Outback Steakhouse Potato Soup is a creamy, comforting bowl that feels like a warm hug on a chilly day. It’s loaded with tender potatoes, crispy bacon bits, shredded cheese, and a smooth, hearty broth that makes every spoonful satisfying. The flavors come together just right, making it a favorite for anyone who loves a good, rich soup.
I love this potato soup because it’s easy to make but tastes like you spent hours in the kitchen. The crispy bacon on top adds just the right crunch, while the cheese melts perfectly into the warm broth. A little dollop of sour cream on top is my secret trick to take it over the edge. It’s the kind of dish that makes you want to slow down and really enjoy every bite.
This soup is great for dinner on its own or paired with a fresh salad and some crusty bread. It’s also fantastic for leftovers because the flavors keep getting better after a day. Whenever I make this, it brings back memories of cozy nights with family, all gathered around the table with bowls in hand. It’s definitely one of those recipes I always want on hand.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet work best here. Yukon Gold is creamier and buttery, while Russet gives a fluffier texture. If you want a lighter soup, you can swap some potatoes for cauliflower.
Bacon: Bacon adds that smoky crunch. For a vegetarian twist, try smoked paprika or liquid smoke with toasted nuts for texture.
Cheese: Sharp cheddar is classic. You can use mild cheddar or even Monterey Jack for a smoother melt. Avoid pre-shredded cheese if possible—it melts better when freshly shredded.
Dairy: Half-and-half makes the soup rich but milk or light cream can work too. For dairy-free, try coconut milk or a cashew cream alternative.
How Do You Get a Creamy, Chunky Texture Without Over-Blending?
This soup shines when it’s creamy yet still has some potato chunks. Here’s how I do it:
- Once potatoes are tender, use a potato masher or immersion blender to mash just half of them.
- Leave the rest chunky for texture.
- Be gentle blending so you don’t puree the whole pot.
- This mix lets the soup be thick and creamy but still full of comforting potato bits.
Equipment You’ll Need
- Large Stockpot – I like this because it holds all the ingredients and heats evenly.
- Potato Masher or Immersion Blender – A masher for texture, or an immersion blender if you want it super smooth.
- Skillet – Perfect for crispy bacon and making the roux.
- Whisk – For stirring flour into butter and mixing the milk mixture smoothly.
- Measuring Cups and Spoons – To keep everything accurate and easy.
Flavor Variations & Add-Ins
- Use cooked, shredded chicken instead of bacon for added protein and a different flavor.
- Mix in sautéed spinach or kale to boost greens and add color.
- Swap cheddar for Swiss or pepper jack for a different taste kick.
- Finish with a dash of hot sauce or a sprinkle of smoked paprika for extra flavor layers.
Outback Steakhouse Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1/2 cup sour cream (plus extra for garnish)
- 2 cups half-and-half or whole milk
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons chives, chopped (for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 20 minutes to cook, totaling approximately 30 minutes. It’s a quick and easy recipe that yields a rich, comforting meal perfect for any day.
Step-by-Step Instructions:
1. Cook the Potatoes and Aromatics:
In a large pot, combine the diced potatoes, chicken broth, diced onion, and minced garlic. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook until the potatoes are very tender, about 15 to 20 minutes.
2. Prepare the Bacon:
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces. Set aside some extra bacon for garnishing later.
3. Mash the Potatoes for Creamy Texture:
After the potatoes are tender, use a potato masher or an immersion blender to mash or puree part of the potatoes in the pot. Leave some potato chunks to keep nice texture and creaminess in the soup.
4. Make the Creamy Base:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it forms a smooth roux.
Slowly whisk the half-and-half or milk into the roux, stirring continuously until the mixture thickens and becomes silky smooth.
5. Combine and Heat:
Add the creamy milk mixture into the pot with the potatoes and broth. Stir everything well to combine and warm through gently.
6. Add Cheese, Bacon, and Sour Cream:
Stir in the crumbled bacon (reserve some for garnish), shredded cheddar cheese, and sour cream into the soup. Stir continuously until the cheese melts and everything is nicely mixed.
7. Season and Finish:
Add salt and black pepper to taste. Warm the soup gently but do not let it boil to prevent the dairy from curdling.
8. Serve:
Ladle the hot soup into bowls. Top with extra shredded cheddar cheese, bacon bits, a dollop of sour cream, and chopped chives for a delicious and beautiful finish. Enjoy your homemade Outback Steakhouse Potato Soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them completely and drain any excess water before cooking. This helps prevent the soup from becoming too watery.
How Can I Make This Soup Dairy-Free?
Substitute the half-and-half or whole milk with coconut milk or an almond milk cream alternative. Use dairy-free butter and omit the cheese or use a dairy-free cheese substitute.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding cheese and sour cream. Refrigerate for up to 2 days and add the cheese and sour cream when reheating to keep them fresh and creamy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
