Outback Steakhouse Potato Soup (Copycat Recipe)

Spoonful of creamy copycat Outback potato soup with potato chunks, bacon, Colby Jack cheese, and green onions.

Outback Steakhouse Potato Soup (Copycat Recipe)

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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!

Prep: 15

Cook: 35

Total: 50

Recipe makes approximately 6

Equipment Needed

Large Dutch oven or heavy-bottomed pot
slotted spoon
Wooden spoon or silicone spatula
whisk
Potato masher

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)