Enjoy the Cozy Comfort of Outback Steakhouse Potato Soup at Home
There’s something instantly nostalgic about a bowl of thick, creamy potato soup that warms you from the inside out — this copycat Outback Steakhouse Potato Soup captures that comforting feel with rich bacon, tender potatoes, and a silky finish. Make it on a quiet evening when you want something familiar and satisfying; it’s surprisingly simple to prepare but feels indulgent. For more cozy-soup inspiration, you might also enjoy this comforting chicken soup with potatoes that pairs well with a bread bowl or crusty loaf.
Why make this recipe
If you’re tired of thin, broth-y soups and want something that feels like a hug in a bowl, this recipe solves that craving with creamy texture, smoky bacon, and straightforward ingredients you likely already have. It’s also a great make-ahead meal and freezes well for busy nights.
How to make Outback Steakhouse Potato Soup
Step-by-Step Guide to Making Outback Steakhouse Potato Soup
Ingredients:
- 6 medium russet potatoes, peeled and diced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 green onions, sliced (for garnish)
- Salt and pepper to taste
Directions :
- In a large pot, cook the bacon over medium-high heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving a little of the bacon fat in the pot.
- Add the chopped onion and minced garlic to the pot with the bacon fat. Cook, stirring occasionally, until the onion is softened and fragrant, about 3-5 minutes.
- Stir the diced potatoes into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to create a creamier texture. Then, stir in the heavy cream and let the soup simmer for another 5 minutes.
- Season the Outback Steakhouse Potato Soup with salt and pepper to taste. Ladle the warm, creamy soup into bowls and top with the crumbled bacon and sliced green onions. Enjoy this comforting classic immediately!
Expanded Cooking Notes and Tips (detailed step-by-step)
- Render the bacon right: Start with a cold pan and lay the bacon slices out so they can render evenly. Cooking them slowly over medium heat ensures crispness and flavorful fat to sautée the aromatics. Reserve about 1–2 tablespoons of bacon fat in the pot; the rest can be drained or used as garnish.
- Build the base: After removing the bacon, use the reserved fat to sweat the onions gently. The goal is to soften and lightly caramelize them without browning too quickly — that deep flavor is what makes the soup taste like it simmers all day, even when it doesn’t.
- Choose potatoes for texture: Russets break down a little more and produce a naturally creamier soup than waxy varieties. Dicing them uniformly (about 1-inch cubes) ensures even cooking and predictable mash texture.
- Broth matters: Use low-sodium chicken broth so you control the salt level. If you only have regular broth, taste before salting. Vegetable or beef broth can be swapped in for different flavor profiles, but chicken keeps the classic balance.
- Cream and final simmer: Stir in the heavy cream toward the end of cooking and allow the soup to come back up to a gentle simmer; avoid boiling hard after adding cream to prevent separation.
- Mash vs. blend: Lightly mashing some of the potatoes gives a rustic texture. If you prefer ultra-smooth, an immersion blender for a few quick pulses will create a velvety base—just leave a few chunks for interest.
Best Way to Store Outback Steakhouse Potato Soup
- Refrigerate in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freeze in a freezer-safe container for up to 2–3 months at 0°F (-18°C); thaw in the refrigerator overnight before reheating.
- Reheat gently on the stove over low heat, stirring frequently; if the soup seems too thick after cooling, whisk in a splash of broth or cream to loosen it.
Serving Ideas for Outback Steakhouse Potato Soup
- Classic bowl: Ladle hot soup into shallow bowls, sprinkle with the reserved crumbled bacon, sliced green onions, and a grind of black pepper. Serve with warm dinner rolls or sourdough slices for dipping.
- Loaded approach: Offer shredded cheddar, steamed broccoli florets, and sour cream as optional toppings so guests can “load” their bowls, mimicking a baked potato experience.
- Light pairing: For a lighter meal, serve the soup with a crisp side salad dressed in a bright vinaigrette to cut the richness. The acidity and crunch balance the soup’s creaminess beautifully.
- Bread bowl: Hollow out a round loaf and ladle the soup inside for a cozy presentation reminiscent of many steakhouse bread-bowl offerings.
Tips to make Outback Steakhouse Potato Soup
Q: How do I keep it rich without being heavy?
A: Use heavy cream but add it at the end and reheat gently; also consider substituting half-and-half for part of the cream to lighten things slightly.
Q: Can I make this ahead?
A: Yes — make the soup up to 3 days in advance, refrigerate, and reheat slowly, adding a splash of broth if needed. Garnish with crispy bacon and fresh scallions just before serving.
Q: Any tip for texture?
A: Lightly mash about a third of the potatoes and leave the rest in small chunks. This creates a satisfying mix of creamy base and tender bites.
Variations and Substitutions
- Smoky vegetarian twist (paragraph): Swap the bacon for smoked paprika and a drizzle of olive oil, then use vegetable broth instead of chicken broth. Sautéed mushrooms or diced smoked tofu can add umami and texture without meat. Finish with a swirl of crème fraîche for richness.
- Cheesy comparison (bullet):
- Add 1–1½ cups shredded sharp cheddar for a Loaded Cheddar Potato Soup that’s more like a chowder.
- Substitute half the cream with evaporated milk for a slightly lighter but still creamy result.
FAQs
Q: Can I use red potatoes instead of russets?
A: Yes. Red potatoes are waxier and hold their shape more, so your soup will be chunkier and less likely to thicken on its own; you may want to mash a few more pieces or add a small slurry (1 tablespoon cornstarch + 1 tablespoon cold water) to thicken slightly.
Q: Is there a non-dairy alternative?
A: Use canned coconut milk or an unsweetened non-dairy creamer for creaminess, but expect a subtle flavor change. Add a squeeze of lemon or a teaspoon of apple cider vinegar to brighten the soup and balance the richness.
Q: How do I keep the soup from separating when reheating?
A: Reheat slowly over low heat and stir frequently. If separation occurs, whisk in a small amount of cold water or broth to bring it back together, or briefly blend with an immersion blender for a uniform texture.
Q: Can I make this in a slow cooker?
A: Yes — brown bacon and sauté onion/garlic first, then add potatoes and broth to the slow cooker. Cook on low for 4–6 hours until potatoes are tender. Stir in cream at the end and finish on high for 10–15 minutes.
Q: What garnishes elevate the soup?
A: Crumbled bacon, thinly sliced green onions, shredded sharp cheddar, chives, and a drizzle of extra virgin olive oil or truffle oil (if you want a luxe touch) are all excellent options.
Meal Planning and Pairings (extra helpful ideas)
Think of this soup as a centerpiece for a comforting family meal. Serve alongside a simple Caesar or mixed-green salad and warm garlic bread for a wholesome dinner. If you’re making it to impress, pair a bowl with a crisp white wine like a Sauvignon Blanc or a light-bodied Chardonnay — the acidity cuts through the creaminess. For a non-alcoholic option, ginger-pear sparkling water or an apple-cider spritzer brightens the palate.
Scaling and Timing
- Double the recipe easily in a large stockpot; increase simmer time slightly to ensure potatoes cook through.
- If you’re short on time, cut the potato dice smaller (½-inch) to reduce simmer time by about 5–10 minutes. Keep an eye on doneness so they don’t become mush.
Healthier swaps and nutrition-minded tweaks
If you’re watching calories but still want comfort: reduce cream to ½ cup and make up the rest with skim milk or unsweetened almond milk, then add a tablespoon of cornstarch dissolved in cold water to maintain body. Use turkey bacon or extra-lean bacon and increase the onion and garlic for flavor without fat. Adding a handful of chopped kale or spinach at the end boosts fiber and nutrients while blending well with the soup’s texture.
Troubleshooting common issues
- Too thin? Simmer uncovered a bit longer to reduce, or mash more potatoes. Add a cornstarch slurry to thicken quickly.
- Too salty? Add peeled, diced potatoes to absorb some salt and remove them after cooking (a small trick), or add unsalted broth and a splash of cream to dilute.
- Grainy texture after freezing? Reheat gently and whisk in a splash of broth or cream; briefly strain if necessary, or use an immersion blender to smooth it out.
Final presentation tips
Serve the soup in pre-warmed bowls to keep it hot longer. For a restaurant-style touch, use microplanes to grate a little sharp cheddar or white cheddar over the top and finish with a pinch of smoked paprika for color and a hint of smoke. A small piece of toasted baguette with melted cheese makes a delightful accompaniment and mimics steakhouse sides.
Conclusion
This copycat Outback Steakhouse Potato Soup is a cozy, reliable recipe that marries humble ingredients with rich, satisfying flavor — perfect for weeknights, casual gatherings, or when you just want comfort on a spoon. For local Outback-style inspiration in your area, check this listing for Outback Restaurant Worcester, MA – Last Updated January 2026. If you’d like another take or the original copycat reference to compare techniques and ingredient tweaks, see the Copycat Outback Baked Potato Soup Recipe – The Slow Roasted Italian for more ideas.
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