Name: Outback Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; 6 slices bacon, cooked and crumbled; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; ¼ cup sliced green onions; Salt and black pepper to taste

Hey y'all! If you've ever craved that rich, creamy Outback Potato Soup from your favorite steakhouse, this recipe is for you! Packed with tender potatoes, melty cheese, and smoky bacon, it's the ultimate comfort food that's perfect for chilly nights, cozy family dinners, or bringing a crowd together for game day. So grab your soup pot, because we're about to recreate this restaurant classic right at home. Let's get cooking!

Why You'll Love This Outback Potato Soup

Deliciously creamy texture that's ultra-satisfying and comforting.
Simple, pantry-friendly ingredients for easy weeknight meals.
Quick prep and cook time—ready in under an hour!
Easily customizable with toppings and mix-ins.
Perfect for meal prep or feeding a hungry crowd.

Outback Potato Soup Ingredients

6 medium Russet potatoes, peeled and diced (about 2 lbs)
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 ½ cups half-and-half
1 cup shredded sharp cheddar cheese (plus more for serving)
½ cup sour cream
6 slices bacon, cooked crisp and crumbled
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 green onions, sliced (for garnish)

How to Make Outback Potato Soup

Step 1: Prepare the Base

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp (about 6-8 minutes). Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of the drippings in the pot.

Step 2: Sauté Vegetables

Add butter to the pot. Once melted, add diced onion, cooking until soft and translucent (about 5 minutes). Stir in minced garlic and cook for about 1 minute, until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes, until the flour is lightly golden and fully incorporated, creating a roux.

Step 4: Simmer the Potatoes

Slowly whisk in chicken broth, making sure no lumps remain. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a boil; reduce heat, cover, and simmer 20-25 minutes, until potatoes are fork-tender.

Step 5: Blend and Finish

For a chunky soup, lightly mash some of the potatoes with a spoon. For a smoother texture, use an immersion blender and pulse until desired consistency is reached.
Reduce heat to low. Stir in half-and-half, cheddar cheese, and sour cream until cheese melts and soup is creamy (about 2-3 minutes).

Step 6: Serve Your Outback Potato Soup

Ladle soup into bowls and top with reserved bacon, extra shredded cheese, and sliced green onions. Serve hot and enjoy!

Notes & Cooking Tips for Outback Potato Soup

Use Yukon gold potatoes for a buttery, golden-color soup instead of russets if desired.
For a gluten-free option, substitute the flour with a gluten-free all-purpose blend (learn more here).
If you want to cut down on fat, try subbing Greek yogurt for the sour cream without sacrificing flavor.

Variations: Outback Potato Soup Your Way

Loaded Baked Potato Style: Stir in roasted corn and extra cheddar for added flavor.
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth.
Spicy Kick: Add diced jalapeños or a sprinkle of cayenne for extra heat.

Equipment Needed for Outback Potato Soup

Large Dutch oven or heavy soup pot
Wooden spoon
Chef's knife and cutting board
Measuring cups and spoons
Immersion blender (optional, for smooth soup)

Outback Potato Soup Storage & Shelf Life

Store any leftover Outback Potato Soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally—add a splash of broth or milk if needed to loosen the soup. While the soup can be frozen for up to 2 months, dairy-based soups may separate after thawing so stir well before serving.

Serving & Pairing Recommendations for Outback Potato Soup

Pair with warm, crusty bread or garlic bread for sopping up the last drops.
Serve alongside a fresh green salad with vinaigrette for a complete meal.
Try with a grilled cheese sandwich for a comforting, satisfying lunch.

Pro Tips for Perfect Outback Potato Soup

Don't overcook the potatoes—test with a fork at 20 minutes to avoid mushiness.
Grate your own cheese for the smoothest melt (here's why it matters).
Use room temperature half-and-half and sour cream to prevent curdling when adding to hot soup (tips here).

Outback Potato Soup FAQ

Can I make Outback Potato Soup in advance?: Yes! This soup reheats beautifully—just store in the fridge and gently reheat before serving.
Can I use milk instead of half-and-half?: You can, but the soup will be slightly less creamy. Whole milk is recommended for best results.
What are the best potatoes for Outback Potato Soup?: Russet or Yukon gold potatoes work best for creamy, fluffy texture and great flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Outback Potato Soup