Published: · Modified: by Marisa Franca · 23 Comments
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This easy, creamy, cheesy, Copycat Outback Potato Soup Recipe makes enough for an entire family to enjoy on a cold winter evening. Rich and hearty it will quickly become the family favorite comfort food. Settle in and get ready to savor this homemade soup that tastes like a loaded baked potato.
Jump to:
- ❤️ Why you'll love this recipe
- 🛒 Ingredients
- 🗒Instructions
- 🔪 Equipment
- 👩🏻🍳 Tips
- 🥫 Storage
- 🤔 FAQs
- 📚Variations
- 📞 Chiacchierata
- 📝 Recipe
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love this recipe
- quick and easy.
- rich and creamy.
- hearty and comforting.
- tastes delicious leftover.
This easy creamy potato soup is just the type of dish grandma served on a cold winter's night. The Outback Steakhouse Potato Soup Recipe tastes like a loaded baked potato, only better.
🛒 Ingredients
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Note:The full list of this loaded potato soup recipe ingredients with their amounts and options are listed in the recipe card below.
- Baby red potatoes -- we prefer these to the large potatoes. We keep the skins of the potatoes on. The new potatoes are tender and so is their skin.
- Bacon
- Sweet onion
- Carrots
- Milk
- Chicken broth or chicken stock.
- Seasoning salt -- like Lawry's salt
- All-purpose flour
- Butter -- if using unsalted check the taste after cooking
- Heavy whipping cream
- Sharp cheddar cheese
- Salt and pepper to taste
🗒Instructions
Note:This is an overview of the instructions. The full instructions are in the recipe card below.
- In a sauté pan or Dutch oven, cook bacon until crisp. Remove the small pieces of bacon and crumble. Set aside. Drain the bacon grease keeping 2-3 Tablespoons in the pot.
- Add the diced onions to the pot with the remaining bacon grease. When the onions become translucent, add the sliced carrots and cook until tender.
- Add the chicken broth.
- Stir in the milk and seasoning.
- Cook over medium-high heat for about 8 minutes.
- Stir often and continue until mixture is very hot.
- In a small saucepan, melt butter over medium heat.
- Add the ¾ cup of flour.
- Keep mixing the ¾ cup of all purpose flour until bubbling to create a roux. Whisk a ladle full of hot soup into the roux and mix well.
- Slowly mix roux into the soup until thickened.
- Stir in heavy whipping cream.
- Add the shredded cheese and stir until combined and melted.
- Add the cooked diced potatoes.
- Stir until well combined with the rest of the ingredients.
- Season with salt and black pepper. Let the soup warm up but not simmering.
- Garnish with toppings of sour cream, bacon bits, green onion tops, more cheddar cheese.
🔪 Equipment
- Dutch oven
- Sharp knife
- Non-skid cutting board
- Medium size sauté pan
- Wire whisk
- Liquid measuring cup
- Measuring spoons
- Soup Bowls
- Cheese grater
👩🏻🍳 Tips
If you like a thicker soup, you can add more potatoes (4-5 pounds total, instead of 3). After adding the cooked potatoes at the end of the recipe, use a potato masher to mash some of the potatoes to help thicken the soup. You may also use an immersion blender to make the soup creamier.
If you'd like to add celery to this potato soup, dice two stalks of celery and add it in with the carrots and onions and sauté.
If you prefer to add russet potatoes to the soup, make sure to peel them.
🥫 Storage
Once the soup cools, refrigerate the outback steakhouse copycat in a sealed container. It will last about a week.
This soup actually gets better with time. It thickens as it chills and gives the flavors even more time to meld together.
🤔 FAQs
How long does potato soup last?
The soup lasts about a week in the refrigerator.
What do you serve with potato soup?
A green salad and crusty bread would be perfect.
How do you thicken potato soup
You can thicken the potato soup with a roux made with all-purpose flour and melted butter.
What kind of potatoes do you use for potato soup?
We use the baby red new potatoes. Potatoes that are high in moisture and low in starch do the best.
📚Variations
- You can make it completely creamy by using an immersion blender or regular blender.
- Add part olive oil instead of all butter.
- Make it meaty by adding cooked diced ham at the end.
If you love hearty soups, next time try this creamy Buffalo Chicken Wing soup or even this delicious cheesy Cheddar Ale soup. And our 15 Bean Soup Recipe is a man-hearty soup that the males in our family can't get enough of.
📞 Chiacchierata
There are dozens of easy potato soup recipes. My mother-in-law had one that came with her crockpot and she loved to add ham to the hearty soup. She made it once a week during the winter months.
We fondly remember walking into her kitchen and her welcoming us with a hot bowl of potato soup.
This soup is so good you'll make your own delicious memories!
And if you can't get enough of soups that that are rich and hearty with potatoes, you've simply have to make our quick and easy Fish Chowder made with either cod or sheepshead. You'll be keeping this recipe as a regular on your menu rotation.
📝 Recipe
This is my concept of the perfect homemade comforting soup! It’s creamy, it’s cheesy, it's incredibly filling and it’s packed with goodness.
It’s also a very convenient recipe. Most of the ingredients are pantry staples that don’t spoil quickly. The potatoes, carrots, celery and onions store well for weeks and bacon keeps for a long time in the freezer.
If you're fond of creamy soups, next time try our Creamy Lasagna Soup Recipe. It tastes like a mushroom Alfredo Sauce with pasta in soup form.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Old Fashioned Loaded Potato Soup Recipe
An easy and delicious cheesy potato soup recipe with simple ingredients that comes together in one pot! This copycat Outback Steakhouse soup is loaded with bacon and creamy potato goodness, this is a favorite comfort food at our house.
4.92 from 24 votes
Print Pin Rate
Course: First course, Hearty soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 10 servings
Calories: 629kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.
Equipment Needed
Ingredients
- 3 pounds Red potatoes (thin skinned) baby size - you can buy them in 1.5 pound bags. You'll need 2 bags
- 8 ounces bacon uncooked - dices (this is ½ package)
- 1 cup Sweet onion about ½ large onion
- ½ cup Carrots (sliced) about 3-4 carrots
- 6 cups Whole milk
- 3 cups Chicken broth
- 2 Tablespoons Seasoning salt
- ¾ cup Butter (salted) (1-½ sticks butter) if using unsalted taste finish soup to check the seasoning.
- ¾ cup All-purpose flour
- 1 cup Heavy whipping cream
- 2 cups Sharp cheddar cheese shredded
- Kosher salt and black pepper
Instructions
Rinse, cut and quarter potatoes, keeping the skin on.
Fill a deep pot with water and add the quartered potatoes. Bring to a boil and cook for 10 minutes or until potatoes are tender. Drain the potatoes and set aside.
In a Dutch oven or sauté pan, cook the bacon until crisp. Remove the cooked bacon and crumble. Set aside. Drain the majority of the bacon grease, keeping enough to sauté the onions and carrots about 2-3 Tablespoons worth.
Dice the onions and slice the carrots.
Add the dices onions to the pot with the bacon grease, cook over medium heat. As the onions become translucent, add the sliced carrots and cook until tender. This should take a total of 5 minutes.
Add in the milk, chicken broth and seasoning and salt to the onion and carrots. Stir.
Cook for about 8 minutes over medium-high heat, stirring often, until mixture is very hot.
In a small sauce pan melt the butter over medium heat. Add the flour and mix well until bubbling to create a roux.
Temper the roux by adding a ladle of soup into the skillet. Stir until it's combined.
Slowly mix the roux into the soup and stir until thickened, about 4 minutes.
Stir in heavy whipping cream and shredded cheese until combined and melted.
Add the cooked potatoes and stir.
Salt and pepper to taste
Pour into individual bowls.
Garnish with whatever you like, exactly as you'd prepared your loaded baked potato -- Sour cream, remaining bacon bits, parsley, green onions, more cheese. The sky is the limit here.
Eat right away.
Nutrition
Calories: 629kcal | Carbohydrates: 41g | Protein: 18g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2151mg | Potassium: 961mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2321IU | Vitamin C: 33mg | Calcium: 377mg | Iron: 2mg
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Reader Interactions
Comments
Kim
Simple recipe with lots of flavor.Reply
Sally Hill
This potato soup sounds delicious. Would it taste good also adding diced broccoli and at what step would I add it?
Reply
Marisa Franca
You could add the diced broccoli to it, Sally. You can look at this recipe of ours that makes something similar with the veggie -https://allourway.com/potato-broccoli-soup/
Reply
Susan Wheeler
You need a potato masher for what? Nowhere in the recipe does it mention a potato masher. Please respond.
Reply
Marisa Franca
You are correct Susan!! This is an updated version of an old recipe -- the way the recipe is now it doesn't need it. GOOD EYE!! Thank you for bringing it to my attention. I've removed it.
Reply
Amy Thomas
Could you make in a crockpot? If so how would you adjust?
Reply
Marisa Franca
Hi Amy, I'm sorry I've never tried it in a crockpot so I can't advise you on that. I'd hate to tell you something when I haven't tried it first. If you do try it, let me know how it turns out.
Reply
Cheryl Digman
This is the absolute best potato soup I’ve ever made and eaten! Thank you so much for the recipe, I will never use another. I’m not even a big soup eater but this may change that. The only thing I did different was add celery, I’ve never made a soup without it. This recipe needed no help, for sure. Garnished with fresh parsley, chopped green onion, fresh crumbled bacon and a little grated cheddar. My guy, the kids and I loved it!Reply
Marisa Franca
Hi Cheryl! Thank you so much for you sweet comment. I'm so glad you and your family enjoyed it. Great tip on the celery - I think I'll add that in the Notes and attribute it to you!! Sending a big hug!!xoxo
Reply
Matt
I’ve never had Outback’s potato soup, but if it’s anything like this I’ll have to try the real version! It’s amazing!Reply
Katie Crenshaw
I made this soup for dinner. It came out delicious. We loaded it with cheese and bacon and the whole family enjoyed it.Reply
Annie
I made this potato soup for dinner the other night, and it was delicious! So creamy, flavorful, and fulfilling! The whole family enjoyed it. Thank you for the excellent soup recipe!Reply
Marisa Franca
Hello, Annie! I'm so glad you enjoyed it. We always hope for leftovers! xoxo
Reply
Liz
Another soup recipe to try out! Love it!Reply
Jessicas Halverstadt
I've never tired Outbacks potato soup but if it's anywhere near as good as this then it's no doubt delicious. I'd never made potato soup with red potatoes before - they worked quite nicely. My family loved this soup - will be making it again!
Reply
Marisa Franca
Hello, Jessicas! I'm really glad you enjoyed the soup. Now that cold weather is here it is really appreciated. xoxo
Reply
Kathryn
This potato soup was so delicious and comforting! We loved it and loved the toppings on top too 🙂 We definitely will be making this again asap.Reply
Kayla DiMaggio
This potato soup was so delicious!Reply
Gwynn
I love this soup at Outback and am so happy that I can now make it at home! Thank you!Reply
Jenny
Thanks so much for sharing this. I am always looking for great soup recipes, and your potato soup is fantastic. Hubby went wild over it. I am sure we will be making it frequently.Reply
Sharon
This is easily one of the BEST potato soup recipes out there. It's so creamy and full of delicious vegetables.Reply
veenaazmanov
Delicious combination of ingredients. Looks rich and creamy and flavorful too.Reply
Allyssa
Thank you so much for sharing this amazing potato soup recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!Reply
