Outback Potato Soup (Copycat Recipe)

If you love the creamy, rich, and comforting baked potato soup from Outback Steakhouse, this easy copycat recipe brings that restaurant flavor right to your kitchen. It’s a loaded baked potato soup packed with tender russet potatoes, savory bacon, sharp cheddar cheese, and a velvety cream base that is perfect for chilly nights.​

What makes this Outback Potato Soup recipe so special is the depth of flavor you get from cooking the aromatics right in the pan. Instead of just boiling potatoes, you crisp the bacon first, sauté the onions and garlic in the savory bacon drippings, and deglaze the pot with chicken broth to capture every bit of flavor. The result is a savory, thick, and satisfying soup that your whole family will devour.​

Why You’ll Love This Recipe

• Restaurant Quality at Home: You get that signature thick, creamy texture and savory flavor without leaving the house.​
• Flexible Cooking Methods: You can make this quickly on the stovetop, let it simmer all day in a slow cooker, or use a Dutch oven.​
• Loaded with Toppings: The best part of baked potato soup is the garnishes—pile on extra cheddar, sour cream, crisp bacon, and chives!​

Ingredients You’ll Need

The Soup Base:

• 4–6 medium-large Russet potatoes, peeled and diced into 1-inch cubes​
• 4–6 slices thick-cut bacon, chopped​
• 1 medium onion, diced​
• 2 cloves garlic, minced​
• 4 cups chicken broth or stock​
• 1 cup heavy cream​
• 4 tablespoons butter​

Seasonings:

• 1 teaspoon dried basil (optional)​
• 1–2 teaspoons kosher salt​
• 1 teaspoon black pepper​
• 1/2 to 1 teaspoon celery salt (optional)​
• 1 teaspoon chicken bouillon (optional, for an extra flavor boost)​

Garnishes (The “Loaded” Part):

• 1–2 cups shredded cheddar cheese​
• Sour cream​
• Chopped chives or green onions​
• The reserved crispy bacon bits​

How to Make Outback Potato Soup

Step 1: Crisp the Bacon and Sauté Aromatics
In a large soup pot or Dutch oven over medium-high heat, cook the chopped bacon until perfectly crispy. Remove the bacon bits with a slotted spoon to a paper towel-lined plate, leaving about 3 tablespoons of bacon grease in the pot. Reduce the heat to medium and sauté the diced onions in the grease for 7-10 minutes until golden brown and caramelized. During the last minute, stir in the minced garlic until fragrant.​

Step 2: Bloom Spices and Simmer Potatoes
Add the basil, salt, pepper, and celery salt to the pot, stirring for a few seconds to let the spices bloom. Pour in the chicken broth, using a wooden spoon to deglaze the pan (scrape up all the delicious browned bits from the bottom). Add the diced potatoes and stir to combine. Bring the soup to a simmer, cover, and cook on low heat for 15-25 minutes, or until the potatoes are very soft and fork-tender.​

Step 3: Blend and Make it Creamy
Once the potatoes are soft, use an immersion blender right in the pot to blend the soup to your desired consistency. (If you prefer a chunkier soup, remove a cup of potatoes before blending, or just use a potato masher instead).​

Step 4: Finish and Serve
Stir the heavy cream, softened butter, and a dollop of sour cream directly into the hot soup. Taste and adjust the seasonings, adding the chicken bouillon here if you are using it. Serve hot in bowls, generously topped with shredded cheddar cheese, your crispy bacon bits, sour cream, and fresh chives.​

Tips for the Best Potato Soup

• Potato Choice: Russet potatoes are traditional for Outback’s recipe because their high starch content helps thicken the soup naturally, but Yukon Golds work beautifully too if you prefer a buttery texture.​
• Texture Control: If you don’t have an immersion blender, you can carefully blend half the soup in a standard blender (leave the center cap off the lid and cover with a towel so steam escapes) or just use a hand potato masher.​
• Make it a Meal: Serve this hearty soup alongside warm crusty bread, yeast rolls, or a crisp green salad to cut through the richness.​

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