Creamy, hearty, and full of flavour—this Outback Steakhouse Potato Soup Recipe is the ultimate comfort food. Whether you’ve had a long day or just want something warm and satisfying, this soup hits the spot.
This recipe is perfect for busy weeknights or relaxing weekends. With tender potatoes, smoky bacon, and a creamy base, it's a copycat recipe that tastes just like the original you love. Best of all, it’s easy to make at home with simple ingredients.
The soup comes together in one pot, which makes cleanup simple. It also allows you to adjust the richness to your preference—use heavy cream for indulgence or milk for a lighter option. You’ll also love how flexible it is.
Add cheese, swap the bacon for turkey or go meatless—it still delivers delicious flavour. Serve it with bread or a crisp salad to make it a full meal. It’s kid-friendly and freezer-friendly, making it a staple in your meal rotation.
Whether it’s a cosy lunch or dinner party starter, this potato soup brings everyone to the table, spoon in hand, ready for comfort and taste. You'll find that recreating this Outback classic at home is surprisingly straightforward.
WHY YOU WILL LOVE THIS RECIPE
- Creamy Texture: Every spoonful is smooth, rich, and packed with flavour from tender potatoes and a velvety soup base.
- Simple Ingredients: Made with everyday pantry staples—no need for hard-to-find items or complicated techniques.
- Quick & Easy: Comes together in under an hour with just one pot, making it perfect for busy evenings.
- Customisable Flavour: Adjust richness, spice, or meat to suit your preferences while keeping the soup delicious.
- Crowd-Pleaser: Loved by kids and adults alike, it’s ideal for family dinners or when guests drop by.
- Copycat Classic: Tastes just like the famous Outback version, bringing restaurant-quality food to your home kitchen.
INGREDIENTS
- 4 cups peeled and diced russet potatoes
- ½ cup chopped celery
- ½ cup chopped onion
- 4 cups chicken broth
- 1½ cups heavy cream or milk
- ½ cup sour cream
- ¼ cup all-purpose flour
- 6 slices bacon, cooked and crumbled
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional garnish)
- 2 green onions, sliced (optional garnish)
DIRECTIONS
- Step No.1: Cook the vegetables
In a large pot, combine potatoes, celery, onion, and chicken broth. Bring to a boil, then reduce heat and simmer until tender.
- Step No.2: Prepare the roux
In a separate bowl, whisk flour with a bit of cold broth until smooth. Stir into the soup to thicken.
- Step No.3: Add cream and seasoning
Stir in the heavy cream or milk, health benefits of garlic powder, salt, and pepper. Simmer gently for another 10 minutes, stirring frequently.
- Step No.4: Blend slightly (optional)
For a smoother texture, use an immersion blender to partially blend the soup while leaving some chunks of potato.
- Step No.5: Add bacon and sour cream
Stir in crumbled bacon and sour cream. Let it warm through without boiling to keep the sour cream from curdling.
- Step No.6: Serve and garnish
Ladle into bowls and top with cheddar cheese and green onions if desired. Serve hot with bread or crackers.
TIPS FOR SUCCESS
- Use Russet Potatoes: Their starchy texture creates the creamiest consistency perfect for thick soups.
- Don't Overcook Potatoes: Simmer just until fork-tender to avoid a mushy or grainy soup texture.
- Add Bacon Last: Stir bacon in near the end to keep it crisp and flavourful, not soggy.
- Use Sour Cream Off Heat: Add sour cream once the heat is low to prevent curdling or separation.
- Blending is Optional: Blend partially for creaminess while leaving chunks for texture and heartiness.
- Season Gradually: Taste and adjust salt and pepper as you go to match your preferred saltiness level.
- Garnish Creatively: Add shredded cheese, green onions, or even a dollop of sour cream for visual appeal.
VARIATIONS
- vegetarian diet Version: Omit bacon and use vegetable broth for a meat-free but equally hearty and creamy soup.
- Lighter Option: Replace heavy cream with whole milk or use half sour cream and half Greek yogurt for a lighter feel.
- Spicy Twist: Add crushed red pepper flakes or diced jalapeños to give the soup a warming heat.
- Cheesy Potato Soup: Stir in 1 cup of cheddar cheese while the soup simmers for an ultra-cheesy comfort dish.
- Herb-Infused: Add fresh thyme or rosemary during simmering for a fragrant herbaceous layer of flavour.
- Smoky Upgrade: Use smoked paprika or smoked bacon to deepen the overall taste with savoury complexity.
- Add daily protein needs: Include shredded rotisserie chicken for added protein and make it a full meal.
SERVING AND STORAGE
Serving
Serve piping hot in bowls with crusty bread, crackers, or a side salad for a wholesome and satisfying meal.
Storage
Cool completely and refrigerate in an airtight container for up to 4 days; reheat gently on the stove or microwave.
FAQ
It’s best not to freeze it due to the cream base, which may separate upon thawing. Fresh storage is recommended.
Fresh russet potatoes provide the best texture, but instant potatoes can work in a pinch if thickened properly.
Substitute heavy cream and sour cream with plant-based alternatives like coconut milk and cashew cream.
It is not gluten-free due to flour, but you can substitute with cornstarch or a gluten-free flour blend.
Thick-cut bacon offers the best crunch and flavour, but turkey bacon can be used for a leaner option.
This outback steakhouse Potato Soup Recipe is everything you want in a bowl—warm, and brimming with classic flavours.
It's easy to prepare, customisable to your dietary preferences, and perfect for both weeknight dinners and special occasions.
With its comforting flavours, this potato soup delivers a delicious experience every time.
From the creamy base to the savoury bacon and herbs, every spoonful is satisfying.
OUTBACK STEAKHOUSE STYLE LOADED POTATO SOUP
Ingredients
For the Soup:
- 4 medium russet potatoes peeled and diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
For Garnish (Optional):
- Chopped green onions
- Extra shredded cheese
- Crumbled bacon
Instructions
- Cook the Bacon:
- In a skillet, cook bacon until crispy. Drain on paper towels, then crumble. Set aside.
- Sauté the Aromatics:
- In a large pot, melt butter over medium heat. Add chopped onion and garlic. Cook until softened, about 3–4 minutes.
- Make the Roux:
- Stir in flour and cook for 1 minute, whisking constantly. Gradually whisk in chicken broth, making sure there are no lumps.
- Add the Potatoes:
- Add diced potatoes, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Add Creamy Ingredients:
- Stir in cream, milk, sour cream, and shredded cheese. Simmer gently for another 5–7 minutes until thick and creamy.
- Blend (Optional):
- For a smoother texture, use an immersion blender to blend part of the soup, or mash some of the potatoes with a spoon.
- Add Bacon:
- Stir in crumbled bacon, reserving some for garnish if desired.
- Serve:
- Ladle into bowls and top with green onions, more cheese, and bacon.
Notes
Chop veggies and cook bacon ahead of time for faster prep. Soup reheats well! Customising Flavours:
Use sharp cheddar for extra cheesy punch, or add cayenne for a spicy kick. Serving Suggestions:
Serve with crusty bread or a crisp green salad for a complete meal. Allergy-Friendly Options:
Use plant-based cream, milk, and cheese for a dairy-free version. Storage Tips:
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Not ideal for freezing due to dairy content.
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