Let me tell you, this Outback Steakhouse Potato Soup hits the spot when you need something hearty, comforting, and just downright satisfying. I’ve made it more times than I can count, especially on those nights when cooking a full dinner feels like too much. It’s warm, creamy, and feels like a hug in a bowl. The soup gets its richness from a buttery base and tender chunks of potatoes that soak up all that delicious flavor. There’s bacon involved, and honestly, I’ve never heard anyone complain about that. We’re talking real bacon—not those sad, rubbery bits. And the cheese? Oh, we’re not shy about the cheese here. It melts right in and makes each spoonful silky. It comes together quickly, and you can make it ahead, which makes it a go-to for busy weeknights or lazy weekends. Whether you’re feeding a crew or just want leftovers that’ll actually make you excited for lunch the next day, this one’s a keeper.

1) Key Takeaways
2) Easy Outback Steakhouse Potato Soup Recipe
3) Ingredients for Outback Steakhouse Potato Soup
4) How to Make Outback Steakhouse Potato Soup
5) Tips for Making Outback Steakhouse Potato Soup
6) Making Outback Steakhouse Potato Soup Ahead of Time
7) Storing Leftover Outback Steakhouse Potato Soup
8) Try these Soups & Stews next!
9) Outback Steakhouse Potato Soup Recipe
10) Nutrition

1) Key Takeaways

Learn the secret to Outback’s signature cheesey potato soup
Discover how to thicken your soup without losing flavor
Find out how to store leftovers the right way
Get tips on how to make this recipe ahead of time

2) Easy Outback Steakhouse Potato Soup Recipe

When I say this Outback Steakhouse Potato Soup recipe is easy, I mean the kind of easy where you’re standing in your kitchen in fuzzy socks, halfway through your second rewatch of some old sitcom, and dinner almost makes itself. This isn’t one of those recipes that demands absolute silence and four burners going at once. Nope. It’s calm, it’s cozy, and it gets the job done.

The real charm is how quickly it comes together. You’ve got russet potatoes, bacon, cheese, a little cream for good measure, and bam. Dinner. It smells like the weekend, even if it’s just a rainy Tuesday. Plus, if you’re like me and live with people who suddenly become food critics at dinnertime, you’ll love how fast this soup earns a thumbs-up all around the table.

Oh, and let’s not ignore the cheesey potatoes easy recipe part. We lean into that. This soup is smooth, rich, and hearty, with those soft little bites of potato floating through like cozy little pillows. The bacon’s not optional, and the cheese? It ties it all together like a warm blanket. Trust me, this one’s going in your regular dinner rotation.

3) Ingredients for Outback Steakhouse Potato Soup

4 large russet potatoes: These are your soup’s main characters. They soak up all that creamy, cheesy flavor while holding their shape just enough to give each spoonful some bite.

6 slices of bacon: Don’t skimp on the bacon. It brings that salty, smoky edge that balances the soup’s richness. I always cook a couple extra slices because, well, snacking happens.

1 small onion: Finely chopped and sautéed until soft, this little flavor booster makes the base feel more complete. Skip the tears—just use a sharp knife and get it done.

2 cloves garlic: Garlic gives the soup depth and a little extra punch. I like to press it straight into the pot so it releases all that bold aroma right away.

4 tablespoons unsalted butter: Butter is where the richness begins. It melts into the flour and makes your roux smooth and ready to carry the soup’s flavor.

1/4 cup all-purpose flour: This thickens things up. We want velvety, not watery. Whisk it in well with the butter before adding liquid, and you’re golden.

3 cups chicken broth: It keeps the flavor layered. I go for low-sodium so I can control the salt later with the bacon and cheese already in play.

2 cups whole milk: Whole milk helps keep the base creamy without being too heavy. It works with the broth to build a rich, cozy consistency.

1 cup heavy cream: This is where the soup levels up. Just one cup makes everything silkier and adds that indulgent finish.

1 1/2 cups shredded cheddar cheese: Use sharp cheddar for that bold cheesy flavor. It melts right in and makes the whole pot feel complete. It’s the cheesey potatoes easy recipe hook.

Salt and pepper: Always season to taste. You’ll be surprised how a little more salt or pepper can turn good soup into great soup.

Chopped chives or green onions: For garnish. They add color, a little bite, and just enough freshness to keep each bowl interesting.

4) How to Make Outback Steakhouse Potato Soup

Step 1. Start by crisping up the bacon in a large pot. Keep the heat medium so the fat renders slowly and evenly. Once the bacon is nice and golden, transfer it to a plate lined with paper towels and save about two tablespoons of that glorious bacon fat in the pot.

Step 2. Add your chopped onion and garlic to the pot. Let them sauté gently for about three to four minutes until soft and fragrant. The kitchen smells amazing already, right?

Step 3. Stir in the butter and let it melt fully. Sprinkle in the flour and whisk constantly to make a smooth roux. This helps thicken the soup. You don’t want raw flour taste, so give it a solid minute or two.

Step 4. Slowly pour in the chicken broth, whisking all the while. Follow with the milk and cream. Keep whisking until the mixture is silky and smooth. Now we’re getting somewhere.

Step 5. Add the diced potatoes to the pot. Bring everything to a boil, then lower the heat and let it simmer. Stir occasionally while it bubbles for about 15 to 20 minutes until the potatoes are fork-tender.

Step 6. Once your potatoes are cooked, mash some of them right in the pot. This gives the soup extra body without needing more flour. It’s a cheesey potatoes easy recipe trick that never fails.

Step 7. Add the shredded cheddar and most of the cooked bacon. Stir everything until the cheese is melted and smooth. Season with salt and pepper to taste. Ladle into bowls and garnish with chives, green onions, and the rest of that crispy bacon.

5) Tips for Making Outback Steakhouse Potato Soup

Use a good-quality cheddar. I know it’s tempting to grab the pre-shredded stuff, but if you can shred your own, you’ll get better melt and flavor. That’s what makes this cheesey potatoes easy recipe stand out.

Watch your heat. Keep things at a gentle simmer. If the heat’s too high, you risk scalding the dairy or making your potatoes fall apart too fast.

Don’t skip the roux. It may sound fancy, but it’s just flour and butter cooked together. It helps the soup get that perfect, rich texture. Skip it and you’ll end up with soup that’s thin or grainy.

Want it thicker? Mash more of the potatoes or even blend a cup or two of the soup and stir it back in. It’s the easiest way to get that hearty spoonful.

Feel free to play around with toppings. Croutons, shredded cheese, or even a dollop of sour cream can make each bowl feel personalized.

6) Making Outback Steakhouse Potato Soup Ahead of Time

I’m not saying this soup gets better with age… but it kinda does. Make it a day ahead and let those flavors mellow in the fridge overnight. It’ll taste even creamier and more developed the next day.

Store it in an airtight container once it cools. I usually give it a gentle reheat over low heat, stirring occasionally so nothing sticks to the bottom of the pot. If it thickens too much, a splash of milk or broth will bring it right back to life.

It also makes a great meal prep option. I portion it out into single-serving containers and store them for weekday lunches. It beats anything I’d find at the office cafeteria, that’s for sure.

7) Storing Leftover Outback Steakhouse Potato Soup

Once the soup cools down, transfer it to airtight containers. It keeps well in the fridge for up to four days. I find it thickens a little as it sits, which honestly makes it more comforting.

When you’re ready to reheat, use a saucepan over low to medium heat. Stir gently and add a splash of milk if needed to loosen things up. Microwave works in a pinch too—just heat it in short bursts and stir in between.

I wouldn’t freeze this soup, though. The dairy doesn’t hold up well and you’ll end up with a grainy mess. Just make what you’ll eat in a few days, or invite someone over for soup night.

8) Try these Soups & Stews next!

9) Outback Steakhouse Potato Soup Recipe