This Outback Steakhouse Potato Soup Copycat recipe delivers all the creamy, savory comfort of the restaurant favorite right in your own kitchen. With tender russet potatoes, rich cream, smoky bacon, and sharp cheddar cheese, this hearty soup is ideal for cold evenings or casual gatherings. Easy to prepare and even easier to enjoy, it’s a comforting dish the whole family will love.

Why You’ll Love This Recipe

This soup offers the perfect balance of flavor and texture—velvety creaminess, soft potatoes, savory bacon, and the tang of sour cream. It’s quick to prepare and requires no complicated ingredients, making it a great go-to meal. Whether you’re recreating a favorite dish or just want a soul-warming bowl of soup, this recipe checks every box for flavor, ease, and satisfaction.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

russet potatoes, peeled and diced
chicken broth
whole milk
heavy cream
sour cream
bacon, cooked and crumbled
small onion, finely diced
garlic cloves, minced
butter
all-purpose flour
salt
black pepper
shredded cheddar cheese
fresh chives, chopped (for garnish)

directions

Cook the potatoes
In a large pot, add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until potatoes are tender.
Make the cream base
In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the milk and heavy cream until smooth. Continue stirring until the mixture thickens, about 5–7 minutes.
Combine the components
Pour the potato and broth mixture into the cream base. Stir to combine evenly. Season with salt and pepper.
Finish the soup
Stir in the sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon. Let simmer for 5 minutes to blend the flavors.
Serve and garnish
Ladle the soup into bowls and garnish with the remaining cheese, bacon, and a sprinkle of fresh chives.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms or corn for extra depth.
Spicy Twist: Stir in chopped jalapeños, a pinch of cayenne pepper, or a splash of hot sauce.
Extra Creamy: Blend half the soup using an immersion blender for a smoother consistency while keeping some chunks for texture.
Loaded Style: Add toppings like green onions, extra sour cream, or crispy fried onions.
Low-Fat Alternative: Use low-fat milk and reduce or omit the heavy cream and sour cream.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. You can also microwave individual servings, stirring halfway through to ensure even heating. If the soup thickens upon storage, stir in a splash of milk or broth to restore its creamy texture. Freezing is not recommended, as the dairy components may separate when thawed.

FAQs

Can I use red or Yukon gold potatoes instead of russet?

Yes, but russets provide a starchier base that enhances the soup’s thickness. Red or Yukon gold potatoes will work but may yield a slightly different texture.

How do I make this soup thicker?

Allow the soup to simmer longer uncovered, or mash some of the cooked potatoes into the broth for added thickness.

Can I make this soup ahead of time?

Yes, it’s an excellent make-ahead dish. Prepare a day in advance and reheat just before serving for enhanced flavor.

Can I freeze potato soup?

It’s not recommended due to the dairy content, which can separate and become grainy when thawed.

What type of cheese works best?

Sharp cheddar is ideal for flavor, but mild cheddar, Colby-Jack, or even pepper jack can be used depending on your taste preference.

Is there a way to make this dairy-free?

You can substitute plant-based milk and cream alternatives and use dairy-free cheese and sour cream. Be sure to choose unsweetened varieties.

Can I add protein to make it more filling?

Yes, diced cooked chicken or ham can be stirred in during the final simmer for a heartier meal.

How do I make this in a slow cooker?

Add all ingredients (except flour, milk, sour cream, cheese, and chives) to the slow cooker and cook on low for 6–7 hours. Finish with a roux of flour and milk, and stir in cheese and sour cream before serving.

What can I use instead of heavy cream?

You can use more whole milk or a combination of milk and butter as a substitute, though the soup will be slightly less rich.

Can I leave out the bacon?

Yes, the soup is still flavorful without bacon. You can substitute with vegetarian bacon or smoked paprika for a hint of smokiness.

Conclusion

This Outback Steakhouse Potato Soup Copycat is a creamy, comforting dish that brings restaurant-level flavor to your home kitchen. Loaded with classic ingredients like potatoes, bacon, cheddar cheese, and sour cream, it’s the ultimate cozy meal for chilly evenings or relaxed family dinners. Simple to prepare and endlessly satisfying, it’s a must-try for any soup lover.