Copycat Outback Steakhouse Potato Soup
This Copycat Outback Steakhouse Potato Soup is rich, creamy, and packed with flavor. Loaded with tender chunks of potato, smoky bacon, and gooey cheddar cheese in a velvety broth, it’s the ultimate restaurant-style comfort soup you can make at home.
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.
Notes
For a thicker chowder-like texture, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before adding the cheese. For a crockpot version, cook potatoes and onion with broth for 6–8 hours on LOW, then finish with cream, cheese, and bacon in the last 30 minutes.