Ultimate Outback Steakhouse Potato Soup Copycat Recipe
Outback Steakhouse Potato Soup is the kind of cozy, creamy comfort food that tastes like a warm hug, and this copycat version brings that restaurant-style magic straight to your kitchen. Rich, velvety, and loaded with tender potatoes, it’s easy enough for weeknights and special enough for family gatherings.
Why You’ll Love This Outback Steakhouse Potato Soup
- Restaurant flavor at home: You get that signature creamy texture and savory depth without leaving the house.
- Simple, pantry-friendly ingredients: No fancy tools or hard-to-find items required.
- Customizable for the whole family: Easy swaps make it lighter, pork-free, or extra hearty.
- Quick comfort: From prep to bowl in well under an hour.
- Crowd-pleasing classic: Perfect for chilly nights, potlucks, or make-ahead lunches.
Ingredients for Outback Steakhouse Potato Soup
Soup Base
- Russet or Yukon Gold potatoes, peeled and cubed
- Chicken broth (or vegetable broth for a lighter option)
- Sweet yellow onion, finely diced
- Unsalted butter
- All-purpose flour
- Heavy cream
- Salt and freshly ground black pepper
Toppings (Optional but Recommended)
- Shredded cheddar cheese
- Green onions or chives, sliced
- Turkey bacon crumbles (or mushrooms for a meat-free option)
Ingredient Notes (Substitutions & Healthy Swaps)
- No pork: Replace traditional bacon with smoked turkey bacon or sautéed mushrooms for that savory bite.
- Lighter dairy: Use half-and-half or whole milk instead of heavy cream; the soup will still be creamy, just less rich.
- Gluten-free: Swap the flour for a gluten-free all-purpose blend or thicken with cornstarch slurry.
- Extra flavor: A pinch of garlic powder or paprika adds warmth without overpowering the classic taste.
Step-by-Step Instructions
Step 1 – Cook the Potatoes
Place the cubed potatoes in a pot of lightly salted water. Bring to a boil and cook until fork-tender. Drain and set aside.
Step 2 – Build the Flavor Base
In a large soup pot, add chicken broth and diced onions. Simmer gently until the onions are soft and fragrant.
Step 3 – Make the Roux
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook briefly until smooth and lightly golden—this removes the raw flour taste.
Step 4 – Thicken the Soup
Slowly whisk the roux into the simmering broth. Stir continuously to keep the soup silky and lump-free as it thickens.
Step 5 – Add Cream and Potatoes
Pour in the heavy cream and stir well. Add the cooked potatoes, letting them warm through and slightly break down to thicken the soup naturally.
Step 6 – Season and Serve
Season with salt and pepper to taste. Ladle into bowls and finish with cheddar cheese, green onions, and your favorite toppings.
Pro Tips for Success
- Don’t rush the roux: Cooking it briefly ensures a smooth, creamy soup.
- Use starchy potatoes: Russets give the best thick, comforting texture.
- Stir often: Especially after adding the roux, to prevent sticking or clumps.
- Adjust thickness easily: Add a splash of broth to thin or simmer longer to thicken.
- Taste at the end: Potatoes absorb salt, so final seasoning matters.
Flavor Variations
- Cheesy Boost: Stir shredded cheddar directly into the pot for extra richness.
- Spicy Twist: Add a pinch of cayenne or smoked paprika.
- Herb Lover’s Version: Fresh thyme or parsley brightens the soup.
- Veggie-Loaded: Add corn or broccoli florets for color and texture.
Serving Suggestions
Serve this soup with crusty bread, garlic toast, or a simple green salad. It also pairs beautifully with grilled chicken or roasted vegetables for a complete meal.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without toppings for up to 2 months. Thaw overnight and reheat gently, stirring well.
- Reheating Tip: Warm over low heat to prevent separation.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 kcal | ~12 g | ~34 g | ~28 g | ~4 g | ~780 mg |
FAQ About Outback Steakhouse Potato Soup
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently before serving.
Why is my soup too thick?
Potatoes continue to thicken as the soup sits. Simply stir in warm broth or milk until you reach your desired consistency.
Can I make it vegetarian?
Absolutely. Use vegetable broth and skip meat toppings. Mushrooms or smoked paprika add depth without meat.
What potatoes work best?
Russet potatoes are ideal for thickness, while Yukon Golds add a buttery flavor. A mix of both works great too.
Is this freezer-friendly?
Yes, but avoid freezing with cheese or toppings mixed in. Add fresh garnishes after reheating.
Final Thoughts
This Outback Steakhouse Potato Soup copycat proves that classic comfort food doesn’t need to be complicated. With simple ingredients and a straightforward method, you can recreate a restaurant favorite that’s warm, satisfying, and perfect for sharing.
Outback Steakhouse Potato Soup Copycat
Ingredients
Equipment
Method
- Boil the cubed potatoes in salted water until fork-tender. Drain and set aside.
- In a large pot, combine chicken broth and diced onion. Simmer over medium heat until onions are soft.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until smooth.
- Slowly whisk the roux into the simmering broth until the soup thickens.
- Stir in heavy cream, cooked potatoes, salt, and pepper. Simmer gently for 5 minutes.
- Serve hot, topped with cheddar cheese, green onions, and turkey bacon crumbles.
Notes
