Outback Steakhouse Potato Soup (1 pot 15 min recipe)

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. 

Ingredients

See recipe card for exact amounts.

Ingredient Notes

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:

1. Cook potatoes as directed above and then mash 2 cups and leave 2 cups in chunks. 

For refrigerated potatoes:

1. Mash 2 cups and leave 2 cups in chunks

For canned potatoes:

1. 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.  

Tips

• 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.