There’s something deeply comforting about recreating familiar restaurant favorites in a home kitchen, especially when they’re meant to warm everyone up. This Copycat Outback Potato Soup delivers a rich, creamy experience that feels hearty and satisfying, making it a great option for cold evenings when a cozy, homemade meal really matters.
This easy, creamy potato soup has the nostalgic feel of a dish often served on chilly nights, the kind that fills the kitchen with warmth and comfort. Inspired by the Outback Steakhouse version, it captures that loaded baked potato flavor in soup form, creating a meal that feels familiar, filling, and especially family-friendly.
One of the strengths of this recipe is how adaptable it can be. For a thicker, heartier texture, adding more potatoes and lightly mashing them helps create a creamier consistency. Using a potato masher or immersion blender allows the soup to be adjusted to personal preference without changing its overall character.
There’s also flexibility when it comes to vegetables and potato choices. Celery can be added alongside the carrots and onions for extra depth, and russet potatoes work well as long as they’re peeled first. These small adjustments make it easy to tailor the soup to what’s already on hand.
This Copycat Outback Potato Soup stores well and is even better after resting. Once cooled and refrigerated in a sealed container, it keeps for several days, thickening slightly as it chills. The extra time allows the flavors to meld together, making leftovers just as comforting as the first bowl.
Copycat Outback Potato Soup Recipe
This creamy, cheesy Copycat Outback Potato Soup is a comforting, hearty dish that’s perfect for chilly nights. It’s loaded with rich flavors, similar to a loaded baked potato, with all the classic toppings like cheese, bacon, and green onions.
Ingredients
- 3 pounds Red potatoes (thin skinned) baby size - you can buy them in 1.5 pound bags. You'll need 2 bags
- 8 ounces bacon uncooked - dices (this is ½ package)
- 1 cup Sweet onion about ½ large onion
- ½ cup Carrots (sliced) about 3-4 carrots
- 6 cups Whole milk
- 3 cups Chicken broth
- 2 Tablespoons Seasoning salt
- ¾ cup Butter (salted) (1-½ sticks butter) if using unsalted taste finish soup to check the seasoning.
- ¾ cup All-purpose flour
- 1 cup Heavy whipping cream
- 2 cups Sharp cheddar cheese shredded
- Kosher salt and black pepper
Instructions
- Rinse, cut and quarter potatoes, keeping the skin on. Fill a deep pot with water and add the quartered potatoes. Bring to a boil and cook for 10 minutes or until potatoes are tender. Drain the potatoes and set aside.
- In a Dutch oven or sauté pan, cook the bacon until crisp. Remove the cooked bacon and crumble. Set aside.
- Drain the majority of the bacon grease, keeping enough to sauté the onions and carrots about 2-3 Tablespoons worth.
- Dice the onions and slice the carrots.
- Add the dices onions to the pot with the bacon grease, cook over medium heat. As the onions become translucent, add the sliced carrots and cook until tender. This should take a total of 5 minutes.
- Add in the milk, chicken broth and seasoning and salt to the onion and carrots. Stir.
- Cook for about 8 minutes over medium-high heat, stirring often, until mixture is very hot.
- In a small sauce pan melt the butter over medium heat. Add the flour and mix well until bubbling to create a roux.
- Temper the roux by adding a ladle of soup into the skillet. Stir until it's combined.
- Slowly mix the roux into the soup and stir until thickened, about 4 minutes.
- Stir in heavy whipping cream and shredded cheese until combined and melted. Add the cooked potatoes and stir.
- Salt and pepper to taste. Pour into individual bowls.
- Garnish with whatever you like, exactly as you'd prepared your loaded baked potato -- Sour cream, remaining bacon bits, parsley, green onions, more cheese.
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