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Outback Steakhouse Potato Soup (Copycat Recipe)

A rich, creamy copycat Outback Steakhouse potato soup made at home. Thick, hearty, and full of comforting flavor—just like the restaurant favorite.
Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes
Servings: 6Course: SoupCuisine: AmericanCalories: ~420 kcal per serving

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Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups chicken broth
  • 4 large russet potatoes peeled and diced
  • 1 small onion finely diced
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • ½ cup heavy cream optional, for extra richness

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Add flour and whisk constantly to form a smooth roux; cook 1–2 minutes.
  3. Slowly whisk in milk until thickened.
  4. Add chicken broth and stir to combine.
  5. Add diced potatoes and onion.
  6. Bring to a gentle simmer and cook 25–30 minutes, stirring occasionally, until potatoes are tender.
  7. Lightly mash some potatoes for a thicker texture.
  8. Stir in cream if using, season with salt and pepper.
  9. Heat gently and serve hot.