Authentic Outback Potato Soup Recipe Copycat Guide

The authentic Outback Steakhouse potato soup features Yukon Gold potatoes, crispy bacon, caramelized onions, garlic, chicken broth, heavy cream, sharp cheddar cheese, and a hint of cayenne pepper. While Outback Steakhouse doesn't publish their official recipe, this meticulously tested copycat version replicates their creamy, comforting soup with the perfect balance of smoky, cheesy, and potato flavors that fans love.

Why This Copycat Recipe Works

Creating an accurate Outback Steakhouse potato soup at home requires understanding what makes their version distinctive. Unlike basic potato soups, Outback's version has a unique texture—creamy yet with discernible potato pieces, rich from cheese and cream but not overly heavy, and featuring that signature smoky bacon flavor throughout. The secret lies in the layering of flavors and proper potato preparation.

Essential Ingredients for Authentic Flavor

Using quality ingredients makes all the difference in achieving that restaurant-quality taste. Here's what you'll need for an accurate Outback potato soup copycat recipe:

Ingredient	Amount	Key Purpose
Yukon Gold potatoes	2 lbs, peeled and diced	Provides creamy texture while holding shape
Thick-cut bacon	6 slices, chopped	Creates smoky base flavor (save 2 tbsp fat)
Yellow onion	1 large, finely diced	Essential sweetness and depth
Garlic cloves	3, minced	Subtle aromatic foundation
Chicken broth	4 cups low-sodium	Clean flavor base (better than vegetable broth)
Heavy cream	1 cup	Creates signature richness
Sharp cheddar cheese	1 cup shredded	Authentic cheesy flavor (not mild cheddar)
Green onions	6, sliced	Finishing touch for freshness
Paprika	1 tsp	Subtle smokiness
Cayenne pepper	¼ tsp	Signature Outback "kick"

Step-by-Step Preparation Guide

Follow these precise steps for the most accurate Outback Steakhouse potato soup copycat recipe. Proper technique matters more than you might think for achieving that distinctive texture and flavor profile.

Preparing the Flavor Base

1. Cook bacon in a large pot until crisp. Remove bacon, leaving 2 tablespoons of fat in the pot
2. Add onions to bacon fat and cook over medium heat for 8-10 minutes until deeply caramelized (this step is crucial for authentic flavor)
3. Add minced garlic and cook for 1 minute until fragrant
4. Stir in paprika and cayenne pepper, cooking for 30 seconds to bloom the spices

Cooking the Potatoes

5. Add diced Yukon Gold potatoes and chicken broth to the pot
6. Bring to a boil, then reduce heat and simmer for 15-18 minutes until potatoes are tender but not falling apart
7. Reserve 1 cup of cooked potatoes, then use an immersion blender to partially puree the remaining soup (this creates the signature creamy-yet-chunky texture)

Finishing the Soup

8. Return reserved potato pieces to the pot
9. Add heavy cream and shredded cheddar cheese, stirring until cheese melts completely
10. Stir in half the cooked bacon
11. Season with salt and black pepper to taste (be careful with salt as bacon and cheese add sodium)
12. Garnish with remaining bacon and sliced green onions before serving

Pro Tips for Perfect Outback-Style Potato Soup

• Don't skip the caramelization: Properly caramelized onions (cooked slowly until golden brown) create the soup's flavor foundation
• Yukon Golds are essential: Their naturally buttery flavor and creamy texture when cooked make them superior to Russets for this recipe
• Partial puree technique: Blending only part of the soup creates that distinctive Outback texture—creamy with potato chunks
• Cheese matters: Use freshly shredded sharp cheddar; pre-shredded cheese contains anti-caking agents that prevent smooth melting
• Rest before serving: Let the soup sit for 15 minutes after preparation—this allows flavors to meld and texture to stabilize

Common Variations and Substitutions

While this copycat outback potato soup recipe stays true to the original, these adjustments work well for dietary needs or preferences:

• Dairy-free version: Substitute coconut cream for heavy cream and omit cheese (add 2 tbsp nutritional yeast for cheesy flavor)
• Vegetarian option: Replace bacon with smoked paprika (2 tsp) and use vegetable broth (though it won't be identical to Outback's version)
• Lighter version: Use half-and-half instead of heavy cream and reduce cheese to ½ cup
• Extra hearty soup: Add 1 cup of cooked, diced ham along with the reserved potatoes

Serving Suggestions

For the complete Outback Steakhouse experience when serving your homemade potato soup:

• Serve in pre-warmed bowls to maintain temperature
• Offer with a side of fresh sourdough bread or Outback's signature Bloomin' Onion
• Garnish with extra green onions and a sprinkle of crispy bacon right before serving
• Pair with a simple green salad for a complete meal

Storage and Reheating Instructions

Proper storage maintains the soup's quality for later enjoyment:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Freeze without dairy for up to 3 months; add cream and cheese when reheating
• Reheating: Warm gently over medium-low heat, stirring frequently. If soup thickens too much, add splashes of broth or cream
• Important: Avoid boiling when reheating, as this can cause the dairy to separate

Troubleshooting Common Issues

Even experienced cooks encounter challenges with this recipe. Here's how to fix common problems:

• Soup is too thin: Simmer uncovered for 5-10 minutes to reduce, or create a slurry with 1 tbsp cornstarch and 2 tbsp cold water
• Soup is too thick: Gradually add warm broth or cream until desired consistency is reached
• Cheese isn't melting smoothly: Remove soup from heat before adding cheese, and use freshly shredded cheese (not pre-shredded)
• Soup lacks depth: Add a splash of Worcestershire sauce or an extra pinch of smoked paprika
• Soup tastes bland: Balance with small amounts of salt, acid (lemon juice), or umami (Worcestershire)

What makes Outback Steakhouse potato soup different from regular potato soup?

Outback's version features a distinctive creamy-yet-chunky texture achieved by partially pureeing the soup while reserving some potato pieces. It has a unique flavor profile combining smoky bacon, sharp cheddar cheese, and a subtle cayenne pepper kick that sets it apart from standard potato soups.

Can I make this Outback potato soup recipe without an immersion blender?

Yes, you can achieve the signature texture by carefully transferring half of the cooked soup (with potatoes) to a regular blender, blending until smooth, then returning it to the pot with the unblended portion. Be cautious when blending hot liquids and never fill the blender more than halfway.

Why does my homemade Outback potato soup separate when reheating?

Separation typically occurs when the soup is boiled during reheating, causing the dairy to curdle. To prevent this, always reheat potato soup gently over medium-low heat without bringing it to a boil. If separation occurs, an immersion blender can often restore the creamy texture.

What's the secret to getting the authentic Outback Steakhouse potato soup flavor at home?

The key elements are properly caramelizing the onions (don't rush this step), using Yukon Gold potatoes for their natural creaminess, incorporating the bacon fat into the flavor base, and adding just enough cayenne pepper for that signature subtle kick without making the soup spicy.

Can I freeze homemade Outback-style potato soup?

Yes, but for best results, freeze the soup before adding dairy components. Omit the heavy cream and cheese, freeze the base soup for up to 3 months, then add fresh dairy when reheating. Dairy products can separate or become grainy when frozen and thawed.