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Outback Steakhouse Potato Soup Copycat

A rich and creamy copycat of the famous Outback Steakhouse potato soup, made with tender potatoes, cream, cheddar cheese, and savory toppings. Perfect comfort food for cozy meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 large Russet potatoes, peeled and cubed
  • 2.5 cups Chicken broth Use vegetable broth if preferred
  • 0.5 cup Sweet yellow onion, diced Optional
  • 0.5 cup Unsalted butter
  • 0.33 cup All-purpose flour
  • 0.75 cup Heavy cream
  • 0.5 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black pepper Adjust to taste
Toppings
  • 0.75 cup Shredded cheddar cheese
  • 0.25 cup Green onions, sliced
  • 6 slices Turkey bacon, cooked and crumbled Pork-free alternative

Equipment

  • Large Pot
  • Saucepan
  • Whisk

Method
 

Instructions
  1. Boil the cubed potatoes in salted water until fork-tender. Drain and set aside.
  2. In a large pot, combine chicken broth and diced onion. Simmer over medium heat until onions are soft.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until smooth.
  4. Slowly whisk the roux into the simmering broth until the soup thickens.
  5. Stir in heavy cream, cooked potatoes, salt, and pepper. Simmer gently for 5 minutes.
  6. Serve hot, topped with cheddar cheese, green onions, and turkey bacon crumbles.

Notes

For a lighter version, substitute half-and-half for heavy cream. For vegetarian soup, use vegetable broth and omit turkey bacon.