Go Back
outback potato soup recipe
Mary Johnson

Outback Potato Soup Recipe (Creamy Copycat Version)

This Outback potato soup recipe is a rich and creamy homemade version inspired by the famous steakhouse-style potato soup. Made with tender potatoes, cheddar cheese, crispy bacon, cream, and flavorful seasonings, this comforting soup is perfect for family dinners, cold evenings, or a satisfying homemade meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large russet potatoes peeled and diced
  • 4 tablespoons butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Toppings:
  • 6 slices cooked crispy bacon crumbled
  • Extra shredded cheddar cheese
  • Sour cream
  • Chopped green onions or chives

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Potato masher (optional)
  • Ladle
  • Mixing bowl

Method
 

  1. Wash, peel, and dice the potatoes into small, even pieces. Cook them in boiling water until they become tender, then set aside.
  2. In a large pot, melt butter over medium heat. Add onions and cook until soft. Add garlic and cook for another minute until fragrant.
  3. Add flour to create a roux and stir well. Slowly pour in the chicken broth while mixing continuously to create a smooth base.
  4. Add milk, heavy cream, and cooked potatoes. Simmer gently until the soup becomes thick and creamy.
  5. Stir in shredded cheddar cheese until fully melted. Season with salt and black pepper according to taste.
  6. Serve hot and top with crispy bacon, extra cheese, sour cream, and green onions.
    outback potato soup recipe

Notes

  • Use russet potatoes for the creamiest texture because they contain more starch.
  • Avoid boiling the soup after adding cream and cheese to prevent separation.
  • For a thicker soup, mash some potatoes directly in the pot.
  • For a lighter version, replace heavy cream with milk or Greek yogurt.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat slowly and add a little milk if the soup becomes too thick.