Outback Baked Potato Soup Recipe (Best Copycat)
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!
Servings: 6 servings
Ingredients
- 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 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
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ 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 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.
Nutrition
Calories: 570kcal | Carbohydrates: 59g | Protein: 14g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 1413mg | Potassium: 1321mg | Fiber: 4g | Sugar: 9g | Vitamin A: 871IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 3mg
