Outback Potato Soup — a slow, creamy revelation

When my father first brought home a steaming bowl of this potato soup from a Friday night Outback run, I treated it like a secret treat: spoonfuls of rich, cheesy comfort that chased away whatever had been wrong with the week. It stayed a memory for years until I tried reproducing it in my own kitchen. I used to think restaurant versions were impossible to match, but this recipe taught me otherwise.

Before we get into the small discoveries I made while recreating that bowl, here’s the kitchen short list — everything you need, exactly as I keep it on a sticky note above the stove:

water (enough to cover the potatoes and boil)
4 large russet or golden potatoes
8 slices of bacon (cooked and crumbled)
2 1/2 cups chicken stock (you can also use chicken broth)
1 cups cold water
3/4 cups cheddar cheese (plus more for topping optional)
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onion (diced )
1/2 sweet yellow onion (diced optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

The Potato Epiphany

Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use. This step felt obvious, but the first time I rushed it I ended up with an uneven texture — some chunks falling apart, others still chalky. The trick is to dice uniformly, so every spoonful has the right balance between creamy broth and tender, intact potato.

Because I like a heartier mouthfeel, I sometimes reserve a cup of the cooked potatoes and mash them lightly back into the soup when it’s nearly finished; it gives body without adding starch slurry. For a lighter version, leave all the pieces whole.

Curious about plant-based takes? I experimented with a vegan chunky version and wrote down what worked best while troubleshooting texture: my notes on a chunky vegan potato soup.

When the Broth Finds Its Voice

In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together. Letting the onions soften and the stock breathe on medium heat for those twenty minutes is where the base gets its quiet depth. Don’t rush this; you’ll notice the aroma deepen and the taste sharpen just a touch, which is what you want before building creaminess on top.

The Butter Moment (and why the roux matters)

In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.

Roux is the unsung hero here: take it to a light golden color and your finished soup will be luxuriously thick without the gluey feel that comes from thin thickeners. If you’re short on time, make the roux while the broth simmers, then combine quickly so both elements arrive at the right temperature together.

Finishing with Cheese and Bacon

Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully. Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.

Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish. Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.

I always crumble bacon over the top at the last second so it stays crisp for contrast. If you fold bacon into the pot too early it softens and you lose that satisfying snap.

Small practical lessons I picked up

Tip 1: Dice potatoes uniformly to ensure even cooking; a 1/2- to 3/4-inch dice works well.
Tip 2: Whisk the roux into the hot broth slowly to avoid lumps; if you get a few, an immersion blender will smooth them in a flash.
Tip 3: Keep some cheese aside for the top—melted cheese in the soup is lovely, but that final sprinkle adds color and texture.
Tip 4: If the soup is too thick after resting, thin with a splash of cold water or extra chicken stock; if too thin, simmer a little longer to reduce.

Variations I tried (and what worked)

Swap the bacon for sautéed mushrooms and smoked paprika for a vegetarian, smoky take.
Use half-and-half or whole milk instead of heavy cream to cut richness, but expect a thinner texture.
Stir in a cup of shredded rotisserie chicken or cooked sausage for a protein boost and more substantial bowl.

For a different regional spin I once riffed with sausage and cabbage; the balance was unexpected but delicious. If you like sausages, you might enjoy the hearty Polish-style approach I tested: my notes on a creamy Polish potato and sausage soup.

How to know when it’s done right

You’ll know the soup is finished when the potatoes are fork-tender, the broth has a slightly glossy thickness that coats the back of a spoon, and the flavors taste rounded rather than sharp. Visually, the soup should move slowly when you tilt the pot—a clean sign it has body. Taste and adjust salt and pepper at the end; cheese and bacon will bring more seasoning, so err on the lighter side when salting early.

Storage, reheating, and what to serve with it

Let the soup cool to room temperature within two hours, then refrigerate in an airtight container for up to four days. It freezes well: portion into freezer-safe containers and keep up to three months. Reheat gently over low heat, adding a splash of water or stock if it has thickened too much. Stir frequently to prevent scorching.

Serve with a crisp green salad, buttery garlic toast, or a simple oven-baked baguette for soaking up every last spoonful. A bright pickle or tangy slaw on the side cuts through the richness with welcome contrast.

A tiny confession

I still make this when I need to feel at home. I’ll often double the recipe and freeze individual portions labeled with the day’s mood: “dreary Tuesday” always gets a bowl. Food is memory and math in equal measures, and this soup is both—comfort measured in butter and the precise patience of a simmer.

Conclusion

For a faithful copycat approach, this homemade version brings together the same comforting notes you remember from the restaurant and allows room to tweak richness, texture, and toppings. If you’d like to compare a popular copycat write-up while experimenting, see the Copycat Outback Baked Potato Soup Recipe for another perspective. To check the restaurant’s own menu description or order options, visit the Outback Steakhouse baked potato soup menu.