This copycat Outback potato soup is rich, creamy and loaded with bacon, cheddar and a swirl of sour cream - all the signature restaurant flavor made in one pot in about 45 minutes.
And if creamy potato soups are your love language, try my Beer Cheese Potato Soup or this hearty Potato Sausage Chowder next!
I've always been of the opinion that half the reason anyone goes to Outback is that baked potato soup.
I've lost count of how many times I ordered it as a "starter" and then barely touched my main. So I set out to make it at home, and after a few very well-fed test rounds, this is the bowl that made it!
What I discovered is that most copycat recipes miss stirring sour cream right into the soup and basically that's what gives the restaurant version its loaded baked potato flavor.
And unlike a lot of recipes out there, you won't be baking potatoes in the oven first or dirtying a second pot. Always a win in my book!
Why you'll love this Outback potato soup
- All the flavor of the Outback classic for a fraction of the price
- It's a true one-pot recipe as you don't need to pre-bake or boil the potatoes separately.
- You get the signature texture: a creamy broth with plenty of chunky potato bites, just like the real thing.
What you'll need
- Bacon lardons - These start the whole soup, and the rendered fat becomes the flavor base. Chopped bacon rashers work just as well.
- Onion and garlic - Cooked right in the bacon fat for that extra flavor.
- Butter and flour - Just enough to build a light roux that thickens the soup.
- Chicken stock - Low-sodium is best so you can control the salt yourself.
- Russet potatoes - The starchy edges break down as they simmer and naturally thicken the broth, but they don't break up completely. You need this for those signature chunks.
- Whole milk and heavy cream - This combo keeps the soup rich and silky without being too heavy.
- Sour cream - The ingredient that gives the soup its loaded-baked-potato flavor. Don't skip it!
- Cheddar cheese - Shred it yourself if you can; it melts so much smoother than the pre-shredded stuff.
- Toppings - Extra shredded cheese, sliced green onion and a pinch of red chili flakes if you like a little kick.
Pro tip
Mash only about a third of the potatoes and leave the rest in chunks to nail the texture of the real steakhouse baked potato soup.
How to make Outback Steakhouse potato soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the bacon in a large pot until crisp, then set it aside and cook the onion and garlic in the rendered fat.
Melt in the butter and stir in the flour to make a quick roux.
Gradually pour in the stock and milk, then add the potatoes and seasonings.
Simmer until the potatoes are tender, then lightly mash some of them right in the pot, leaving plenty of chunks.
Stir in the cream, sour cream and cheddar, and cook gently until thick and creamy. Top with the crispy bacon and dig in.
Substitutions and variations
- Some copycat fans swear a pinch of dried basil is Outback's secret ingredient. I honestly don't miss it, but if you want to try it, add ¼ teaspoon with the salt.
- The restaurant tops their soup with a Colby Jack blend, so use that instead of cheddar on top for the full lookalike effect.
- Swap the heavy cream for half-and-half or more whole milk for a slightly lighter bowl. It will be a touch thinner but still delicious.
Helpful tips
- Keep the heat gentle once the dairy goes in. A hard boil can make the sour cream and milk look grainy.
- Taste for salt only after the cheese has melted in. Between the bacon, stock and cheddar, you may not need any more at all.
- Cut the potatoes into even ¾-inch pieces so they all turn tender at the same time.
What to serve with Outback baked potato soup
- At the restaurant, this soup is the warm-up act before a steak, and it works the same way at home next to a simple grilled steak or roast chicken.
- It's hearty enough to be dinner on its own, especially with something to dunk it in. My cheesy cornbread is made for this job, or you could go with a crusty baguette or warm dinner rolls.
- Or keep it super light with a crisp green salad with a sharp vinaigrette on the side.
Leftovers and storage
- Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat gently on the stovetop over low heat with a splash of milk to loosen it back up, or microwave in 60-second bursts, stirring in between.
- I don't recommend freezing the finished soup since the dairy can separate and the potatoes turn grainy.
More recipes you'll love
Explore more cozy bowls in my soup recipes collection!
If you've tried this Outback Potato Soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Outback Potato Soup (Copycat Recipe)
Ingredients
- ½ cup bacon lardons
- 1 medium onion finely diced
- 2 large garlic cloves finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 2 lb russet potatoes peeled and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup heavy cream
- ½ cup sour cream
- 1 ½ cup cheddar cheese shredded
- Optional toppings: extra shredded cheese green onion, red chili flakes
Instructions
- Cook the bacon lardons in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.½ cup bacon lardons
- Add the onion to the bacon fat and cook for 4-5 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.1 medium onion2 large garlic cloves
- Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1 minute to form a roux.2 tablespoons butter2 tablespoons all-purpose flour
- Gradually pour in the chicken stock, stirring as you go to avoid lumps. Next, add the milk, diced potatoes, salt and black pepper.3 cups chicken stock1 cup whole milk2 lb russet potatoes½ teaspoon salt¼ teaspoon ground black pepper
- Bring to a gentle boil, then lower the heat and simmer uncovered for 15-20 minutes or until the potatoes are fork-tender.
- Use a hand blender or potato masher to lightly mash some of the potatoes directly in the pot, leaving plenty of chunks.
- Next, stir in the heavy cream, sour cream and shredded cheddar. Cook gently for 5 minutes until thick and creamy.¾ cup heavy cream½ cup sour cream1 ½ cup cheddar cheese
- Taste and adjust the seasoning. Serve hot topped with the crispy bacon, extra cheese and sliced green onion if you like.Optional toppings: extra shredded cheese
Video
Notes
- Mash only about a third of the potatoes for the signature creamy-but-chunky texture.
- Make sure you keep the heat low after adding the dairy so the soup remains smooth instead of turning grainy.
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