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.
Nest time try this creamy Buffalo Chicken Wing soup.
❤️ 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.
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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.
- Sweet onion
- 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
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.
- Dutch oven
- Sharp knife
- Non-skid cutting board
- Medium size sauté pan
- Wire whisk
- Liquid measuring cup
- Measuring spoons
- Soup Bowls
- Cheese grater
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.
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.
The soup lasts about a week in the refrigerator.
A green salad and crusty bread would be perfect.
You can thicken the potato soup with a roux made with all-purpose flour and melted butter.
We use the baby red new potatoes. Potatoes that are high in moisture and low in starch do the best.
- 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.
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!
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 love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Old Fashioned Loaded Potato Soup Recipe
- 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
- 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.