This Outback Steakhouse-inspired potato soup is comfort in a bowl—rich, creamy, and loaded with flavor. Whether you’re missing your favorite restaurant dish or just craving a cozy homemade soup, this copycat recipe brings you all the cheesy, hearty goodness you love, right from your kitchen.
This ultimate Outback potato soup copycat recipe turns pantry staples into a creamy, indulgent soup topped with bacon, cheese, and green onions.
How to Make Outback Potato Soup Copycat
This thick and satisfying soup is loaded with tender potatoes, savory broth, and melty cheese—just like your favorite steakhouse version.
Ingredients
Main Ingredients:
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4 medium russet potatoes, peeled and diced
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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1½ cups whole milk
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1 cup heavy cream
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1 cup shredded cheddar cheese
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¼ cup all-purpose flour
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¼ cup butter
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ tsp smoked paprika (optional for a hint of depth)
Optional Toppings:
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½ cup cooked and crumbled bacon
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¼ cup chopped green onions
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Extra shredded cheese
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Preparing Instructions
Step 1: Cook Potatoes
In a large pot, boil diced potatoes in salted water for about 10 minutes or until fork-tender. Drain and set aside.
Step 2: Sauté Aromatics
In the same pot, melt butter over medium heat. Add chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes).
Step 3: Make the Roux
Sprinkle in flour and stir constantly to form a roux. Cook for 1–2 minutes, then slowly whisk in chicken broth, making sure no lumps remain.
Step 4: Add Cream & Simmer
Stir in milk and cream. Let it simmer for 5 minutes until thickened.
Step 5: Add Potatoes & Cheese
Return cooked potatoes to the pot. Stir in shredded cheddar cheese, salt, pepper, and paprika. Cook for another 5–7 minutes until soup is creamy and hot.
Step 6: Serve & Garnish
Ladle into bowls and top with crumbled bacon, green onions, and more cheese. Serve hot!
Servings
Serves 4–6 as a main course.
Presentation & Decoration
Garnish Ideas:
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Crumbled crispy bacon
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Fresh chopped scallions or chives
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Extra shredded cheddar or a dollop of sour cream
Serving Suggestions:
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Serve with crusty bread or garlic toast
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Pair with a simple green salad for balance
Best Time to Eat
Chilly Evenings: A perfect warm-up meal after a long day
Weekend Lunch: Cozy and filling comfort food
Dinner Party Starter: A creamy, crowd-pleasing first course
Portion Guide
Individual: 1½ cups per person
Group: Double recipe for larger gatherings or meal prep
Storage & Shelf Life
Refrigeration: Store in an airtight container for up to 4 days
Freezing: Not recommended due to dairy separation
Reheating: Warm slowly on stovetop over low heat, stirring often
Allergy Guide
Gluten-Free: Use cornstarch or gluten-free flour for thickening
Dairy-Free: Substitute with dairy-free milk, cream, and cheese
Nut-Free: This recipe is naturally nut-free
Tag your Outback soup recreations and share your bowl of comfort. You could be featured in our next cozy kitchen highlight!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.