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Outback Steakhouse Potato Soup Copycat

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A creamy, hearty copycat of the beloved Outback Steakhouse Potato Soup, loaded with tender russet potatoes, smoky bacon, melty cheddar, and fresh chives. This comforting soup is perfect for a cozy night in.

Ingredients

Scale
  • 4 large russet potatoes, peeled & diced
  • 4 cups chicken broth
  • 2 cups whole milk
  • ½ cup heavy cream
  • ½ cup sour cream
  • 4 slices bacon, cooked & crumbled
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup shredded cheddar cheese
  • 2 Tbsp chopped fresh chives (for garnish)

Instructions

  1. In a large pot, add diced potatoes and chicken broth. Bring to a boil and simmer for 12–15 minutes, or until potatoes are tender.
  2. In a separate pot, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
  3. Slowly whisk in milk and heavy cream. Continue to whisk until the mixture is smooth and thickened.
  4. Pour the potato and broth mixture into the cream base. Stir to combine well.
  5. Season with salt and pepper, then stir in sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon.
  6. Let the soup simmer for an additional 5 minutes to meld the flavors.
  7. Ladle the soup into bowls and top with remaining cheese, bacon, and chopped fresh chives before serving.

Notes

  • For extra richness, mash some of the potatoes before combining with the cream base.
  • Serve in bread bowls for a restaurant-style presentation.
  • Add jalapeños or a dash of hot sauce for a spicy variation.
  • Pairs well with crusty bread, garlic toast, or cornbread.

Nutrition

Find it online: https://yumfoodusa.com/outback-steakhouse-potato-soup-copycat/