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!
- 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
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!