Get ready to recreate one of the most beloved restaurant soups right in your own kitchen. This copycat Outback Steakhouse Potato Soup is the ultimate comfort food—a rich, creamy, and incredibly satisfying soup that tastes just like the real deal. This recipe is loaded with tender chunks of potato, savory bacon, and gooey cheddar cheese, all in a perfectly seasoned, velvety broth. It’s a simple, hearty, and family-friendly meal that is perfect for a chilly evening.
Why This is the Ultimate Loaded Potato Soup
This recipe is a fan-favorite for so many reasons, and this homemade version is a guaranteed winner.
- Incredibly Rich and Creamy: The combination of heavy cream, melted cheddar, and partially mashed potatoes creates a luxuriously smooth and hearty texture.
- Packed with Flavor: Loaded with savory bacon, sharp cheddar, and a simple yet perfect blend of seasonings, every single spoonful is bursting with flavor.
- Easy to Make: Despite its decadent, restaurant-quality taste, this is a very straightforward one-pot soup that is perfect for any skill level.
- A Crowd-Pleasing Favorite: This is a guaranteed hit for family dinners or any time you’re craving a truly satisfying and comforting meal.
Your Simple Ingredient Checklist
This recipe uses classic, comforting ingredients for a truly spectacular result.
The Ingredient Lineup:
- 4 medium-sized Russet potatoes
- 1 small onion, finely chopped
- 2 tablespoons of olive oil
- 4 cups of chicken broth (or vegetable broth)
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- ½ cup of cooked bacon, crumbled
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- Salt and pepper to taste
- For Garnish: Sliced green onions.
Step-by-Step Instructions
This impressive soup comes together easily in one pot.
Part 1: Build the Soup Base
- Prep the Potatoes: Peel the Russet potatoes and dice them into small, uniform cubes.
- Sauté the Onion: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Cook the Potatoes: Add the diced potatoes to the pot and stir them with the onions for a minute. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
Part 2: Make it Creamy and Cheesy
- Mash the Potatoes: Once the potatoes are soft, use a potato masher or an immersion blender to partially mash them directly in the pot. You want to create a thick, creamy base but still leave some nice chunks of potato for texture.
- Add Cream and Cheese: Stir in the heavy cream and the shredded cheddar cheese. Continue to stir gently over low heat until the cheese is completely melted and the soup is smooth.
- Add the Final Flavors: Stir in the garlic powder, onion powder, and the crumbled bacon (reserving a little for garnish). Season with salt and pepper to your taste and let the soup cook for an additional 5 minutes for the flavors to meld.
- Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of sliced green onions and the extra crumbled bacon.
Frequently Asked Questions (FAQ)
1. What are the best potatoes to use for potato soup? For the best creamy and hearty potato soup, starchy potatoes like Russets are the top choice. Their high starch content breaks down during cooking, which helps to naturally thicken the soup and creates a wonderfully fluffy, creamy texture.
2. Can I make this soup in a slow cooker? Yes, you can easily adapt this for a crockpot. You can add the potatoes, onion, garlic powders, and chicken broth to your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender. Then, mash the potatoes as desired and stir in the heavy cream, cheese, and bacon during the last 30 minutes of cooking.
3. How can I make the soup even thicker? The potatoes will naturally thicken this soup, especially after you mash some of them. If you prefer an even thicker, chowder-like consistency, you can make a simple slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup before you add the cheese.
4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.
Copycat Outback Steakhouse Potato Soup
Equipment
- Dutch oven or heavy pot
- potato masher or immersion blender
- Knife & cutting board
- Measuring cups & spoons
Ingredients
- 4 medium Russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper, to taste
- sliced green onions
- extra crumbled bacon (optional)
Instructions
- Peel and dice potatoes into small cubes. Set aside.
- In a large Dutch oven, heat olive oil over medium heat. Add onion and sauté 5–7 minutes until softened.
- Add potatoes and stir with onions. Pour in chicken broth, bring to boil, then reduce to simmer. Cook 20–25 minutes until potatoes are tender.
- Use a potato masher or immersion blender to partially mash potatoes, leaving some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese. Stir over low heat until cheese melts and soup is smooth.
- Stir in garlic powder, onion powder, and crumbled bacon (reserving some for garnish). Season with salt and pepper to taste. Simmer 5 more minutes.
- Ladle into bowls, garnish with green onions and reserved bacon, and serve hot.