Make this copycat Outback Steakhouse Potato Soup recipe in one pot and in about 15 minutes. This is one of the easiest versions of the restaurant favorite I have seen.
I have eaten this soup out so I tried to come up with a quick and easy version based on the flavors I detected when eating it. I tasted potatoes and chicken broth in the soup and I could taste the cheese, bacon and green onions in the bites I had with those things in them. I have seen some recipes call for onion and carrots but I just didn’t taste them in the soup I ate at Outback.
While those elements are good in some potato soups I just didn’t think they were necessary. Plus the Outback version is a smooth and creamy soup with only a few small chunks of potatoes. If it does have those things in them you would have to either put the soup in a blender in batches or use an immersion blender. Neither of which I wanted to do.
To make this recipe using items most people already have on-hand I decided to use milk instead of heavy cream. The first time I made this soup it came out a little bland so I decided to add some chicken bouillon to add flavor. This ingredient was exactly what it needed.
I hope you like my take on this recipe!
Table of contents
Why you”ll love this copycat Outback potato soup recipe
- While it only requires a handful of ingredients it is still a flavorful and delicious soup the entire family is going to love.
- It is made in one pot in about 15 minutes.
- You can use canned potatoes, refrigerated potatoes or fresh potatoes.
- It’s a hearty soup that is great for an appetizer or main dish.
Is Outback potato soup vegetarian?
It is not, chicken stock and chicken bouillon powder are main ingredients.
See recipe card for exact amounts.
potatoes – canned diced potatoes, refrigerated potatoes or fresh potatoes can be used. I use Great Value canned potatoes.
chicken broth – use your favorite store bought brand or homemade chicken stock.
milk – we use whole milk instead of heavy cream. Low-fat milk can be used. I have not made this recipe using nondairy milk.
flour – all purpose flour works great.
butter – I like unsalted butter.
bacon grease – this gives our soup a little bacon flavor.
salt – regular salt, kosher salt or sea salt can be used.
black pepper – we buy the restaurant style pepper because it is coarse.
granulated chicken bouillon – this adds a burst of flavor to the soup because it is made with real chicken and has herbs in it too. Use your favorite brand.
garnishes – use your favorite toppings, we like Colby Jack cheese blend (because that is what it looks like the restaurant uses), cooked bacon bits, and chopped green onions. Some people like to put a dollop of sour cream on their potato soup, it doesn’t come that way at Outback.
How to cook potatoes if using fresh potatoes
You will need 4 cups peeled and chopped into 1/2″ bite-sized cubes. Put them into a pot and cover them with cold water about an inch over the potatoes. Bring to a boil then reduce heat to a gentle boil for 10-13 minutes or until tender.
How to make creamy potato soup
For fresh potatoes:
- Cook potatoes as directed above and then mash 2 cups and leave 2 cups in chunks.
For refrigerated potatoes:
- Mash 2 cups and leave 2 cups in chunks
For canned potatoes:
- Drain and rinse them, mash one can and leave one can in chunks
2. Melt butter and bacon grease in a large soup pot or Dutch oven over medium heat. When the butter melts sprinkle the flour, salt and pepper onto the butter grease mixture. Allow the butter to cook for about a minute stirring constantly with a wire whisk.
3. Add the chicken broth and chicken bouillon powder and whisk constantly over medium-high heat until the flour mixture dissolves. Stir in the milk, potato pieces and mashed potatoes, bring to a boil and cook until hot and thickened stirring often to break up the mashed potatoes, about 5-7 minutes.
4. Ladle soup into bowls and top individual bowls with chopped bacon, shredded cheese and green onion tops, or your favorite toppings.
Recipe note* – I have not tried this recipe using a slow cooker or pressure cooker and not sure how it would turn out.
- I find mashing the potatoes with a fork works better than using a potato masher, especially the canned type of potatoes.
- Russet potatoes work best if using fresh potatoes.
- If using premade or store bought bacon you can use all butter instead of bacon grease.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave in a microwave-safe dish or in a small saucepan on the stove top.
More soup recipes
Or check out my post for 16 Seriously Satisfying Soup & Stew Recipes.
Follow us on social media!
Bookmark this page so you can find it easily when you are ready to make this recipe!
Outback Steakhouse Potato Soup Recipe ↓
Copycat Outback Steakhouse Potato Soup
For the soup
- 1/4 cup butter
- 1 tbsp bacon grease
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups chicken broth
- 1 1/2 tsps granulated chicken bouillon
- 2 cups milk
- 4 cups potatoes or 2 cans
- shredded cheese
- cooked bacon chopped
- green onions
I earn a small commission from Instacart for qualifying purchases.
If using fresh potatoes:
- Put 4 cups diced potatoes into a pot and cover them with cold water about an inch over the potatoes. Bring to a boil then reduce heat to a gentle boil for 10-13 minutes or until tender.4 cups potatoes
For refrigerated potatoes:
- Mash 2 cups and leave 2 cups in chunks.4 cups potatoes
For canned potatoes:
- Drain and rinse them, mash one can and leave one can in chunks.4 cups potatoes
- Melt butter and bacon grease in a large pot or Dutch oven over medium heat. When the butter melts sprinkle in the flour, salt and pepper and allow to cook for about a minute stirring constantly with a wire whisk.1/4 cup butter, 1 tbsp bacon grease, 1/3 cup flour, 1 tsp salt, 1/2 tsp pepper
- Add the chicken broth and chicken bouillon powder and whisk constantly over medium-high heat until the flour mixture dissolves. Stir in the milk, potato pieces and mashed potatoes, bring to a boil and cook until hot and thickened stirring often to break up the mashed potatoes, about 5-7 minutes.4 cups chicken broth, 1 1/2 tsps granulated chicken bouillon, 2 cups milk
- Top with bacon bits, cheese and green onions, or your favorite toppings.shredded cheese, cooked bacon, green onions
Bookmark this page to find it quickly when you are ready to make this recipe!
A hearty and delicious beef chili that is so satisfying.
A super flavorful one pan meal that is ready in about 30 minutes.