Copycat Outback Steakhouse Potato Soup Recipe
Posted: 08/27/26
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This Copycat Outback Steakhouse Potato Soup is everything! Crispy bacon, tender russet potatoes, melty cheese, and plenty of creamy goodness fill a cozy, restaurant-style bowl. It’s perfect for fall, so comforting and surprisingly easy to make at home!
What Makes This Copycat Recipe Different
- I replicated that legendary texture by mashing some—not all—of the potatoes, which makes the soup wonderfully creamy while leaving loads of tender bites. And no blender in sight, aka no extra step to worry about!
- You know I’m a big believer in fresh ingredients, and this one delivers. Crispy bacon, sautéed vegetables, garlic, broth, and cream build much more flavor than simply stirring everything together.
- I don’t know about you, but my kids like to personalize their own bowls, and this recipe is perfect for that. Load each bowl with as much Colby Jack, bacon, green onion, and sour cream as you like.
- Food and eating out is pricey these days, so one easy pot makes about 6 generous, restaurant-style servings without that pesky restaurant bill!
Cheryl’s Tested Notes & Tips
- I always cut the potatoes into even ½-inch cubes. Why is this vital? Evenly cut pieces cook at the same rate, so I don’t end up with some potatoes falling apart while others are still firm.
- Rouxes can be tricky, so I recommend adding liquids slowly to keep the roux smooth and prevent flour lumps in your soup. The worst is a lumpy soup!
- Another aspect of cream soups is not to overboil or boil rapidly once the cream is added. Otherwise, the dairy separates or scorches on the bottom.
- This is vital for that chunky texture we want; mash only about half the potatoes. If you want it thicker, mash a little more. Remember the soup will thicken even more as it rests.
Ingredient Notes
- The high starch content of russet potatoes is what we want. It helps thicken the soup while giving it a soft, fluffy texture. If you want to change it up, Yukon Gold potatoes are a good bet.
- Don’t skip the bacon grease step! That’s where a lot of the depth comes from, giving the soup its smoky, savory flavor. If you want to up the health factor, use turkey bacon, but add another tablespoon of butter to give that richness.
- Heavy cream makes that rich, restaurant-style consistency. Half-and-half is a Cheryl-approved lighter substitute. For dairy-free, use an oat-based cooking cream, or I like cashew cream.
- Colby Jack is the move here. It’s what the restaurant uses and melts better than sharp cheddar without getting greasy. You can also sub with Monterey Jack, mild cheddar (notice not sharp!), or a combination of the two for a similar yummy result.
Serving Suggestions
- Green salad with romaine or arugula. Add a tangy vinaigrette; it contrasts sooo nicely with the creamy soup and bacon.
- Warm crusty bread, garlic bread, or soft dinner rolls. It’s obvious what this suggestion is for: dipping! Try my Air Fryer garlic bread or this tasty broccoli cornbread for dipping options.
- Grilled chicken or steak. Combining the two makes a full-on restaurant-inspired dinner! I’ve used this mesquite grilled chicken or oven ribeye steak as great pairings.
Storage & Make-Ahead
- Refrigerator: This soup keeps for up to 4 days. And definitely store the toppings separately, so they stay as fresh as possible. For reheating, don’t boil, use medium-low-heat and add broth if it’s a little too thick.
- Making it ahead: If I’m bringing this soup for a potluck or PTO gathering, I’ll prepare it 1 to 2 days in advance. Again, before serving, do reheat slowly so nothing burns.
Recipe FAQs
- Is Outback Steakhouse potato soup gluten free? My version isn’t, but you can replace the all-purpose flour with an equal amount of cup-for-cup gluten-free flour. Just make sure it’s intended for cooking and baking. Also, ensure the bacon, chicken broth, cheese, and other ingredients are gluten-free.
- Can I make this potato soup in a slow cooker? Definitely! Cook and reserve the bacon, then sauté the onion, celery, and garlic in the drippings and butter. Stir in the flour, gradually whisk in the broth, and transfer everything to the slow cooker with the potatoes and seasonings. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Mash half the potatoes, stir in the cream, and cook on high for 20 minutes more. Then add the reserved bacon and toppings, and eat!
- Can you freeze this creamy potato soup? I wouldn’t recommend freezing this! The dairy can separate from the potatoes and create a gross, grainy texture. The soup is best eaten and used within a week.
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Outback Steakhouse Potato Soup (Copycat Recipe)
This copycat recipe for Outback potato soup is divine! Thick and creamy, and then topped with smoky bacon, Colby Jack cheese, and crisp green onions. Perfect weeknight meal!
Ingredients
For the Soup
- 4 large russet potatoes, peeled and cut into ½-inch cubes
- 6 strips bacon, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1½ cups heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
For Serving
- 1 cup shredded Colby Jack cheese
- cooked bacon reserved from the soup
- 3 green onions, thinly sliced
- ½ cup sour cream, optional
Equipment
- Large Dutch oven or heavy-bottomed pot
- slotted spoon
- Wooden spoon or silicone spatula
- whisk
- Potato masher
Instructions
- Place the 6 strips of chopped bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until browned and crisp, about 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Leave about 2 tablespoons of bacon drippings in the pot. Reserve the cooked bacon for serving.
- Add 2 tablespoons unsalted butter to the bacon drippings. Once melted, add the 1 diced yellow onion and 2 diced celery stalks. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the 3 minced garlic cloves and cook, stirring constantly, for 1 minute.
- Sprinkle 3 tablespoons all-purpose flour over the vegetables. Cook, stirring constantly, for 2 minutes, until the flour forms a smooth paste and begins to smell lightly toasted.
- Slowly pour in the 3 cups chicken broth, whisking constantly to prevent lumps. Gradually whisk in the 1½ cups heavy cream.
- Stir in the ½ teaspoon garlic powder, ½ teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring the mixture to a gentle simmer over medium heat; do not let it boil rapidly.
- Add the 4 peeled and cubed russet potatoes. Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are completely fork-tender.
- Use a potato masher to mash roughly half of the potatoes directly in the pot, leaving the other half in chunks. Simmer for another 2 to 3 minutes, until the soup reaches your preferred consistency. Taste and add more kosher salt or black pepper if needed.
- Divide the soup among 6 bowls. Top each serving with a portion of the 1 cup shredded Colby Jack cheese, reserved cooked bacon, 3 sliced green onions, and ½ cup sour cream, if using. Serve warm.
Notes
Make it gluten-free: Replace the flour with an equal amount of cup-for-cup gluten-free flour and confirm the bacon and broth are gluten-free.
Make it dairy-free: Use plant-based butter, a neutral dairy-free cooking cream, and dairy-free toppings. Use cashew cream.
Soup consistency: If it becomes too thick, stir in warm broth until it reaches your preferred consistency.
Salt use: Consider adding salt after tasting the finished soup, since the bacon, broth, and cheese can already be quite salty!
Nutrition Information
Calories: 736kcal | Protein: 19g | Fat: 51g | Saturated Fat: 27g | Trans Fat: 0.2g | Total Carbs: 54g | Fiber: 4g | Sugar: 5g | Net Carbs: 50g | Vitamin C: 17mg | Cholesterol: 136mg | Sodium: 1233mg | Potassium: 1281mg | Calcium: 262mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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