Outback Steakhouse Potato Soup Recipe tastes ultra creamy and cheesy with tender potato chunks, smoky bacon, and a cozy hint of onion. It suits weeknight dinners, game day spreads, and chilly evenings, and it takes about 45 minutes from start to finish. I fell for this soup back in my college apartment, and my spoon still does laps around the bowl.
Why Outback Steakhouse Potato Soup Recipe Is Worth It
Outback Steakhouse Potato Soup Recipe delivers that restaurant-level creamy texture with bold cheddar and bacon flavor. You get a thick, spoon-coating soup that still keeps some potato texture. It hits the spot for anyone who loves loaded baked potato vibes without a long simmer.
You also control the salt, heat, and thickness at home. I keep it flexible so you can use pantry shortcuts, mix dairy to your taste, and still land that copycat Outback potato soup flavor.
Ingredients You Need
- 6 slices thick-cut bacon, diced (pantry shortcut: Hormel real crumbled bacon)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped, about 1 cup
- 2 celery ribs, finely chopped, about 1 cup (optional but classic)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour (GF option: use a 1:1 GF flour or cornstarch slurry)
- 4 cups low-sodium chicken broth or stock (brand note: Better Than Bouillon works well)
- 2 pounds russet potatoes, peeled and cut into 1/2 inch cubes (shortcut: frozen diced hash browns)
- 1 cup half-and-half (richer: heavy cream)
- 1 cup whole milk (lighter: use 2 percent or more broth)
- 1 1/2 cups shredded sharp cheddar, divided (freshly grated melts best; pre-shredded can feel grainy)
- 1/2 cup sour cream (Greek yogurt works)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper, optional
- 1/2 teaspoon smoked paprika
- 1 teaspoon onion powder, optional for extra savory depth
- 1 teaspoon Worcestershire sauce, optional
- 2 tablespoons chopped chives or green onions, plus more for garnish
Equipment
- Large heavy pot or Dutch oven, 5 to 6 quarts
- Cutting board and sharp knife
- Wooden spoon and whisk
- Potato masher or immersion blender
- Ladle and measuring cups
Quick Tips & substitutions
- Dice potatoes evenly so they cook at the same rate.
- Shred cheddar from a block for the smoothest melt.
- Use half-and-half for a classic texture, then adjust with milk or broth if it gets too thick.
- Swap bacon for turkey bacon or leave it out and top bowls individually.
- Thicken gluten-free with a cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
- Want extra Outback-style richness? Finish with a small knob of butter and a pinch of white pepper.
- No russets? Use Yukon Golds for a creamier, slightly sweeter finish.
How to Make Outback Steakhouse Potato Soup
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Place a large pot over medium heat and cook the diced bacon until it turns crisp, 6 to 8 minutes. Scoop bacon to a paper towel lined plate. Leave 1 tablespoon bacon fat in the pot and discard the rest.
- Melt the butter in the pot. Add onion and celery. Cook until they soften and turn translucent, 4 to 5 minutes, then stir in the garlic for 30 seconds.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to form a blond roux that smells nutty.
- Whisk in chicken broth slowly to prevent lumps. Scrape the bottom of the pot to lift any browned bits.
- Stir in the potatoes, salt, black pepper, white pepper, smoked paprika, onion powder, and Worcestershire if using. Bring to a gentle boil, then lower to a lively simmer.
- Cook until potatoes turn tender, 12 to 15 minutes. Stir a few times so nothing sticks.
- Lightly mash the soup with a potato masher to thicken it while keeping some chunks. For a smoother soup, buzz an immersion blender for a few quick pulses.
- Pour in half-and-half and milk. Stir and bring the soup back to a low simmer.
- Reduce the heat to low. Stir in 1 cup cheddar until it melts smoothly, then blend in the sour cream.
- Taste and adjust salt and pepper. If the soup feels too thick, loosen it with a splash of broth or milk.
- Stir in half the bacon and some chives. Save the rest for topping.
- Ladle into bowls and top with remaining cheddar, bacon, and more chives.
Simple Variations
- Baked potato style: Use leftover baked potatoes, scoop the flesh, and fold it in during step 7 for an ultra silky texture.
- Slow cooker: Sauté bacon, onion, celery, and garlic on the stove. Add everything except dairy and cheese to the slow cooker and cook on Low for 6 to 7 hours. Stir in dairy and cheese at the end.
- Lighter version: Use 1 cup evaporated milk plus broth and skip sour cream. The soup still tastes creamy with fewer calories.
- Spicy cheddar: Add 1 minced jalapeño with the onion and swap part of the cheddar for pepper jack.
Ways to Serve Outback Steakhouse Potato Soup
- Load it up with cheddar, bacon, chives, and a dollop of sour cream.
- Pair with a crisp house salad or Caesar and warm crusty bread.
- Serve as a side with steak, grilled chicken, or a hearty sandwich.
- Offer hot sauce, extra black pepper, and croutons on the table.
Storage
Cool the soup until it reaches room temp, then store it in airtight containers in the fridge for 3 to 4 days. Reheat gently on the stove over low heat and thin it with a splash of broth or milk if it thickens. Dairy-based potato soup does not freeze well and can separate, so keep batches sized for the week. If you need freezer insurance, freeze the soup before adding dairy, then reheat and stir in the dairy and cheese right before serving.
Outback Steakhouse Potato Soup Recipe
A creamy and hearty potato soup inspired by the famous Outback Steakhouse recipe.
Ingredients
Instructions
- In a large pot, melt butter over medium heat.
- Add carrots, celery, and onion; cook until tender about 5 minutes.
- Sprinkle flour over vegetables and stir to coat; cook for 2 minutes.
- Gradually whisk in chicken broth and milk; bring mixture to a boil.
- Add potatoes, reduce heat and simmer until potatoes are soft, about 20 minutes.
- Use an immersion blender to puree some of the soup for thicker texture, or mash potatoes lightly.
- Stir in cheese until melted; season with salt and pepper to taste.
- Serve hot, garnished with bacon bits and green onions if desired.
Notes
For a creamier soup, add some heavy cream instead of milk. Use an immersion blender carefully to achieve desired texture. Garnish with fresh herbs or extra cheese for added flavor.