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Copycat Outback Steakhouse Baked Potato Soup Recipe

Copycat Outback Steakhouse Baked Potato Soup Recipe. Ready to recreate a restaurant favorite at home? Dive into this Baked Potato Soup.

It’s a cozy, comforting appetizer, lunch, or dinner, perfect for those chilly days or when you just need a bit of comfort food.

The main stars of this soup are simple: potatoes, onions, and a mix of creamy ingredients like butter and heavy cream. Don’t forget the cheese and bacon bits for that extra punch of flavor!

This soup pairs wonderfully with a crunchy salad or some warm, crusty bread. It’s not just a meal, it’s an experience.

Closeup overhead view of a bowl of Copycat Outback Steakhouse Baked Potato Soup.

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OVerhead view of Copycat Outback Steakhouse Baked Potato Soup in a blue bowl with a spoon laying on a rustic wooden surface next to it.

If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

Copycat Outback Steakhouse Baked Potato Soup

Nesting Lane Indulge

Copycat Outback Steakhouse Baked Potato Soup Recipe is a comfort food favorite appetizer, lunch, or dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Cuisine American

Servings

Equipment

Ingredients

2 quarts boiling water for potatoes
8 potatoes
6 cups chicken broth
1 small onion diced
1 teaspoon salt
1 teaspoon fresh ground black pepper
¾ cup all-purpose flour
2 cups cold water
1½ cups heavy cream
1 cup butter
1½ cups shredded Monterey Jack cheese
¼ cup bacon bits
¼ cup green onions chopped

Instructions

Chop the potatoes into small cubes and boil them. Set them aside for later.
In a large pot, combine broth, chopped onions, salt, pepper, and water. Let it simmer for 20 minutes.
In a separate small pot, melt two sticks of butter. Add ¾ cup of flour to the melted butter, mixing them together.
Gradually add this butter and flour mixture to the large pot with the broth. Stir it in slowly.
Pour in about 1½ cups of heavy cream into the pot, adding it bit by bit to make the soup thicker. Let it simmer for another 20 minutes.
Now, add the boiled potatoes you set aside earlier into the pot.
Serve the soup and garnish each bowl with Colby-Monterey Jack cheese, bacon bits, and chopped green onions.