OUTBACK POTATO SOUP (Creamy Copycat Comfort Classic)

If there’s one bowl of soup that instantly delivers warmth, comfort, and restaurant-style indulgence, it’s OUTBACK POTATO SOUP. Thick, creamy, loaded with tender potatoes, smoky bacon, melted cheese, and finished with fresh green onions, this iconic soup is the kind of dish that makes you slow down and savor every spoonful.

This homemade OUTBACK POTATO SOUP recipe recreates the beloved steakhouse favorite right in your own kitchen — no reservations required. It’s rich without being heavy, hearty without being overwhelming, and incredibly satisfying whether served as a main course or a cozy starter. Best of all, it uses simple, everyday ingredients and comes together with easy, approachable steps.

Whether you’re craving a nostalgic restaurant classic, planning a comforting family dinner, or searching for a crowd-pleasing soup recipe for chilly nights, OUTBACK POTATO SOUP delivers every single time.

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Why You’ll Love This OUTBACK POTATO SOUP Recipe

This isn’t just any potato soup — it’s a copycat OUTBACK POTATO SOUP designed to taste just like the restaurant version, if not better.

Here’s why it stands out:

• Ultra-creamy texture with a velvety smooth base

• Tender chunks of potato in every bite

• Rich flavor from butter, cream, and real cheese

• Smoky bacon adds irresistible depth

• Simple ingredients, no fancy equipment required

• Perfect for meal prep, leftovers, and freezing

If comfort food had a gold standard, OUTBACK POTATO SOUP would be it.

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What Is OUTBACK POTATO SOUP?

OUTBACK POTATO SOUP is a creamy, thick potato soup popularized by Outback Steakhouse. Unlike thin brothy potato soups, this version is built on a rich roux-based foundation, giving it a luxurious consistency similar to chowder.

It’s traditionally garnished with:

• Shredded cheese

• Crispy bacon

• Chopped green onions

The result is a soup that’s indulgent, savory, and deeply comforting — exactly what you expect from a classic steakhouse menu item.

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Ingredients for OUTBACK POTATO SOUP

This recipe stays true to the original flavors while using pantry-friendly ingredients.

Soup Base Ingredients

• Water, enough to cover the potatoes

• 4 large russet or golden potatoes, diced

• 8 slices bacon, cooked and crumbled

• 2 ½ cups chicken stock (or chicken broth)

• 1 cup cold water

• ¾ cup cheddar cheese, plus more for topping (optional)

• ¾ cup heavy whipping cream

• ½ cup butter

• ⅓ cup all-purpose flour

• ¼ cup green onion, diced

• ½ sweet yellow onion, diced (optional)

• ½ teaspoon salt

• ½ teaspoon ground black pepper

These ingredients work together to create the signature flavor and creamy consistency that defines OUTBACK POTATO SOUP.

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Best Potatoes for OUTBACK POTATO SOUP

Choosing the right potato is essential for authentic results.

• Russet potatoes: Classic choice, break down slightly and help thicken the soup naturally

• Golden potatoes (Yukon Gold): Creamier texture, slightly buttery flavor

Either option works beautifully for OUTBACK POTATO SOUP, so use what you have on hand.

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Step-by-Step Instructions: How to Make OUTBACK POTATO SOUP

Step 1: Cook the Potatoes

Dice the potatoes into bite-sized pieces. Place them in a pot and cover with water. Bring to a boil and cook until fork-tender. Drain and set aside.

Step 2: Simmer the Broth

In a large pot, combine chicken stock, cold water, diced onions, salt, and black pepper. Bring to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to develop.

Step 3: Make the Roux

In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour until a smooth paste forms. Cook for 2–3 minutes to remove the raw flour taste.

Step 4: Thicken the Soup

Gradually whisk the roux into the simmering broth. Whisk continuously to prevent lumps and ensure a silky texture.

Step 5: Add Cream

Pour in the heavy whipping cream, stirring gently. This step gives OUTBACK POTATO SOUP its signature richness.

Step 6: Simmer and Develop Flavor

Let the soup simmer for another 20 minutes, stirring occasionally so nothing sticks to the bottom of the pot.

Step 7: Add Potatoes

Gently fold in the cooked potatoes, stirring to distribute evenly throughout the soup.

Step 8: Serve and Garnish

Ladle the soup into bowls and top with shredded cheese, crispy bacon, and green onions. Serve hot and enjoy.

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Pro Tips for Perfect OUTBACK POTATO SOUP

• Whisk constantly when adding the roux to avoid lumps

• Simmer gently, not boiling, once cream is added

• Season gradually — bacon and cheese add salt

• Use freshly shredded cheese for smoother melting

• Don’t overcook potatoes or they’ll turn mushy

These small details make a big difference in achieving authentic OUTBACK POTATO SOUP flavor and texture.

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Customization & Variations

Extra Cheesy Version

Add an additional ½ cup of shredded cheddar or Colby-Monterey Jack directly into the soup base.

Loaded Potato Soup

Top with sour cream, extra bacon, chives, and a drizzle of melted butter.

Thicker Soup

Mash some of the potatoes directly in the pot for an even creamier consistency.

Lighter Option

Replace half of the heavy cream with whole milk (texture will be slightly thinner).

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What to Serve with OUTBACK POTATO SOUP

This soup pairs beautifully with:

• Crusty bread or garlic bread

• Dinner rolls or breadsticks

• Side salad with ranch or vinaigrette

• Grilled cheese sandwich

• Steak or roasted chicken

It’s hearty enough to stand alone but even better with a simple side.

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Make-Ahead & Storage Tips

Refrigeration

Store leftover OUTBACK POTATO SOUP in an airtight container for up to 4 days.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if needed.

Freezing

Freeze without toppings for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the soup will be thinner and less rich. Heavy cream is recommended for authentic OUTBACK POTATO SOUP texture.

Can I make this gluten-free?

Yes. Replace the flour with a gluten-free all-purpose blend or cornstarch slurry.

Why is my soup grainy?

This usually happens if the soup boils after adding cream or cheese. Keep the heat low and gentle.

Can I make this in a slow cooker?

Yes. Add everything except the roux, cream, and cheese. Stir those in during the final 30 minutes.

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Nutrition Overview (Estimated)

• Calories: ~350–400 per serving

• Protein: 12–15g

• Fat: 25–30g

• Carbohydrates: 30–35g

This is comfort food, meant to be enjoyed — rich, filling, and satisfying.

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Why This OUTBACK POTATO SOUP Recipe Works

This recipe mirrors the restaurant experience because it follows the same foundational principles:

• A proper roux for thickness

• Cream for richness

• Real potatoes for body

• Bacon and cheese for depth

The result is a true copycat OUTBACK POTATO SOUP that tastes like it came straight from a steakhouse kitchen.

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Final Thoughts

There’s a reason OUTBACK POTATO SOUP has remained a fan favorite for years. It’s creamy, comforting, rich, and familiar — the kind of recipe that instantly feels like home. Making it from scratch allows you to control the quality, customize the flavors, and enjoy that iconic steakhouse taste whenever the craving strikes.

Whether you’re serving it for a cozy weeknight dinner, a casual gathering, or a comforting lunch, this OUTBACK POTATO SOUP recipe is guaranteed to impress. One spoonful is all it takes to understand why this classic never goes out of style.