Dinner

Outback Steakhouse Potato Soup Recipe

ByZoe Lane December 2, 2025December 2, 2025

Introduction

This hearty Outback Steakhouse Potato Soup is creamy, comforting, and packed with flavor. Perfect for chilly days, it combines tender potatoes with rich cheese, bacon, and a touch of green onions for garnish. It’s easy to make and sure to satisfy your soup cravings.

A black bowl filled with creamy, light yellow soup that has visible chunks of soft, pale yellow potatoes and small pieces of dark red bacon scattered throughout. The soup is sprinkled with finely chopped green herbs and specks of black pepper on top, adding texture and color contrast. The background is a soft focus with a white marbled surface, highlighting the bowl's contents. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, peeled and diced
4 cups chicken broth
1/4 cup all-purpose flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup shredded cheddar cheese (plus extra for garnish)
1/4 cup crumbled bacon (plus extra for garnish)
2 green onions, thinly sliced (for garnish)
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Step 1: Place the diced potatoes in a large pot and cover with the chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Step 2: In a small bowl, whisk the flour with a few tablespoons of heavy cream to create a smooth paste.
Step 3: Add the butter to the pot with the potatoes and stir until melted. Slowly whisk in the flour mixture, stirring constantly to thicken the soup.
Step 4: Pour in the remaining heavy cream and simmer the soup for 5 minutes.
Step 5: Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cheese is fully melted and the soup is smooth.
Step 6: Serve the soup hot, garnished with extra shredded cheddar, crumbled bacon, and sliced green onions.

Tips & Variations

For a thicker soup, mash some of the cooked potatoes before adding the cream.
Use smoked bacon for a deeper smoky flavor.
Swap chicken broth for vegetable broth to make it suitable for vegetarians (skip bacon or use a vegetarian alternative).
Add a pinch of cayenne pepper or smoked paprika for a slight kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or cream to loosen the soup as it reheats.

How to Serve

A close-up view of a thick soup in a deep white bowl with a smooth, creamy beige base filled with large chunks of light yellow potatoes scattered throughout. Small pieces of reddish-brown bacon and tiny green herb bits are evenly mixed in and sprinkled on top, with a few specks of black pepper adding texture. The bowl sits on a light cloth over a white marbled surface with a blurred background hinting at other food items. The soup looks rich and hearty, with a shiny, slightly glossy surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, but russet potatoes work best because they break down nicely and create a creamy texture. Yukon gold potatoes are a good alternative if you prefer a slightly waxier finish.

Is this soup freezer-friendly?

While you can freeze potato soup, the texture may change after thawing due to the dairy and potatoes. If freezing, do so before adding sour cream and garnish, and reheat slowly, adding fresh sour cream and toppings after warming.