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Outback Steakhouse Baked Potato Soup Recipe— this creamy, indulgent soup is perfect for cozy nights, easy to customize, and sure to become a family favorite. Dive into a bowl of warmth with this hearty and delicious meal that’s great for any occasion.
You’ll also love my Italian Sausage Soup.
Why you’ll love this
What’s the secret to this creamy soup? Using baked potatoes! This makes the best-loaded baked potato soup! Here’s why you’ll love this easy one-pot soup recipe:
- Comforting and Cozy: This soup embodies the essence of comfort food, perfect for a chilly day or when you need a warm, soothing meal to lift your spirits.
- Rich and Creamy Texture: Thanks to ingredients like butter, heavy cream, and sour cream, the soup has a luxuriously creamy consistency that feels indulgent with every spoonful.
- Robust Flavors: The combination of savory bacon, aromatic onions, and garlic, along with the earthiness of Russet potatoes, creates a depth of flavor that is satisfying and hearty.
This is the best potato soup! It brings the beloved taste of a favorite restaurant soup right to your kitchen! You’ll also love our Panera Autumn Soup and Leek Soup.
Table of Contents
Simple Ingredients
This baked potato soup is made with a handful of simple main ingredients.
- Bacon: Provides a deep, smoky flavor and adds a satisfying crunch as a topping, enhancing the soup’s texture and taste.
- Butter: Used as a cooking base for sautéing onions and garlic, butter enriches the flavor and contributes to the creamy consistency of the soup.
- Yellow Onion: A key aromatic that adds sweetness and depth to the soup’s base, contributing a subtle bite and essential flavor.
- Garlic: Imparts a pungent, earthy note that intensifies the overall savoriness of the dish, melding well with other ingredients.
- All-Purpose Flour: Acts as a thickener to help create a smooth and rich texture in the soup.
- Russet Potatoes: Chosen for their starchy quality and fluffy texture when cooked, they thicken the soup naturally and absorb flavors well.
- Oil: Used to coat the potatoes before baking, enhancing their texture and flavor as they cook.
- Chicken Broth: Provides the liquid foundation for the soup, adding a mild flavor that complements the other ingredients without overpowering them.
- Milk: Adds creaminess and a light, soothing texture, helping to balance the richness of the other ingredients.
- Heavy Cream: Intensifies the creaminess and luxurious mouthfeel of the soup, making it exceptionally rich and indulgent.
- Salt: Essential for enhancing all the flavors in the soup, helping to bring out the best in each ingredient.
- Black Pepper: Adds a slight kick and depth, providing a subtle warmth that pairs perfectly with the creamy potato base.
- Sour Cream: Incorporates a tangy richness, contributing to the creamy texture and adding a layer of complexity to the flavor profile.
See the recipe card for quantities.
How to Make Copycat Outback Potato Soup Recipe
Despite its rich flavor, this recipe is straightforward to follow, making it perfect for weeknight dinners or cozy weekends. See the recipe card for full instructions.
Bake the potatoes in the oven.
Cook the bacon until crispy in the pan. Set aside.
Add the onions and garlic to the pot and cook.
Dust the flour over the top and stir.
Add broth, milk, and heavy cream. Let cook for a few minutes.
Chop the cooked baked potatoes into cubes.
Add potatoes to the soup pot.
Add cheese, sour cream, and bacon back to the pot. Stir to combine.
If desired, add a sprinkle of crispy bacon bits, extra cheese, and sour cream. This makes one of the best soups for a cold day! The entire family will love the creamy consistency of this hearty dish.
Substitutions
- Potato: While russet potatoes are recommended for their starchy quality and ability to thicken the soup, you can use Yukon Gold or even sweet potatoes for a different flavor and texture.
- Heavy Cream: For a lighter version, you can substitute heavy cream with full-fat coconut milk, half-and-half, or any unsweetened plant-based milk alternative.
- Bacon: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the bacon or substitute it with a vegetarian bacon alternative.
Variations
- Extra Veggie: Add carrots, leeks, or spinach to increase the nutritional value and add color to the soup. Roasted red peppers or sun-dried tomatoes can also introduce a sweet and tangy flavor.
- Spicy Kick: Include diced jalapeños or a dash of cayenne pepper while cooking to add a spicy element to the soup. A dollop of chipotle in adobo sauce can infuse smoky heat.
- Loaded Baked Potato Style: Top with crumbled blue cheese, a little dollop of sour cream or Greek yogurt, and chives for a twist that mimics a loaded baked potato. Add diced ham or ground sausage for additional protein.
Equipment
Storing and Reheating
Just like many soups, the flavors deepen and blend beautifully overnight, making the leftovers even more delicious than the initial serving.
- To store leftovers: Cool the soup completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Freezer: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 3 months.
- Reheat: Stovetop: Reheat the soup gently over medium heat, stirring occasionally, until hot. If it has thickened too much, thin it with a little broth or water. Microwave: Place the soup in a microwave-safe container, cover loosely, and heat on high for 2-3 minutes, stirring halfway through the heating time to ensure even warming.
My Pro Tip
Recipe Tips
- Potato Prep: Fully bake the potatoes in the oven. I like to rub them with olive oil and prick them with a fork before baking. Leave the skin on for baking and remove the skins before dicing and adding to the soup.
- Render the Bacon Well: Cook the bacon until it’s really crispy. This not only adds texture but also infuses the oil with a smoky flavor that enhances the whole soup.
- Don’t simmer 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.
- Blend to Desired Consistency: Use an immersion blender to puree the soup directly in the pot to your preferred texture, whether completely smooth or slightly chunky.
FAQs
Yes, you can easily adapt this recipe for a slow cooker. Cook the bacon and vegetables as directed, then transfer them to the slow cooker with the rest of the ingredients (except for the cream and cheese). Cook on low for 6-8 hours. Add the cream and cheese just before serving.
Yes, you can make this soup in advance. It stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. Reheat on the stove or in the microwave when ready to serve.
More Soup Recipes
Looking for other hearty soups? Try these.
What to Serve with Creamy Potato Soup
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Outback Baked Potato Soup Recipe (Best Copycat)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Outback Steakhouse Baked Potato Soup Recipe— this creamy, indulgent soup is perfect for cozy nights, easy to customize, and sure to become a family favorite. Dive into a bowl of warmth with this hearty and delicious meal that’s great for any occasion. Perfect for creamy soup lovers!
Ingredients
- 6 strips bacon, cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2–3 large garlic cloves, finely chopped
- 1/3 cup all-purpose flour
- 4 large Russet potatoes (or 8 small potatoes), scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2/3 cup sour cream
For topping:
- Shredded cheddar cheese
- Chives, chopped
- Extra sour cream
- Crispy bacon pieces
Instructions
- Prepare Potatoes: Preheat your oven to 400°F (200°C). Lightly rub each potato with oil and prick several times with a fork. Place on a baking sheet and bake until tender, about 45-60 minutes depending on size. Remove from oven, let cool slightly, then chop into cubes (skin on or off, as preferred).
- Cook Bacon: While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the bacon pieces and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the pot.
- Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Thicken with Flour: Sprinkle the flour over the cooked onions and garlic, stirring to coat. Cook for about 2 minutes.
- Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
- Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for about 10 minutes, allowing flavors to meld.
- Season: Add salt and pepper, adjusting seasoning to taste.
- Finish with Sour Cream: Stir in sour cream and half of the cooked bacon, reserving the rest for topping. Heat through until combined.
- Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped chives, extra sour cream, and reserved crispy bacon pieces. Enjoy!
Notes
Top Tips
- Potato Prep: Fully bake the potatoes in the oven. I like to rub with olive oil and pierce with a fork then bake. You’ll remove the skins when adding to the soup.
- Render the Bacon Well: Cook the bacon until it’s really crispy. This not only adds texture but also infuses the oil with a smoky flavor that enhances the whole soup.
- Don’t simmer 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.
- Blend to Desired Consistency: Use an immersion blender to puree the soup directly in the pot to your preferred texture, whether completely smooth or slightly chunky.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Savory
- Method: American
- Cuisine: American
I am not sure how I found this recipe and I have no clue how it doesn’t have more reviews! This is an amazingly delicious soup!! My family loved it so much and the flavor and smell was amazing! Thank you for a new staple in this house!
Thank you SO much! I’m thrilled you love it as much as we do. I only published it last week, so I am very happy you found it and hopefully it won’t be the last CBE recipe you try 💙.
If you want the perfect potato soup- you’ve landed on the RIGHT recipe!