Creamy Outback Steakhouse Potato Soup Recipe Easy Comfort Bowl Guide

Posted on January 15, 2026

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I still remember the first time I dug into a steaming bowl of Outback Steakhouse potato soup. It was one of those chilly evenings where you just want to curl up with something warm and comforting. The creamy, velvety texture hit my taste buds like a warm hug, and the savory bacon bits and melted cheese sprinkled on top were like little bursts of happiness in every bite.

After craving it for months, I finally decided to crack the code and make my own version at home. Spoiler alert: this Creamy Outback Steakhouse potato soup recipe is now my go-to for cozy nights. I’ve tweaked and tested it about 15 times, and it’s just the right balance of rich and comforting without being too heavy. Plus, it’s surprisingly simple to whip up!

Why You’ll Love This Recipe

Okay, real talk—this creamy Outback Steakhouse potato soup recipe has completely changed how I think about homemade comfort food.

✅ Ridiculously creamy and rich: The secret? A mix of cream cheese and sharp cheddar that melts into the potatoes for that signature silky texture.
✅ Loaded with hearty bits: Bacon and green onions add just the right crunch and freshness, making each spoonful exciting, not boring.
✅ Foolproof and easy to make: I’ve made this on busy weeknights with a toddler climbing my legs, and it still turns out perfect every time.
✅ Feels like a restaurant meal at home: No need to brave the cold or wait for a table; you get that same comforting vibe right in your kitchen.

This soup isn’t just food—it’s a little moment of joy on a plate. Honestly, every time I make it, my family crowds around the kitchen, spoons in hand, ready for that first comforting bite. If you’re into creamy, hearty soups that feel like a big warm blanket, you’re going to adore this.

What Ingredients You’ll Need

Here’s what I love about this creamy Outback Steakhouse potato soup recipe: you probably have most of these in your kitchen already. I break them down so you know exactly why each one matters.

Russet potatoes (4 large, peeled and diced) — The starchy texture is perfect for that thick, creamy base. I’ve tried Yukon golds, but russets give the best fluff and soak up flavors better.
Bacon (6 slices, cooked and crumbled) — This is the flavor bomb. I go for thick-cut applewood-smoked bacon for that extra smoky punch.
Butter (4 tablespoons) — Unsalted, because I like to control the saltiness myself. Plus, it makes the soup rich without being greasy.
Yellow onion (1 medium, finely chopped) — Adds sweetness and depth when sautéed just right.
Garlic (2 cloves, minced) — Because garlic just makes everything better.
All-purpose flour (¼ cup) — This thickens the soup without any weird textures.
Chicken broth (4 cups) — Low sodium, please! I like to taste and adjust salt rather than start salty.
Half-and-half (2 cups) — The creamy heart of the soup. You can swap for heavy cream if you want it extra indulgent.
Cream cheese (4 oz, softened) — This is my secret weapon for that velvety, luscious texture that feels restaurant-quality.
Sharp cheddar cheese (1½ cups shredded) — I always grab Tillamook or Cabot for melting. It adds that perfect cheesy bite.
Green onions (3 stalks, thinly sliced) — For freshness and a little crunch on top.
Salt and black pepper — To taste. I always add a pinch at a time and taste as I go.

Quick note: If you can’t find cream cheese or want a lighter option, Greek yogurt (full fat) is a decent swap, but it changes the texture slightly. Also, feel free to freeze any leftover cooked bacon for the next batch—you’ll thank me.

Equipment Needed

You don’t need a fancy kitchen to make this creamy Outback Steakhouse potato soup. I’ve made it with the basics, and it still comes out amazing.

Large heavy-bottom pot or Dutch oven — This is where the magic happens. I use mine for nearly every soup recipe.
Wooden spoon or silicone spatula — I’m a wooden spoon loyalist; it just feels right stirring soup.
Chef’s knife and cutting board — For chopping potatoes, onions, and green onions.
Measuring cups and spoons — I trust these for accuracy, especially with flour and liquids.
Whisk — Essential for mixing flour into butter and avoiding lumps.
Immersion blender (optional) — If you want a smoother soup. I like to leave some potato chunks, but this tool is handy.

Pro tip: If you don’t have an immersion blender, just mash some of the potatoes with a potato masher right in the pot for a chunkier, rustic texture that’s just as comforting.

How to Make It: Step-by-Step

Alright, let’s get cooking. I’m walking you through this creamy Outback Steakhouse potato soup recipe with all the little tricks I’ve learned.

Cook the bacon (10 minutes)
Start by frying your bacon slices in the pot over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot. This fat is flavor gold.
Sauté onions and garlic (5 minutes)
Add butter to the bacon fat in the pot and melt over medium heat. Toss in diced onions and cook until translucent and soft, about 4 minutes. Add minced garlic and cook for another minute until fragrant. Your kitchen should smell like heaven right now.
Make the roux (2 minutes)
Sprinkle flour over the onion mixture. Whisk constantly to combine and cook for 1-2 minutes. This cooks out the raw flour taste and thickens the soup later.
Add broth and potatoes (3 minutes prep + simmer 20 minutes)
Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a boil, then add the diced potatoes. Reduce heat to a simmer and cook until potatoes are fork-tender, about 20 minutes.
Blend cream cheese and half-and-half (2 minutes)
In a separate bowl, whisk together softened cream cheese and half-and-half until smooth. This ensures no lumps in your soup.
Combine and melt cheeses (5 minutes)
Stir the cream cheese mixture into the pot. Then add shredded cheddar cheese, stirring until melted and the soup is creamy. Season with salt and pepper to taste.
Finish with bacon and green onions (1 minute)
Stir in half of the crumbled bacon and green onions. Reserve the rest for garnish when serving.
Serve warm
Ladle into bowls and top with remaining bacon and green onions. If you’re feeling fancy, a dollop of sour cream or extra shredded cheese on top can’t hurt.

Pro tip: If your soup seems too thick, add a splash more half-and-half or broth until you hit your desired consistency.

My Best Tips & Techniques

Okay, here’s where I spill all the secrets that turned my first attempt into a recipe I actually brag about.

Don’t rush the roux. That step with flour and butter is what builds the body of the soup. Stir constantly so it doesn’t burn or clump.
Softening the cream cheese is key. I leave it out for an hour or zap it in the microwave for 20 seconds. No one likes surprise lumps.
Use sharp cheddar. It melts better and gives that tangy punch you want in a cheesy soup.
Cook bacon yourself. Pre-cooked bacon bits just don’t compare. Plus, you get that unbeatable smoky flavor from the rendered fat.
Patience with potatoes. Let them simmer until tender but not falling apart. If you overcook, soup gets gluey; undercook, it’s crunchy.
Season gradually. Taste as you go, especially after cheese goes in, because it adds saltiness.
Don’t be afraid to mash a little. If you like a chunkier soup, use a potato masher to gently mash some potatoes right in the pot.

I’ve burned the soup once or twice by turning the heat up too high, so keep it at a steady simmer. Trust me, slow and steady wins this race.

Ways to Mix It Up

Once you nail the classic creamy Outback Steakhouse potato soup, playing around with flavors is part of the fun. Here are some favorites I’ve tested (and loved):

Spicy Kick Version: Add ½ teaspoon smoked paprika and a pinch of cayenne pepper to the onions. The smoky heat complements the creaminess perfectly.
Loaded Baked Potato: Stir in ½ cup cooked and crumbled sausage along with the bacon. Top with extra sour cream and chives for that restaurant feel.
Vegetarian Swap: Skip bacon, use vegetable broth, and add roasted mushrooms for a meaty texture.
Cheese Swap: Use Gruyère or Pepper Jack instead of cheddar for a different cheesy vibe.
Herb Infusion: Toss in fresh thyme or rosemary during the simmering phase for an herbal note that brightens the soup.
Thicker Soup: Use heavy cream instead of half-and-half and an extra 2 tablespoons of flour for a chowder-like thickness.

Feel free to mix and match these ideas—or come up with your own. That’s how the best recipes evolve!

Serving Ideas & Storage

This creamy Outback Steakhouse potato soup is great straight from the pot, but here’s how I like to serve and store it without losing any magic.

How to Serve: I love it with a crusty bread roll or buttery crackers. Sometimes I add a simple side salad to balance all that richness.
Make it a meal: Pair with grilled cheese sandwiches or a fresh green salad for dinner.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Soup tends to thicken as it chills, so add a splash of broth or half-and-half when reheating.
Freezing: This soup freezes well! Cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
Reheating Tips: I find microwaving in short bursts with stirring works best. Or warm it slowly on the stove over low heat to prevent curdling.

Pro tip: If your soup loses a bit of its creamy charm after freezing, a little extra cream or cheese stirred in while reheating brings it back to life.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s why this creamy Outback Steakhouse potato soup feels like a win for me.

Per Serving (1 cup)	Amount
Calories	280
Protein	12g
Carbohydrates	28g
Fat	14g
Fiber	3g
Sodium	520mg

Why it feels good: The protein from bacon, cheese, and cream cheese helps keep me full longer than usual soups. Potatoes provide potassium and fiber, which are great for digestion and heart health. I appreciate that this recipe uses natural ingredients and real cheese instead of powders or fillers. Just a heads up—due to cheese and bacon, it’s a bit higher in fat and sodium, so I enjoy it as an occasional indulgence.

Final Thoughts

So that’s my creamy Outback Steakhouse potato soup recipe! I know I’ve been gushing, but when you find a recipe this good and cozy, you want to shout it from the rooftops.

This soup has become my go-to for cold nights, potlucks, or when I need a little comfort food hug. It’s easy enough for a weeknight but special enough to impress guests. Honestly, every time I make it, someone asks for the recipe, and now you have it too.

Don’t be shy—make it your own with those mix-ins or swap ingredients based on what you have at home. That’s how memories (and amazing dishes) are made. If you try it, please drop a comment below or tag me on Instagram—I love hearing how your versions turn out.

Happy cooking! May your kitchen smell as irresistible as mine does right now.

FAQs

Q: Can I make this soup ahead of time?

A: Absolutely! I often make it a day ahead because the flavors actually deepen overnight. Just reheat gently on the stove or microwave, adding a splash of broth or half-and-half if it thickens too much.

Q: What can I substitute for cream cheese?

A: I’ve swapped cream cheese with full-fat Greek yogurt before. It works in a pinch, but the soup won’t be quite as creamy or rich. Just make sure the yogurt is plain and unsweetened.

Q: How do I know when the soup is done?

A: When the potatoes are fork-tender and easily mash with a spoon, you’re good to go. The soup should be thickened and creamy after adding the cheese. If it’s still thin, simmer a little longer but stir often.

Q: Can I use turkey bacon instead of regular bacon?

A: You can! Turkey bacon adds less fat but also less smoky flavor. I recommend adding a dash of smoked paprika to boost the smoky vibes if you go this route.

Q: Is it possible to make this soup gluten-free?

A: Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch (use half the amount). The texture might change slightly, but it’s still delicious and creamy.

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