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A close-up of a bowl of potato soup topped with garnish.

Copycat Outback Steakhouse Baked Potato Soup Recipe

Author: Jessica Haggard
This copycat Outback Steakhouse baked potato soup checks all the boxes you’re looking for in a hearty dish - it’s filling, satisfying, and full of flavor. It has all the goodness of tender potatoes, crispy bacon bits, and rich cheddar cheese. In 45 minutes or less, you can enjoy a warm, hearty bowl of Outback potato soup that's even better than the original.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Sides
Cuisine American
Servings 8 cups
Calories 672 kcal

Ingredients
 
 

  • 6 medium potatoes
  • 1 cup butter
  • 1 large onion diced
  • 2 cloves garlic
  • ¾ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese for garnish
  • ½ cup bacon bits for garnish
  • ¼ cup chives chopped for garnish

Instructions
 

  • Dice the potatoes into small pieces while bringing a pot of water to a boil. Cook the potatoes until soft, about 20 minutes. Drain the water and set the potatoes aside.
  • Using the same pot, add the butter and melt over medium heat. Stir frequently to avoid burning. Add the garlic and onion; continue cooking while stirring occasionally until the onion is soft and translucent.
  • Mix in the flour. Stir well and frequently while cooking for up to 5 minutes until a thick roux forms.
  • Pour in the chicken broth and water. Season with salt and pepper. Combine well and bring to a boil.
  • Pour in the heavy cream.
  • Add the cooked potatoes. Mix well and simmer for 5 minutes.
  • Serve warm with a garnish of cheddar cheese, bacon bits, and chives in each bowl.

Video

Notes

  • Adjust the consistency to your liking. Add 1 to 2 cups of chicken broth or water to the soup to thin it out or a mixture of 1/4 cup water and 1 to 2 tablespoons of cornstarch to thicken it.
  • Add some heat by adding a dash of hot sauce or a pinch of smoked paprika.
  • Add your toppings of choice. I like to add a dollop of sour cream or croutons to my soup.
Serve: Serve with light side dishes like salads or a slice or two of crusty bread. Enjoy smaller portions when serving with a main dish.
Store: Place leftovers or made-ahead soup in an airtight glass container and store in the refrigerator for up to 7 days. Do not freeze. Reheat in the microwave for 2 minutes or in a pan on the stove for 3 to 5 minutes.

Nutrition

Serving: 8cupsCalories: 672kcalCarbohydrates: 45gProtein: 18gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 125mgSodium: 1377mgPotassium: 820mgFiber: 6gSugar: 4gVitamin A: 1491IUVitamin C: 34mgCalcium: 276mgIron: 2mg
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