Print

Copycat Outback Potato Soup Recipe

Creamy Potato Soup Bowl
Print Recipe

Craving the creamy comfort of Outback’s Potato Soup? This copycat recipe delivers the same rich, cheesy flavor you love, right in your own kitchen.

Ingredients

Scale
  • 6 medium Russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup crumbled cooked bacon, plus more for topping
  • 1/4 cup chopped green onions, for topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. In a large pot, combine the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  2. While the potatoes are cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes to create a roux.
  3. Gradually whisk the heavy cream and milk into the roux until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  4. Once the potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can carefully transfer some of the soup to a blender and blend until smooth, then return it to the pot.
  5. Stir in the cheese, bacon, salt, pepper, and garlic powder. Cook until the cheese is melted and the soup is heated through.
  6. Ladle the soup into bowls and garnish with additional shredded cheese, crumbled bacon, and chopped green onions.
  7. Serve immediately.

Notes

For an extra smoky flavor, try using smoked Gouda cheese instead of cheddar. You can also add a dash of hot sauce for a little kick!

Find it online: https://grilldrip.com/copycat-outback-potato-soup-recipe/