Outback Steakhouse Potato Soup

This Outback Steakhouse Potato Soup is my ultimate comfort food copycat that tastes just like the restaurant version but costs a fraction of the price. It’s creamy, loaded with tender potatoes, sharp cheddar cheese, and crispy bacon bits that make every spoonful absolutely irresistible. I first tried recreating this after a disappointing takeout experience, and honestly, my homemade version turned out even better because I can control the thickness and pile on extra cheese and bacon.

What makes this potato soup so special is the combination of textures and flavors. The russet potatoes break down slightly to create natural creaminess while still maintaining some chunky texture, the heavy cream and sour cream add richness, and the sharp cheddar melts into the broth creating that signature steakhouse flavor. My family requests this soup at least once a week during fall and winter, and I love that it comes together in about 40 minutes from start to finish.

Ingredients for Restaurant-Quality Soup

I always use russet potatoes for their starchy texture that creates natural creaminess in the soup. Pro tip: whisk your flour with the cream first to create a smooth slurry that prevents lumps from forming in your soup.

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus extra for garnish)
• 1/4 cup crumbled bacon (plus extra for garnish)
• 2 green onions, thinly sliced (for garnish)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the best flavor, use sharp cheddar cheese freshly shredded from a block rather than pre-shredded. The pre-shredded variety contains anti-caking agents that can make your soup grainy instead of silky smooth.

How to Make This Copycat Soup

I recommend using a large pot with a heavy bottom so the potatoes cook evenly without sticking. This Outback potato soup comes together quickly once you start, so have everything measured and ready to go.

Step 1: Place the diced potatoes in a large pot and cover completely with the chicken broth. Make sure all the potato pieces are submerged so they cook evenly.

Step 2: Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender and easily pierced with a fork, about 15 minutes. Don’t overcook them into mush, but they should be soft enough to break apart slightly.

Step 3: In a small bowl, whisk together the flour with a few tablespoons of the heavy cream to create a smooth, lump-free paste. This is the secret to avoiding lumpy soup. Keep whisking until completely smooth with no dry flour remaining.

Step 4: Add the butter to the pot with the potatoes and stir until it melts completely into the soup. The butter adds richness and helps the flour mixture incorporate smoothly.

Step 5: Slowly whisk the flour mixture into the soup, stirring constantly in a circular motion to prevent any lumps from forming. The soup will start to thicken almost immediately as the flour cooks.

Step 6: Pour in the remaining heavy cream and continue to simmer the soup for 5 minutes, stirring occasionally. The soup should thicken to a nice, creamy consistency that coats the back of a spoon.

Step 7: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix everything well until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust the seasoning as needed.

Step 8: Remove from heat and let the soup rest for a minute or two. This allows the flavors to come together and the texture to settle perfectly.

Step 9: Serve hot in bowls, garnished generously with extra shredded cheddar cheese, crumbled bacon, and thinly sliced green onions. Don’t skimp on the toppings because they add amazing texture and flavor contrast.

Perfect Pairings for Potato Soup

This Outback Steakhouse potato soup is hearty enough to be a meal but pairs beautifully with simple sides.

Crusty bread for dipping: Warm, crusty bread is perfect for soaking up every last drop of the creamy, cheesy broth and adds satisfying texture.

Fresh green salad with tangy vinaigrette: Crisp lettuce and light dressing provide refreshing contrast to the rich, creamy soup while adding healthy vegetables.

Grilled cheese sandwich: The ultimate comfort food combo that makes this feel like a complete, indulgent meal perfect for chilly evenings.

Garlic breadsticks: Buttery, garlicky breadsticks complement the creamy potato soup and add extra carbs for heartier appetites.

More Creamy Comfort Soups

This rich Outback Steakhouse Potato Soup pairs wonderfully with other creamy, indulgent soups that bring restaurant-quality flavor home. When craving more cheesy potato goodness, the Cajun Potato Soup delivers spicy Cajun flavors with smoky andouille sausage, while the Garlic Potato Soup brings aromatic garlic to every creamy spoonful.

For soup lovers who appreciate hearty, filling bowls similar to this potato soup, the Potato and Sausage Chowder combines potatoes with savory sausage for ultimate comfort. Complete your soup spread with Texas Roadhouse Dinner Rolls for dipping into that creamy broth, or serve alongside Garlic Bread Rolls for the perfect meal.

Storing Your Potato Soup

This Outback Steakhouse potato soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making leftovers incredibly delicious.

When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally to prevent scorching on the bottom. Add a splash of chicken broth or milk if it has thickened too much during storage.

Pro tip: this soup can be frozen, but the texture may change slightly due to the dairy content. If you plan to freeze it, leave out the cream and sour cream, then add them fresh when you reheat. Freeze in portions for up to 2 months in freezer-safe containers.

Your Potato Soup Questions Answered

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