Outback Steakhouse Potato Soup with Cheesey Potatoes Easy Recipe
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.
Servings: 6 servings
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Chopped chives or green onions, for garnish
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the chopped onion and garlic to the pot and sauté until translucent, about 3–4 minutes.
- Stir in the butter until melted, then sprinkle in the flour to form a roux. Cook while stirring for another 1–2 minutes.
- Gradually whisk in the chicken broth, then add the milk and cream. Keep whisking until smooth.
- Toss in the diced potatoes, bring everything to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until the potatoes are tender.
- Mash some of the potatoes in the pot for a thicker texture, or leave them all intact if you like it chunky.
- Stir in the shredded cheese and cooked bacon (save a bit for topping). Let it melt through, then season with salt and pepper to taste.
- Serve hot, garnished with chives or green onions and any extra bacon and cheese you held back. Enjoy!