Outback Baked Potato Soup

5 from 14 votes

Outback baked potato soup is a creamy and indulgent copycat recipe that tastes even better than the original! This is the perfect dinner for cozy nights, as it's easy to customize, and is sure to become a family favorite.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Soup

Cuisine: American

Keyword: loaded baked potato soup, Outback baked potato soup

Servings: servings

Author: Elena Davis

Equipment

Dutch oven

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

US Customary - Metric

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