Outback Steakhouse Potato Soup Recipe: Creamy Copycat Guide

Enjoy the rich, creamy, and comforting flavors of Outback Steakhouse Potato Soup right at home. This copycat recipe delivers the same velvety texture and savory taste that makes it a restaurant favorite. Perfect for cozy dinners or special family gatherings.

1. How to Make

This Outback Steakhouse Potato Soup is easy to make by combining tender potatoes, fresh vegetables, cheese, and smoky bacon into a creamy, flavorful base. Ready in under an hour, it’s perfect for weeknight meals or entertaining guests.

2. Ingredients

Main Ingredients:

• 4 cups peeled and diced potatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and black pepper to taste
• ½ tsp smoked paprika

Optional Ingredients:

• 2 stalks celery, diced
• ½ cup sour cream (for extra creaminess)
• 2 green onions, chopped (for garnish)
• Red pepper flakes (for a mild kick)

3. Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

4. Step-by-step Instructions

1. Cook the bacon: In a large pot, cook bacon over medium heat until crisp. Remove and set aside, leaving 1–2 tbsp bacon fat.
2. Sauté aromatics: Add butter to the pot. Sauté onion, garlic, and optional celery until tender and fragrant.
3. Make roux: Sprinkle flour over the vegetables, stirring for 1–2 minutes until lightly golden.
4. Add potatoes and broth: Stir in diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15–20 minutes.
5. Blend (optional): For extra creaminess, use an immersion blender to partially blend the soup, leaving some potato chunks.
6. Add cream and cheese: Stir in heavy cream and shredded cheddar cheese until melted and smooth.
7. Season and serve: Add smoked paprika, salt, and black pepper. Top with crumbled bacon and optional green onions. Serve hot.

5. Servings

• Makes 4–6 hearty servings.

6. Presentation & Decoration

• Garnish with crumbled bacon, shredded cheddar, chopped green onions, and a light sprinkle of smoked paprika. Serve in rustic bowls with warm bread on the side for a restaurant-style presentation.

7. Best Time to Eat

• Perfect for chilly evenings, family dinners, or as a comforting lunch during fall and winter.

8. Portion Guide

• Each serving: approximately 1.5–2 cups.
• Ideal for pairing with a side salad or crusty bread.

9. Storage & Shelf Life

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for up to 1 month. Reheat gently over low heat to preserve creaminess.

10. Allergy Guide

• Contains dairy (cream, cheese, butter) and gluten (flour).
• Can substitute plant-based cream and gluten-free flour for a dairy- or gluten-free version.

Bring the classic flavors of Outback Steakhouse Potato Soup into your kitchen with this creamy, comforting copycat recipe perfect for any cozy meal.

FAQs

1. Can I make this soup vegetarian?
Yes, substitute chicken broth with vegetable broth and omit bacon or use plant-based bacon for a vegetarian version.

2. How can I make the soup creamier?
Blend part of the soup with an immersion blender or add sour cream or extra heavy cream for a richer texture.

3. Can I freeze this soup?
Yes, store in an airtight container for up to 1 month. Reheat gently on low to maintain creaminess.

4. Can I use instant potatoes instead of fresh?
Fresh diced potatoes give the best texture, but instant mashed potatoes can work in a pinch for a thicker, smoother soup.

5. How spicy is this soup?
The base recipe is mild. Add red pepper flakes or cayenne for extra heat to taste.