with?
A crisp salad or warm bread completes the meal think soft dinner rolls or cheddar biscuits.
Conclusion
Outback Steakhouse Potato Soup brings the taste of your favorite restaurant home — creamy, cheesy, and irresistibly comforting. It’s rich but balanced, filling but not heavy, and guaranteed to please everyone at the table.
Whether you make it on the stovetop or in a slow cooker, this recipe is proof that comfort food doesn’t have to be complicated just a few humble ingredients and a little time can create something unforgettable.