Dinner

Outback Steakhouse Potato Soup Recipe

Byluca Carter January 24, 2026January 24, 2026

Introduction

This Outback Steakhouse-inspired potato soup is the epitome of comfort food. Creamy, rich, and loaded with savory flavors, it’s perfect for warming up on a cold evening. Packed with tender potatoes, sharp cheddar, and crispy bacon, it’s a hearty and satisfying meal everyone will love.

A close-up of a black bowl filled with creamy, light beige soup that has visible layers of small, soft potato chunks scattered generously throughout. There are bits of crispy, reddish-brown bacon sprinkled on top, along with a few small green herb pieces and a light dusting of black pepper. The soup’s texture looks smooth and thick, contrasting with the firmer potato and bacon pieces. The bowl sits on a soft tan cloth, set against a white marbled surface. 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 chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 2: In a small bowl, whisk the flour with a few tablespoons of heavy cream to make 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 for 5 minutes.
Step 5: Stir in the sour cream, 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 hot, garnished with extra shredded cheddar, crumbled bacon, and sliced green onions.

Tips & Variations

Use russet potatoes for the best creamy texture as they break down nicely during cooking.
Substitute vegetable broth and omit bacon to make a vegetarian version.
Add diced jalapeños or a pinch of cayenne for a spicy kick.

For a lighter soup, use milk instead of heavy cream and replace sour cream with Greek yogurt.
Serve with crusty bread or a green salad for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen, though the texture might change slightly; freeze in portions and reheat gently over low heat. When reheating, stir occasionally and add a splash of milk or cream to restore the creamy consistency.

How to Serve

A black bowl filled with creamy beige soup with visible chunks of pale yellow potatoes and small pieces of dark red bacon scattered throughout. The soup has a smooth texture with bits of green herbs sprinkled on top, and some black pepper flakes adding contrast. This bowl sits on a white marbled surface with other food items blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best due to their starchy nature, which creates a creamy texture. Other potatoes like Yukon Gold can be used but may result in a less smooth soup.