Copycat Outback Baked Potato Soup
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Copycat Outback baked potato soup is a creamy, indulgent soup that’s perfect for cozy nights! This recipe is easy to customize, and is sure to become a family favorite. This copycat recipe tastes even better than the restaurant version!
Love cozy soups? You’ll also love my creamy sausage potato soup and Italian Sausage Soup.
Quick Look at This Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6 people
- Dietary Info: can be made Gluten Free or Vegetarian
- Method: Stovetop
- Technique: Bake the potatoes and cook the bacon, then sauté the aromatics, thicken with flour, and add remaining ingredients. Simmer and season to taste.
- Flavor & Texture: This copycat Outback baked potato soup is deliciously creamy with a velvety texture and rich flavor. Our family thinks it’s better than Outback’s version!
Why You’ll Love This Family Favorite!
What’s the secret to this creamy soup? Using baked potatoes! This recipe brings the beloved taste of Outback’s soup right to your kitchen. Here’s why you’ll love this easy, one-pot soup recipe:
- Comforting and Cozy: This soup is 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.
Love hearty soups for cold days? Don’t miss my recipes for Panera Autumn Soup, Potato Corn Chowder, Broccoli Cheddar Soup, Mushroom Barley Soup, and Leek Soup.
Made With Amore,
“This is now my favorite potato soup to make. It is delicious and I always get compliments from my family, but I love that I can prep the potatoes earlier in the day which makes actually cooking the soup go super fast.”
– Laura
Table of Contents
Ingredients for Outback Baked Potato Soup
This baked potato soup is made with a handful of simple main ingredients.
- Bacon: Everything is better with bacon, and this soup is no exception. I like using it as a topping for the soup, as it adds a smoky flavor and a satisfying crunch. Use any leftover bacon to make these Brussels sprouts with bacon and balsamic as a side dish.
- All-Purpose Flour: You’ll need a little flour to thicken the soup and to create a lovely texture.
- Russet Potatoes: This type of potato works beautifully in this recipe, as russets naturally have a starchy consistency and fluffy texture. They thicken the soup naturally and absorb flavors well. You can use Yukon Gold or even sweet potatoes for a different flavor and texture.
- Heavy Cream: This intensifies the creaminess and luxurious mouthfeel of the soup, making it exceptionally rich and indulgent.
- Sour Cream: Potatoes and sour cream are always a winning combination, and I love the tangy richness that it brings to this soup.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Substitution: Simply swap the flour for cornstarch. Be sure to reduce the volume of cornstarch by half, as it’s more concentrated than flour.
- Vegetarian Version: Use vegetable broth instead of chicken broth, and omit the bacon or substitute it with a vegetarian bacon alternative.
- Extra Veggies: Add carrots, leeks, or spinach for more color, or add roasted red peppers or sun-dried tomatoes for an Italian touch. If you love sun-dried tomatoes, try my orzo skillet with shrimp and artichokes!
- Loaded Baked Potato Version: 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.
How to Make Copycat Outback Potato Soup
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 until softened.
- 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, then add them to the pot.
- Add cheese, sour cream, and bacon back to the pot. Stir to combine.
- Garnish with a sprinkle of crispy bacon bits, extra cheese, and sour cream. This makes one of the best soups for a cold day! Enjoy with other steakhouse favorites like Longhorn Steakhouse grilled shrimp or Longhorn Steakhouse crispy Brussels sprouts.
Recipe 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.
Just like many soups, the flavors of this soup deepen and blend beautifully overnight, making the leftovers even more delicious than the initial serving.
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
To freeze, freeze the soup in airtight containers or heavy-duty freezer bags for up to 3 months.
To reheat on the 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.
To reheat in the 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.
Serving Suggestions
This creamy and delicious Outback baked potato soup is perfect with almost any cozy dish! I recommend enjoying it with a slice of my crusty no knead bread and with a light salad like lemon arugula salad in Parmesan cups. Enjoy a perfect pan cooked steak for a main course, then have a piece of pistachio tiramisu for dessert.
My Pro Tips
Expert Tips
- 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.
- 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.
- Use an immersion blender to purée the soup directly in the pot to your preferred texture, whether that’s completely smooth or slightly chunky.
More Soup Recipes You’ll Love
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Outback Baked Potato Soup
Equipment
Ingredients
For the Soup
- 4 large russet potatoes, or 8 small potatoes, scrubbed and dried
- olive oil, for rubbing on potato skins
- 6 strips bacon, cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2-3 large garlic cloves, finely chopped
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ cup sour cream
For Topping (Optional)
- shredded cheddar cheese
- chives, chopped
- extra sour cream
- crispy bacon pieces
Instructions
Baking the Potatoes
- Preheat the 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).
Making the Soup
- While potatoes are baking, heat a large 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.
- Add the butter to the same pot and melt it. Add the chopped onion and cook until it's soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the cooked onions and garlic, stirring to coat. Cook for about 2 minutes.
- Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer. 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.
- Add salt and pepper, adjusting seasoning to taste. Stir in sour cream and half of the cooked bacon, reserving the rest for topping. Heat through until combined.
- Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped chives, extra sour cream, and reserved crispy bacon pieces. Enjoy!
Notes
- 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.
- 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.
- You only need to simmer the soup for about 10 minutes. Since the potatoes are already soft, any longer can cause the texture to turn grainy.
- For a smoother texture, use an immersion blender to purée the soup directly in the pot to your preferred texture, whether completely smooth or slightly chunky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s perfect for cold winter days. It is not just super delicious, it also is a nice dish for the whole family, a get together to warm you from inside.
YES! Thank you for the compliment. It is a soup everyone loves!
made this tonight and it was a big hit with my family. highly recommend!!!
It’s been a very popular one since I posted it. So happy everyone loved it.
Can you freeze this?
You can, but the consistency will change a bit when thawing from the milk and cream. Enjoy!
Just made this for supper it was very good husband loved it. I had some cooked leftover broccoli and threw it in the pot delicious. Thanks you
Happy you loved it. The broccoli in it sounds yummy as well.
This is a great recipe! It’s SO flavorful! I will definitely be making it again!
So happy you loved it! There are two other versions of this potato soup to try as well. One is with corn and the other with Italian sausage. Enjoy!
My kids are super picky about food and they all wolfed this down!! I was so happy to hear they all loved it and had empty bowls. They even asked for more the next day!!! Definitely will make again!!
YAY! So happy it was a winner for the kids as well. It’s a yummy one to make all winter season.
Can you use frozen diced potatoes in place of the baked russet potatoes?
Yes! You can!
I have tried a bunch of recipes but this one is definitely a keeper. Literally all in one pot!
So happy you loved this baked potato soup! It is a total favorite in our family.
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!