That creamy, thick Outback Steakhouse Potato Soup has lived rent-free in my head since the first time I ordered it at the restaurant. The moment I found out it was pulled from the menu, I went straight to my kitchen and started testing. After a few tries, I finally nailed it.
Table of Contents
Ingredients for Outback Steakhouse Potato Soup
I have made this soup more times than I can count, and a few ingredient choices make a real difference. I always use freshly cooked bacon — the crunch and smoky flavor you get from cooking it yourself beats packaged bacon bits every single time. For the cheese, my preference is to shred it straight from a block rather than buying pre-shredded, since it melts much more smoothly into the broth.
- Water, enough to cover and boil the potatoes
- 4 large russet or golden potatoes, peeled and diced into bite-sized pieces
- 8 slices bacon, cooked and crumbled
- 2½ cups chicken stock or chicken broth
- 1 cup cold water
- ¾ cup shredded cheddar cheese, plus more for topping
- ¾ cup heavy whipping cream
- ½ cup unsalted butter — I recommend unsalted so you can control the salt level at the end
- ⅓ cup all-purpose flour
- ¼ cup green onion, diced
- ½ sweet yellow onion, diced (optional but adds a nice sweetness to the base)
- ½ tsp salt
- ½ tsp ground black pepper
Pro tip: Golden potatoes hold their shape better in the broth, while russets give a fluffier, more classic texture. In my experience, golden potatoes win for this copycat.
Step-by-Step Instructions
I recommend reading through all the steps before you start. The roux is the one part that needs your full attention, but once that is done, the rest of the soup basically cooks itself. Follow the steps in order and this Outback Steakhouse Potato Soup will turn out just right every time.
Step 1: Peel and dice the potatoes into bite-sized pieces, roughly 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 10 to 12 minutes until just fork-tender. Do not overcook them here since they will continue cooking in the soup. Drain and set aside.
Step 2: In a large pot or Dutch oven, combine the chicken stock, diced sweet onion, salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes, stirring occasionally. The onion will soften and the broth will begin to develop flavor.
Step 3: In a separate saucepan, melt the butter over medium heat. Once melted, gradually sprinkle in the flour while whisking constantly. Keep whisking for 2 full minutes until the mixture turns a pale golden color and smells slightly nutty. This step removes the raw flour taste, so do not rush it.
Step 4: Slowly pour the roux into the simmering broth in a thin, steady stream while whisking continuously. The soup will begin to thicken within a couple of minutes. If you see any small lumps, just keep whisking and they will smooth out.
Step 5: Pour in the heavy whipping cream and stir gently to combine. The broth will turn rich and velvety at this point. Let the soup simmer uncovered for an additional 10 minutes, stirring occasionally to prevent it from sticking to the bottom.
Step 6: Gently fold in the boiled, drained potatoes. Stir to distribute them evenly. Taste the soup and adjust salt and pepper as needed.
Step 7: Ladle into bowls and top each serving with shredded cheddar cheese, crispy bacon crumbles, and diced green onions. Serve immediately while hot.
Perfect Pairings for Outback Steakhouse Potato Soup
This soup is thick and filling enough to serve as a full meal on its own, but the right side dishes round it out beautifully. Here are my go-to pairings that work every time:
Crusty Bread or Dinner Rolls: Nothing beats tearing into a warm dinner roll and dunking it straight into that creamy broth. Our homemade cheesy breadsticks are a fantastic option that the whole family loves alongside this soup.
Grilled Cheese Sandwich: A golden, crispy grilled cheese is the ultimate pairing for a creamy potato soup. For the best version to serve alongside this bowl, try our bacon grilled cheese sandwich which adds smoky depth that complements the soup perfectly.
Garlic Roasted Potatoes: If you really love potato flavor, doubling down works surprisingly well. These garlic roasted vegetables add caramelized edges and herby notes that contrast nicely with the creamy broth.
Simple Green Salad: A light, crisp salad with a tangy vinaigrette balances the richness of this soup and adds freshness to the meal. Our Mediterranean chickpea salad with lemon vinaigrette is a bright, easy side that works beautifully here.
Baked Garlic Parmesan Potato Wedges: For a heartier spread when feeding a crowd, crispy baked garlic Parmesan potato wedges on the side make the whole meal feel extra special and satisfying.
Keeping It Fresh and Storing Leftovers
Leftover Outback Steakhouse Potato Soup stores really well. Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The soup will thicken noticeably overnight as the potatoes absorb the broth.
When reheating, warm it slowly over low to medium heat on the stovetop, stirring frequently. I recommend adding a splash of chicken broth or a little cream to loosen it back to its original consistency. Avoid high heat, which can cause the cream to separate.
Pro tip: If you want to freeze this soup, do it before adding the cream and cheese. Dairy does not freeze well and can become grainy or separated when thawed. Freeze just the potato and broth base in a freezer-safe container for up to 3 months, then stir in fresh cream and cheese when you reheat it. Works perfectly every time.
Frequently Asked Questions
Why does my potato soup turn out watery instead of thick?
The roux needs to be fully cooked and properly whisked into the broth. Make sure you cook the butter and flour mixture for the full 2 minutes before adding it to the pot, and whisk it in slowly in a steady stream. If the soup still seems thin, let it simmer uncovered for a few extra minutes to reduce and thicken naturally.
Can I use rotisserie chicken instead of bacon to make this a heartier meal?
Absolutely. Shredded rotisserie chicken stirred in at the end turns this soup into an even more filling dinner. You can keep the bacon as a topping for crunch or skip it entirely. It is a great way to use up leftover chicken and adds extra protein to each bowl.
What is the best cheese to use for this copycat Outback potato soup?
Freshly shredded cheddar is the most common choice and gives that sharp, classic flavor. Colby-Monterey Jack melts slightly smoother and is a bit milder. Using a blend of both is my favorite option since you get the flavor of cheddar with the creaminess of Monterey Jack. Always shred from a block for the best melt.
Outback Steakhouse Potato Soup
Ingredients
Equipment
Method
- Peel and dice the potatoes into 1-inch bite-sized pieces. Place in a large pot, cover with cold water, and bring to a boil. Cook for 10 to 12 minutes until just fork-tender. Drain and set aside.
- In a large pot or Dutch oven, combine the chicken stock, diced sweet onion, salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes, stirring occasionally.
- In a separate saucepan, melt the butter over medium heat. Gradually sprinkle in the flour while whisking constantly. Whisk for 2 full minutes until the mixture turns pale golden and smells slightly nutty.
- Slowly pour the roux into the simmering broth in a thin, steady stream while whisking continuously. The soup will begin to thicken within a couple of minutes. Keep whisking to smooth out any lumps.
- Pour in the heavy whipping cream and stir gently to combine. Let the soup simmer uncovered for an additional 10 minutes, stirring occasionally to prevent sticking.
- Gently fold in the boiled, drained potatoes. Stir to distribute evenly. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top each serving with shredded cheddar cheese, crispy bacon crumbles, and diced green onions. Serve immediately while hot.
