Name: Outback Steakhouse Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Water (enough to cover potatoes and boil); 4 large russet or golden potatoes; 8 slices bacon, cooked and crumbled; 2 1/2 cups chicken stock (or chicken broth); 1 cup cold water; 3/4 cup shredded cheddar cheese (plus extra for topping, optional); 3/4 cup heavy whipping cream; 1/2 cup butter; 1/3 cup all-purpose flour; 1/4 cup green onion, diced; 1/2 sweet yellow onion, diced (optional); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Jump to Recipe

Outback Steakhouse Potato Soup is the kind of rich, comforting bowl that warms you from the inside out. With a velvety texture, smoky bacon, and layers of savory flavor, this homemade version brings the restaurant favorite right to your kitchen. Creamy and cheesy with hearty chunks of tender potato, it’s a filling, satisfying soup that’s perfect for chilly nights, weeknight dinners, or casual gatherings. This soup blends the heartiness of potatoes and bacon with the creaminess of cheese and butter, finished with the brightness of green onions and the gentle bite of black pepper.

The magic of this soup lies in its simple ingredients and slow-simmered richness. Russet or golden potatoes offer the perfect starchy base, while a buttery roux thickens the soup to a perfect consistency. Heavy cream adds indulgence, while chicken stock deepens the flavor profile. Topped with extra cheese, bacon, and green onions, every spoonful feels like comfort in a bowl. Whether you’re a fan of restaurant copycats or just love a good potato soup, this recipe is one you’ll come back to over and over. It’s ideal for meal prep, easy to freeze, and endlessly customizable depending on your tastes.

Why You’ll Love This Recipe

Restaurant-quality at home

You can recreate your favorite steakhouse-style soup with simple ingredients in under an hour.

Creamy and comforting

Heavy cream, cheddar, and a buttery base make this soup rich and indulgent.

Bacon in every bite

Crumbled bacon adds smoky flavor and crispy texture throughout the soup.

Perfectly seasoned

A balance of salt, pepper, and green onion keeps each bite flavorful without being overpowering.

Great for leftovers

This soup reheats beautifully, making it ideal for batch cooking or weekly meal prep.

Ingredients

Water (to boil potatoes)
Russet or golden potatoes
Bacon
Chicken stock or broth
Cold water
Cheddar cheese
Heavy whipping cream
Butter
All-purpose flour
Green onion
Sweet yellow onion (optional)
Salt
Ground black pepper

Variations

Add vegetables: Stir in corn, peas, or carrots for extra texture and flavor.
Spice it up: Add a dash of cayenne, smoked paprika, or hot sauce for heat.
Make it vegetarian: Use vegetable broth and skip the bacon—or try a plant-based alternative.
Change the cheese: Swap in Monterey Jack, gouda, or pepper jack for a new twist.
Use mashed potatoes: For an ultra-smooth texture, blend part of the soup with mashed potatoes.

How to Make the Recipe

Step 1

Peel and cube the potatoes. Place them in a large pot and cover with water. Boil until fork-tender, about 10–12 minutes, then drain and set aside.

Step 2

In a large soup pot, cook the bacon until crispy. Remove, crumble, and set aside. Discard excess fat, reserving 1 tablespoon in the pot if desired.

Step 3

In the same pot, melt the butter over medium heat. Add diced sweet yellow onion (if using) and sauté until soft, about 4–5 minutes.

Step 4

Whisk in the flour to form a roux, stirring constantly for 1–2 minutes until golden and bubbly.

Step 5

Gradually whisk in the chicken stock and 1 cup of cold water, stirring to dissolve the roux.

Step 6

Add the cooked potatoes and season with salt and black pepper. Bring to a gentle simmer.

Step 7

Stir in heavy cream and shredded cheddar cheese until the cheese is melted and soup is creamy.

Step 8

Fold in green onions and most of the crumbled bacon (reserve some for garnish). Cook for 5–10 minutes more, stirring occasionally.

Step 9

Ladle into bowls and top with additional cheese, green onions, and reserved bacon.

Tips for Making the Recipe

Cut potatoes into uniform chunks to ensure even cooking.
Use cold water when making the roux for a lump-free finish.
Simmer gently after adding cream to prevent curdling.
For a thicker soup, mash some of the potatoes after adding them back to the pot.
Add cheese slowly and stir constantly to ensure it melts smoothly without clumping.

How to Serve

Serve hot with a crusty bread roll or side salad. Garnish with extra bacon, shredded cheddar, and chopped green onions for a steakhouse-style finish. This soup also pairs well with grilled sandwiches, baked potatoes, or roasted vegetables for a hearty meal.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Allow the soup to cool and store in freezer-safe containers for up to 2 months. Note that dairy-based soups may separate slightly when frozen—stir well when reheating.

Reheating

Reheat on the stovetop over medium heat or microwave in short intervals, stirring frequently until warmed through. Add a splash of milk or cream if it has thickened too much.

FAQs

Can I make this soup ahead of time?

Yes, it stores and reheats very well. Make a day ahead for even better flavor.

What kind of potatoes work best?

Russet and golden potatoes are ideal for their starchiness and soft texture.

Can I use milk instead of cream?

Yes, but the result will be less rich and slightly thinner. Use whole milk for best results.

How do I thicken the soup?

Mash some of the cooked potatoes directly into the soup or add a slurry of flour and water.

Can I blend this soup?

Yes, you can partially or fully blend the soup for a smoother texture, depending on your preference.

What if I don’t have chicken stock?

Use chicken broth or even vegetable stock in a pinch.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours. Add cream and cheese in the last 30 minutes.

Is this soup gluten-free?

No, due to the flour. Substitute a gluten-free flour blend to make it gluten-free.

Can I use pre-cooked bacon?

Yes, just chop and add it toward the end for flavor and garnish.

Why did my soup separate?

High heat can cause cream to curdle. Keep the soup at a gentle simmer and add dairy slowly.

Conclusion

This Outback Steakhouse Potato Soup recipe is a rich, creamy, and comforting dish that delivers everything you love about restaurant-style soup in the comfort of your own home. With simple ingredients, bold flavor, and a customizable base, it’s a versatile and satisfying meal for cold nights, casual dinners, or meal prep. Whether you’re enjoying it fresh off the stove or from a batch you made ahead, this soup brings warmth and comfort to the table every single time.