Outback Steakhouse Potato Soup (Copycat Recipe!)
This creamy potato soup is a copycat recipe of the famous Outback Steakhouse Potato Soup! This recipe is incredibly easy to make and is bursting with rich flavors – not to mention, yields an incredibly smooth, velvety texture. It’s a crowd-favorite for a reason!
When the nearest Outback Steakhouse is an hour away, it’s only natural to dream of their crazy delicious Potato Soup every now and then, especially on a rainy day! If you’re like most Outback Steakhouse fans, you can probably relate to loving the glorious potato soup! The fragrant savoriness from the bacon and the flavorful, creamy taste of the potatoes meld together to make a hearty dish you need to try! Trust me, you won’t regret it!
What You Need to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
- 6 medium potatoes, rinsed and scrubbed
- salt & pepper, to taste
- olive oil
- 1 cup butter, regular or plant-based
- 1 large onion, diced
- 2 cloves garlic, minced
- ¾ cup all purpose flour (sub ⅓ cup cornstarch if GF)
- 5 cups chicken stock
- 1 ¾ cups water
- 1 ¼ cups heavy cream
- crispy bacon, cooked and chopped
- chives or scallions, chopped
- 2 cups cheddar cheese, shredded
PRO TIP: My favorite bacon of all time to top this soup with is from… ButcherBox! (read our review here).
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How to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
- Pour in the heavy cream. Stir to combine.
- When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
- Divide soup into 8 bowls, then top with chopped chives/scallions, crispy bacon, and shredded cheddar cheese. ENJOY!
My Favorite Tools For This Recipe
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If you make this Outback Steakhouse Potato Soup recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Outback Steakhouse Potato Soup (Copycat Recipe!)
Ingredients
- 6 medium potatoes , rinsed and scrubbed
- salt & pepper , to taste
- olive oil
- 1 cup butter , regular or plant-based
- 1 large onion , diced
- 2 cloves garlic , minced
- ¾ cup all purpose flour (sub ⅓ cup cornstarch if GF)
- 5 cups chicken stock
- 1 ¾ cups water
- 1 ¼ cups heavy cream
- crispy bacon , cooked and chopped
- chives or scallions , chopped
- 2 cups cheddar cheese , shredded
Instructions
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
- Pour in the heavy cream. Stir to combine.
- When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
- Divide soup into 8 bowls, then top with chopped chives or scallions, crispy bacon, and shredded cheddar cheese. ENJOY!
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Deliciousness! Do you know if it’s safe to freeze?
Hi Emily! Glad you loved the recipe – yes, this potato soup is freezer-friendly! Just store in a freezer-safe container 🙂
I made this with a few changes and it turned out amazing – almost just like Outback or maybe O’Charley’s. I didn’t add water and instead of heavy cream used whole milk and just added it until the soup was the consistency I liked.
love this
Do you leave the skin on the potatoes
I’d like to know too. We’ve been recently to Outback and it looks like they don’t have the skins on. I would think it’s a matter of preference. I like them on but for trying to make it as similar to the recipe I will peal my potatoes. I haven’t made this recipe yet. Planning on it for dinner today.
Hi there! Peeling or not ultimately depends on your preference. If you’d like to make it as similar to Outback’s potato soup, I’d recommend peeling 🙂
Love this potato soup! I will be making this again for a potluck with some friends coming up. They will love it, I know it!
now that’s one good potato soup! I dare say it tastes even better than Outback?? Maybe cause I made it myself? either way, loved it.
let me just say AMAZING RECIPE! i’ve tried dozens of times to recreate this outback potato soup and not once has it come close to how similar your recipe is to the real thing! Saving this and printing for all future soup nights!
Fantastic recipe!! truly the best potato soup i have ever made in my entire life!
hi Michelle! I tried this recipe for the hubby last night and he kept raving about it all through today!!! That potato soup was his favorite and he said it came really close to the real thing (very impressive). A billion thanks for sharing the recipe !
I gonna try with chicken
That sounds delicious!! Let me know how it turns out!