Introduction
Craving that creamy, hearty potato soup from Outback Steakhouse? You’re in luck. This Outback Steakhouse-Inspired Potato Soup captures the same rich, velvety texture and savory bacon flavor — but made easily at home.
It’s cozy, comforting, and perfect for chilly nights or whenever you need a bowl of pure satisfaction.
Ingredients List
Main Ingredients:
- 6 medium russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth (low-sodium recommended)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Optional Toppings:
- Extra shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
Timing
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~50 minutes
Comfort food in under an hour — and way better than takeout.
Step-by-Step Instructions
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1 tbsp of the bacon fat in the pot.
Step 2: Sauté Onion and Garlic
Add chopped onion to the bacon fat. Cook 4–5 minutes until soft. Stir in garlic and cook 1 more minute.
Step 3: Add Potatoes and Broth
Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Step 4: Make It Creamy
In a bowl, whisk flour with milk until smooth. Stir into the pot, then add cream. Cook 5–7 minutes until thickened.
Step 5: Finish with Flavor
Add shredded cheese, sour cream, salt, pepper, and half the bacon. Stir until melted and smooth. Adjust seasoning.
Step 6: Serve
Ladle into bowls and top with remaining bacon, cheese, green onions, or sour cream as desired.
Nutritional Information (per serving, serves 6)
- Calories: 420
- Protein: 12g
- Carbohydrates: 32g
- Fat: 28g
- Saturated Fat: 14g
- Sodium: 800mg
- Fiber: 3g
Rich and satisfying, this soup is best enjoyed as a main course with a light salad.
Healthier Alternatives for the Recipe
- Swap cream for half-and-half or evaporated milk.
- Use turkey bacon or omit bacon entirely for a vegetarian version.
- Try Greek yogurt in place of sour cream.
- Add cauliflower for half the potatoes to lighten it up.
Serving Suggestions
- Serve with warm crusty bread or dinner rolls.
- Pair with a side salad for a complete meal.
- Add a dash of hot sauce or cracked black pepper for extra flavor.
Common Mistakes to Avoid
- Overcooking the potatoes: They should be tender, not mushy.
- Skipping the flour slurry: It thickens the soup beautifully without lumps.
- Adding dairy too soon: Wait until after potatoes are tender to prevent curdling.
- Not seasoning enough: Taste and adjust before serving.
Storing Tips for the Recipe
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Soup freezes well, but stir after thawing as dairy may separate.
- Reheat: Warm on the stove over medium heat; add broth or milk if too thick.
Conclusion
This Outback Steakhouse-Inspired Potato Soup delivers all the creamy, savory goodness of the original — no reservation needed. With crispy bacon, cheddar cheese, and a velvety texture, it’s a guaranteed crowd-pleaser.
Make it your own, share it with family, and enjoy the cozy comfort of homemade soup any night of the week.
FAQs
Can I make this in a slow cooker?
Yes! Cook on low for 6–7 hours, adding milk, cream, cheese, and sour cream during the last hour.
Can I make it vegetarian?
Absolutely. Use vegetable broth and skip the bacon or use a plant-based alternative.
Can I use red or Yukon gold potatoes?
Yes, though russets give the creamiest texture. Adjust cook time slightly.
How do I make it thicker?
Add more flour slurry or mash some potatoes directly in the pot.
Can I blend the soup?
Yes. For a smooth version, blend part or all of the soup before adding cheese and sour cream.
