If you’re looking for a cozy bowl of rich, creamy indulgence that warms you from the inside out, look no further than this Outback Potato Soup. Inspired by the fan-favorite version from Outback Steakhouse, this homemade recipe is every bit as satisfying—with thick chunks of tender potato, crispy bacon, sharp cheddar, and a silky-smooth cream base.
Whether you’re serving it as a hearty winter warmer or as a comforting dish on a rainy summer day, this soup is the ultimate bowl of American comfort food. It’s perfect for family dinners, casual get-togethers, or meal prep you’ll actually look forward to.
Why You’ll Love Outback Potato Soup
- Creamy and indulgent: Loaded with cheese, cream, and a buttery roux.
- Easy to make at home: Tastes just like the steakhouse favorite—but fresher!
- Crowd-pleasing comfort: A hit with both kids and adults.
- Customizable: Add more bacon, cheese, or veggies to suit your taste.
Ingredients (Serves 6)
- Water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes, diced
- 8 slices of bacon, cooked and crumbled
- 2½ cups chicken stock (or chicken broth)
- 1 cup cold water
- ¾ cup cheddar cheese (plus more for topping, optional)
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup green onions, diced
- ½ sweet yellow onion, diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
How to Make Outback Potato Soup
Step 1: Prepare the Potatoes
Peel and dice the potatoes into bite-sized pieces. Add them to a pot, cover with water, and boil until fork-tender. Drain and set aside.
Step 2: Simmer the Broth
In a large soup pot, combine the chicken stock, cold water, diced onions, salt, and pepper. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes to develop the base flavor.
Step 3: Make the Roux
While the broth simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux, stirring until smooth. Cook for 2–3 minutes to eliminate the raw flour taste.
Step 4: Thicken the Soup
Gradually whisk the roux into the simmering broth. Stir continuously to prevent lumps and achieve a thick, velvety texture.
Step 5: Add Cream and Cheese
Pour in the heavy whipping cream and stir gently. Mix in the shredded cheddar cheese, allowing it to melt into the soup. This step gives the soup its signature richness.
Step 6: Combine Potatoes and Bacon
Return the cooked potatoes to the pot. Stir in the crumbled bacon and let everything simmer for another 10 minutes. The flavors will meld, and the soup will thicken slightly more.
Step 7: Garnish and Serve
Ladle the soup into bowls. Top with extra shredded cheese, more crispy bacon bits, and a sprinkle of green onions for color and crunch. Serve hot—and maybe with a hunk of crusty bread on the side.
Tips for the Best Outback Potato Soup
- Use russet potatoes for a fluffier texture or golden potatoes for a creamier bite.
- Cheese matters: Use sharp cheddar for extra flavor. Mild works too if you prefer a subtler taste.
- Control the salt: Depending on your bacon and broth, you may want to adjust seasoning at the end.
- Make it thicker: Simmer a bit longer or mash some of the potatoes into the soup base.
Make It Your Own
- Loaded Potato Style: Add sour cream and chives for a loaded baked potato twist.
- Vegetarian Version: Skip the bacon and use vegetable broth.
- Add protein: Stir in diced ham or shredded rotisserie chicken for an extra-hearty bowl.
- Spicy Kick: A dash of hot sauce or pinch of cayenne pepper wakes up the flavor.
What to Serve with Outback Potato Soup
This soup is rich and satisfying on its own, but it pairs beautifully with:
- Garlic bread or dinner rolls
- Side salad with vinaigrette
- Grilled cheese sandwiches
- Roasted veggies for a lighter contrast
Great for weeknights, cozy weekends, or serving a crowd!
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Best enjoyed fresh, but you can freeze in portions. Stir well after thawing.
- Reheat: Gently reheat on the stove, adding a splash of milk or broth if too thick.
From My Kitchen to Yours
This Outback Potato Soup is the kind of dish that instantly brings comfort. It’s a warm hug in a bowl—the kind of recipe that reminds you why simple ingredients, when cooked with care, can become something truly special.
Whether you’re recreating a restaurant favorite or simply craving a hearty, homemade soup, this one delivers every time. Creamy, savory, and loaded with flavor—it’s a recipe you’ll keep coming back to all year round.
Outback Steakhouse Potato Soup
Ingredients
- Water enough to cover the potatoes for boiling
- 4 large russet or golden potatoes diced
- 8 slices of bacon cooked and crumbled
- 2½ cups chicken stock or chicken broth
- 1 cup cold water
- ¾ cup cheddar cheese plus more for topping, optional
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup green onions diced
- ½ sweet yellow onion diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Step 1: Prepare the Potatoes
- Peel and dice the potatoes into bite-sized pieces. Add them to a pot, cover with water, and boil until fork-tender. Drain and set aside.
Step 2: Simmer the Broth
- In a large soup pot, combine the chicken stock, cold water, diced onions, salt, and pepper. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes to develop the base flavor.
Step 3: Make the Roux
- While the broth simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux, stirring until smooth. Cook for 2–3 minutes to eliminate the raw flour taste.
Step 4: Thicken the Soup
- Gradually whisk the roux into the simmering broth. Stir continuously to prevent lumps and achieve a thick, velvety texture.
Step 5: Add Cream and Cheese
- Pour in the heavy whipping cream and stir gently. Mix in the shredded cheddar cheese, allowing it to melt into the soup. This step gives the soup its signature richness.
Step 6: Combine Potatoes and Bacon
- Return the cooked potatoes to the pot. Stir in the crumbled bacon and let everything simmer for another 10 minutes. The flavors will meld, and the soup will thicken slightly more.
Step 7: Garnish and Serve
- Ladle the soup into bowls. Top with extra shredded cheese, more crispy bacon bits, and a sprinkle of green onions for color and crunch. Serve hot—and maybe with a hunk of crusty bread on the side.
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