Dinner

Outback Steakhouse Potato Soup Recipe

ByLily Cross November 30, 2025November 30, 2025

Introduction

Outback Steakhouse Potato Soup is a creamy, comforting dish packed with tender potatoes, cheddar cheese, and crispy bacon. It’s perfect for chilly days when you want something hearty yet simple to make at home.

A black bowl filled with creamy, light yellow soup that has visible chunks of soft, pale yellow potatoes and small pieces of dark red bacon scattered throughout. The soup is sprinkled with finely chopped green herbs and specks of black pepper on top, adding texture and color contrast. The background is a soft focus with a white marbled surface, highlighting the bowl's contents. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, peeled and diced
4 cups chicken broth
1/4 cup all-purpose flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup shredded cheddar cheese (plus extra for garnish)
1/4 cup crumbled bacon (plus extra for garnish)
2 green onions, thinly sliced (for garnish)
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Step 1: Place the diced potatoes in a large pot and cover with chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Step 2: In a small bowl, whisk the flour with a few tablespoons of heavy cream until it forms a smooth paste.
Step 3: Add the butter to the pot with the potatoes and stir until melted. Slowly whisk in the flour mixture, stirring constantly, to thicken the soup.
Step 4: Pour in the remaining heavy cream and let the soup simmer gently for 5 minutes to combine flavors.
Step 5: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese melts and the soup is smooth and creamy.
Step 6: Serve the soup hot, garnished with extra shredded cheddar, crumbled bacon, and thinly sliced green onions for a flavorful finish.

Tips & Variations

For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
Substitute half-and-half for heavy cream to reduce richness.
Add cooked, diced ham or shredded chicken for extra protein.
Use smoked gouda or pepper jack cheese instead of cheddar for a different flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of chicken broth or cream to regain the desired consistency.

How to Serve

A close-up view of a thick soup in a deep white bowl with a smooth, creamy beige base filled with large chunks of light yellow potatoes scattered throughout. Small pieces of reddish-brown bacon and tiny green herb bits are evenly mixed in and sprinkled on top, with a few specks of black pepper adding texture. The bowl sits on a light cloth over a white marbled surface with a blurred background hinting at other food items. The soup looks rich and hearty, with a shiny, slightly glossy surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the chicken broth with vegetable broth and omit the bacon or use a vegetarian bacon substitute to keep the smoky flavor.

Is it possible to freeze this potato soup?

Freezing is possible but can alter the texture slightly. Potatoes may become grainy after freezing. To freeze, cool the soup completely, store in a freezer-safe container, and use within 2 months. Thaw in the refrigerator overnight before reheating.