If craving the famed Outback Steakhouse potatoes in a comforting bowl, this Copycat Outback Potato Soup recipe delivers all the creamy richness, tender diced potatoes, and bacon cheddar goodness you love. This steakhouse favorite is a perfect comfort soup to enjoy as a hearty meal or appetizer, and it’s simple enough to make at home with common ingredients.
What Makes This Outback Steakhouse Potato Soup So Special?
This recipe features tender diced potatoes simmered in a velvety broth made rich by creamed onions and heavy cream. Crispy bacon bits and sharp cheddar cheese add smoky, savory layers, making it the ultimate comfort soup. It is easy to customize with gluten-free potatoes and ingredients for those with dietary needs.
If you want to complement this hearty soup with a protein boost, check out our Ritz Cracker Chicken Casserole recipe — another comforting dinner perfect for family meals.
Ingredients for Copycat Outback Steakhouse Potato Soup
- 6 medium diced potatoes (Russet or Yukon Gold)
- 1 cup unsalted butter
- 1 large yellow onion, diced (for creamed onions)
- 2 cloves garlic, minced
- ¾ cup all-purpose flour (or gluten-free flour mix)
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup bacon bits (cooked crisp)
- ¼ cup chopped fresh chives
How to Make Outback Steakhouse Potato Soup Recipe
- Boil diced potatoes until tender, about 20 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until onions soften and become translucent.
- Stir in flour steadily to create a roux, cooking for about 5 minutes without browning.
- Slowly whisk in chicken broth and water, adding salt and pepper. Bring to a boil and simmer until thickened.
- Add heavy cream and stir gently.
- Fold in cooked diced potatoes and simmer for 5 more minutes to blend flavors.
- Serve hot, topped with shredded cheddar cheese, crispy bacon bits, and chopped chives for the classic steakhouse finish.
Gluten-Free Variations and Tips
For gluten-free potatoes and soup, use a gluten-free flour blend or cornstarch to thicken instead of regular flour. Choose organic Yukon Gold or Russet potatoes and verify all other ingredients meet gluten-free standards. The creamy texture and flavorful components remain just as delicious.
For a protein-packed, nutritious addition to your meal plan, explore Greek Yogurt and Peanut Butter Nutrition — a great complement to hearty soups like this.
Why Choose This Comfort Soup?
The creamy potato soup recipe is an ideal comfort food packed with steakhouse-quality ingredients and familiar flavors. It’s simple for home cooking yet rich enough to impress at dinner parties. Plus, the use of bacon cheddar and diced potatoes provides classic steakhouse potato soup appeal.
Pairing Recommendations for Outback Potato Soup
Serve your homemade steakhouse potato soup with:
- Fresh green salad or steamed vegetables for balance
- A gluten-free bread or dinner roll
- A refreshing beverage like iced tea or sparkling water with lemon for the perfect dinner
If interested in natural herbal wellness drinks to accompany your meals, check out our Mounjaro Tea Natural Herbal Recipe for Wellness.
Related Recipes To Try Next
If loving creamy potato soups, also explore hearty soups and comforting meals such as:
External Resource for Reference
For an additional trusted recipe and ideas, here’s a guide from Savorelegance on making the authentic Outback Steakhouse Potato Soup:
Outback Steakhouse Potato Soup – Savorelegance
This copycat recipe brings the steakhouse experience to your kitchen with comforting diced potatoes, creamed onions, and bacon cheddar flavors in a creamy base. Perfect for cozy dinners and family meals alike!
Copycat Outback Potato Soup
Ingredients
Main Ingredients
- 6 medium diced potatoes (Russet or Yukon Gold)
- 1 cup unsalted butter
- 1 large yellow onion, diced (for creamed onions)
- 2 cloves garlic, minced
- ¾ cup all-purpose flour (or gluten-free flour mix) Use gluten-free flour if desired.
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup bacon bits (cooked crisp)
- ¼ cup chopped fresh chives
Instructions
Preparation
- Boil diced potatoes until tender, about 20 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until onions soften and become translucent.
- Stir in flour steadily to create a roux, cooking for about 5 minutes without browning.
- Slowly whisk in chicken broth and water, adding salt and pepper. Bring to a boil and simmer until thickened.
- Add heavy cream and stir gently.
- Fold in cooked diced potatoes and simmer for 5 more minutes to blend flavors.
- Serve hot, topped with shredded cheddar cheese, crispy bacon bits, and chopped chives for the classic steakhouse finish.
