Outback Potato Soup Recipe: Grilled, Pan-Seared & Slow-Cooked

Introduction: A Hearty Bowl of Comfort

Imagine curling up on a chilly evening with a steaming bowl of creamy, cheesy potato soup that tastes just like the one from Outback Steakhouse. There’s something undeniably comforting about its rich texture, the way the flavors meld together, and the nostalgia it brings. But what if you could recreate this classic dish in your own kitchen—anytime you crave it?

With this easy-to-follow guide, you’ll learn how to make Outback Potato Soup at home using different cooking methods, including grilling, pan-searing, and slow-cooking. Whether you’re looking for a quick weekday dinner or a warm dish to share with loved ones, this recipe has got you covered. Let’s dive into the secrets of making the best homemade potato soup that’s just as delicious as the restaurant version—if not better!

What Makes Outback Potato Soup Special?

Outback Potato Soup is known for its rich, creamy texture and comforting flavors. If you love restaurant-style soups, you might also enjoy these famous copycat soup recipes for more delicious ideas!

Before we get into the step-by-step instructions, let’s talk about why this soup stands out:

• Rich, creamy texture – The perfect balance of thickness without being too heavy.
• Loaded with flavor – A combination of cheese, bacon, and seasonings makes every bite satisfying.
• Restaurant-quality taste – No need to dine out when you can make an even better version at home.
• Versatile cooking methods – Whether grilled, pan-seared, or slow-cooked, you can choose how to prepare it to suit your schedule and taste preferences.

By following this guide, you’ll master the techniques needed to make a flawless bowl of potato soup every single time.

Ingredients for Outback Potato Soup (Restaurant-Style Copycat Recipe)

Ingredients Table (For Easy Reference)

Ingredient	Quantity	Notes
Russet potatoes	4-5 large	Peeled & diced
Butter	4 tbsp	Unsalted preferred
Onion	1 medium	Finely chopped
Garlic	2 cloves	Minced
All-purpose flour	3 tbsp	Thickens the soup
Chicken broth	4 cups	Use low-sodium for control
Heavy cream	1 cup	Adds richness
Cheddar cheese	2 cups	Shredded, preferably sharp
Bacon	6 strips	Cooked & crumbled
Green onions	2 tbsp	Chopped for garnish
Salt & pepper	To taste	Adjust as needed

Step-by-Step Guide to Making Outback Potato Soup

Step 1 – Prepping the Ingredients

• Wash, peel, and dice the potatoes into small cubes.
• Finely chop the onions and mince the garlic.
• Cook the bacon until crispy, then crumble and set aside.

Step 2 – Cooking the Base

• Melt butter in a large pot, then sauté onions and garlic until soft.
• Add flour, stirring constantly for 1-2 minutes to form a roux.

Step 3 – Simmering the Soup

• Slowly whisk in chicken broth while stirring to prevent lumps.
• Add diced potatoes and let simmer for 15-20 minutes until soft.

Step 4 – Adding the Creamy Goodness

• Stir in heavy cream and cheese, letting it melt into the soup.
• Season with salt, pepper, and any additional spices to taste.

Step 5 – Final Touches & Serving

• Blend lightly for a chunky or smooth texture (optional).
• Stir in crispy bacon bits and garnish with green onions.
• Serve hot with toasted bread or garlic croutons.

Variations – Grilled, Pan-Seared & Slow-Cooked Versions

Grilled Version (Smoky Flavor Boost)

• Grill the potatoes before adding them to the soup.
• Use grilled onions & roasted garlic for extra depth.

Pan-Seared Version (Quick & Crispy)

• Pan-sear the potatoes in butter for a richer flavor.
• Toast the flour in butter for a nutty taste before making the roux.

Slow-Cooked Version (Set & Forget Method)

• Add all ingredients except cream and cheese into a slow cooker.
• Cook on low for 6-7 hours or high for 3-4 hours.
• Stir in cheese & cream at the end.

Pro Tips for the Best Outback Potato Soup

• Use starchy potatoes like Russet for the best texture.
• Shred your own cheese instead of pre-packaged for better melting.
• Simmer gently to avoid curdling the cream.
• Blend partially for the perfect creamy-chunky balance.
• Store leftovers in the fridge for up to 4 days (reheat gently).

FAQs – Outback Potato Soup Recipe

What kind of potatoes work best for Outback Potato Soup?

Russet potatoes are ideal because they break down nicely and make the soup creamy.

Can I make this soup vegetarian?

Yes! Use vegetable broth instead of chicken broth and skip the bacon.

How do I thicken my potato soup if it’s too thin?

Try adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) or mash some of the potatoes.

Can I freeze Outback Potato Soup?

Yes, but dairy-based soups can separate when frozen. Stir well after reheating.

Conclusion: Enjoy Your Homemade Outback Potato Soup!

Now that you have this ultimate copycat recipe, there’s no reason to wait for a restaurant visit to enjoy a bowl of creamy, hearty potato soup. Whether you choose the grilled, pan-seared, or slow-cooked version, you’ll end up with a dish that’s packed with flavor and warmth.

Try this recipe today, and don’t forget to share your results in the comments below! If you loved this, check out our other restaurant-style copycat recipes for more delicious homemade meals. Happy cooking!