Outback Steakhouse Potato Soup Recipe

So, you’re craving comfort food but don’t want to admit you basically just want to drink melted cheese with potatoes? Don’t worry, I got you. This Outback Steakhouse potato soup recipe is creamy, cheesy, and will make you feel like a culinary rockstar without actually trying too hard. Bonus: you don’t even need to put on pants to enjoy it like you would at the restaurant.

Why This Recipe is Awesome

• It’s comfort food on steroids—potatoes, cheese, bacon. Need I say more?
  
• Foolproof—seriously, even if you usually burn water, this will turn out fine.
  
• Way cheaper than going to Outback and trying to act like you’re not just there for the soup and bread.
  
• Perfect for feeding your hungry family, your roommates, or just… yourself (I don’t judge).
  
• It’s basically a hug in a bowl. And who doesn’t need one of those?
  
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Ingredients You’ll Need

Here’s the shopping list—keep it simple:

• 4 large russet potatoes, peeled and diced (aka the star of the show)
  
• 1 medium onion, chopped (don’t cry, or just use sunglasses)
  
• 4 cups chicken broth (store-bought is fine, you’re not auditioning for MasterChef)
  
• 2 cups whole milk (or half-and-half if you’re feeling extra fancy)
  
• 1/2 cup heavy cream (aka the magic potion)
  
• 4 tbsp butter (because duh)
  
• 1/4 cup all-purpose flour (thickens it up so it’s not potato water)
  
• 1 1/2 cups shredded cheddar cheese (the cheesier the better)
  
• 6 slices bacon, cooked and crumbled (your salty, crunchy bestie)
  
• 1/2 tsp garlic powder
  
• 1/2 tsp black pepper
  
• Salt to taste (don’t overdo it—cheese and bacon already pack a punch)
  
• Optional toppings: extra cheese, green onions, sour cream, more bacon (because why not?)
  

Step-by-Step Instructions

1. Cook the bacon. Fry it until crispy, then crumble and set aside. Resist the urge to eat it all.
   
2. Make a potato base. In a large pot, add potatoes, onion, and chicken broth. Bring to a boil, then simmer until potatoes are soft (around 15 minutes).
   
3. Mash slightly. Use a potato masher to gently break some potatoes down. Leave some chunks for texture.
   
4. Make the creamy magic. In a separate pan, melt butter. Whisk in flour until smooth (you’re making a roux, fancy word alert). Slowly add milk and cream, whisking constantly until thickened.
   
5. Combine everything. Pour the creamy mixture into your potato pot. Stir well.
   
6. Add the good stuff. Toss in cheese, garlic powder, pepper, and half the bacon. Stir until melty and smooth.
   
7. Taste test. Add salt if needed (but careful—it’s already loaded with flavor).
   
8. Serve hot. Top with more cheese, bacon, and green onions. Pretend you’re at Outback—or better yet, brag that yours is better.
   

Common Mistakes to Avoid

• Skipping the roux. Unless you like potato soup that’s basically flavored water, don’t skip this step.
  
• Over-mashing the potatoes. You’re making soup, not baby food. Leave some chunks for personality.
  
• Adding too much salt early. The cheese and bacon already carry salt. Don’t ruin it.
  
• Using skim milk. Don’t even. If you want “diet” soup, just eat a salad.
  
• Forgetting toppings. Soup without toppings is like Netflix without snacks—pointless.
  

Alternatives & Substitutions

• Potatoes: Got Yukon Golds instead of russet? Go for it. They’re creamier but still awesome.
  
• Bacon: Swap for turkey bacon if you must, but honestly… why?
  
• Cheese: Sharp cheddar is king, but Monterey Jack or Colby can tag in.
  
• Milk/cream: Lactose intolerant? Use lactose-free milk or a creamy oat milk. Just… don’t expect Outback vibes with almond milk, okay?
  
• Vegetarian option: Skip the bacon, use veggie broth. Maybe add sautéed mushrooms for that umami kick.
  

FAQs

Can I make this ahead of time?

Yes, but like most soups, it thickens up in the fridge. Just reheat and stir in a splash of milk to bring it back to life.

Can I freeze it?

Technically yes, but potatoes can get a weird texture when thawed. My advice: just eat it. It’s soup, not a family heirloom.

Do I need to peel the potatoes?

Not if you’re lazy. The skins add texture. Just wash them well so you’re not crunching dirt.

Can I make this in a slow cooker?

Yep. Dump everything except the cheese, milk, cream, and roux. Cook low and slow for 6–8 hours, then stir in the creamy stuff at the end.

Can I make it healthier?

Sure. But then it won’t be Outback-style potato soup. If you insist, use less butter, skip cream, and maybe add cauliflower. But let’s be real—it won’t taste the same.

What if I don’t have chicken broth?

Water + bouillon cubes works fine. Or use veggie broth if that’s what you’ve got.

Final Thoughts

And there you have it—the Outback Steakhouse potato soup recipe you’ve been craving but didn’t want to overpay for at the restaurant. It’s creamy, cheesy, bacony, and basically happiness in a bowl.

So what are you waiting for? Grab a spoon, top it with more cheese than is socially acceptable, and dig in. Now go impress someone—or just yourself. Honestly, no one needs to know you ate three bowls in one sitting.