Copycat Outback Potato Soup Recipe

If you’ve ever walked into an Outback Steakhouse, you probably caught the delicious whiff of their signature Loaded Potato Soup-rich, creamy, and heartwarming. It’s no wonder why it’s a favorite, especially on colder days when you crave something to warm you up from the inside out. But here’s a little secret: you don’t have to leave your house to enjoy this comforting classic. With just a few ingredients and some simple steps, you can recreate that iconic soup right in your own kitchen.

This Copycat Outback Potato Soup Recipe is designed to bring that authentic, velvety texture and deep flavors of the restaurant version straight to your table. Whether you’re serving it up as a starter or enjoying it as a main dish, this recipe delivers the same comforting taste that keeps you coming back for more.

So, grab your apron and let’s dive into making a bowl of soup that will have everyone asking, “Is this from Outback”? Here’s everything you need to know, from ingredients to tips for the perfect result!

Now, let’s talk about the star of the show: this Copycat Outback Potato Soup recipe. We’re talking a velvety smooth, creamy base that’s loaded with the rich flavors of potatoes, bacon, cheese, and just the right balance of seasoning. The best part? You can make it all at home, in the comfort of your kitchen.

Prep Time: 10-15 minutes

Cook Time: 40 minutes

Servings: 6-8

Ingredients Needed

Before you jump into cooking, you’ll need the right ingredients to create that Outback magic. Here’s what you’ll need to make this creamy, indulgent potato soup:

4 large russet potatoes (peeled and diced)
1 medium onion (chopped)
3 cloves garlic (minced)
6 cups chicken broth (for a rich base, you can also use vegetable broth for a vegetarian version)
1 ½ cups heavy cream (for that thick, velvety texture)
1 cup whole milk (to lighten the creaminess just a little)
½ cup sour cream (adds tang and extra creaminess)
1 ½ cups shredded cheddar cheese (you can also mix in some Monterey Jack for a milder flavor)
1 cup cooked bacon (crumbled – for that smoky, crispy crunch)
2 tablespoons butter (adds richness)
1 teaspoon salt (to taste)
½ teaspoon black pepper (freshly ground)
1 tablespoon fresh chives (chopped, for garnish)
Optional: A dash of hot sauce or cayenne pepper (for a little kick)

Cooking Instructions

Now that we’ve got our ingredients ready, let’s get cooking! Follow these steps to recreate the beloved Outback potato soup:

Prepare The Potatoes

Start by peeling and dicing the russet potatoes into small cubes. You don’t need them to be perfectly uniform, but keep them relatively small to ensure they cook evenly and break down more easily.
Cook The Bacon

In a large soup pot, cook the bacon over medium heat until it’s nice and crispy. Once done, remove the bacon from the pot and set it aside on paper towels to drain. Once it’s cool enough to handle, crumble it up into smaller bits.
Sauté The Onions And Garlic

In the same pot with the rendered bacon fat, add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Cook The Potatoes

Add the diced potatoes to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. You want the potatoes to break down a little to thicken the soup, but not disintegrate entirely.
Blend For Creaminess

Using either an immersion blender or a regular blender, blend the soup until it reaches your desired consistency. Some like to leave it a bit chunky for texture, while others prefer it smooth. Adjust to your liking!
Add The Cream And Seasonings

Stir in the heavy cream, milk, and sour cream. Add salt and pepper to taste. Bring the soup to a simmer and cook for another 5-10 minutes to ensure everything is well combined and the flavors have melded together.
Finish And Garnish

Finally, stir in the shredded cheddar cheese and crumbled bacon. Let the cheese melt completely before serving. Ladle the soup into bowls, then sprinkle with fresh chives and any extra bacon or cheese if desired. Serve hot with a side of crusty bread for dipping!

Ingredient Insights

Understanding the ingredients is key to making sure this potato soup tastes just like the Outback original. Here’s a breakdown of why these ingredients work so perfectly:

Russet Potatoes: These potatoes are perfect for soups because of their high starch content. When cooked, they break down and create a creamy texture without the need for any additional thickeners.
Heavy Cream and Whole Milk: This combo gives the soup its signature creamy, velvety texture. The heavy cream adds richness, while the milk balances it out to avoid being too thick.
Sour Cream: This ingredient adds a tangy contrast to the rich creaminess of the soup, providing depth and complexity.
Bacon: Bacon is a classic addition that brings in a salty, smoky flavor, enhancing the overall taste. It also adds a satisfying crunch to the smooth soup.
Cheddar Cheese: This is a must-have for that cheesy goodness that melds perfectly into the soup. It also thickens the base and adds flavor.

Expert Tips

For the best results, consider these expert tips:

Don’t Rush the Potato Cooking: Allow the potatoes to cook long enough to become tender and break down slightly. This is key to getting that creamy texture.
Use an Immersion Blender: If you have one, an immersion blender is great for getting the right texture without needing to transfer hot soup to a blender. It’s quick, easy, and eliminates any mess.
Adjust Consistency to Your Preference: Some like their potato soup creamy and smooth, while others like it a bit chunkier. You can always blend some of the soup and leave the rest as is.
Garnish Generously: Top the soup with extra cheese, bacon, and chives for a visually appealing and flavor-packed presentation.

Recipe Variations

While this recipe captures the essence of Outback’s loaded potato soup, there are plenty of ways you can make it your own:

Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly soup. You could even add sautéed mushrooms to bring in some depth.
Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup some heat. If you like a real kick, try incorporating diced jalapeños.
Cheese Variations: While cheddar cheese is traditional, you can experiment with other types, like Gouda for a smoky flavor, or Monterey Jack for a milder, creamier result.
Herb Infusion: For added freshness, try infusing the soup with some thyme or rosemary during the simmering phase, then remove before blending.

Final Words

This Copycat Outback Potato Soup recipe is an absolute game-changer when it comes to homemade comfort food. It’s incredibly satisfying, easy to make, and packed with flavor. Whether you’re looking to recreate your favorite restaurant dish or simply craving a hearty bowl of soup, this recipe has got you covered.

It’s a great option for a cozy dinner, a gathering with friends, or a weekend treat. Plus, the fact that you can adjust it to suit your tastes-whether you prefer it extra cheesy, spicy, or even vegetarian-makes it incredibly versatile.

Copycat Outback Potato Soup Recipe