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Creamy Outback Potato Soup is pictured as the featured image for a recipe article.

Best Creamy Outback Potato Soup

This creamy potato soup recipe delivers the comforting flavors of Outback Steakhouse right in your own kitchen. It's a velvety smooth soup studded with tender potatoes, crispy bacon, and melted cheese, perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium Russet potatoes, peeled and cubed
  • 8 slices bacon, cooked and crumbled
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions, for garnish
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons bacon grease, reserved

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the butter along with the reserved bacon grease over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
  5. Slowly whisk in the chicken broth, making sure to dissolve any lumps of flour.
  6. Add the cubed potatoes to the pot.
  7. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  8. Remove the pot from the heat.
  9. Using an immersion blender, carefully blend about half of the soup until smooth.
  10. Stir in the heavy cream and sour cream until well combined.
  11. Stir in the shredded cheddar cheese until it's melted and the soup is smooth and cheesy.
  12. Add most of the crumbled bacon (reserve some for garnish).
  13. Season with salt and pepper to taste.
  14. Ladle the soup into bowls.
  15. Garnish with the reserved crumbled bacon, chopped green onions, and extra cheddar cheese if desired. A dollop of sour cream adds a nice touch too!
  16. Serve hot and enjoy!

Notes

Russet potatoes are ideal because they break down slightly, contributing to the creamy texture. Use bacon grease to add depth of flavor. Blend only part of the soup for a balance of creamy and chunky. Adjust thickness with broth or simmering. Store leftovers in an airtight container in the refrigerator for up to 3 days. For variations, add cayenne pepper, carrots, celery, ham, chicken, or sausage. Use low-fat milk or Greek yogurt for a healthier version.