
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!
Ingredients 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). Right now, they’re offering FREE rack of St. Louis ribs, pack of pulled pork, and pack of bacon for new members.

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!

Looking for More Easy Recipes?
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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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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!