Name: Outback Steakhouse Copycat Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 large russet or golden potatoes, peeled and cut into 1-inch cubes; 8 slices of beef bacon, cooked until crisp and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1/2 small sweet yellow onion, finely diced (optional); 1/4 cup green onion, finely diced; 3/4 cup shredded cheddar cheese, plus more for topping; 3/4 cup heavy whipping cream; 1/2 teaspoon salt, or to taste; 1/2 teaspoon ground black pepper, or to taste

OUTBACK POTATO SOUP. Oh, how I adore this rich, creamy, and utterly comforting dish! It’s the kind of meal that wraps you in a warm hug on a chilly evening, or simply brightens any ordinary day with its deeply satisfying flavors. If you’ve ever been to the popular Outback Steakhouse, you know the magic of their iconic Loaded Baked Potato Soup. It’s a fan favorite for a reason, boasting a velvety smooth texture, the delightful crunch of crispy beef bacon, the tang of sharp cheddar cheese, and that unmistakable hint of smoky goodness that makes it so addictive. What makes this particular version so special? It’s all about building layers of flavor, starting with perfectly cooked potatoes that become the creamy canvas for all the delicious toppings. We’re going to capture that same restaurant-quality taste right in your own kitchen, ensuring every spoonful of this OUTBACK POTATO SOUP is a moment of pure culinary bliss.

Ingredients:

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes, peeled and cut into 1-inch cubes
8 slices of beef beef bacon, cooked until crisp and crum extractbled
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cup shredded cheddar cheese (plus more for topping, if desired)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup green onion, finely diced (for garnish and within the soup)
1/2 small sweet yellow onion, finely diced (optional, for added sweetness and depth)
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Preparing the Potatoes

Boiling the Potatoes

Begin extract by preparing your potatoes. For this Outback Potato Soup, we want tender, easily mashable potatoes. Peel the 4 large russet or golden potatoes and then cut them into uniform 1-inch cubes. This ensures they cook evenly. Place the cubed potatoes into a large pot and add enough water to completely cover them. You can add a pinch of salt to the boiling water if you like, though we will season the soup later. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a steady boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. They should be soft enough to easily pierce with a fork without resistance.

Building the Flavor Base

Sautéing Aromatics and Creating a Roux

While your potatoes are boiling, let’s get started on the flavorful base of our Outback Potato Soup. In a separate large, heavy-bottomed pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Once the butter has melted and is shimmering, add the 1/2 small sweet yellow onion, if you are using it. Cook the onion, stirring occasionally, until it becomes softened and translucent, which should take about 5-7 minutes. If you are omitting the yellow onion, you can skip this step and proceed directly to the next. Now, add the 1/3 cup of all-purpose flour to the pot. Whisk the flour into the melted butter and softened onions (if used) constantly for about 1-2 minutes. This igin extracthe beginning of our roux, which will thicken the soup and add a wonderful creamy texture. You want to cook the flour briefly to get rid of that raw flour taste, but be careful not to let it brown too much at this stage.

Combining and Simmering

Adding Liquids and Seasonings

Once your roux has been cooked for a couple of minutes, it’s time to start building the soup’s body. Gradually whisk in the 2 1/2 cups of chicken stock. Pour in about half a cup at a time, whisking constantly to ensure there are no lumps. Continue adding the chicken stock in this manner until it’s all incorporated and you have a smooth, thick base. Next, pour in the 1 cup of cold water. Using cold water helps to prevent the roux from clumping. Bring this mixture to a gentle simmer, stirring frequently.

Mashing and Finishing

Incorporating Potatoes and Cream

Now that your potatoes are fork-tender, carefully drain them in a colander. Return the drained potatoes to the pot with the simmering chicken stock mixture. Using a potato masher or an immersion blender, gently mash the potatoes directly in the pot. You can mash them to your desired consistency – some people prefer a chunkier soup, while others like it smoother. If you are using an immersion blender, be sure to pulse it carefully to avoid over-blending and making the soup gluey. Once the potatoes are mashed to your liking, stir in the 3/4 cup of heavy whipping cream. This will add a luxurious richness and velvety texture to your Outback Potato Soup.

Final Touches and Serving

Adding Cheese and Garnishes

With the soup heated through and creamy, it’s time for the final touches. Reduce the heat to low. Stir in the 3/4 cup of shredded cheddar cheese until it is completely melted and incorporated into the soup. This will give the soup an extra layer of cheesy goodness. Now, season your Outback Potato Soup with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste the soup and adjust the seasonings as needed. Remember beef baconbacon can be salty, so you might not need as much salt as you think. Ladle the hot soup into bowls. Garnish generously wirum extractthe crumbeef baconbeef bacon and the finely diced green onion. You can also add extra shredded cheddar cheese on top if you love cheese! Serve immediately and enjoy this comforting Outback Potato Soup.

Conclusion:

And there you have it – a deeply satisfying and incredibly flavorful Outback Potato Soup! This recipe is perfect for a cozy night in, a hearty lunch, or even as an impressive appetizer for guests. The rich, creamy texture, combined with the savory notes of beef bacon and cheese, makes this Outback Potato Soup a true crowd-pleaser. Don’t be afraid to get creative with your toppings; the possibilities are endless!

When serving, consider a sprinkle of fresh chives or parsley for a pop of color and freshness. A dollop of sour cream or a swirl of Greek yogurt can add an extra layer of tangin extractess. For a more substantial meal, pair your Outback Potato Soup with a crusty bread for dipping or a simple side salad.

If you’re looking to change things up, try adding roasted garlic for a deeper flavor profile, or swap out the cheddar for a smoked gouda. You could even introduce some finely diced celery and carrots along with the onions for added texture and nutrition. I truly hope you enjoy making and, more importantly, savoring every spoonful of this delicious Outback Potato Soup as much as I do!

Frequently Asked Questions:

Can I make Outback Potato Soup ahead of time?

Absolutely! Outback Potato Soup actually tastes even better the next day as the flavors have more time to meld. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.

What are some good vegetarian variations for Outback Potato Soup?

For a vegetarian version, simply omitbeef baconbacon. You can enhance the savory flavor by sautéing the onions and garlic in olive oil or butter, and consider adding smoked paprika for a smoky depth. For a “cheesy” flavor without dairy, nutritional yeast can be a great addition.