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Outback Potato Soup (3)

Outback Potato Soup

A thick, creamy, one-pot potato soup loaded with crispy bacon, melty cheddar, and tender potatoes — just like the steakhouse, but made right at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base:
  • 4 cups russet potatoes, peeled and diced
  • 8 oz bacon, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup sour cream
  • 1½ cups sharp cheddar cheese, freshly grated
  • 1 tsp salt
  • ½ tsp black pepper
For the Toppings (Optional):
  • crispy bacon bits (reserved from cooking)
  • ½ cup shredded sharp cheddar cheese
  • 3 green onions, thinly sliced
  • sour cream, for dolloping

Equipment

  • 6-Quart Dutch Oven
  • Potato masher
  • Box grater
  • Wooden spoon
  • Ladle

Method
 

  1. Cook diced bacon in the Dutch oven over medium heat for about 8–10 minutes until crispy.
  2. Remove bacon with a slotted spoon and set aside, keeping 2 tablespoons of grease in the pot.
  3. Add diced onion and garlic to the pot and sauté for 3–4 minutes until soft and fragrant.
  4. Melt butter into the pot, whisk in flour, and stir continuously for 2 minutes until golden.
  5. Slowly pour in chicken broth and heavy cream, whisking constantly until the mixture is smooth.
  6. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally to keep it smooth.
  7. Add diced potatoes and cook over medium heat for 15–20 minutes until completely fork-tender.
  8. Use a potato masher to mash about half the potatoes directly in the pot for a thick texture.
  9. Stir in shredded cheddar cheese and sour cream until fully melted, and the soup looks creamy.
  10. 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.