I’ve perfected this copycat version of Outback Steakhouse’s legendary potato soup after countless attempts to capture its signature creamy texture and rich flavor profile. This hearty soup, inspired by the famous steakhouse chain’s recipe, combines tender potatoes, crispy bacon, and a velvety cream base that’ll transport you straight to your favorite restaurant booth.
The Secret Behind the Perfect Texture
The key to achieving that signature Outback consistency lies in the proper preparation of the roux and the specific timing of adding ingredients. I’ve discovered that allowing the soup to simmer twice – once before and once after adding the cream – creates that iconic restaurant-quality thickness.
Ingredients
For the Base
- 4 large russet potatoes (about 2 lbs/900g), peeled and diced
- 2½ cups (600ml) chicken stock
- 1 cup (240ml) cold water
- ½ cup (115g) unsalted butter
- ⅓ cup (40g) all-purpose flour
- ¾ cup (180ml) heavy whipping cream
- ½ sweet yellow onion, finely diced (about 1 cup/150g)
For the Seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Garnish
- 8 slices bacon, cooked and crumbled
- ¾ cup (75g) sharp cheddar cheese, shredded
- ¼ cup (25g) green onions, finely chopped
- Additional cheese for topping (optional)
Detailed Instructions
Preparing the Potatoes
- I begin by peeling and cutting the potatoes into uniform ½-inch cubes for even cooking.
- In a large pot, I cover the diced potatoes with cold water and bring to a boil.
- I cook them for 12-15 minutes until fork-tender but not falling apart.
- Once done, I drain and set them aside.
Creating the Soup Base
- In a large Dutch oven or heavy-bottomed pot, I combine the chicken stock, cold water, diced yellow onion, salt, and pepper.
- I bring this mixture to a simmer over medium heat and cook for 20 minutes to develop the flavors.
Making the Roux
- While the base simmers, I melt the butter in a separate saucepan over medium heat.
- Once melted, I gradually whisk in the flour, stirring continuously.
- I cook this roux for 3-4 minutes, stirring constantly, until it smells nutty but hasn’t browned.
Combining Everything
- I slowly whisk the roux into the simmering broth mixture, ensuring no lumps form.
- Once fully incorporated, I pour in the heavy cream, stirring gently.
- I let this simmer for an additional 20 minutes, stirring occasionally, until it reaches the perfect thickness.
- Finally, I add the cooked potatoes and let them warm through for 5 minutes.
Pro Tips for the Perfect Soup
- For the best texture, I always use starchy russet potatoes.
- I cook the bacon until extra crispy for maximum flavor and texture contrast.
- The soup should be stirred frequently but gently to avoid breaking up the potatoes.
Storage and Reheating
This soup can be stored in an airtight container:
- Refrigerator: up to 4 days
- Freezer: up to 3 months (though cream-based soups may separate when thawed)
To reheat:
- Warm slowly over medium-low heat
- Add a splash of cream or milk if needed to adjust consistency
- Stir gently to avoid breaking up the potatoes
Nutritional Information
Per Serving (serves 6):
- Calories: 480
- Protein: 12g
- Carbohydrates: 35g
- Fat: 32g
- Fiber: 3g
- Sodium: 650mg
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
This soul-warming potato soup is perfect for chilly evenings or whenever you’re craving the familiar comfort of Outback Steakhouse’s classic recipe. The combination of crispy bacon, tender potatoes, and rich, creamy broth makes this soup an instant family favorite that rivals the restaurant version.
