There are few things in life as satisfying as a warm, creamy bowl of potato soup—especially when it comes with the flavor depth and comfort level of the famous Outback Steakhouse Potato Soup. This dish is more than just a starter; it’s a full meal that wraps you in warmth from the first spoonful to the last.
Rich, savory, and loaded with cheesy potato goodness, this soup is everything you want on a cool day—or even when you just need a taste of nostalgia. In this comprehensive guide, we’ll walk you through how to recreate this restaurant favorite right in your own kitchen. And don’t worry: this isn’t a “copycat” article. It’s a superior, gourmet-level take on a beloved classic, written from scratch.
2. Why This Soup is a Classic
Potato soup holds a timeless place in kitchens worldwide, but what sets this Outback-inspired version apart is its layers of richness. From the creamy broth to the crisp bacon topping, every bite is indulgent without being overwhelming.
Here’s what makes this soup unforgettable:
- Velvety texture from the roux-based broth and mashed potatoes.
- Smoky depth from real, crisp bacon.
- Bold flavor from sharp cheddar, garlic, and chives.
- Ease of preparation—simple ingredients, straightforward steps.
Whether you’re cooking for a crowd or meal-prepping for the week, this soup checks every box: comfort, nutrition, and irresistible taste.
3. Ingredients Breakdown
Here’s a closer look at the ingredients and how they each contribute to the final result:
Main Ingredients
| Ingredient | Role |
|---|---|
| Russet Potatoes (4 large) | These starchy potatoes are perfect for soup—they break down beautifully and add body. |
| Bacon (6 slices) | Adds smoky, salty richness. Cook until crisp and use both the bacon and some of its rendered fat. |
| Yellow Onion (1 small) | Provides a savory backbone; sautéed until soft. |
| Garlic (2 cloves) | Adds depth and enhances umami. |
| Unsalted Butter (4 tbsp) | Starts the roux and adds richness. |
| All-Purpose Flour (1/4 cup) | Thickens the soup to a luxurious consistency. |
| Chicken Broth (3 cups) | A flavorful liquid base—low-sodium preferred to control salt levels. |
| Whole Milk (2 cups) | Creates a creamy foundation without overwhelming richness. |
| Heavy Cream (1 cup) | Adds indulgence and smoothness. |
| Shredded Cheddar Cheese (1½ cups) | Sharp cheddar melts into the soup for bold flavor. |
| Chives or Green Onions | For garnish and freshness. |
| Salt and Pepper | Season to taste. Start light and adjust gradually. |
4. Step-by-Step Instructions
Step 1: Prep Your Ingredients
Peel and dice the potatoes into 1-inch cubes. Chop the onion and mince the garlic. Shred the cheese if not pre-shredded (recommended for best melt quality).
Step 2: Cook the Bacon
In a large Dutch oven or soup pot, cook the bacon over medium heat until crisp. Transfer to a plate lined with paper towels. Reserve about 2 tablespoons of the rendered fat in the pot.
Step 3: Sauté Aromatics
Add the chopped onion to the bacon fat and cook until translucent—about 4 minutes. Add the garlic and stir for another 30 seconds until fragrant.
Step 4: Make the Roux
Add butter to the pot. Once melted, whisk in the flour to form a roux. Continue stirring for 1–2 minutes to cook out the raw flour flavor.
Step 5: Add Liquids
Slowly whisk in the chicken broth, then add the milk and cream. Whisk until smooth and bring to a gentle simmer.
Step 6: Cook the Potatoes
Add diced potatoes. Cover and simmer for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
Step 7: Mash for Texture
Using a potato masher, mash some of the cooked potatoes right in the pot. This thickens the soup without needing more flour or starch.
Step 8: Add Cheese and Bacon
Stir in shredded cheddar and most of the cooked bacon. Stir until cheese is melted. Taste and adjust seasoning with salt and pepper.
Step 9: Serve and Garnish
Ladle into bowls and top with extra bacon, chives, or green onions. Serve immediately.
5. Tips for a Creamier Texture
- Use freshly shredded cheese: Pre-shredded blends contain anti-caking agents that affect melting.
- Control the simmer: Never let the soup boil hard—it can curdle the dairy.
- Mash with care: Mashing just a portion of the potatoes gives you creamy texture with satisfying chunks.
6. Common Mistakes to Avoid
- Skipping the roux: The flour-butter base creates the soup’s velvety mouthfeel.
- Overcooking potatoes: They’ll disintegrate and make the soup gritty.
- Too much salt early: Bacon and cheese add a lot of salt—always season at the end.
7. Variations and Substitutions
- Vegetarian: Skip bacon, use veggie broth, and add sautéed mushrooms or corn for depth.
- Low-fat version: Use 2% milk and reduce cheese to 1 cup. Swap cream for extra milk if needed.
- Spicy twist: Add a diced jalapeño with the onion or stir in ½ teaspoon smoked paprika.
- Gluten-free: Use a gluten-free flour blend for the roux or thicken with mashed potatoes alone.
8. How to Store and Reheat
Refrigeration:
- Let soup cool completely before storing.
- Keep in an airtight container for up to 4 days.
- Soup thickens in the fridge—add a splash of milk or broth when reheating.
Reheating:
- Reheat on low heat on the stovetop, stirring occasionally.
- In a microwave: heat in short bursts, stirring between each, until hot.
Freezing (Not Recommended):
Due to dairy, freezing may result in separation or a grainy texture. If you must freeze it, do so before adding cheese and cream, then finish those steps when reheating.
9. What to Serve With It
This soup is hearty enough to stand alone but pairs beautifully with:
- Crusty garlic bread
- Fresh green salad with vinaigrette
- Buttery biscuits or cornbread
- Grilled cheese sandwiches
- Roasted vegetables
10. Make-Ahead and Freezing Guide
Make-Ahead Tips:
- Make up to 2 days in advance.
- Wait to add cheese until reheating for best melt.
- Store in individual portions for grab-and-go lunches.
11. Health & Nutrition Insights
While this soup is indulgent, it offers:
- Potassium & fiber from potatoes.
- Protein & calcium from cheese and milk.
- Comfort and satisfaction, which are part of emotional wellness!
Nutrition per 1-cup serving (approximate):
Calories: 410 | Fat: 28g | Saturated Fat: 13g | Carbs: 27g | Protein: 12g | Sodium: 880mg | Fiber: 2g | Sugar: 4g
12. Kitchen Equipment Checklist
To make this dish smoothly, you’ll need:
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Cheese grater
- Ladle
- Potato masher
13. Frequently Asked Questions
Q: Can I use red or Yukon gold potatoes?
A: Yes! They’ll hold their shape better, but the soup may be slightly less creamy.
Q: Is this soup gluten-free?
A: Not by default—but it can be made gluten-free using GF flour or potato-only thickening.
Q: Can I make it in a slow cooker?
A: Yes. Sauté the aromatics and roux on the stove, then transfer to a slow cooker with potatoes and broth. Cook on low for 4–6 hours, stir in cream and cheese at the end.
14. Final Thoughts
There’s a reason why potato soup is such a beloved classic—and why the Outback-style version holds such appeal. It’s comfort in its purest form. This cheesy potato soup recipe is both nostalgic and elevated, giving you a gourmet experience with home-cooked warmth.
It’s ideal for family dinners, chilly nights, or when you want to cook something simple yet unforgettable. Once you’ve made this once, it’ll become a staple in your kitchen rotation.
15. Full Printable Recipe Card
Outback Steakhouse Potato Soup with Cheesy Potatoes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6
Cuisine: American
Ingredients:
- 4 large russet potatoes, diced
- 6 slices bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups sharp cheddar, shredded
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions:
- In a large pot, cook bacon until crisp. Set aside. Reserve 2 tbsp of bacon fat.
- Sauté onion and garlic in bacon fat.
- Add butter and flour to make a roux; stir for 2 minutes.
- Slowly add broth, then milk and cream. Stir until smooth.
- Add potatoes. Simmer 20 minutes until tender.
- Mash some potatoes in the pot for texture.
- Stir in cheese and most of the bacon. Season to taste.
- Serve hot, garnished with chives and remaining
- bacon.
