Outback Potato Soup: Easy Steakhouse Copycat
Have you ever had a bowl of soup so good it stops you mid-bite? That is exactly what this Outback Potato Soup does to me every single time. The first spoonful is creamy, warm, and just packed with flavor. I am honestly obsessed with it.
And, this potato soup brings that same cozy steakhouse magic right to your kitchen. No fancy skills needed. No expensive ingredients. Just a big, hearty pot of goodness that the whole family will love.
It is thick, cheesy, smoky from the bacon, and so satisfying. Once you make it at home, trust me — you will never want to order it out again.
Ingredients You’ll Need
You only need simple, everyday ingredients to make this soup taste like a total steakhouse dream. Look at the recipe card for the full ingredients list and amounts.
- Russet Potatoes: These starchy, filling potatoes are the heart of the whole creamy soup.
- Bacon: Smoky and crispy, bacon brings that deep, savory flavor you just cannot skip.
- Sharp Cheddar Cheese: Bold and melty, this cheese makes every bite rich and totally delicious.
- Heavy Cream: This is what makes the soup so silky, smooth, and wonderfully indulgent.
- Chicken Broth: Good broth lays down a warm, savory base that the whole soup is built on.
- Butter & Flour: These two simple pantry staples thicken the soup to a perfect, cozy consistency.
- Sour Cream: A little tangy, a little creamy — sour cream ties the whole soup together beautifully.
How to Make Outback Potato Soup
This soup is simple, fun, and made in just one pot — cook the bacon, build the base, simmer the potatoes, and dig in.
Step 1: Cook the Bacon
Start by cooking your bacon in the Dutch oven over medium heat. Cook it until it is crispy and golden. Remove it with a slotted spoon and set it aside. Keep 2 tablespoons of that bacon grease in the pot — that is pure flavor right there.
Step 2: Sauté the Aromatics
Toss in your diced onion and minced garlic right into that leftover bacon grease. Cook over medium heat for about 3–4 minutes, stirring here and there, until the onion turns soft and smells amazing.
Step 3: Build the Roux
Melt 4 tablespoons of butter into the pot. Then whisk in ¼ cup of flour. Keep stirring for about 2 minutes until it turns into a thick, golden paste. This step makes your soup rich and creamy — do not rush it.
Step 4: Add the Broth and Cream
Slowly pour in 4 cups of chicken broth and 1 cup of heavy cream. Whisk as you pour, so it stays smooth and lump-free. Bring it up to a gentle simmer for 5 minutes over medium heat.
Step 5: Cook the Potatoes
Add 4 cups of peeled, diced russet potatoes to the pot. Let them cook 15–20 minutes over medium heat until they are totally fork-tender and soft all the way through.
Step 6: Mash and Thicken
Grab your potato masher and mash about half of the potatoes right in the pot. You get a naturally thick, creamy base but still have lovely chunks in every bite. SO GOOD.
Step 7: Stir in Cheese and Sour Cream
Add 1½ cups of shredded sharp cheddar and ½ cup of sour cream to the pot. Stir it all together until the cheese is fully melted and the soup looks silky and gorgeous.
Step 8: Season and Garnish
Taste it and season with salt and black pepper. Ladle it into big, cozy bowls. Top with your crispy bacon, a little more cheddar, and some sliced green onions. Serve it hot and ENJOY!!!
Tips for the Best Outback Potato Soup
A few small tricks will take this soup from good to absolutely amazing — here is what really makes a difference.
- Grate your own cheese: Freshly grated cheese melts way smoother than the bagged kind. Trust me, it is worth the extra minute.
- Cook the roux properly: Give that butter and flour a full two minutes on the heat. It removes any raw, starchy taste and makes the soup silky.
- Only mash half the potatoes: This is the secret to that perfect thick-yet-chunky steakhouse texture everyone loves so much.
- Keep the bacon grease: Do not drain it all away. That leftover grease is packed with smoky flavor that makes the whole soup taste incredible.
- Season at the very end: Bacon and broth are already salty. Always taste first before you add any extra salt to the pot.
Variations and Substitutions
Want to mix things up a little? This recipe is super flexible and easy to tweak to suit your taste or what you have at home.
- Try different potatoes: Yukon Gold or red potatoes work great too. They are a little buttery and create an even creamier, smoother texture throughout.
- Make it lighter: Swap heavy cream for whole milk and use turkey bacon. You still get great flavor, but with a lot fewer calories overall.
- Go meat-free: Leave out the bacon, swap in vegetable broth, and cook the aromatics in olive oil. It is still hearty, warm, and totally delicious.
- Add more veggies: Dice up some celery or red bell pepper and cook it with the onion. It adds color, a little crunch, and extra flavor to every bowl.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Make it up to 2 days early and refrigerate it. The flavors actually get even better and deeper the next day.
How do I store leftover potato soup?
Let it cool fully, then pop it in an airtight container. It keeps well in the fridge for up to 4–5 days.
Can I freeze Outback potato soup?
You can, but the potato texture may get a little soft after thawing. Freeze in small portions for up to 2 months.
How do I reheat this soup without it breaking?
Warm it slowly on the stovetop over low heat and stir often. Add a small splash of broth or cream if it gets too thick.
What to serve with Outback potato soup?
Crusty bread, garlic rolls, or a simple green salad are perfect. It also makes a great starter before steak or grilled chicken.
Can I make this in a slow cooker?
Yes! Add everything except the cheese and sour cream to the slow cooker. Cook on low for 6–8 hours, then stir in the dairy at the end.
Can I use an immersion blender instead of a masher?
Totally! Blend part of the soup for an extra-smooth, silky result. Just leave some chunks in there for that hearty, satisfying bite.
How do I make the soup thicker?
Mash more potatoes, add an extra tablespoon of flour to your roux, or stir in a bit more sour cream until it looks just right.
Outback Potato Soup
Ingredients
Equipment
Method
- Cook diced bacon in the Dutch oven over medium heat for about 8–10 minutes until crispy.
- Remove bacon with a slotted spoon and set aside, keeping 2 tablespoons of grease in the pot.
- Add diced onion and garlic to the pot and sauté for 3–4 minutes until soft and fragrant.
- Melt butter into the pot, whisk in flour, and stir continuously for 2 minutes until golden.
- Slowly pour in chicken broth and heavy cream, whisking constantly until the mixture is smooth.
- Bring to a gentle simmer and cook for 5 minutes, stirring occasionally to keep it smooth.
- Add diced potatoes and cook over medium heat for 15–20 minutes until completely fork-tender.
- Use a potato masher to mash about half the potatoes directly in the pot for a thick texture.
- Stir in shredded cheddar cheese and sour cream until fully melted, and the soup looks creamy.
- Season with salt and pepper, then ladle into bowls and top with all your favorite toppings.
Notes
- Always grate cheese fresh from the block for the smoothest, creamiest melt possible.
- Mashing only half the potatoes gives you that perfect thick-and-chunky steakhouse texture.
- Store cooled leftovers in an airtight container and refrigerate for up to 4–5 days.
- Reheat slowly on the stovetop with a splash of broth to bring back the creamy consistency.
- For a thicker soup, simply mash more potatoes or stir in extra sour cream at the end.
