This Outback-style potato soup is rich, creamy, and packed with bacon, cheddar, and buttery goodness. It’s the kind of one-pot meal that fills you up and chills you out — especially on cold nights or when the day’s just been too much. Super cozy, budget-friendly, and makes enough for a few days of leftovers.

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Quick Summary

Prep time: 15 mins
Cook time: 40 mins
Flavor: creamy, cheesy, smoky
Great for: leftovers, slow nights, staying in

Why I Like This Recipe

I didn’t really plan to make soup. Just kind of… happened. You know that weird kitchen autopilot where your body starts cooking before your brain catches up? That. Started peeling potatoes and ended up with something way better than I expected. It’s thick, cheesy, and makes your kitchen smell like you’ve got your life together — even if you’re eating it in pajama pants at 2pm.

Ingredients

4 large russet or golden potatoes
8 slices bacon
2½ cups chicken stock
1 cup cold water
¾ cup cheddar cheese
¾ cup heavy cream
½ cup butter
⅓ cup all-purpose flour
½ sweet yellow onion, diced
¼ cup green onion, chopped
½ tsp salt
½ tsp ground black pepper

How To Make Potato Soup

Boil the potatoes: Peel and dice them small. Toss them into cold water, bring to a boil, and cook until fork-tender. Drain and set aside.
Cook the bacon: Crisp it up in a skillet. Set aside on paper towels and save 1 tablespoon of the fat — don’t skip that part.
Sauté the onion: In a large pot, use that bacon fat to cook the diced yellow onion until soft and slightly golden.
Make your roux: In another pan, melt the butter. Slowly whisk in the flour until smooth and thick. Cook for 2 full minutes. No shortcuts.
Build the base: Add chicken stock, cold water, salt, and pepper to the onion pot. Pour in the roux while whisking.
Cream time: Stir in the heavy cream slowly. Let it all simmer for 15–20 minutes — low heat, no boiling.
Add potatoes: Drop in your cooked potatoes. Stir everything together and heat through.
Garnish and serve: Top each bowl with cheddar, bacon crumbles, and green onions. Done.

Potato Soup– Easy Outback Steakhouse Copycat

Tips for Success

Cut potatoes evenly so they cook at the same pace.
Save that bacon fat — flavor gold.
Stir gently after adding cream so it doesn’t split.
Use sharp cheddar for the best bite.
Don’t boil the soup once the cream’s in. Just keep it warm and cozy.

Storage and Reheating

Fridge: Airtight container, up to 4 days. Tastes better the next day honestly.
Freezer: Totally fine. Let it cool first, then freeze in portions. Reheat slow with extra cream or stock.
Reheat: Low heat on stove, splash of cream or milk if it’s too thick. Microwave works but go slow.

Frequently Asked Questions

Can I use milk instead of cream?
Sure — it’ll be lighter, but still works. Add a bit of butter to balance it out.
What’s the best potato for soup?
Russets make it thick and starchy. Gold ones are creamier. Either works.
Can I skip the bacon?
You can, but… why would you? If you must, swap with sautéed mushrooms or veggie bacon.
Does it thicken as it sits?
Yep. Gets thicker after cooling. Just add liquid when reheating.
Is this freezer-friendly?
Absolutely. Just cool it first and freeze in portions. It holds up great.

Common Mistakes and How to Dodge Them

Cutting potatoes too big: They’ll take forever to cook and mess with the texture. Go small and even.
Boiling after adding cream: Nope. It’ll split and get weird. Keep it at a simmer.
Lumpy roux: That’s a whisking issue. Add flour slowly and don’t stop stirring. It’ll smooth out.
Undercooked onions: Give them time to soften fully — they’re the base flavor, not a crunch element.
Skimping on salt: It’s a starchy soup. Taste and adjust. Cheese helps, but salt is still your friend.

Nutrition Facts (Per Serving)

Calories: 430 kcal
Total Fat: 30g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 680mg
Potassium: 780mg
Total Carbohydrate: 32g
Dietary Fiber: 3g
Sugars: 2g
Protein: 12g

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