Copycat Outback Baked Potato Soup

 Make Outback Baked Potato Soup from scratch using simple, fresh ingredients with this one pot recipe. It’s hearty and creamy with crispy bacon pieces throughout. Dare I say, this version tastes even better than the baked potato soup at Outback — and you can enjoy a bowl whenever you’d like!

 

Outback Baked Potato Soup

Creamy, savory, and a little bit tangy — loaded baked potato soup hits all the notes you’re looking for in a hearty dish.

While I serve my crockpot version all the time in the winter, I was thrilled to make a recipe that tastes exactly the same as the baked potato soup at Outback!

The secret? Bake the spuds before you add them to the pot!! They’ll be perfectly, evenly tender and full of flavor right off the bat.

Plus, this step saves so much simmering time so you’re not stuck by the stove forever.

I just love thick, creamy soup when it’s chilly outside. Try more of my favorites such as chicken corn chowder or autumn squash soup. Both are ready in just 40 minutes!

Ingredient Notes and Substitutions

• Russet Potatoes – You’ll need the large baking-sized potatoes for this Outback baked potato soup recipe. Or you could substitute 6 medium baked potatoes.
  
  You will want these baked and cooled. If you need to make them on cooking day there are instructions in the notes.
  
• Bacon – Use your favorite and chop it up beforehand — every piece will get extra crispy that way!
  
  I like to use thick-cut strips for extra texture. If you are using precooked bacon you can add a couple tablespoons of butter or olive oil to the pan.
  
• Onion & Garlic – Our flavor makers! Grab a yellow onion and fresh garlic cloves to build up that savory goodness.
  
  A white onion can work in a pinch, or you can use shallots if you’d like a less oniony flavor!
  
• Heavy Cream – This adds tons of richness and is key for an extra creamy consistency.
  
  If you prefer your Outback baked potato soup to be a bit thinner, use milk instead.
  
• Broth – I like to use chicken broth, but vegetable broth works just as well.
  
• Cheddar Cheese – While most of this goes in the pot, you’ll want to grate a little extra to sprinkle on top of your baked potato soup Outback copycat!
  
  Sharp cheddar has a good balance of flavor and melt factor, but any kind will do. Colby or Monterey Jack are my top substitutes.
  
• Sour Cream – Adds a lovely tang to the soup and helps to thicken it right up!
  
  Feel free to adjust the amount based on your taste preference. If you’d rather leave it out, simply add more heavy cream.

Tips and Tricks to Make Perfect Baked Potato Soup Like Outback

• Bake the potatoes first.

It is an Outback baked potato soup recipe after all! This step ensures that the potatoes are perfectly tender and easier to cut into smaller pieces.

Plus, it cuts down on simmering time for the soup!

Leave the skins on for baking and be sure to pierce them all over with a fork so they don’t burst open.

Once they are fork-tender, remove them from the oven and cool slightly — until you can safely handle them.

Then, carefully remove the skins and give them a rough chop. You don’t have to be too precise since most pieces will end up mashed in the end.

• Cook bacon in the pot while the potatoes are in the oven.

This adds extra smoky flavor because the leftover bacon fat can be used to saute the onions and garlic! Plus, it saves you from cleaning extra dishes.

Chop the bacon while it’s cold — sometimes I’ll toss it in the freezer for 10 minutes just to make the job even easier.

Once all the pieces are nice and crispy, transfer them to a paper towel-lined plate with a slotted spoon so the grease stays behind in the pot.

• Don’t simmer for too long.

All you need is about 10 minutes for the flavors to meld together. Since the potatoes are already soft, any longer can cause the texture to turn grainy.

Same goes for after you add all of the dairy ingredients.

Keep the heat on low and cook just long enough until the cheese is melted and your Outback baked potato soup is warmed through. 

Do not bring it to a boil or the sour cream and cheese will separate — another cause of grainy soup!

Prep Ahead

• Bake potatoes
• Chop bacon and onion
• Shred cheese

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Potato Masher – If you prefer a smoother consistency, use an Immersion Blender instead.
• Ladle – A must for dishing up homemade Outback Steakhouse baked potato soup!

Serving Suggestions 

Just like a regular baked potato, be sure to load up Outback Steakhouse baked potato soup with all of your favorite toppings! 

Chopped green onions or chives, extra bacon and cheese, or a sprinkle of your favorite seasoning blend can make a big difference in extra flavor and texture.

Since this dish is quite hearty, I like to keep my sides simple — a hunk of crusty bread or maybe a fresh, garden salad. 

Or, dish up smaller servings as a starter for juicy steak or copycat Alice Springs chicken.

Have dinner guests? Keep them busy with a homemade bloomin’ onion with sauce!

Storing and Reheating Outback Steakhouse Baked Potato Soup

Allow any leftovers to cool, then store in an airtight container in the refrigerator for 3 to 4 days.

Warm gently on the stove over low heat just until warmed through. Stir frequently to keep that creamy consistency. Or reheat individual portions in the microwave.

Outback baked potato soup does not freeze well. Due to all of the dairy ingredients, it will separate and become grainy when thawed and reheated.

Outback Baked Potato Soup Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Blooming Onion (Outback Copycat)

Blooming Onion Sauce (Outback Copycat)

Chick Fil A Chicken Noodle Soup (Copycat Recipe)

Creamy Tortellini Alfredo Panera Copycat Recipe

Outback Baked Potato Soup

Donna Elick

Outback Baked Potato Soup is extra creamy and loaded with all the best flavors. Serve with your favorite toppings for an easy, filling meal.

5 stars from 2 reviews

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Method Stovetop

Servings 4

Ingredients

 

1x2x3x

• ▢ 4 pre-baked russet potatoes, large
• ▢ 4 slices bacon, chopped
• ▢ 1/2 cup chopped yellow onion
• ▢ 2 cloves garlic, minced
• ▢ 4 cups chicken or vegetable broth
• ▢ 1 cup heavy cream
• ▢ 1 cup shredded cheddar cheese
• ▢ 1/2 cup sour cream
• ▢ salt and pepper, to taste

Optional toppings:

• ▢ chopped green onions
• ▢ shredded cheese
• ▢ crispy bacon pieces

Instructions

 

• In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the fat behind, about 5 minutes.
• Meanwhile: Cut the baked potatoes in half and scoop out the insides. Roughly chop into bite-sized pieces. This is also a great time to prep onions and garlic if you have not done it yet..
• Add the chopped onion to the pot with the bacon fat and sauté until the onion becomes translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for an additional minute.
• Add the chopped potatoes to the pot with the sautéed onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together.
• While it cooks, use a potato masher or immersion blender to partially mash the potatoes in the soup, leaving some chunks for texture. If you prefer a smoother consistency, you can blend the soup until desired smoothness.
• Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking the soup over low heat until the cheese is fully melted and the soup is heated through. Be careful not to let it boil.
• Taste and season the soup with salt and pepper according to your preference.
• Ladle the bacon-infused baked potato soup into bowls. Top each serving with some of the crispy bacon pieces, chopped green onions, and shredded cheese, if desired. Enjoy!

Donna’s Notes

To make baked potatoes: Preheat your oven to 400°F. Scrub the potatoes thoroughly and pierce them several times with a fork. Place the potatoes on a baking sheet and bake for about 45 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly before removing the skins.

For added smoky flavor, cook the bacon in a Dutch oven or large pot until crispy. Leaving the bacon fat in the pot adds richness to the soup.

The russet potatoes are baked beforehand to ensure they are tender and easy to chop into bite-sized pieces.

Customize the soup by using chicken or vegetable broth based on your preference.

For a creamier texture, use heavy cream instead of milk. It adds richness to the soup.

Feel free to adjust the amount of shredded cheddar cheese and sour cream according to your taste preference.

Season the soup with salt and pepper to enhance the flavors. Start with a little and add more if needed.

Optional toppings such as chopped green onions, shredded cheese, and crispy bacon pieces can be added to garnish the soup and add extra flavor and texture.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition

Serving: 1 | Calories: 563cal | Carbohydrates: 15g | Protein: 18g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 700mg | Sugar: 7g | Fiber: 0.4g | Calcium: 284mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published March 2024

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