Authentic Outback Potato Soup Recipe (Copycat Version)

Make Outback Steakhouse's famous creamy potato soup at home with this authentic copycat recipe. You'll need russet potatoes, bacon, cheddar cheese, green onions, and a touch of Worcestershire sauce for that signature flavor. Ready in 45 minutes with simple steps anyone can follow.

The most authentic Outback Steakhouse potato soup copycat recipe features a creamy base with diced potatoes, bacon, cheddar cheese, and green onions, simmered to perfection with a touch of Worcestershire sauce for that signature flavor. This beloved restaurant classic has drawn millions of customers to Outback locations across America, and now you can recreate it in your own kitchen with ingredients you likely already have on hand.

Why This Recipe Works

Unlike other copycat versions circulating online, this recipe captures the exact balance of creaminess, potato texture, and savory depth that makes Outback's version so special. The secret lies in the combination of smoked bacon, sharp cheddar, and that subtle Worcestershire sauce note that elevates the entire dish.

Gathering Your Ingredients

Before you begin cooking, ensure you have these essential ingredients. Quality matters here—using fresh, high-quality components makes all the difference in achieving that restaurant-quality result.

Ingredient	Restaurant Version	Home Version
Potatoes	Russet, hand-diced	Russet, 1/2-inch cubes
Cheese	Sharp cheddar blend	Quality sharp cheddar, shredded
Bacon	Smoked, thick-cut	Naturally smoked bacon
Cream Base	Heavy cream + milk blend	Half-and-half for perfect balance

This comparison shows how our home version adapts restaurant techniques for kitchen success while maintaining authenticity. According to USDA food safety guidelines, dairy products like cream and cheese should be kept refrigerated below 40°F (4°C) until ready to use to prevent bacterial growth that could compromise both safety and flavor quality.

Step-by-Step Cooking Process

Preparing the Base

1. Cook 6 slices of thick-cut bacon in a large pot until crisp. Remove bacon, leaving 2 tablespoons of fat.
2. Add 1 large diced onion and 2 minced garlic cloves to the bacon fat. Sauté until translucent (about 5 minutes).
3. Stir in 1/4 cup all-purpose flour to create a roux. Cook for 2 minutes, stirring constantly.

Building Flavor

4. Gradually whisk in 2 cups chicken broth, ensuring no lumps form.
5. Add 1/2 teaspoon Worcestershire sauce—the secret ingredient that gives authentic Outback flavor.
6. Stir in 4 cups peeled and diced russet potatoes (1/2-inch cubes).

Final Touches

7. Pour in 2 cups half-and-half and bring to a gentle simmer (do not boil).
8. Cook for 15-20 minutes until potatoes are tender but not falling apart.
9. Stir in 1 cup shredded sharp cheddar cheese until melted.
10. Garnish with crumbled bacon and sliced green onions before serving.

Critical Temperature Guidelines

Food safety is essential when preparing dairy-based soups. The FDA recommends maintaining hot foods at 140°F (60°C) or above to prevent bacterial growth. When reheating leftovers, ensure the soup reaches 165°F (74°C) throughout. Use an instant-read thermometer to verify temperatures, especially when serving to vulnerable populations.

Serving Suggestions That Impress

Serve your homemade Outback potato soup in bread bowls for that authentic restaurant experience. A dollop of sour cream and extra shredded cheese on top completes the presentation. Pair with a simple green salad for a complete meal that rivals what you'd get at the restaurant.

Common Mistakes to Avoid

• Overcooking potatoes - They should be tender but still hold their shape
• Boiling the cream - Simmer gently to prevent curdling
• Skipping the roux - This provides essential thickness and flavor base
• Using pre-shredded cheese - It contains anti-caking agents that prevent smooth melting

Variations for Different Diets

While the classic version is beloved by many, these adaptations maintain the essence while accommodating different dietary needs:

• Lighter version: Substitute half the half-and-half with additional chicken broth
• Dairy-free: Use coconut milk and vegan cheese alternatives (though flavor will differ)
• Bacon-free: Substitute with smoked paprika (1/2 teaspoon) for that smoky note

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring frequently. You may need to add a splash of broth or milk if the soup has thickened too much. Never freeze dairy-based soups as the texture becomes grainy upon thawing.

Why Home Version Often Tastes Better

Surprisingly, many home cooks find their version tastes better than the restaurant's. This is likely because restaurant kitchens prepare large batches that can't be customized to individual preferences. At home, you control the cheese quality, bacon smokiness, and potato texture—making each bowl perfectly tailored to your taste.

What's the secret ingredient in Outback potato soup?

The secret ingredient that gives Outback potato soup its distinctive flavor is Worcestershire sauce. Just 1/2 teaspoon added to the broth creates that signature savory depth without making the soup taste like Worcestershire.

Can I make this potato soup without bacon?

Yes, you can make a bacon-free version by substituting 1/2 teaspoon of smoked paprika for the smoky flavor. For best results, also use smoked sea salt and consider adding a small piece of smoked ham hock while simmering the broth, removing it before serving.

Why does my homemade potato soup separate?

Potato soup separates when the dairy is boiled or added to a mixture that's too hot. Always temper the half-and-half by gradually adding small amounts of the hot soup to the dairy first, then slowly incorporate back into the main pot while keeping temperature below simmering point (180°F/82°C).

How can I make my potato soup thicker?

For thicker soup, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Slowly whisk this into the simmering soup and cook for 2-3 minutes until thickened. Alternatively, mash some of the cooked potatoes against the side of the pot to naturally thicken the broth.

What potatoes work best for Outback-style soup?

Russet potatoes are essential for authentic Outback-style soup as they provide the right starch content for creaminess while maintaining some texture. Yukon Golds can be used but will create a denser, more velvety texture that differs from the restaurant version.