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This creamy potato soup is a copycat recipe of the famous Outback Steakhouse Potato Soup! This recipe is incredibly easy to make and is bursting with rich flavors – not to mention, yields an incredibly smooth, velvety texture. It’s a crowd-favorite for a reason!
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When the nearest Outback Steakhouse is an hour away, it’s only natural to dream of their crazy delicious Potato Soup every now and then, especially on a rainy day!If you’re like most Outback Steakhouse fans, you can probablyrelate to loving the glorious potato soup! The fragrant savorinessfrom the bacon and the flavorful, creamy taste of the potatoes meld together to make a hearty dish you need to try! Trust me, you won’t regret it!
Table of Contents hide
1 What You Need to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
2 How to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
3 My Favorite Tools For This Recipe
4 Looking for More Easy Recipes?
5 Outback Steakhouse Potato Soup (Copycat Recipe!)
5.1 Ingredients 1x2x3x
5.2 Instructions
5.3 Nutrition
What You Need to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
- 6mediumpotatoes, rinsed and scrubbed
- salt & pepper, to taste
- olive oil
- 1cupbutter, regular orplant-based
- 1largeonion, diced
- 2clovesgarlic, minced
- ¾cupall purpose flour(sub ⅓ cup cornstarch if GF)
- 5cups chicken stock
- 1 ¾cupswater
- 1 ¼cupsheavy cream
- crispy bacon, cooked and chopped
- chives or scallions, chopped
- 2cupscheddar cheese, shredded
PRO TIP: My favorite bacon of all time to top this soup with is from… ButcherBox! (read our review here).
How to Make Outback Steakhouse Potato Soup (Copycat Recipe!)
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
- Pour in the heavy cream. Stir to combine.
- When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
- Divide soup into 8 bowls, then top with chopped chives/scallions, crispy bacon, and shredded cheddar cheese. ENJOY!
My Favorite Tools For This Recipe
Looking for More Easy Recipes?
- Qdoba Grilled Chicken ( Copycat Recipe )
- Instant Pot Chicken Wild Rice Soup (GF, DF)
- Game Day Favorite Herbed Garlic Dip (GF, DF, VG)
- Extra Cheesy Hot Nacho Dip (GF, V)
- Perfect Sous Vide Scallops with Herbed Brown Butter
- 1-Pot Vegan Cauliflower Curry (GF, DF, VG)
- Baked Parmesan Zucchini (GF, V)
- Better-Than-Takeout Shrimp Fried Rice (GF, DF)
- Easy Chicken Pad Thai with Crushed Peanuts
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Outback Steakhouse Potato Soup (Copycat Recipe!)
DWELL by Michelle
This creamy potato soup is a copycat recipe of the famous Outback Steakhouse Potato Soup! This recipe is incredibly easy to make and is bursting with rich flavors – not to mention, yields an incredibly smooth, velvety texture. It's a crowd-favorite for a reason!
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 687 kcal
Ingredients
- 6 medium potatoes , rinsed and scrubbed
- salt & pepper , to taste
- olive oil
- 1 cup butter , regular or plant-based
- 1 large onion , diced
- 2 cloves garlic , minced
- ¾ cup all purpose flour (sub ⅓ cup cornstarch if GF)
- 5 cups chicken stock
- 1 ¾ cups water
- 1 ¼ cups heavy cream
- crispy bacon , cooked and chopped
- chives or scallions , chopped
- 2 cups cheddar cheese , shredded
Instructions
Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
Pour in the heavy cream. Stir to combine.
When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
Divide soup into 8 bowls, then top with chopped chives or scallions, crispy bacon, and shredded cheddar cheese. ENJOY!
Nutrition
Calories: 687kcal
Keyword cheddar cheese, chives, crispy bacon, dinner ideas, easy potato recipes, outback steak house potato soup recipe, outback steak potato soup, soup
Tried this recipe?Let us know how it was!
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