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Outback Steakhouse™ Potato Soup Recipe

Outback Steakhouse™ Potato Soup Recipe

Your search is finally over.  I have scoured all of my restaurant recipes resources and found a very close, if not exact, copy of the Outback potato soup recipe.  This comes straight from one of the former cooks at Outback™, so I know it’s authentic.

Too many people are making this with Valvetta cheese because of the cheesy flavor of the soup.  That’s wrong.  The base for thickening this up is rather simple.  Try this recipe at home and you’ll be amazed at how close it tastes.  Please comment below to let me know what you think.

Outback Steakhouse™ Potato Soup Recipe
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Serves: 10-12
This is a delicious copycat of the Outback Steakhouse Potato Soup. A creamy base loaded with chunks of baked potato and topped with bacon, cheese, sour cream and fresh chives. A family favorite for many.
Ingredients
Baked Potatoes
  • Potatoes (4 large baking potatoes or up to 8 small potatoes)
  • Kosher Salt
  • Vegetable Oil
Soup
  • 2 sticks of butter
  • 1 Onion, diced
  • ¾ cup of all purpose flour
  • 48 oz of chicken broth
  • 2 cups water
  • Celery salt to taste
  • ½ tsp ground black pepper
  • ¼ tsp dried basil
  • ¼ tsp sugar
  • 1½ cups heavy cream
GARNISH
  • 4-6 pieces of cooked bacon, chopped (save the grease and use with the butter)
  • Chopped chives (amount depends on your preference - I like a lot)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend.
Instructions
Baked Potato
  1. Preheat your oven to 350 degrees
  2. Scrub the skins of the potatoes and dry with a towel
  3. Pierce each potato several times with a fork.
  4. Place a small amount of oil in your hands and coat each potato
  5. Sprinkle each potato with Kosher salt
  6. Place in the oven, directly on the rack (no cookie sheet and NO foil!)
  7. Bake at 350 for approximately 60 minutes
Soup
  1. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
  2. Add the onion and cook until softened.
  3. Add the flour and stir while it cooks for about 3 minutes.
  4. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
  5. Bring to a boil, stirring often with a wire whisk.
  6. Gradually add the heavy cream until you've reached the proper consistency.
  7. Chop the potatoes into bite sized cubes and add to the soup.
  8. Simmer for approximately 5 minutes to bring the potatoes to temperature.
  9. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
  10. Enjoy!
Serving size: 2 cups

Watch the video and follow along.  This is a very easy recipe to make and it will certainly impress everyone.  Give it a try and and I’d love your feedback.

72 comments
mandyrodriguez682
mandyrodriguez682

I made this recipe today and it taste just like outbacks! My family really enjoyed it. Thanks for sharing. 

Kerry
Kerry

I made this recipe today and it turned out great. I added some bacon and shredded cheese while cooking and it added some extra flavor. I baked the potatoes with the skins on and I think it was better that way rather than boiling the potatoes. Great flavor!

Margaret
Margaret

I made this with the recommended alterations (less broth, celery salt, added sage). My family absolutely LOVED it. My kids love going to Outback and got really upset when they didn't make the potato soup on a daily basis. When I made this for my son's birthday today..he was SO happy... THANK YOU so much. It really is an awesome recipe!

Imelda
Imelda

What kind of potatoes and how long do you bake them?

Kristina
Kristina

Chicken broth is not an ingredient in the real recipe..

Tim
Tim

the wife and I tried this last night, it was very good! we did the same thing that Tiffany did, it turned out great! I will keep this recipe around!

Melanie
Melanie

Loved this recipe.....thanks for sharing it. :)

Alix
Alix

This was great! Thank you so much!

carrie
carrie

I clicked up top and accidentally clicked on the stars :( and it only gave you 3 stars from me it seems. I am SO sorry! I think that is what is happening, people are clicking the stars looking for reviews and end up rating instead. ANYHOW..I LOVE this recipe! Rich and creamy and full of flavor! I just added the bite size uncooked potato to the sauce and simmered til done.

Jen
Jen

This recipe was outstanding! I worked at Outback for 5 years and ate this soup nearly every night - so I KNOW what it tastes like. And this tasted nearly identical to Outback's. Here's what I did: I omitted the water in the recipe and just put in a 48 oz. container + 1 14.5 oz can of chicken broth. I used the two sticks of butter, but also put in about 4 tbsp. of the bacon grease. The thickness of the soup is gained through the addition of the flour into the butter/grease mixture in the beginning (it's called making a roux), and then letting the soup boil once you add in the chicken broth - so, don't be afraid to let the soup simmer for a while before serving to get a thicker consistency. finally, don't skimp - use actual cooked bacon bits that you cooked, use green onions, and use a dollop of sour cream on the top and it is EXACTLY Outback's soup. SO good, SO easy, and didn't take any longer than making any other dinner.

vicky
vicky

Your potato soup recipe is to die for my family loves it and so do my co-workers and myself.

Suz
Suz

Personal opinion only. I have always thought Outback's potato soup to be quite bland and much too thin. Heck, even Schlotsky's potato soup is better, but I think my favorite potato soup is still the baked potato soup. Far superior to any other I've tasted.

BILL C
BILL C

GOODDAY, I WOULD SURE LIKE TO HAVE THE OUTBACKS ALFREDO SAUCE RECIPE. I HAVE A FEW BUT THEIRS SOMETHING SPECIAL ABOUT THEIRS.THANK YOU BILL

Tiffany
Tiffany

I have had this recipe bookmarked for a week or so. Today I finally made it. I admit, once I got all the onions into my pot and added the broth I was beginning to get nervous, but it all came together at the end! I took someones advise and mashed about two potatoes and used 48oz of the chicken broth. It was delicious and I will make it again! My hubby was very pleased as well as our dinner guest ;)

Liz
Liz

Thanks so much for the recipe! Absoutely DELICIOUS! Followed the recipe exactly (lots of chives) and loved loved loved it. I would not be able to tell which was which if I had them both at the restaurant. Thanks again :)

Carla
Carla

I fixed this tater soup for lunch today. My husband is a much better cook than I am, but this convinced him that I can cook!!! lol. We all loved it and it is better than the Outback soup. It was so good that my husband had it again for supper. Thank you very much for the recipe, it will be used frequently in our home.

Tonya
Tonya

What do you mean when you specify heavy cream? Heavy whipping cream or something else?

Flora
Flora

Has anyone tried using Gluten free all purpose flour.

Jennifer
Jennifer

I took some of the advice that people have posted here and the soup turned out AWESOME! I used 48 oz of chicken broth, baked the potatoes, and added 1/8 tsp of sage. I also sliced two strips of bacon into tiny pieces and put it in the soup. I think this soup is actually better than Outbacks! Thanks for sharing!

Rod
Rod

I absolutely loath onions....there are NO onions in the Outback recipe I have had there.

Stephen
Stephen

WOW! My wife made this for dinner tonight and it was AWESOME!!! Great recipe, VERY VERY close to Outback. If that soup is what I got at Outback I probably wouldnt even be able to tell the difference. Thanks for posting it!

Yuly
Yuly

approx. how much does this serve for?

Laurie
Laurie

This soup was great! Best I have ever had. The only thing I changed was added some shredded chedder/jack cheese while the soup was simmering. My hubby raved.. A+

tammie ott
tammie ott

Made this soup yesterday for lunch, it was gone before you could say skat!!!! It is the best soup I believe I have ever tasted,,,,,no need to go to Outbake for soup anymore!! Thanks for posting a super recipe

Kelly
Kelly

This soup was SO close to the baked potato soup from Outback!! I have tried many recipes now and liked most of them but none were close to the taste of Outback's...too oniony, too cheesey...etc. This soup hit the mark and my family LOVED it!! Everyone agreed all time favorite potato soup ever. I only 'slightly' reduced the broth and did bake the potatoes rather than boil. Deee-lish!

Toni West
Toni West

This recipe is very good! I would up the flour to 1 cup b/c I like a thicker soup, and not add the sugar next time. The "heavy cream" (which I used "Table Cream") was sweet enough to me. Other than that, it was excellent! Happy cooking :)

whendy
whendy

JUST AWESOME!!!!!!!!

Karla Mendoza
Karla Mendoza

I'm from México. I just to visit outback ONLY because of its potatoe soup... and let me tell you that this home made soup is WAAAAAAAAAAAAAY better than that!... tasty, creamy... yummy!!!!! OOOhh... by the way, a friend of mine take me to outback to dinner and I ordered my favorite soup, and... I prefer mine!! Thank you for posting!

Justin
Justin

it's pretty important to clear up any confusion about the soup you can get at Outback. First of all, Outback has two potato cream soups. The Cream of Baked potato, which is listed above, and the regular Creamy Potato, also known as the walkabout soup of the day. The walkabout is different in several areas. First you peel and chop the potatoes, then add add them with stock and cook them all the way through. The walkabout has Velveeta and is garnished with scallions instead of chives. You also want to mash half the potatoes into the soup after you add the cream. I personally like the cream of baked potato better, and its very possible that a lot of your confusion stems from your local outback not following spec and by calling a certain soup by its wrong name

Justin
Justin

Oh and I forgot that the Cream of Baked Potato also has sour cream in it. And for the walkabout, you want to peel and cut the potatoes in cubes prior to cooking. You also want to mash about half the potatoes for the walkabout as well.

Justin
Justin

Outback actually has two different potato cream soups. The walkabout version, and the cream of baked potato. You have the cream of baked potato listed above. The walkabout involves cooking the potatoes when you add the broth. The walkabout also has Velveeta cheese(around 1/16 cup per serving, so 1/4 cup for 4 servings) and is garnished with scallions instead of chives.

Vanessa Herrera
Vanessa Herrera

I would just like to say that i've tried this recipe before and it tastes just like outback's loaded potatoe soup, you could never tell the difference. It's so easy to make, why wouldn't you want to try it. Promise, you won't regret it.....Thanks for the recipe!

Chef Pablo
Chef Pablo

Thank you! I made the adjustments above and noted the option to bake the potatoes. I'm going to try this and change it permanently if it works out well. Thanks!

Stacy Cates
Stacy Cates

By the way, I found this to be a very rich-tasting soup. I was really hungry by the time it finished cooking, and I got a generous bowl of it. It was delicious but I could only eat about half of it.

Stacy Cates
Stacy Cates

I think this was the very best potato soup I have ever had in my life. And, to me, it does taste like Outback potato soup, just better. I used all the ingredients as described. Well, I used a large yellow onion probably slightly bigger than a baseball. And I put it in the food processor just because I don't like any chunks of onion, just the flavor. Since I read that some people said the chicken broth was a little too much, I cooked the liquid part of the soup the whole time the potatoes were baking, about 1 hr and 10 min. I kept it at a low boil and stirred pretty frequently so the liquid at the bottom of the pot wouldn't stick. It ended up being the perfect consistency, not too thin.

Mr. M.
Mr. M.

Although the recipe is very close, you DO NOT boil the potatoes. You must bake them. Rubbed with butter and kosher salt. Having made this soup every other day for two years in a restaurant, i would know. The soup will be much more authentic. Also its celery salt, not just regular salt.

Sherrymab
Sherrymab

Less broth, more cream, lots of pepper......... Sooo yummmmy!!!! Thank you so much!!!!

Paula
Paula

I made this only had a 1/2 cup of heavy cream so I added 1 1/2 cups of milk, and a 1/2 package of hidden valley ranch dressing mix. Very good thanks for the recipe

M
M

what kind of cream do you use

Karen
Karen

Absolutely delicious. Cant get enough of it. I, too, used 48oz of chicken broth instead of 56oz and it's perfect even without the toppings, though I did sprinkle a little turkey bacon over the second serving. That is what I was looking for. Thank you. BTW this doesnt use a roux, just flour to thicken.

Antonio
Antonio

what is "heavy Cream"

Matt
Matt

This recipe yielded a really great potato soup. I followed the recipe exactly as it is written with no modification. I highly recommend this to anyone trying to emulate the Outback potato soup.

Deb
Deb

I used lemon pepper instead of plain pepper. This gave it a little tang....

Jessie
Jessie

Incredible. My whole family loved this. I made it exactly as written above with one exception. I baked the potatoes and left the skins on. Primarily for ease, but I do like the look of the skins. The next time I make this I am going to make extra potatoes that I can mash up a bit. I think adding these will help the texture a lot. Thanks for the recipe!

Char
Char

I might be the only person that tried this recipe that has never had the Outback version, but made it for a friend that raves about Outbacks soup. Although I don't know if it tastes like the "real deal" (my friend hasn't tried it yet) it was really good! Now I want to try it at Outback so I can compare! Thanks for sharing the recipe with us!!!

karen
karen

gotta say that soup was out of this world.my husband is picky eater and absolutely loved it,even said it was better than outbacks probably cause its so fresh thank you.Im sure i will be making it alot more.

jessica
jessica

i made about a half batch (i never actually measure anything- i always eyeball) and i used 1 can of chicken broth and 1 can of CREAM of CHICKEN soup... and consequently i skipped the heavy cream because between the rue and the cream of chicken it was already nice and creamy! i'd like to think this made the soup a little more healthy (if potato soup can be anywhere near diet-friendly!) :)

ursula
ursula

very very very good recipe. I did use all of the broth and let it cook down a bit. I also added some ground cayenne pepper to it for a little bite, but i have to say this is the best recipe for this soup and quite easy. Thanks for the recipe

karlaelvis
karlaelvis

what kind of cream do you use? you did not specify.

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