Outback Potato Soup Classic

This quick and easy Outback potato soup recipe is a rich, creamy, and comforting dish inspired by the iconic Outback Steakhouse baked potato soup. Made with tender potatoes, savory bacon bits, cheddar cheese, and velvety cream, this soup is the ultimate cozy meal you can whip up in under an hour.

Why You’ll Love This Recipe

• Simple Recipe: Quick prep and basic pantry staples make this recipe ideal for busy nights.

• Hearty and Delicious: Loaded with rich flavor and texture—perfect for cold days or whenever you crave comfort food.

• Kid-Friendly: Creamy, cheesy, and satisfying—kids will happily clean their bowls.

• Crowd-Pleaser: Whether you’re feeding a family or a crowd, this soup is guaranteed to be a hit.

• Customizable: Add your favorite veggies, spice it up, or tweak the ingredients to match your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes

• Butter

• Onion

• Garlic

• All-purpose flour

• Chicken broth

• Water

• Salt

• Ground black pepper

• Heavy cream

• Cheddar cheese

• Bacon bits

• Chives

Directions

Step 1: Cook the Potatoes
Dice the potatoes into small chunks. In a large pot or Dutch oven, bring water to a boil and cook the potatoes until soft—about 20 minutes. Drain and set aside.

Step 2: Sauté Garlic and Onion
In the same pot, melt butter over medium heat. Add diced onion and minced garlic. Cook, stirring occasionally, until the onion becomes soft and translucent.

Step 3: Make the Roux
Stir in the flour and cook, stirring frequently, for about 5 minutes. The mixture should become thick and lightly browned.

Step 4: Add Liquids and Potatoes
Pour in the chicken broth and water. Season with salt and pepper. Stir until well combined and bring to a boil. Reduce the heat, then add the heavy cream and cooked potatoes. Simmer for 5 minutes.

Step 5: Serve
Ladle the soup into bowls and top with shredded cheddar cheese, bacon bits, and chopped chives. Serve warm.

Servings and timing

Servings: 8 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Add Veggies: Stir in diced carrots, peas, or green beans for more nutrition and color.

• Smoked Sausage Version: Add slices of cooked smoked sausage when adding the potatoes for a heartier, smokier version.

• Spicy Kick: Add a pinch of smoked paprika or a splash of hot sauce for a little heat.

• Different Cheese: Substitute cheddar with Colby or Monterey Jack for a milder flavor.

• Vegetarian Option: Use vegetable broth instead of chicken broth and skip the bacon or use a plant-based alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 7 days. This soup is not freezer-friendly due to the dairy content, which may separate upon thawing.

To Reheat:

• Microwave: Heat for 2–3 minutes, stirring halfway through.

• Stovetop: Warm over medium heat for 3–5 minutes, stirring frequently.

FAQs

What kind of potatoes are best for this soup?

Russet potatoes are the top choice because they provide a classic baked potato flavor and a fluffy texture. You can also use red potatoes or Yukon gold for a slightly different texture.

Can I use milk instead of heavy cream?

Yes, whole milk can be used for a lighter consistency. You can also use half heavy cream and half milk for a middle-ground option.

Can I make this soup vegetarian?

Absolutely. Use vegetable broth in place of chicken broth and omit the bacon or use a vegetarian bacon substitute.

Can I make this ahead of time?

Yes, this soup actually tastes better the next day after the flavors have melded. Store in the fridge and reheat when ready to serve.

How do I thicken the soup if it’s too runny?

You can simmer it a bit longer to reduce the liquid or mix a small amount of cornstarch with water and stir it in while simmering.

How do I make the soup thinner?

Add an extra 1–2 cups of chicken broth or water to loosen the consistency without affecting flavor too much.

What toppings go best with this soup?

Cheddar cheese, bacon bits, chives, green onions, sour cream, or even croutons are all great topping choices.

Can I use leftover baked potatoes?

Yes. Simply dice them and add them in when you would normally add the cooked potatoes. It’s a great way to repurpose leftovers.

Is this soup gluten-free?

As written, it is not gluten-free due to the all-purpose flour. You can substitute with a gluten-free flour blend or use cornstarch to thicken.

Can I freeze this soup?

It’s not recommended to freeze this soup, as the cream may separate and become grainy when thawed. It’s best enjoyed fresh or refrigerated.

Conclusion

This copycat Outback potato soup brings all the comfort and richness of the original into your own kitchen—without the restaurant price tag. With creamy potatoes, savory bacon, and sharp cheddar cheese, this soup is a family favorite that’s as satisfying as it is simple. Whether you’re serving it for dinner, lunch, or at a party, it’s guaranteed to be a warm hit.