Creamy, rich, and loaded with all the comforting flavors you love, this Outback-style potato soup is like a warm hug in a bowl. Made with russet potatoes, crispy bacon, sharp cheddar, and green onions, it’s the kind of hearty soup that turns chilly evenings into cozy moments. Whether you’re channeling your favorite steakhouse or just need a satisfying weeknight dinner, this recipe delivers all the flavor—with none of the fuss.

This potato soup is inspired by the legendary bowls served at Outback Steakhouse—ultra-creamy, smoky from bacon, cheesy, and full of flavor. It’s easy to make at home with everyday ingredients, and it’s endlessly customizable with fun add-ins like sour cream, jalapeños, and extra cheese.

Core Ingredients

5–6 medium russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
4 tbsp butter
6 slices bacon, chopped
1 cup shredded cheddar cheese (extra sharp if preferred)
3 green onions, sliced
2 cloves garlic, minced
Salt & pepper, to taste

Premium Add-Ins (Optional, but Highly Recommended!)

½ cup sour cream – for extra tang and richness
Chives – a fresh, mild onion flavor
Extra sharp cheddar – brings bold flavor
Crispy bacon bits – because more bacon = more joy
Sliced jalapeños – for a little kick

Prep Work

Peel and dice potatoes evenly for uniform cooking.
Chop bacon into bite-size pieces.
Mince the garlic.
Slice green onions—separate whites (for cooking) and greens (for garnish).

Step-by-Step Instructions

1️⃣ Cook the Bacon

In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside. Leave 1–2 tbsp of the bacon fat in the pot.

2️⃣ Sauté the Garlic

Add butter to the bacon fat.
Sauté garlic and the white parts of green onions for 1–2 minutes until fragrant.

3️⃣ Add Potatoes & Broth

Add diced potatoes and chicken broth to the pot.
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.

4️⃣ Blend for Creaminess

Use an immersion blender to puree part of the soup right in the pot—about half, for a creamy but still chunky texture.
(No immersion blender? Carefully ladle half into a blender, then return to the pot.)

5️⃣ Add Cream & Cheese

Stir in heavy cream, cheddar cheese, and sour cream (if using).
Cook for 5 more minutes on low, stirring frequently until everything is melted and creamy.
Season with salt and pepper to taste.

6️⃣ Serve & Garnish

Ladle into bowls and top with:
Crispy bacon bits
Shredded cheddar cheese
Green onion tops
Chives, jalapeños, or extra sour cream (optional)

Pro Tips for Authentic Steakhouse Flavor

Use russet potatoes – Their starchiness creates the best creamy texture.
Don’t skip the bacon fat sauté – This builds a savory base for the soup.
Simmer gently – Avoid boiling once cream is added to prevent curdling.
Adjust the texture – Blend more or less depending on how thick you like it.
Make it a meal – Serve with a crusty baguette or a small salad to balance the richness.

Conservation & Storage

Refrigerate:

Store in an airtight container for up to 4 days.

Freeze:

Potato soups can be frozen, but may slightly change texture.
Let cool completely, then freeze for up to 1 month.
Thaw overnight in fridge and reheat gently on the stovetop.

Substitutions & Variations

Vegetarian? Use veggie broth and skip the bacon (try smoked paprika for depth).
No heavy cream? Sub with half-and-half or whole milk (add 1 extra tbsp butter for richness).
Add protein: Stir in diced cooked chicken or leftover ham.
Make it spicy: Stir in a dash of hot sauce or cayenne pepper.

Serving Suggestions

Pair this comforting bowl with:

Cheddar biscuits or garlic bread
Side salad with ranch or balsamic vinaigrette
A glass of iced tea or chilled lager (Outback-style!)

Recipe Summary

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Cuisine: American Steakhouse Comfort Food
Difficulty: Easy
Diet: Gluten-Free (if broth is GF)

FAQs

Can I use other types of potatoes?
Yes, but russet potatoes give the best creamy texture. Yukon Golds are a good second choice.

Can I make it in a slow cooker?
Absolutely! Sauté bacon/garlic first, then add everything to the slow cooker and cook on low for 6–7 hours. Add cream and cheese at the end.

Is this soup good for meal prep?
Yes! It reheats beautifully and makes a cozy lunch all week.

Conclusion

If you’re craving that steakhouse-style potato soup experience, this homemade version hits all the marks: creamy, cheesy, smoky, and soul-warming. With easy steps and big flavor, it’s sure to become your new go-to comfort food.

???? Tried it? Let us know! For more cozy soup recipes, check out Creamy Broccoli Cheddar Soup or Loaded Cauliflower Soup.

Enjoy every creamy, cheesy spoonful!