Outback Steakhouse-Inspired Creamy Potato Soup

If you love rich, creamy, and hearty soups, this Outback Steakhouse-Inspired Potato Soup is a must-try! This thick, cheesy soup is loaded with tender potatoes, crispy bacon, and a velvety cheese sauce, making it the perfect comfort food for chilly days.

This restaurant-style potato soup is incredibly easy to make and tastes just like the one from Outback Steakhouse—if not better! It’s warm, filling, and bursting with flavor, making it a perfect weeknight dinner or an excellent choice for meal prep.

Ingredients

For the Soup:

Russet potatoes – 1 kg (about 5 large), peeled and diced
Unsalted butter – 60 g (4 tbsp)
Yellow onion, finely chopped – 1 medium (100 g)
Garlic cloves, minced – 3
All-purpose flour – 60 g (½ cup)
Chicken broth – 1 liter (4 cups)
Whole milk – 500 ml (2 cups)
Heavy cream – 250 ml (1 cup)
Cheddar cheese, shredded – 200 g (2 cups)
Salt – 1½ tsp (7 g)
Black pepper – ½ tsp (2 g)
Paprika – ½ tsp (2 g)

For the Toppings:

Crispy bacon, crumbled – 100 g (6 strips)
Cheddar cheese, shredded – 50 g (½ cup)
Green onions, chopped – 3 tbsp

Step-by-Step Instructions

Step 1: Cook the Potatoes

Place diced potatoes in a large pot and cover with water.
Bring to a boil and cook for 10–12 minutes, until fork-tender.
Drain and set aside.

Step 2: Make the Soup Base

In a large pot or Dutch oven, melt butter over medium heat.
Add the chopped onion and cook for 3–4 minutes, until soft.
Stir in the minced garlic and cook for 30 seconds.

Step 3: Thicken the Soup

Sprinkle flour over the onion mixture and stir constantly for 1 minute.
Slowly whisk in the chicken broth, making sure no lumps form.
Add the milk and heavy cream, stirring well.
Let the soup simmer for 5 minutes, stirring occasionally.

Step 4: Add the Potatoes & Cheese

Stir in the cooked potatoes, salt, pepper, and paprika.
Reduce heat to low, then slowly add the cheddar cheese, stirring until melted.
Use a potato masher to mash some of the potatoes for a creamier texture while leaving some chunks for heartiness.

Step 5: Serve & Garnish

Ladle the soup into bowls.
Top with crispy bacon, extra cheddar cheese, and chopped green onions.

Serving Suggestions

With Garlic Bread – Perfect for dipping into the soup.
With a Side Salad – A fresh green salad balances the richness.
As a Side to Steak or Chicken – Complements grilled meats beautifully.

Nutrition Information (Per Serving – 6 Servings)

Calories: 450 kcal
Protein: 15 g
Fat: 30 g
Carbohydrates: 35 g
Fiber: 3 g
Sodium: 850 mg

Tips & Tricks for the Best Creamy Potato Soup

✔ Use Russet Potatoes – They break down nicely, making the soup extra creamy.
✔ Don’t Skip the Flour – It thickens the soup perfectly.
✔ Want It Thicker? – Simmer longer or mash more potatoes.
✔ Want It Thinner? – Add extra broth or milk.
✔ Make It Spicy – Add a pinch of cayenne pepper or diced jalapeños.

Extra Additions for More Flavor

Sautéed Mushrooms – Adds a deep, umami flavor.
Corn Kernels – For a slightly sweet crunch.
Diced Ham – A great substitute for bacon.
Croutons – Adds extra crunch.

Make-Ahead & Storage Tips

Make-Ahead – The soup can be made a day in advance and stored in the fridge.
Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat? – Warm on the stove over low heat, stirring frequently.
Freeze? – The soup may separate when frozen, but you can blend it back to a creamy texture after thawing.