Outback Steakhouse Potato Soup Recipe

Outback Steakhouse Potato Soup is one of those cozy comfort foods that instantly warms you from the inside out. Known for its creamy texture, rich flavor, and loaded toppings, this soup is a fan favorite at the restaurant—and now you can make it right in your own kitchen. It’s perfect for a cold day, a family dinner, or a hearty lunch, and it pairs wonderfully with crusty bread or a fresh salad.

This homemade version captures the same restaurant-quality taste with simple ingredients like tender potatoes, cream, cheddar cheese, and crispy bacon. The result is a thick, velvety soup that feels indulgent but is surprisingly easy to prepare. Whether you’re recreating the magic of your favorite Outback meal or just in the mood for a satisfying bowl of soup, this recipe delivers. Plus, it’s easy to customize for your preferences—make it spicy, extra cheesy, or even lightened up. One spoonful, and you’ll understand why this soup has a loyal following.

Why You’ll Love This Recipe

1. Restaurant Taste at Home – Recreate the beloved Outback classic with everyday ingredients.
2. Ultra Creamy Texture – A perfect blend of cheese, cream, and tender potatoes.
3. Comfort in Every Bite – Hearty, warming, and incredibly satisfying.
4. Great for Meal Prep – Tastes even better the next day.
5. Customizable Toppings – Add your favorite garnishes like bacon, scallions, or sour cream.

Ingredients

• Russet potatoes
• Yellow onion
• Garlic
• Chicken broth
• Heavy cream
• Whole milk
• Cheddar cheese
• Sour cream
• Bacon
• Butter
• All-purpose flour
• Salt
• Black pepper
• Green onions (for garnish)

Variations

• Loaded Baked Potato Style: Add sour cream and extra cheese right into the soup.
• Vegetarian Version: Use vegetable broth and skip the bacon.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce.
• Chunky or Smooth: Blend part of the soup for a creamier base, or leave it chunky for texture.
• Lighter Option: Use milk instead of cream, and light sour cream or Greek yogurt.

How to Make the Recipe

Step 1: Prepare the Potatoes

Peel and dice the potatoes into small, uniform cubes for even cooking.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside. Discard most of the grease, leaving about 1 tablespoon.

Step 3: Sauté Onion and Garlic

Add butter to the pot with the reserved bacon grease. Sauté the chopped onion and minced garlic until soft and fragrant.

Step 4: Make the Roux

Sprinkle in the flour and stir constantly for about 2 minutes to form a roux.

Step 5: Add Liquids and Potatoes

Slowly whisk in the chicken broth, followed by the milk and cream. Add the diced potatoes, salt, and pepper. Bring to a simmer.

Step 6: Cook Until Tender

Simmer for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 7: Blend (Optional)

For a creamier texture, blend half the soup using an immersion blender or transfer to a blender in batches.

Step 8: Add Cheese and Sour Cream

Stir in the shredded cheddar cheese and sour cream until melted and fully combined. Adjust seasoning to taste.

Step 9: Serve

Ladle into bowls and top with crispy bacon, chopped green onions, and extra cheese if desired.

Tips for Making the Recipe

• Use russet potatoes for the best creamy texture.
• Stir often to avoid burning the bottom of the pot.
• Let the cheese melt slowly to avoid clumping.
• Taste and adjust seasoning at the end for best results.
• Soup thickens as it sits—add a splash of milk to loosen it when reheating.

How to Serve

• Serve hot with crusty bread or garlic toast.
• Top with extra cheddar, bacon, green onions, and a dollop of sour cream.
• Add a sprinkle of smoked paprika or cracked pepper for a flavor boost.
• Serve in a bread bowl for a restaurant-style presentation.
• Pair with a crisp side salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Refrigerate cooled soup in an airtight container for up to 4 days.

Freezing

Freeze in portioned containers for up to 2 months. Note: cream-based soups may slightly separate when thawed but can be re-blended.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Add a bit of milk or broth if it’s too thick. Microwave in short intervals, stirring between each.

FAQs

1. Can I use red or Yukon gold potatoes instead of russet?

Yes, but russets are ideal for that classic creamy texture.

2. How do I thicken the soup more?

Simmer longer uncovered or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

3. Can I use pre-cooked bacon?

Yes, but cooking fresh bacon adds more flavor to the base.

4. Can I use a slow cooker?

Yes—sauté the onion, garlic, and roux separately, then transfer to the slow cooker with other ingredients and cook on low for 6–7 hours.

5. Is this soup gluten-free?

Not as written, due to the flour. Use cornstarch or a gluten-free flour blend instead.

6. Can I make this dairy-free?

You can try dairy-free milk and cheese alternatives, but the flavor and texture will change.

7. What if I don’t have sour cream?

Substitute with plain Greek yogurt or cream cheese.

8. How do I make it extra cheesy?

Add an extra cup of cheddar and stir in just before serving for ultimate cheesiness.

9. Can I make this ahead for a party?

Yes! It’s ideal for making ahead—just reheat gently and serve with toppings on the side.

10. Can I use leftover mashed potatoes?

Yes, stir them in during the last 10 minutes of cooking to thicken and flavor the soup.

Conclusion

Outback Steakhouse Potato Soup is a creamy, comforting classic that’s easy to make at home with simple ingredients and straightforward steps. Whether you’re craving a warm bowl on a cold day or preparing a crowd-pleasing meal for friends and family, this soup checks all the boxes. It’s rich, flavorful, and endlessly customizable. Once you try it, you’ll want to add this cozy favorite to your regular recipe rotation.

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