The Time I Tried to Outback Myself

Alright, friend, settle in. So, the first time I tried to make a copycat Outback Steakhouse Potato Soup, my kitchen looked like a bag of spuds exploded. If you’ve ever been to Outback—for the steak, sure, but mostly for that ridiculously creamy potato soup—you’ll get why I was determined. (Also, who has $7 every time the craving hits? Not me.) Thankfully my third time, I found a groove. Maybe not Aussie-level, but it’s cozy, hearty, and no one’s ever thrown a spoon back at me. Honestly, I make it when I need a big edible hug.

Why I Keep Making This Soup (and My Family’s Potato Obsession)

I make this when the weather turns chilly, or honestly whenever I just want to feel a bit fancy without leaving the house. The kids go nuts for it (probably for the bacon bits and cheese, let’s be real). And—mild confession—it’s saved my rear at last-minute potlucks more than once. There’s just something about silky potatoes topped with cheese and green onions that distracts everyone from my lack of dessert. Once, I gave up and just called it ‘dinner AND dessert’—it went over better than I expected!

What You’ll Need (Stuff I Usually Grab… And Substitutions)

6-7 medium russet potatoes (Yukon golds work in a pinch. My granny says you MUST peel, but I sometimes leave skins on because I’m lazy. Don’t tell her.)
4 cups chicken broth (boxed, homemade, even veggie works. One time I used half beef broth by mistake, and honestly? Not bad.)
1 cup heavy cream (half-and-half in a pinch, or even whole milk but it’ll be thinner)
1 cup shredded cheddar cheese (the sharper, the better in my book; if it’s pre-shredded, that’s fine—the soup police won’t come)
1/2 cup sour cream (plain Greek yogurt actually works if you’re out)
4 strips bacon (or more, or less, or skip for veggie folks—one time I used smoked paprika and kind of liked it)
2 tablespoons butter (any brand, sometimes I channel my inner Julia Child and add a bit extra)
1 small onion, diced (red or yellow, or whatever you’ve got rolling around in the crisper)
3 tablespoons all-purpose flour (helps thicken, but don’t worry if you’re a tad short; just add more potato)
Salt and pepper, to taste (I measure with my heart on this one)
Chopped green onions for topping (if you’re fancy. Or skip it, I have on lazy days.)

How I Make Outback Potato Soup At Home (Step by Slightly Messy Step)

Start with the bacon. Fry the strips in a big ol’ pot or Dutch oven until crispy. Don’t be shy on the fat; it’ll give you flavor. Transfer the bacon to a plate, leaving a spoonful of drippings in the pot (I sometimes sneak a bacon bite now. Quality control, right?).
Onion time. Toss that diced onion in the pot with your leftover bacon fat and butter. Sauté until soft and a bit golden, but if it browns too much, just call it “caramelized.”
Make a quick roux—kind of. Sprinkle in the flour, stir for a minute to make a slightly pasty mess. (Don’t worry if it clumps; the potatoes fix everything.)
Add potatoes and broth. Throw those chopped spuds into the pot with the broth. Bring to a bubbly simmer, stirring every once in a while so nothing burns. Don’t panic if it smells starchy—it’s just the potatoes doing their thing.
Simmer and soften. Let it go for about 15–20 minutes, or until potatoes are fork-breakable. Somewhere in here I usually taste a piece—totally necessary.
Get creamy. Stir in the heavy cream, sour cream, and most of the cheese (hold a little for the top later). Salt and pepper now, tasting as you go. If it’s too thick, splash in more broth or milk. Too thin? Simmer longer. Don’t stress.
Mash or blend—your call. I like a few chunky bits, so I attack it with a potato masher right in the pot. Want it super smooth? Give it a buzz with your immersion blender (or scoop a couple cups into a regular blender—careful though, hot soup and cheap blenders don’t always get along).
Toppings! Ladle your soup into bowls, top with bacon, extra cheese, and green onions. Sometimes I just pile everything in the middle like a snowcap.

Notes form My (Sorta Chaotic) Kitchen

The first time I made this, I added all the cream at once and it looked a bit like a snowstorm; actually, I find it works better if you warm the cream a bit or add it slowly.
Skin-on potatoes save time and add texture, but some people complain. Maybe just pretend you meant to do it—it’s ‘rustic’.
Try not to let your onions burn (I goofed up once when I got distracted by my neighbor’s dog—still tasted pretty good though).

Tried-and-True (and Oops) Variations

Sometimes I swap in roasted garlic for some onion—gives it a smoky-sweet kick.
Once, I tossed in leftover roast chicken. That… actually rocked.
I did try adding broccoli once—eh, probably won’t repeat, honestly; it turned out kind of gray and sad looking. Lesson learned.

Do I Need Fancy Equipment?

I use a Dutch oven because it holds heat like a champ, but honestly, any large soup pot works. No immersion blender? Just mash it up by hand, or scoop some into a regular blender—careful not to overfill or you could be mopping soup off the walls (ask me how I know).

Keeping Leftovers (If You Even Have Any)

This keeps in the fridge for 2-3 days; it thickens up a bit but that’s not a bad thing (I think it tastes better the next day, actually). You can freeze it—but in my house it never lasts more than a day! To reheat, just add a splash of milk and stir until smooth.

What To Serve It With: My Family’s Must-Haves

Classic option? Crusty bread for dunking—my kids fight over the last heel, go figure. Sometimes I make a quick green salad, but more often it’s just soup, bread, and maybe a handful of salty crackers. On cold nights, we’ll even pile in for a backyard fire and eat it outside, which always feels a little bit like camping in a restaurant parking lot (in a good way).

Pro Tips I Learned the Hard Way

Don’t rush the potatoes; I once cranked up the heat, thinking I was a time-saving genius, but ended up with mushy outsides and raw middles. Patience, grasshopper.
Shred your cheese fresh if you can—the bagged stuff makes it a bit gummy, but, ya know, sometimes convenience wins.
Actually, don’t stress too much—if it’s warm and cheesy, everyone’s happy.

FAQ (Because You’ve Definitely Asked Me These Before!)

Can I leave out the bacon? Yep, you sure can—swap in smoked paprika or even a pinch of liquid smoke if you want a bit of that magic flavor. Or pile on roasted veggies on top instead.
Is this gluten free? As written, nope—it uses regular flour. Rice flour or cornstarch can thicken if you need to, I’ve swapped before, works okay.
What potatoes are best? I gravitate toward russets because they’re starchy and break down just right, but Yukon golds are a close second (and easier to mash). Red potatoes just don’t give you that creamy Outback feel, in my opinion.
Do I really need heavy cream? Nah, but it helps for richness. If you’re lightening things up, whole milk is fine, though the soup’ll be less velvety.
Can I freeze it? Technically yes, but the texture changes a bit. I forget it’s there half the time since it disappears so fast.

And there you have it—my imperfect, cozy, Outback-inspired potato soup. If you burn the onions, forget the cheese, or swap out the bacon, just tell folks it’s an “artisan” twist (they’ll believe you). Happy cooking!

Outback Steakhouse Potato Soup Recipe for Real-Life Home Cooks