The Outback Knockout Potato Soup Creamy Cheesy and Dangerously Delicious Copycat

That First Whiff of Comfort

You know that feeling when it starts to drizzle? The sort of rain where you know you aren’t leaving the house? That’s when I reach for the potatoes. There is honestly nothing better than that rich, smoky aroma filling the kitchen when you’re making Outback Potato Soup .

Forget trekking to the restaurant; this version is pure gold, ready in under an hour.

Getting to the Heart of the Best Potato Soup Recipe

I know what you’re thinking. Is this another soggy, bland potato soup where the cheese is just… sitting there? Absolutely not. People searching for the Outback Potato Soup Recipe usually have three big headaches: getting the right creaminess, stopping the cheese from going grainy, and making sure it actually tastes like the famous original.

Well, grab a cuppa, because we nail all three of those problems right here. We’re going way better than those other blogs that just dump everything in a slow cooker and hope for the best.

Why Our Copycat Outback Potato Soup Wins

Most of the other guides gloss over the crucial parts. They tell you to use pre-shredded cheese a total rookie mistake! That stuff has fillers; it will make your Cheesy Potato Soup clumpy.

We use the secret trick of mashing just a bit of the potato to thicken our broth naturally. That's why this Copycat Outback Potato Soup ends up with that velvety texture that makes it one of the ultimate Comfort Food Soup Recipes .

Trust me, once you master this, you won't need another Easy Potato Soup recipe again. Let’s check those Outback Potato Soup Ingredients and get cracking.

Related Recipes Worth Trying

• Best Loaded Potato Soup Recipe Creamy Cheddar Bacon Hug — Forget thin soups This easy Loaded Potato Soup recipe delivers a creamy rich bowl packed with cheddar and bacon Nail this pub classic tonight
• Garlic Rosemary Hasselback Potatoes Crispy Creamy — Forget soggy spuds These Hasselback Potatoes achieve perfectly crispy edges and a fluffy centre Learn the easy slicing trick for this glorious potato recipe...
• Mississippi Mud Potatoes Rich Loaded Potato Casserole — Forget basic baked potatoes This Mississippi Mud Potatoes recipe creates a rich cheesy baked potato casserole layered with bacon and smoked paprika Get the...

Right then, settle in, grab a cuppa, and let’s whip up a storm in the kitchen! There’s nothing quite like a comforting bowl of rich, cheesy potato soup, and the Outback Steakhouse version is a real corker a proper taste of comfort food that always hits the spot, whether it’s tipping it down outside or you're just fancied a treat.

This Outback Potato Soup Recipe is pure magic.

Core Shopping List

Getting the right bits and bobs makes all the difference, doesn’t it? For this Copycat Outback Potato Soup , you can’t skimp on the quality of your spuds. We need 3 lbs (about 1.35 kg) of Russets; they break down perfectly.

For the dairy, make sure you’re getting proper Whole Milk (480 ml) and Heavy Cream (240 ml) —none of that semi skimmed nonsense here if you want that velvety mouthfeel.

The cheese needs attention. You’ll need 1 1/2 cups (150g) of Sharp Cheddar and 1/2 cup (50g) of Monterey Jack. Here’s the gospel truth: always, always shred your own cheese.

Pre-shredded stuff is dusted in stuff to stop it clumping in the bag, and that stuff makes your soup grainy. Trust me, I learned that lesson the hard way; it was a disaster of epic proportions.

Flavour Architecture

This soup is built on simple foundations, but those layers matter. We start with the bacon fat and butter that’s our starting base note, giving us a lovely smoky depth before we even get to the spice rack. The onion and celery are our aromatics; they need to sweat down until they are soft as anything.

The real flavour booster here, beyond the cheese, is using good quality Chicken Broth (960 ml) . If your broth is watery, your soup will be watery. If you're making a vegetarian version, use a deep, rich vegetable stock. Want to dial up the savoury notes?

Throw in a tiny pinch (about 1/4 teaspoon) of smoked paprika when you add the flour; it gives the soup a gorgeous, almost wood fired aroma. It mimics that deep umami you expect in great Comfort Food Soup Recipes .

Equipment & Mise en Place

You don't need a professional kitchen for this Easy Potato Soup . A large, heavy bottomed pot or Dutch oven is your best mate here; it distributes heat evenly, which stops the milk from scorching later on.

For your prep, get everything chopped before you light the hob. Dice your onion and celery finely. Crucially, cube those potatoes into roughly half inch pieces . A huge tip for making this Cheesy Potato Soup quickly? Get your cheese shredded first .

When you’re ready to melt it in at the end, you want the heat low, and you want everything else ready to go. If you’re waiting to grate cheese while the milk is warming, you risk it overheating.

Keep those bacon bits crumbled and chives snipped this is the key to a swift finish for your perfect Outback Potato Soup .

Right then, settle in, grab a cuppa, and let's whip up a storm in the kitchen! There’s nothing quite like a comforting bowl of rich, cheesy potato soup, and the Outback Steakhouse version is a real corker a proper taste of comfort food that always hits the spot, whether it’s tipping it down outside or you're just fancied a treat.

This recipe for Outback Potato Soup is the one. It’s foolproof, trust me.

Before You Cook

Listen up, because getting ready saves your bacon literally! Before you even think about turning the hob on, get everything prepped. We’re aiming for a Copycat Outback Potato Soup that sings, not sinks.

While some of those telly chefs are fussing about their elaborate staging, let’s keep it real. You want the bacon cooked crisp and set aside within 8 minutes. Have your potatoes peeled and cubed, not too big, about half an inch. A major pitfall I see people fall into?

Using pre-shredded cheese. Honestly, it makes the whole Cheesy Potato Soup turn grainy. Don't do it! Always grate your own cheese for a silky finish.

Guided Cooking Sequence

This is where the magic happens. Follow these steps closely, especially the heat settings.

1. First up, render that bacon in your biggest pot until it’s spot on golden brown and crunchy. Scoop it out, but leave about a tablespoon of that glorious fat in the pot. Toss in your butter and the onions and celery. Cook them until they start to soften up nicely.

   You want them smelling sweet, which takes about 5 to 7 minutes.

2. Next, we make the thickener. Whisk in your flour right into that fat mixture. Keep whisking for a minute or so until it looks like wet sand. This is your roux; it’s the bedrock of this Easy Potato Soup .

3. Now, slowly pour in the chicken broth while whisking like mad to stop lumps forming. Add your cubed potatoes. Bring it up to a gentle boil, then drop it down to a simmer, lid slightly ajar.

   You’re looking for tender spuds, which usually takes 15 to 20 minutes . They should yield easily when poked with a fork.

4. Time for the texture secret. Take out about a third of those cooked potatoes and mash them yourself. Don’t go mad with a blender; a good old-fashioned fork mash gives you that slightly rustic feel without turning it into wallpaper paste. Stir this back in.

   This technique is what separates an okay soup from the Best Potato Soup Recipe .

5. Gently and I mean gently —stir in the milk and cream. Turn the heat right down. Crucially, do not let it boil now. Hot dairy gets moody and splits quicker than a dodgy pint down the pub.

6. Once it’s just steaming, start adding your shredded cheese, a handful at a time, stirring until each batch is totally melted before adding the next. Low heat is your best friend here. If it bubbles, you’ve gone too far! Once smooth, season it up.

Save-It Section

This Outback Potato Soup Recipe tastes even better the next day, honestly. If you’re making a big batch (and why wouldn’t you?), let it cool completely before sealing it in airtight containers. It’ll keep in the fridge for up to four days.

For freezing, leave out the cheese and cream for the first freeze; add those back in when you reheat it on the stove.

What if you mess up? We all do! If you find your sauce is a bit thin, just mash a few more of those cooked potatoes until you get the consistency you like. Too salty? Don't panic. Stir in a splash of unflavoured milk or a small peeled, raw potato, simmer for ten minutes, and fish the raw potato out.

It’ll absorb some of that excess salt. Enjoy every spoonful of this fantastic Comfort Food Soup Recipes winner!

Right then, settle in, grab a cuppa, and let's whip up a storm in the kitchen! There’s nothing quite like a comforting bowl of rich, cheesy potato soup, and the Outback Steakhouse version is a real corker a proper taste of comfort food that always hits the spot, whether it’s tipping it down outside or you're just fancied a treat.

This outline will make sure your Outback Potato Soup recipe is spot-on, easy to follow, and results in a soup so good, you’ll swear you ate it down under!

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

When I first tried making this at home, I thought the texture was a bit... floppy. It turns out, the secret isn't just the cream; it's what you do before the cream goes in. A good competitor recipe might just use a cornstarch slurry, but we’re going proper old school.

I found that roughly mashing about a third of the cooked potatoes just with a fork, nothing fancy releases the natural starch. This gives you that velvety, slightly chunky feel that makes this Copycat Outback Potato Soup so addictive.

Don't over blend it; we want texture, not baby food! For garnish, forget those dried green flecks you see everywhere. Use lots of finely snipped fresh chives and really crispy, crumbled bacon. That sharp oniony hit is essential against the creamy backdrop.

Nutrition & Dietary Paths

Now, let’s be honest, this isn't exactly rocket fuel for the gym bunnies. It’s pure indulgence. Per serving, you’re looking at roughly 500 calories, mostly from glorious fat thanks to the heavy cream and sharp cheddar. It packs a good 20g of protein, too. If you need to lighten it up?

Swap the heavy cream for evaporated milk, but be warned, you lose some of that luxurious mouthfeel. For a gluten-free fix, simply skip making the roux (flour step) and instead, after simmering the potatoes, whisk in 2 tablespoons of cornstarch mixed with a little cold water right before the dairy goes in.

It works a treat, turning this into a brilliant Easy Potato Soup .

Serving & Pairing Ideas

This is the ultimate Friday night dish when you’ve had a long week. It begs for something sharp to cut through the richness. I always serve my Outback Potato Soup Recipe with thick slices of sourdough perfect for dipping!

If you’re having it as a main course, a simple green salad with a sharp vinaigrette works wonders. If you make a big batch (and trust me, you will), it keeps beautifully in the fridge for about four days. When reheating, use a low heat and stir often.

If it seems a bit thick the next day, splash in a tiny bit of extra milk to bring it back to life. Honestly, this Best Potato Soup Recipe is the king of comfort food. Go on, get stuck in!

If you're craving more ideas, explore The Proper Creamy Au Gratin Potatoes with Gruyère , Crispy Parmesan Potatoes Fluffy Inside Golden Outside and My Ultimate Roasted Garlic Mashed Potatoes Silky Creamy Mash .