Outback Potato Soup (Copycat Recipe) – Creamy, Comforting, and Loaded with Flavor!

There’s nothing like a big, warm bowl of potato soup to chase away the chill of the day, and this Outback Potato Soup copycat recipe brings all the cozy flavors to your table. This rich and hearty soup is loaded with tender potatoes, a creamy base, and topped with savory bacon, melted cheddar cheese, and a sprinkle of green onions. It’s like a big, comforting hug in a bowl!

Scroll down for the recipe!

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Why You’ll Love This Recipe

This Outback Potato Soup is the perfect comfort food. It’s rich, creamy, and full of flavor from the hearty potatoes, smooth cream, and savory bacon bits. The chicken broth gives the soup a depth of flavor, while the simple roux (butter and flour) creates a thick, silky base. Plus, it's topped off with melted cheese and crispy bacon for an indulgent treat. Whether it’s a cold winter night or you’re just in the mood for something cozy, this potato soup will become a family favorite.

The Inspiration Behind Outback Potato Soup

Potato soups have been a beloved comfort dish for generations, and this recipe takes inspiration from Outback Steakhouse’s version of this classic. The blend of simple ingredients creates a soup that is both filling and flavorful, making it a popular choice in restaurants and homes alike. This recipe allows you to recreate the magic of Outback’s famous potato soup right in your kitchen—perfect for those who want a restaurant-quality meal without leaving home.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 32g
• Protein: 10g
• Sodium: 870mg

This soup is rich and creamy, so it’s great as a meal on its own. If you’re watching calories, you can swap the heavy cream for a lighter option or reduce the amount of butter.

Serving Suggestions and Pairings

Serve this Outback Potato Soup with a side of crusty bread or warm rolls to soak up the creamy goodness. It also pairs well with a fresh green salad for a balanced meal. For a heartier meal, you can serve it alongside a sandwich or even some roasted vegetables. And don’t forget the extra garnishes—more bacon, extra cheese, and fresh herbs like parsley or chives make it even more irresistible!

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Storage and Reheating TipsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, or microwave individual portions until heated through. Be careful not to boil the soup when reheating, as this can cause the cream to separate. You can also freeze this soup for up to 2 months—just be sure to let it cool completely before transferring it to a freezer-safe container.

Fun Fact: The History of Potato Soup

Potatoes were first cultivated in the Andes Mountains of South America and made their way to Europe in the 16th century. Potato soup became a popular dish in many countries due to the availability of ingredients and its ability to feed large families. Today, variations of potato soup can be found in cuisines all around the world, from creamy versions like this one to chunky, broth-based soups.

Cooking Tips

• Use Starchy Potatoes: Russet or Yukon gold potatoes work best in this soup as they break down and add creaminess to the base.
• Don’t Skip the Roux: The butter and flour mixture (roux) is essential for thickening the soup and giving it a smooth texture. Be sure to cook it long enough to remove the raw flour taste.
• Season Well: Potatoes can be bland on their own, so don’t be afraid to season the soup generously with salt and pepper.

Optional Variations

• Add Veggies: For a little extra nutrition, you can add diced carrots, celery, or even broccoli to the soup. Sauté them with the onions for added flavor.
• Spice It Up: If you like a little heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce.
• Cheese Lovers: If you’re a fan of extra cheese, mix in some shredded cheddar or Monterey Jack into the soup before serving.

Outback Potato Soup Copycat Recipe

Ingredients:

• 1 quart water (for boiling the potatoes)
• 4 large potatoes, diced
• 2 ½ cups chicken broth or stock
• ½ small onion, diced (optional)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅓ cup all-purpose flour
• 1 cup cold water
• ¾ cups heavy cream
• ½ cup butter
• ¾ cups cheddar cheese, shredded
• ⅛ cup bacon bits
• ⅛ cup green onion, chopped

Instructions:

1. Boil the potatoes: Dice the potatoes into bite-sized pieces and boil them in the quart of water until tender. Once cooked, drain and set aside.
2. Simmer the broth: In a large pot, combine the chicken broth, diced onion (if using), salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat and let it cook for about 20 minutes to allow the flavors to develop.
3. Make the roux: In a separate saucepan, melt ½ cup of butter over medium heat. Gradually whisk in ⅓ cup of flour until a smooth paste forms. Let the roux cook for a couple of minutes to remove the raw flour taste.
4. Thicken the soup: Slowly whisk the roux into the simmering broth. Stir continuously to prevent lumps from forming, thickening the soup into a creamy base.
5. Add cream: Stir in the heavy cream, allowing the soup to simmer for another 20 minutes to further thicken and develop the flavor.
6. Incorporate potatoes: Gently fold in the diced potatoes, ensuring they are evenly distributed throughout the soup.
7. Serve and garnish: Ladle the soup into bowls and top with shredded cheddar cheese, bacon bits, and chopped green onions for added flavor and texture. Serve hot and enjoy!

This Outback Potato Soup is perfect for cozy nights in or when you want to impress guests with a restaurant-quality dish. The creamy texture, cheesy goodness, and crispy bacon make it an irresistible choice for any occasion.