There is something about a big bowl of creamy potato soup with bacon and cheese that feels like a hug after a long day. This Outback Steakhouse Potato Soup recipe gives you that same cozy restaurant feel, but with simple steps you can pull off in your own kitchen.
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I tested this copycat version several times to get the texture just right: thick but spoonable, rich but not heavy, and full of tender potatoes in a velvety broth. If you love an easy dinner that tastes like comfort and makes the whole family happy, this Outback Steakhouse Potato Soup recipe is for you. Ready to make a pot together?
Why You'll Love This Recipe
- Tastes just like your favorite steakhouse starter, right at home
- Simple, basic ingredients you probably already have
- Creamy and rich without being gluey or pasty
- Family-friendly and cozy for chilly nights
- Great make-ahead option for busy weeknights
- Easy to customize with your favorite toppings
INGREDIENTS
For the soup
- Water, enough to cover the potatoes for boiling
- 4 large russet or golden potatoes, peeled if you like and diced into ½ inch cubes
- 8 slices bacon, cooked until crisp and crumbled
- 2 ½ cups chicken stock or chicken broth
- 1 cup cold water
- ¾ cup shredded cheddar cheese, plus more for topping if desired
- ¾ cup heavy whipping cream
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- ¼ cup green onion, thinly sliced (plus extra for garnish)
- ½ sweet yellow onion, diced (optional but adds great flavor)
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Optional toppings: extra cheddar or Colby-Monterey Jack cheese, more bacon, extra green onions, a spoonful of sour cream
Ingredient Notes & Substitutions
- Potatoes: Russet potatoes give you a thick, slightly fluffy soup as they break down and help thicken the broth. Yukon Gold or other golden potatoes hold their shape a bit more and stay buttery and tender in every bite. Both work beautifully here, so use what you have or love.
- Bacon: Use your favorite brand. I like thick-cut bacon for bigger crunchy bits, but regular slices cook faster and still taste wonderful.
- Chicken stock vs broth: Stock tends to be richer, but any good-quality chicken broth will do. Low-sodium is helpful so you can control the salt.
- Onions: The sweet yellow onion cooks down into the base and adds depth. If you want a milder flavor, skip the yellow onion and just use green onions on top.
- Cheese: Cheddar is classic. A blend of cheddar and Colby-Monterey Jack will give you a stretchier, extra creamy finish.
- Cream: Heavy whipping cream gives that steakhouse-style richness. You can swap part of it with half-and-half if you prefer a slightly lighter soup.
INSTRUCTIONS
- Cook the bacon:
Crisp the bacon in a skillet, drain, and crumble. Set aside. - Boil the potatoes:
Dice the potatoes into ½ inch cubes. Boil until tender, then drain and set aside. - Simmer the broth:
In a large pot, combine chicken stock, 1 cup cold water, onions, salt, and pepper. Simmer for 20 minutes. - Make the roux:
Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes until smooth. - Thicken the soup:
Whisk the roux into the simmering broth until the mixture becomes creamy and smooth. - Add cream, cheese, and bacon:
Lower the heat. Stir in the heavy cream, cheddar, and half the bacon until melted and blended. - Add potatoes and green onions:
Stir in the cooked potatoes and most of the green onions. Simmer 10 minutes more. - Serve:
Ladle into bowls and top with extra cheese, bacon, and green onions.
Pro Tips for Success
Top Tip
- Cut the potatoes evenly: Try to keep the cubes close in size so they cook at the same pace and stay tender, not mushy.
- Don't rush the roux: Giving the butter and flour a minute or two in the pan removes that floury taste and gives the soup a smooth finish.
- Add the cheese off high heat: If the soup is at a rolling boil, cheese can separate. Keep the heat low when you stir it in for a creamy result.
- Season at the end: Bacon and cheese both carry salt, so always taste before adding more.
- Adjust thickness: Prefer a very thick soup? Let it simmer a bit longer. Want it lighter? Add a splash of stock or milk until it looks right to you.
Serving Suggestions
- Pair each bowl with warm bread like my soft Garlic Bread Rolls for dipping.
- Serve as a cozy side with grilled steak or roast chicken on chilly evenings.
- Add a crisp, fresh side like Easy Broccoli Bacon Salad to balance the richness.
- For a full comfort-food plate, spoon this soup alongside Cheesy Root Vegetable Gratin and a simple green salad.
Storage and Reheating
- Fridge: Let leftover soup cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove: Warm gently over low heat, stirring often. Add a splash of milk or stock if the soup has thickened in the fridge.
- Microwave: Heat individual portions in a microwave-safe bowl in 30 to 45 second bursts, stirring between each, until hot.
Because this soup is thickened with flour, it can tighten up in the fridge. A little extra liquid and low, gentle heat bring it back to a creamy texture.
Make Ahead & Freezing
- You can boil the potatoes and cook the bacon up to 1 day in advance. Store each in separate containers in the fridge until you are ready to make the soup.
- The full soup can be made a day ahead and reheated gently. The flavor often deepens overnight.
- I do not recommend freezing this one as-is, since creamy soups with potatoes and flour can separate or turn grainy after freezing. If you do freeze, reheat slowly and whisk in a bit of fresh cream to help bring it back together.
Tips and Variations
- Lighter version: Swap part of the heavy cream for whole milk and use turkey bacon. The soup will still taste comforting but with a bit less richness.
- Extra cheesy: Stir in a handful of shredded Colby-Monterey Jack along with the cheddar for more stretch and flavor.
- Loaded baked potato style: Top each bowl with sour cream and extra green onion, just like a fully loaded baked potato.
- Add veggies: Stir in a small handful of finely diced carrots or celery when you simmer the broth and onions for extra color and sweetness.
- Smoky twist: Use smoked cheddar or add a pinch of smoked paprika to the soup base for a deeper, smoky note.
FAQs
Yes. Yukon Golds work very well here. They hold their shape nicely while still giving you a creamy texture, so they are a great choice if you prefer a slightly chunkier potato bite.
Swap the all-purpose flour for a 1:1 gluten-free flour blend when making the roux. Keep whisking until smooth, and the soup should thicken similarly.
You can. For a vegetarian version, skip the bacon and cook the onions in butter or olive oil. A dash of smoked paprika or liquid smoke can add a hint of that savory depth.
This usually happens when potatoes are overworked or the soup boils hard after adding the cheese. Keep the heat gentle and stir softly once the potatoes are in the pot. Add extra stock or milk to loosen if needed.
You can simmer the broth, onions, and potatoes in a slow cooker on low for 4 to 5 hours, then finish with the roux, cream, cheese, and bacon on the stove so you have more control over the final thickness.
📖 Recipe
Outback Steakhouse Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy, comforting copycat recipe packed with tender potatoes, crisp bacon, and melty cheese-just like the steakhouse favorite, but easy to make at home.
Ingredients
- For the Soup:
- Water, enough to cover the potatoes for boiling
- 4 large russet or golden potatoes, diced into ½ inch cubes
- 8 slices bacon, cooked until crisp and crumbled
- 2 ½ cups chicken stock or broth
- 1 cup cold water
- ¾ cup shredded cheddar cheese, plus more for topping
- ¾ cup heavy whipping cream
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- ¼ cup green onion, thinly sliced (plus extra for garnish)
- ½ sweet yellow onion, diced (optional)
- ½ tsp salt, or to taste
- ½ tsp black pepper, or to taste
- Optional Toppings: Extra cheese, more bacon, green onions, sour cream
Instructions
- Crisp the bacon in a skillet, drain, and crumble. Set aside.
- Dice the potatoes and boil until tender. Drain and set aside.
- In a large pot, combine stock, 1 cup water, onions, salt, and pepper. Simmer 20 minutes.
- In a separate pan, melt butter and whisk in flour. Cook 2-3 minutes to make a roux.
- Whisk roux into the simmering broth until smooth and creamy.
- Reduce heat. Stir in cream, cheese, and half the bacon. Stir until melted and blended.
- Add potatoes and most of the green onions. Simmer 10 minutes more.
- Ladle into bowls and top with extra cheese, bacon, and green onions.
Notes
Cut potatoes evenly for consistent texture. Don't rush the roux-it removes flour taste. Stir in cheese off the heat to prevent separation. Season last, since bacon and cheese add salt. Adjust thickness with more broth or milk if needed. Store leftovers in fridge up to 3 days. Reheat gently with a splash of milk. Not ideal for freezing due to dairy and potatoes. Add grilled steak or garlic rolls on the side for a full comfort meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Nutrition & Notes
- Approximate per serving (1 of 8): about 380-450 calories, depending on toppings
- Highlights: rich in potassium from the potatoes, with protein from the bacon and cheese
- Allergens: dairy (butter, cream, cheese), gluten (flour)
I tested this recipe several times, adjusting the amount of flour and cream until the texture felt like a restaurant soup but still doable on a weeknight. If your family loves loaded baked potatoes, this one tends to disappear quickly. Mine always goes back for "just one more ladle."
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