1 Star2 Stars3 Stars4 Stars5 Stars (392 votes, average: 3.63 out of 5)
Loading ... Loading ...

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
Print

Author:
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.

87 Responses to Outback Steakhouse™ Potato Soup Recipe

  1. Amy says:

    Hello,
    My husband loves the potato soup at the Outback. We recently moved to Florida. It is cold here right now with mornings in the low 40′s. It was a soup day yesterday..so I went on line and searched for the potato soup recipe. I came upon your website. I made the soup last night and OMG it was Yummy! I was so pleased with this recipe..we all enjoyed it so much, and were glad to have plenty for leftovers. I did change a couple of things, I used red potatoes and didn’t peel them, I used scallions instead of chives, and I used a carton of College Inn broth that was 48 oz instead of 4 cans which would have been I think 56 oz. You did a great job with this recipe. I can’t wait to try the Coconut shrimp now, my other favorite at Outback restaurants. Thanks again for posting this recipe.

  2. Amy says:

    Outback Potato Soup Recipe is awesome…delish! I used red potatoes and left the skins on, and I used 48 oz of chicken broth and I used scallions instead of chives….unbelievable soup – wonderful recipe. Thank you for posting it.

  3. Troy Thompson says:

    Excellent recipe. It think it was a little heavy on the chicken broth, but still very close to the original.

    • Patch says:

      Thank you very much. I also noticed Amy commented at the top that she used a little less broth. If everyone agrees this is better, I will change the recipe above.

      One option would be to cook down the broth a little bit before adding the cream. This will concentrate the chicken flavor a bit more and increase the thickness of the soup. That way you don’t lose any flavor. Thanks again!

  4. Karen says:

    Boil the onions with the potatoes? Says nothing about when to use the diced onion.

    • Patch says:

      I’m so sorry. I didn’t even realize I overlooked that. I’ve added in the step where you cook the onions. Thanks for pointing this out.

  5. cydog75 says:

    We bought Velveeta while at the store, trying to guess the ingredients in Outback’s potato soup. After reading the above recipe and comments, we decided to go ahead and try this without the Velveeta. It is an excellent soup. I don’t think we got it quite as creamy as Outback’s, but it was enjoyable nonetheless, and a few minor tweaks will probably get us really close to the original. The major modification we did was to not add quite as much chicken broth as called for. Thanks so much for the recipe.

  6. Chef Pablo says:

    Thanks. Make sure you come back and let us all know if you make any other improvements to the recipe. Most of these recipes have been a collaborative effort, so bring it on. Thanks for the kinds words.

  7. Connie says:

    I made this soup shortly after eating it at the Outback and it was pretty close. However, it still didn’t taste quite the same. It seems to be missing the “tang.” However, this was the BEST recipe I have found thus far. Thanks!

  8. nelly says:

    this soup is really good!!!!! and belive me this soup is made it with valvetta cheese you know why??????? because I worked there.
    and another secret is if you want a really good flavor you have to bake the potatoes never boiled.

  9. Stephanie says:

    My boyfriend, parents, and brother loved this! I used 3 cans of chicken broth instead of 4. I used valveeta chesse, but I used too much the first time and it was too chessy. I also mashed half of the potatoes and it had a very creamy texture, yum ^_^ and my brother said it tasted better than Outback’s

  10. Justin says:

    I haven’t tried this yet, but will ASAP. Tomorrow night, probably. One thing I’ll probably add: sage, as I’ve heard others who worked at Outback said this herb was in there.

    Thanks so much for all your effort! And to the commenters for adding their experience!

  11. Kathy says:

    This soup was excellent and very much like Outback’s. There is a spice that Outback puts in there I can’t identify. I added a little bacon grease and reduced the butter to give it a little bacon flavoring. Yummy. Will make this again.

  12. Julz says:

    The only thing I changed was putting less chicken broth like so many of you said. This soup was good, don’t get me wrong, but nothing like Outback Potato Soup. I’ll keep looking.

  13. Boogie says:

    This recipe really is great. This is my 2nd time making it and its still irresistable. I do agree with everyone in saying it is too heavy on the broth but I have never found a recipe that was so ON THE MONEY as this one. Thanks a lot.

  14. Boogie says:

    Oh & Nelly just sounds entirely negative and I feel that comment was so unnecessary.

  15. Daphne says:

    My hubbie is picky, (on the annoying side of picky!) and he only will eat the potato soup from the outback, I have tried 2 other times to make it and both times absolutely flopped, well, this one was a complete success….. even with my father in law, whom by the way, my husband got his pickiness from!! It was a 5 out of 6 at the dinner table on Saturday night!! 5 yr old daughter is too much like her father, but even our one year old luved it!! Thank you thank you thank you!!

  16. apple pie says:

    this is a VERY close potato soup, but…..the thickness comes from the rue made with the flour that showed up in the ingredients but not in the instructions. There is only basil and salt(someone mentioned that there was sage).

    Avery simple soup to make and still draws complaints from the prep cooks when its on the list…:)

    ps…..absolutely no Velveeta.

  17. ashley says:

    Hey, I don’t know if it makes a big difference, but at the outback they bake the potatoes, not boil them.

    (i used to work there) Happy Cooking!

  18. Chef Pablo says:

    Thanks. I’m going to try this and update the recipe if it works out well.

  19. Jaymie says:

    I found the suggestion on another website to bake the potatoes instead of boiling them – this makes a huge difference especially if you have a roast or other large beef entree in the oven at the same time.

    Try stirring in a dallop of sour cream just before serving to add a little zip.

  20. Jaymie says:

    I also wonder hour stirring in a bit of the Outback ranch dressing recipe just before serving would do for adding that little tang?

  21. karlaelvis says:

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

  22. ursula says:

    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

  23. jessica says:

    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!) :)

  24. karen says:

    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.

  25. Char says:

    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!!!

  26. Jessie says:

    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!

  27. Deb says:

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

  28. Matt says:

    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.

  29. Antonio says:

    what is “heavy Cream”

  30. Karen says:

    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.

  31. M says:

    what kind of cream do you use

  32. Paula says:

    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

  33. Sherrymab says:

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

  34. Mr. M. says:

    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.

  35. Stacy Cates says:

    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.

  36. Stacy Cates says:

    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.

  37. Chef Pablo says:

    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!

  38. Vanessa Herrera says:

    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!

  39. Justin says:

    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.

  40. Justin says:

    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.

  41. Justin says:

    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

  42. Karla Mendoza says:

    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!

  43. whendy says:

    JUST AWESOME!!!!!!!!

  44. Toni West says:

    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 :)

  45. Kelly says:

    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!

  46. tammie ott says:

    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

  47. Laurie says:

    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+

  48. Yuly says:

    approx. how much does this serve for?

  49. Stephen says:

    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!

  50. Rod says:

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

  51. Jennifer says:

    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!

  52. Flora says:

    Has anyone tried using Gluten free all purpose flour.

  53. Tonya says:

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

  54. Carla says:

    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.

  55. Liz says:

    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 :)

  56. Tiffany says:

    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 ;)

  57. BILL C says:

    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

  58. Suz says:

    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.

  59. vicky says:

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

  60. Jen says:

    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.

  61. carrie says:

    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.

  62. Alix says:

    This was great! Thank you so much!

  63. Melanie says:

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

  64. Tim says:

    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!

  65. Kristina says:

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

  66. Imelda says:

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

  67. Margaret says:

    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!

  68. Kerry says:

    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!

  69. Marcia says:

    To the person that said it does not say when to add the onions, they need to read the recipe again. To anyone that wants the outback version this is it!! Do not alter the recipe at all or it will not be the best outback copy!!!!!

  70. Joan says:

    How many servings are in the above receipe?

    • Chef Pablo says:

      Well, it will make quite a bit if it’s with a meal, about 8-10 two-cup bowls of soup. If you’re making it THE meal, you will probably get about 6 servings, maybe 8.

  71. Courtney says:

    I just made this and added a Jalapeno…amazing!

    • Chef Pablo says:

      That sounds fantastic. As you can tell from my other recipes, I love anything with a spice to it. I’m going to give this a try. Did you add them when it was cooking or as part of the garnish at the end?

  72. christine says:

    How long do you bake the potatoes for??

    • Chef Pablo says:

      I did them for 60 minutes at about 350. That should give you a great baked potato. Of course, make sure you check it with a fork before you take them out of the oven. A fork should go in to the middle without much effort.

  73. Ann says:

    This was remarkably great !!! I cut down to 1 cup of water and it was so creamy and mashed 2 if the potatoes to give it more texture. But oh so good.. Think you Chef

  74. Tiffany says:

    I consider myself an expert on this soup now ;) Every time I make it my hubby is thrilled. If we have guests over they tell me over and over how great it is. I use all the same spices the main recipe says to use, but I add a ridiculous amount. I probably put like 10x more then what’s called for lol. I gave this recipe to a friend and forgot to tell her that. When I asked her what she thought she said her and her husband thought it was very bland. I told her she needs to go crazy with the spices and she will not be disappointed. Also, I recently started peeling the potatoes, tossing them in EVOO, pepper, and a bit of salt, then baking!!! It makes life so much easier. I tried to make them with the skin on and didn’t care too much for it, but I really hate trying to peel the skins off once they are already cooked. I have done this the past two times and it’s great. I actually have my potatoes cooking now because I am bringing this to a party tonight. I’m glad I came across this site, thank you!!!

  75. Lana T. says:

    I just left outback my husband had this soup. He said I had to try it. It was great. After reading all these comments I will be making a pot tomorrow. Will let you know the results. Thanks Chef i needed this recipe tonight.

  76. Melinda says:

    Tried this recipe today and it was so GOOD!! It was right on track with Outbacks potato soup!!

  77. Sheryl says:

    I love the Outback potato soup! It’s not always served at our local Outback and I have begged the manager to permanently put it on the menu but no such luck. So I was happy to come across this recipe and will give it a try.

    This said, the Outback manger told me that the Potato soup comes in a bag and they pour the bag into pot with other ingredients. I offered to buy the bag but got turned down. Reading other posts here it seems not Outbacks are consistent with their recipes.

  78. kathy bishop says:

    Made this soup exactly according to the directions and…..it’s OK, but I don’t know that I will make it ever again. Way too much fat to trade off for just OK flavour.

  79. Suzanne says:

    I just finished making a pot of this soup. I am on my 3rd bowl as I type this. I love it. Next time I make this I will add more onions because I love onions because I think it will be more flavorful.
    I left the skins on because they are tasty but I think I will leave them off the next time.
    I never knew Outback had potato soup until I had it this past July on my trip to Tokyo.
    Great recipe Chef!

  80. E. Clark says:

    I like the recipie however,I add cheese & bacon to the soup, not just as garnish, I also use red potatoes unpealed, heavy cream and a little less broth. It is however a great starter recipie and easy to make changes to. Our outback potatoe soup is cheesy and full of bacon! Yummm and with the few changes I stated above it tastes perfect!

  81. Doug and Rex Epperson says:

    Well! Thank You Pablo!– I have only been cooking for several years now. (I am only 82 years young!) But I must say–this is the best soup I have ever lifted a spoon from the bowl! Everybody should just leave this recipe as it is. The only compliant I received was from a picky neighbour stating “the potato pieces could be smaller!” Dah! open your mouth or cut them up a bit! (no I didn’t say it!) Great recipe—–love D&R

Leave a reply

Loading...
Free Newsletter - Get My Latest Recipes in your Inbox
Guaranteed: No Spam