One chilly evening last winter, I found myself craving something warm, comforting, and ridiculously creamy. I had a bag of potatoes sitting on the counter, some leftover bacon in the fridge, and a vague memory of that velvety soup from Outback Steakhouse. After a few experiments (and a couple of burnt batches, not gonna lie), I nailed the perfect Outback potato soup recipe with that luscious, creamy texture that just hugs you from the inside out.
This soup has since become my go-to when the weather turns cold, or when I want to impress guests without slaving away in the kitchen. I’ve tested this recipe over a dozen times, tweaking the creaminess and seasoning until it felt just right—rich but not heavy, smooth but with a little bite from the bacon and onions. If you love cozy, soul-soothing soups that feel like a warm blanket, this Outback potato soup is about to become your new best friend.
Why You’ll Love This Recipe
This Outback potato soup recipe has completely changed how I do winter dinners. It’s not just about the flavor—it’s about the whole experience.
- Unbelievably Creamy and Velvety — Thanks to the perfect balance of cream, cheese, and potatoes, it hits that silky texture every single time. I’ve made it for my friends and family, and they always ask for the recipe.
- Simple Ingredients, Big Flavor — You probably have most of the ingredients on hand already. No need for fancy stuff—just real comfort food staples.
- Flexible and Customizable — Want it meatier? Add more bacon or even shredded chicken. Prefer it vegetarian? Skip the bacon and amp up the cheese and herbs. It’s easy to make your own.
- Perfect for Meal Prep — This soup reheats beautifully and actually tastes better the next day. I make a big batch on Sunday and enjoy it all week.
- Great Crowd-Pleaser — Whether it’s a casual family dinner or a cozy gathering, this soup always disappears fast. Bonus: it pairs perfectly with crusty bread or a simple green salad.
Honestly, this recipe is my secret weapon for cold nights. It’s warm, filling, and just the right amount of indulgent without being overwhelming. I can’t wait for you to try it!
Ingredients You’ll Need
Here’s the best part: most of these are pantry or fridge staples. I get picky about a few key ingredients because they really make the difference.
- Russet potatoes (4 large / about 2 pounds / 900g) — These are starchy and perfect for that creamy soup base. I peel and dice them into bite-sized chunks.
- Bacon (6 slices) — Adds smoky, salty depth. Don’t skip it! You can use turkey bacon if you want, but regular bacon gives the best flavor.
- Yellow onion (1 medium, diced / about 150g) — Provides sweetness and body to the soup. White or sweet onion works, but yellow is my favorite here.
- Garlic (3 cloves, minced) — Fresh only. Jarred garlic just doesn’t do the job in a creamy soup like this.
- Chicken broth (4 cups / 960ml) — Low-sodium so you control the salt. Vegetable broth works if you want vegetarian.
- Heavy cream (1 cup / 240ml) — Full-fat is crucial for that velvety texture. Half-and-half doesn’t quite get there.
- Milk (1 cup / 240ml) — Whole milk works best. It lightens the cream without losing richness.
- Sharp cheddar cheese (1½ cups shredded / about 150g) — Freshly shredded from a block. I always grate my own because pre-shredded cheese often contains anti-caking agents that affect melting.
- All-purpose flour (¼ cup / 30g) — For thickening the soup. Mix it with butter to make a roux.
- Butter (4 tablespoons / 60g) — Unsalted. Used to cook the onions and make the roux.
- Salt and freshly ground black pepper — To taste. I start with a teaspoon of salt and adjust as I go.
- Green onions (3 stalks, thinly sliced) — For garnish and a fresh pop of flavor.
- Optional: Sour cream (½ cup / 120ml) — Adds a tangy richness if you want to amp up the creaminess at the end.
If you want to add a little extra, crispy fried onions on top are a game changer. Trust me.
Equipment Needed
You don’t need fancy gear for this. Here’s what I actually use every time.
- Large heavy-bottomed pot or Dutch oven — I use a 6-quart Dutch oven for even heat distribution. Any large pot with a lid works.
- Sharp chef’s knife — For dicing potatoes and chopping onions. A dull knife just makes everything harder.
- Cutting board — My go-to plastic one for easy cleanup.
- Wooden spoon or silicone spatula — For stirring the roux and soup without scratching your pot.
- Measuring cups and spoons — Basic but essential.
- Cheese grater — Box grater or microplane. I prefer microplane for shredding cheddar finely.
- Ladle — For serving up that creamy goodness.
Optional but nice:
- Immersion blender — If you want a smoother texture, but I usually like leaving some potato chunks for bite.
- Strainer — For rinsing diced potatoes if needed.
How to Make It: Step-by-Step
Alright, let’s make this Outback potato soup recipe! I’m walking you through every step, including the little tricks I swear by.
Step 1: Cook the Bacon (8 minutes)
Chop the bacon into small pieces. Heat your large pot over medium heat and add the bacon. Cook until crispy and golden, about 6-8 minutes. Use a slotted spoon to remove the bacon and set it on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot for flavor.
Step 2: Sauté the Onions and Garlic (5 minutes)
Add the butter to the bacon fat in the pot. Once melted, toss in the diced onion and cook over medium heat until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. The kitchen will start smelling like heaven.
Step 3: Make the Roux (3 minutes)
Sprinkle the flour over the onions and garlic. Stir constantly for 2-3 minutes to cook the raw flour taste out. The mixture should get a little bubbly and thick—this is the base that will give your soup that creamy, velvety texture.
Step 4: Add Liquids and Potatoes (15-20 minutes)
Slowly whisk in the chicken broth to avoid lumps. Once smooth, add the diced potatoes. Bring everything to a boil, then reduce heat to low and simmer, uncovered, until the potatoes are tender—about 15-20 minutes. Stir occasionally so nothing sticks to the bottom.
Step 5: Stir in Cream, Milk, and Cheese (5-7 minutes)
Once the potatoes are soft, stir in the heavy cream and milk. Heat gently until warm but don’t let it boil. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt and black pepper to taste. If you want, stir in sour cream now for extra tangy creaminess.
Step 6: Final Touches and Serve (2 minutes)
Give the soup a final taste and adjust seasoning as needed. Ladle into bowls and sprinkle with crispy bacon pieces and sliced green onions. If you have fresh parsley or chives, those work beautifully too.
Total time: About 40 minutes from start to finish, with minimal active cooking time.
Expert Tips & Tricks
Here’s everything I’ve learned after making this soup way too many times. These tips will save you from my early kitchen disasters.
- Don’t skip the roux — It’s the secret to that velvety texture. Just make sure to cook the flour long enough to avoid a raw taste.
- Use russet potatoes — They break down just enough to thicken the soup but still hold their shape.
- Low and slow — Simmer the soup gently to keep the cream from curdling. No boiling after you add dairy.
- Fresh cheese matters — Grate your own sharp cheddar. Pre-shredded often contains additives that prevent smooth melting.
- Save some bacon for topping — Adding it at the end keeps the texture crispy instead of soggy.
- Optional immersion blender — For an ultra-smooth soup, blend half or all of the soup before adding cream and cheese. I like leaving some chunks for texture.
- Make it ahead — This soup reheats beautifully. If it thickens too much in the fridge, just add a splash of milk when reheating.
Variations & Substitutions
Once you’ve mastered the classic Outback potato soup, try these twists.
- Loaded Potato Soup — Stir in 1 cup cooked, diced ham or shredded rotisserie chicken for extra protein.
- Vegetarian Version — Use vegetable broth and skip bacon. Add smoked paprika or liquid smoke for that smoky flavor.
- Cheese Variations — Swap sharp cheddar for a mix of cheddar and smoked gouda for a richer flavor.
- Spicy Kick — Add a pinch of cayenne pepper or a few dashes of hot sauce for warmth.
- Herby Freshness — Stir in fresh thyme or rosemary during simmering for an earthy note.
- Dairy-Free — Use coconut milk or cashew cream and omit the cheese. It won’t be quite the same, but still delicious.
Serving & Storage
I usually serve this soup straight from the pot with a big spoonful of bacon and green onions on top. It’s perfect with crusty garlic bread or a crisp green salad to balance the richness. For something cozy, pair it with a simple salad dressed in balsamic vinaigrette.
If you want to try a full comfort meal, this soup pairs wonderfully with creamy smothered chicken and rice or even a crisp side of roasted potatoes like in my sheet pan chicken and potatoes recipe.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. It thickens as it chills—thin it out with a splash of milk or broth when reheating. Reheat gently on the stove over low heat, stirring often.
Freezing: I don’t recommend freezing this soup because the cream and potatoes can separate and change texture when thawed. Better to enjoy fresh or refrigerated.
Nutrition Information
I’m not a nutritionist, but here’s a rough idea per serving (based on 6 servings):
| Calories | 410 |
|---|---|
| Protein | 14g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugars | 4g |
| Fat | 23g |
| Saturated Fat | 13g |
| Cholesterol | 65mg |
| Sodium | 480mg |
| Calcium | 280mg |
This soup packs decent protein and calcium thanks to the cheese and milk, with a satisfying dose of carbs from the potatoes. The fat and calories come mainly from the cream and cheese, so it’s definitely comfort food—but way better than takeout.
Final Thoughts
So that’s my tried-and-true Outback potato soup recipe with creamy, velvety texture! I’ve probably rambled enough, but when you make a recipe this many times, you get passionate about every little detail.
This soup has saved me on more cold nights than I can count. It’s my answer to “what’s for dinner?” when I want something warm, filling, and fuss-free. My family loves it, and honestly, I love that it’s simple enough to make on a busy weeknight but special enough to share with guests.
Make it yours! Add extra bacon, toss in your favorite herbs, or sneak in some veggies. The best recipes are the ones you adapt to fit your kitchen and taste buds.
If you give this a try, please leave a comment and share how it turned out. And if you hit any snags, I’m here to help troubleshoot. Happy cooking! I hope your kitchen smells as comforting as mine does right now.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream in this soup?
A: You can, but the texture won’t be as rich and velvety. If you’re making a lighter version, use whole milk and consider adding a bit more cheese or a small roux to help thicken. Half-and-half is a better substitute if you want to keep some creaminess without all the fat.
Q: My soup turned out too thick—how do I fix it?
A: Just stir in a little more milk or broth while reheating until you get the consistency you like. Sometimes the potatoes absorb more liquid overnight, so don’t be afraid to loosen it up.
Q: Can I make this soup ahead of time for a dinner party?
A: Absolutely! Make the soup a day in advance and store it in the fridge. Reheat gently on the stove, adding a splash of milk if needed. I do this all the time when I want to save time on party day.
Q: Why did my soup get grainy when I added the cheese?
A: That usually means the soup was too hot when you stirred in the cheese. Remove the pot from heat before adding cheese, and stir gently until melted. If it happens, you can sometimes rescue it by whisking in a splash of warm milk slowly.
Q: Can I use jarred garlic instead of fresh?
A: Fresh garlic really makes a difference in this recipe. Jarred garlic has a metallic flavor that can stand out in creamy soups. If you’re in a pinch, use half the amount, but fresh is definitely better here.
Q: How do I reheat leftovers without drying out the soup?
A: Reheat over low heat on the stove with a splash of milk or broth, stirring frequently. Microwave works too if you add a little liquid and heat in short bursts, stirring in between to keep it creamy.
Q: Can I double this recipe?
A: Yes! Just double everything and use your largest pot. The cooking times stay about the same. I double this recipe when hosting family and it’s always a hit.
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Outback Potato Soup Recipe Easy Creamy Velvety Soup Perfect for Winter
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A warm, comforting, and creamy potato soup inspired by Outback Steakhouse, perfect for cold weather and easy to customize for different dietary preferences.
Ingredients
- 4 large russet potatoes (about 2 pounds / 900g), peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion (about 150g), diced
- 3 cloves garlic, minced
- 4 cups chicken broth (960ml), low-sodium
- 1 cup heavy cream (240ml), full-fat
- 1 cup whole milk (240ml)
- 1½ cups sharp cheddar cheese, shredded (about 150g)
- ¼ cup all-purpose flour (30g)
- 4 tablespoons unsalted butter (60g)
- Salt and freshly ground black pepper, to taste
- 3 stalks green onions, thinly sliced
- Optional: ½ cup sour cream (120ml)
- Optional: crispy fried onions for topping
Instructions
- Chop the bacon into small pieces. Heat a large heavy-bottomed pot over medium heat and cook the bacon until crispy and golden, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
- Add butter to the bacon fat. Once melted, add diced onion and cook over medium heat until soft and translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic. Stir constantly for 2-3 minutes to cook out the raw flour taste and form a roux.
- Slowly whisk in chicken broth to avoid lumps. Add diced potatoes. Bring to a boil, then reduce heat to low and simmer uncovered until potatoes are tender, about 15-20 minutes. Stir occasionally.
- Stir in heavy cream and milk. Heat gently until warm but do not boil. Add shredded cheddar cheese gradually, stirring until melted and smooth. Season with salt and black pepper to taste. Stir in sour cream if using.
- Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with crispy bacon pieces and sliced green onions. Optionally add fresh parsley or chives.
Notes
[‘Do not skip the roux; it is key to the velvety texture.’, ‘Use russet potatoes for the best texture.’, ‘Simmer gently after adding dairy to prevent curdling.’, ‘Grate your own sharp cheddar cheese for better melting.’, ‘Save some bacon for topping to keep it crispy.’, ‘Use an immersion blender for a smoother texture if desired.’, ‘Reheat gently with a splash of milk or broth to loosen if thickened.’, ‘Freezing is not recommended as cream and potatoes may separate.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 410
- Sugar: 4
- Sodium: 480
- Fat: 23
- Saturated Fat: 13
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
Keywords: potato soup, creamy soup, Outback steakhouse soup, winter soup, comfort food, bacon soup, cheddar cheese soup
