There’s nothing quite like the comforting flavor of a classic Outback Potato Soup—rich, creamy, and full of cheesy goodness. This version brings that famous steakhouse flavor straight to your kitchen, featuring baked potatoes, smoky bacon, cheddar, and a velvety cream base that hits every craving for warmth and comfort.
Table of Contents
WHY YOU’LL LOVE THIS OUTBACK POTATO SOUP
This soup is a creamy, cheesy hug in a bowl.
- Tastes just like your favorite restaurant version
- One pot, simple ingredients, big flavor
- Loaded with real baked potatoes and cheese
- Great for weeknights or meal prep
- Easy to customize with toppings
- Comfort food perfection in under an hour
Growing up in Texas, creamy soups like this were our go-to for cold nights. I remember baking extra potatoes just to make a batch of this the next day. One spoonful and you’ll feel that same home-cooked warmth.
INGREDIENTS YOU’LL NEED
This Outback-style soup uses classic ingredients for a decadent texture.
Main Ingredients
- 4 large pre-baked russet potatoes
- ½ cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper, to taste
Optional Toppings
- Chopped green onions
- Shredded cheese
- Crispy bacon pieces
Optional Add-Ons or Substitutes
- Swap heavy cream for half-and-half for a lighter option
- Use turkey bacon for a leaner twist
- Add chives or parsley for a fresh touch
- Pair with garlic butter pasta or cheddar bay chicken cobbler for a hearty dinner combo
STEP-BY-STEP INSTRUCTIONS
This soup is simple, but every step builds rich, creamy flavor.
- Sauté Aromatics: Add chopped onion to the pot and cook until soft. Stir in garlic and cook 30 seconds.
- Add Broth and Potatoes: Pour in broth, then add baked potatoes (peeled or with skins for texture). Break up the potatoes slightly with a spoon.
- Simmer: Bring to a gentle boil, then lower to simmer for 10 minutes to meld flavors.
- Add Cream and Cheese: Stir in heavy cream, cheddar, salt, and pepper. Simmer gently until cheese is melted and soup is thickened.
- Finish with Sour Cream: Remove from heat and stir in sour cream for richness.
- Serve: Top with green onions, shredded cheese, and crispy bacon.
Quick reminders:
- Avoid boiling after adding cream—it can separate.
- Mash some potatoes for thickness, leave chunks for texture.
- Taste and adjust seasoning before serving.
- Add more broth if you prefer a thinner soup.
EXPERT TIPS FOR SUCCESS
This soup is all about balance and texture.
- Always use pre-baked potatoes—they blend smoother
- Use sharp cheddar for bolder flavor
- Add bacon at the end for crispy texture
- Simmer slowly for creamy consistency
- Pair with garlic parmesan dinner rolls for dipping
- A dash of cayenne adds subtle warmth without heat
This is comfort food made right—rich, velvety, and full of love.
SERVING SUGGESTIONS
Perfect as a main dish or hearty side.
- Serve with crusty bread or garlic toast
- Add a fresh green salad for balance
- Sprinkle with extra cheese before serving
- Garnish with bacon and scallions for color
- Pair with hearty cabbage and dumplings for a classic comfort spread
It’s the kind of soup you’ll want to curl up with on any chilly evening.
STORING AND REHEATING
This soup reheats beautifully while keeping its creamy texture.
How to Store It
- Cool completely before refrigerating
- Store in airtight containers up to 4 days
- Freeze for up to 2 months (without toppings)
- Thaw overnight in the fridge
How to Reheat It
- Stovetop: warm gently on low, stirring frequently
- Microwave: heat in short intervals, stirring between each
- Add a splash of milk or broth if it thickens
- Avoid boiling once cream is added
It keeps that smooth, velvety consistency even after reheating.
NUTRITION (PER SERVING)
Calories: 563 kcal | Carbohydrates: 15g | Protein: 18g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 700mg | Sugar: 7g | Fiber: 0.4g | Calcium: 284mg | Iron: 1mg
FREQUENTLY ASKED QUESTIONS
Can I use instant potatoes?
Not recommended—baked potatoes add the best flavor and texture.
How can I thicken the soup more?
Mash more potatoes or add a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
What kind of cheese works best?
Sharp or extra-sharp cheddar melts well and adds rich depth.
FINAL THOUGHTS
This Outback Potato Soup is creamy, cheesy, and absolutely satisfying—everything a comfort soup should be. It’s a classic you’ll make again and again, especially when you want something cozy and filling.
- Always start with baked potatoes for best texture
- Don’t rush the simmer—slow heat builds flavor
- Finish with toppings for that restaurant-style touch
It’s the kind of soup that makes home feel like your favorite steakhouse—warm, rich, and downright comforting.
Outback Potato Soup
Ingredients
Equipment
Method
- In a large pot, cook chopped turkey bacon until crispy. Remove and set aside, leaving a bit of the rendered fat in the pot.
- Add chopped onion to the pot and sauté until soft. Stir in minced garlic and cook for 30 seconds more.
- Pour in broth, then add baked potatoes (peeled or unpeeled). Break them up slightly with a spoon for texture.
- Bring soup to a gentle boil, then lower heat and simmer for 10 minutes to meld flavors.
- Stir in heavy cream, cheddar cheese, salt, and pepper. Simmer gently until cheese melts and soup thickens.
- Remove from heat and stir in sour cream until fully combined. Adjust seasoning to taste.
- Serve hot, topped with reserved turkey bacon, shredded cheese, and green onions if desired.
Nutrition
Notes
- Original recipe used pork bacon—swapped for turkey bacon to keep it pork-free. Optional toppings not included in nutrition.
