Copycat Outback baked potato soup is rich, creamy, cozy, and full of classic loaded baked potato flavor. Made with oven-baked russet potatoes, crispy bacon, onions, garlic, cream, sour cream, and simple seasonings, this homemade version brings the comfort of the steakhouse favorite right into your kitchen. It is hearty enough for dinner, easy to customize, and perfect for cold nights or relaxed family meals.
Love cozy soups? You may also enjoy Creamy Sausage Potato Soup, Simple Summer Corn Chowder, 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, cook the bacon, sauté the aromatics, thicken with flour, then simmer with broth, milk, cream, potatoes, sour cream, and seasonings.
- Flavor & Texture: This copycat Outback baked potato soup is velvety, creamy, savory, and comforting, with tender potato pieces and smoky bacon in every bite.
Why You’ll Love This Family Favorite!
The key to this creamy potato soup is starting with baked potatoes. Baking the potatoes first gives the soup a deeper flavor and a naturally fluffy texture that blends beautifully with the creamy broth. This recipe is simple, satisfying, and easy to make with everyday ingredients.
- Warm and comforting: A bowl of baked potato soup is perfect when you want something cozy, filling, and soothing.
- Rich and creamy: Butter, milk, heavy cream, and sour cream create a smooth, indulgent base without making the recipe complicated.
- Loaded baked potato flavor: Crispy bacon, tender russet potatoes, onion, garlic, cheddar cheese, and chives give this soup the familiar flavor of a loaded baked potato.
- Easy to customize: Keep it chunky, blend it smooth, make it gluten free, or turn it into a vegetarian potato soup with a few simple swaps.
Love hearty soups for cold days? Try 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
- Quick Look at This Recipe
- Why You’ll Love This Family Favorite!
- Ingredients for Outback Baked Potato Soup
- Variations & Substitutions
- How to Make Copycat Outback Potato Soup
- Recipe FAQs
- Serving Suggestions
- Expert Tips
- More Soup Recipes You’ll Love
- Outback Baked Potato Soup Recipe
Ingredients for Outback Baked Potato Soup
This easy baked potato soup recipe uses simple ingredients that work together to create a thick, creamy, and flavorful soup.
- Bacon: Bacon adds smoky flavor and a crisp topping. Cook it first so the drippings can flavor the onions and garlic.
- Russet Potatoes: Russet potatoes are ideal because they bake up fluffy and help thicken the soup naturally. Yukon Gold potatoes or sweet potatoes can be used for a different texture and flavor.
- Butter, Onion, and Garlic: These ingredients build a savory base for the soup and add depth to the creamy broth.
- All-Purpose Flour: Flour thickens the soup and gives it a silky consistency.
- Chicken Broth, Milk, and Heavy Cream: This combination creates a balanced soup base that is creamy but still flavorful.
- Sour Cream: Sour cream adds tang and richness, just like a classic loaded baked potato.
- Toppings: Cheddar cheese, chives, extra sour cream, and crispy bacon make each bowl feel hearty and complete.
See the recipe card below for full ingredient amounts and detailed instructions.
Variations & Substitutions
- Gluten Free Option: Replace the all-purpose flour with cornstarch. Use half the amount of cornstarch, since it thickens more strongly than flour.
- Vegetarian Version: Use vegetable broth instead of chicken broth and omit the bacon, or use a vegetarian bacon alternative.
- Extra Vegetables: Add carrots, leeks, spinach, roasted red peppers, or sun-dried tomatoes for more color and flavor.
- Loaded Baked Potato Style: Serve the soup with cheddar cheese, sour cream, chives, and plenty of crispy bacon. You can also add diced ham or cooked sausage for extra protein.
- Smoother Soup: Use an immersion blender to blend part or all of the soup until it reaches your preferred texture.
How to Make Copycat Outback Potato Soup
This homemade Outback baked potato soup is simple to prepare. Bake the potatoes first, then finish the soup on the stovetop in one large pot. See the recipe card for complete instructions.
- Bake the potatoes until tender and fluffy.
- Cook the bacon until crisp, then remove it from the pot and set it aside.
- Sauté the onion and garlic in the bacon drippings and butter until soft and fragrant.
- Sprinkle in the flour and stir well to coat the aromatics.
- Add the broth, milk, and heavy cream slowly while whisking to keep the soup smooth.
- Chop the baked potatoes into cubes and add them to the pot.
- Stir in sour cream and bacon, then season to taste.
- Serve with toppings such as cheddar cheese, chives, extra sour cream, and reserved crispy bacon.
Recipe FAQs
Yes. Cook the bacon, onion, and garlic as directed, then transfer them to a slow cooker with the potatoes, broth, milk, and seasonings. Cook on low for 6-8 hours. Stir in the cream, sour cream, and cheese near the end so the dairy stays smooth.
Yes. This soup can be made ahead and stored in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.
Let the soup cool completely, then transfer it to an airtight container. Refrigerate for 3-4 days. To freeze, place the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Reheat gently over medium heat, stirring often. If the soup becomes too thick, add a splash of broth or water until it reaches the consistency you like.
Serving Suggestions
This creamy baked potato soup is satisfying on its own, but it also pairs beautifully with bread, salad, or a steakhouse-style meal. Serve it with crusty no-knead bread, a fresh salad such as lemon arugula salad in Parmesan cups, or a main course like pan-cooked steak. For dessert, enjoy a slice of pistachio tiramisu.
My Pro Tips
Expert Tips
- Fully bake the potatoes. Rub them with olive oil, prick them with a fork, and bake until completely tender. Remove the skins before dicing if you prefer a smoother soup.
- Cook the bacon until crisp. Crispy bacon adds texture, and the drippings create a smoky base for the soup.
- Whisk as you add the liquids. Adding broth, milk, and cream gradually helps prevent lumps and keeps the soup silky.
- Do not simmer too long. Since the potatoes are already cooked, about 10 minutes is enough for the flavors to blend.
- Blend if desired. Use an immersion blender for a smoother potato soup, or leave it chunky for more texture.
More Soup Recipes You’ll Love
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Best Beef Stew Recipe
Creamy Chicken and Wild Rice Soup Recipe
Zuppa Toscana Potato Kale Soup
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Outback Baked Potato Soup
Equipment
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Dutch oven or large soup pot
Ingredients
For the Soup
- 4 large russet potatoes, or 8 small potatoes, scrubbed and dried
- Olive oil, for rubbing on the 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
- Chopped chives
- Extra sour cream
- Crispy bacon pieces
Instructions
Baking the Potatoes
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Preheat the oven to 400°F (200°C). Rub the potatoes lightly with olive oil and prick each one several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender. Let them cool slightly, then cut into cubes. Remove the skins if desired.
Making the Soup
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While the potatoes bake, heat a large pot over medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Leave the bacon grease in the pot.
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Add the butter to the same pot. Once melted, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
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Sprinkle the flour over the onion and garlic. Stir well and cook for about 2 minutes to remove the raw flour taste.
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Gradually pour in the chicken broth, milk, and heavy cream while whisking constantly. Bring the mixture to a gentle simmer.
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Add the chopped baked potatoes. Reduce the heat to low and simmer for about 10 minutes so the flavors can come together.
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Season with salt and black pepper. Stir in the sour cream and half of the cooked bacon, reserving the remaining bacon for topping.
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Ladle the soup into bowls and garnish with cheddar cheese, chives, extra sour cream, and crispy bacon pieces. Serve warm.
Notes
- Fully bake the potatoes before adding them to the soup for the best flavor and texture.
- Cook the bacon until very crisp so it stays flavorful and adds contrast to the creamy soup.
- Simmer briefly. The potatoes are already cooked, so the soup only needs about 10 minutes once they are added.
- For a smoother soup, blend with an immersion blender until it reaches your desired consistency.
Nutrition
Calories: 478 kcal
Carbohydrates: 58 g
Protein: 11 g
Fat: 23 g
Sodium: 1267 mg
Nutrition information is automatically calculated and should be used as an approximation.