Loaded Outback Potato Soup Recipe: Creamy, Cheesy, Steakhouse-Inspired Comfort
A rich, creamy potato soup inspired by the classic Outback Steakhouse recipe—loaded with cheddar cheese, bacon, and sour cream for the ultimate comfort food.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4–6 1x
Ingredients
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4 slices bacon, chopped
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1 tbsp butter
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1 small yellow onion, diced
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2 garlic cloves, minced
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1/4 cup all-purpose flour
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3 cups peeled, cubed russet potatoes
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3 cups low-sodium chicken broth
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1 cup whole milk
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1/2 cup heavy cream
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1 cup shredded sharp cheddar cheese
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1/2 cup sour cream
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Salt and pepper to taste
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2 tbsp chopped chives or green onions
Instructions
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In a large pot, cook bacon until crispy. Remove and set aside.
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Sauté onion in 1 tbsp bacon fat until soft, about 5 minutes. Add garlic, cook 1 minute.
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Stir in butter, melt, then sprinkle in flour. Whisk 2 minutes until thick.
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Slowly add chicken broth and milk, whisking to combine. Bring to a simmer.
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Add potatoes. Cook 20–25 minutes until tender. Lightly mash for texture.
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Stir in cream, 1/2 the bacon, cheese, and sour cream. Season with salt and pepper.
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Serve topped with remaining bacon, cheese, and chives.
Notes
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For thicker soup, mash more potatoes or reduce broth.
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Substitute turkey bacon or use gluten-free flour if needed.
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Store leftovers in the fridge up to 4 days.