Oh, you’re in for a treat! My love affair with Outback’s baked potato soup started years ago—one chilly evening, I took my first spoonful and immediately knew I had to crack the code at home. That velvety, creamy texture? The way the cheese melts into the rich broth, hugging every tender chunk of potato? Pure comfort in a bowl. And guess what? After *way* too many test batches (my family didn’t complain), I nailed it. This copycat Outback baked potato soup is shockingly simple to make, but tastes just like the restaurant version—maybe even better. Trust me, once you try it, you’ll ditch the takeout menu for good.
Why You’ll Love This Copycat Outback Baked Potato Soup
Let me tell you why this soup is about to become your new obsession:
- Creamy dreaminess: That silky texture? It’s like wrapping yourself in a cozy blanket—thanks to the perfect blend of milk, cream, and melted cheddar.
- Restaurant magic at home: Nailed that signature Outback flavor with crispy bacon bits and a touch of green onion freshness.
- Comfort in 40 minutes: Faster than driving to the steakhouse, and your kitchen will smell incredible.
- Crowd-pleaser: Picky eaters? Gone. Empty bowls? Guaranteed.
Seriously, one taste and you’ll wonder why you ever ordered takeout.
Ingredients for Copycat Outback Baked Potato Soup
Grab these simple ingredients—most are probably already in your kitchen! The key is quality: real butter, fresh potatoes, and good cheddar make all the difference. (And yes, that bacon better be crispy!)
- 4 large russet potatoes – peeled and diced into ½-inch cubes (trust me, uniform pieces cook evenly)
- ½ cup (1 stick) butter – salted, because flavor matters
- ½ cup all-purpose flour – spooned and leveled, not packed
- 6 cups whole milk – none of that skim milk nonsense here
- 1 cup heavy cream – the secret to that luxurious mouthfeel
- 1 cup shredded sharp cheddar – freshly grated melts smoother than pre-shredded
- ½ cup sour cream – full-fat for maximum tang
- ½ cup cooked bacon – crumbled (reserve some for garnish!)
- ¼ cup chopped green onions – both green and white parts
- 1 tsp salt + ½ tsp black pepper – adjust to taste after simmering
See? Nothing fancy—just honest ingredients that transform into magic. Now let’s get cooking!
How to Make Copycat Outback Baked Potato Soup
Alright, let’s dive into making this dreamy soup! Don’t worry—it’s easier than you think, and I’ll walk you through every step. Just follow along, and you’ll have a pot of creamy goodness in no time.
Step 1: Prepare the Potatoes
First things first: those potatoes. Toss your diced russets into a pot of salted boiling water (like you’re making mashed potatoes). Cook them for about 10-12 minutes—you want them fork-tender but not falling apart. Drain them well and set aside. Pro tip: If you sneak a bite and think “almost mashed potato soft,” they’re perfect!
Step 2: Make the Roux
Now, the magic starts! Melt that stick of butter in your soup pot over medium heat. Once it’s bubbly, sprinkle in the flour while whisking like your soup’s life depends on it. Keep stirring for 1-2 minutes until it turns golden and smells nutty—this cooks out the raw flour taste. Warning: Don’t walk away! A burnt roux is a sad roux.
Step 3: Combine and Simmer
Here’s where patience pays off. Gradually pour in the milk and cream, whisking constantly to avoid lumps. Once smooth, add the potatoes, cheese, sour cream, and seasonings. Stir until the cheese melts into silky perfection. Let it simmer for 10 minutes (gentle bubbles only!)—this thickens the soup and lets the flavors marry. Taste and adjust salt if needed. Oh, that aroma? Heavenly.
Step 4: Add Toppings and Serve
Time for the grand finale! Ladle the soup into bowls and go wild with toppings—extra bacon, a handful of cheddar, and a sprinkle of green onions. Serve it piping hot with crusty bread for dipping. Watch everyone’s eyes light up when they take that first creamy, bacon-studded bite. Soup victory!
Tips for the Best Copycat Outback Baked Potato Soup
Want to take your soup from good to “Oh my goodness, how did you make this?” level? Here are my hard-earned secrets:
- Texture trick: Mash about 1/4 of the cooked potatoes before adding them—it thickens the soup naturally without flour overload.
- Cheese matters: Always grate your own cheddar! Pre-shredded cheese has anti-caking agents that make it grainy when melted.
- Bacon bonus: Save some crispy bacon for garnish—that crunch contrasts beautifully with the creamy soup.
- Heat control: Keep the simmer low after adding dairy to prevent curdling. If it bubbles too hard, your soup might “break.”
Little touches make all the difference—just like Outback’s chefs know! If you want more inspiration for cozy meals, check out my Pinterest boards for more ideas.
Ingredient Substitutions and Variations
Life happens—maybe you’re out of heavy cream or feeding a vegetarian friend. No stress! Here’s how to tweak this soup without losing that Outback magic:
- Milk swap: Whole milk gives the best richness, but 2% works in a pinch. For dairy-free, try unsweetened almond milk—just add an extra tablespoon of butter to compensate.
- Bacon alternatives: Turkey bacon adds smokiness with less fat, or use smoked paprika (½ tsp) for vegetarians. Mushroom “bacon” works too!
- Cheese options: Pepper jack adds a kick, while smoked gouda brings depth. For lactose-sensitive folks, aged cheddar has less lactose.
- Potato hack: Yukon golds make a creamier soup if you can’t find russets—just reduce simmer time since they soften faster.
The soul of this soup is adaptable—make it yours! If you are looking for a great side to go with this, consider making some easy cornbread muffins.
Serving Suggestions for Copycat Outback Baked Potato Soup
This soup deserves a proper stage! Serve it steaming hot in big, cozy bowls with a side of warm crusty bread for dipping—that’s non-negotiable in my house. For lighter meals, pair it with a crisp wedge salad (extra ranch, obviously). It’s perfect for game nights, rainy Sundays, or when you need to impress last-minute guests. Pro tip: Set up a topping bar with extra cheese, bacon, and chives—let everyone customize their bowl for maximum fun!
Storage and Reheating Instructions
Leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy texture. Skip the microwave unless you want a grainy, separated mess! Stir often, and it’ll taste just like fresh.
Nutritional Information
Here’s the scoop per serving (values are estimates—your ingredients may vary slightly): 420 calories, 28g fat, 32g carbs, 12g protein. Enjoy guilt-free!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common things people ask about this copycat Outback baked potato soup:
Can I freeze this soup?
Technically yes, but I don’t recommend it—dairy-based soups can separate when thawed. If you must, freeze before adding the sour cream. Thaw overnight in the fridge, reheat gently, then stir in fresh sour cream.
How do I make it gluten-free?
Easy swap! Use cornstarch or gluten-free flour blend instead of regular flour for the roux. Just mix ¼ cup cornstarch with a bit of cold milk before adding—it thickens like magic.
Why does my soup taste grainy?
Two likely culprits: pre-shredded cheese (those anti-caking agents!) or overheating the dairy. Always grate your own cheese and keep the heat medium-low after adding milk.
Can I make this in a slow cooker?
Absolutely! Boil the potatoes first, then add everything except toppings to the crockpot. Cook on LOW 2-3 hours—perfect for parties! If you prefer a different kind of hearty soup, check out my recipe for best ever easy vegetable beef soup.
Share Your Experience
Did this soup hit the spot? I’d love to hear how it turned out! Drop a comment below or snap a photo of your masterpiece—nothing makes me happier than seeing your bowls of cozy goodness. For another great side dish, try these crispy baked sweet potato fries.
Print
Creamy Copycat Outback Baked Potato Soup in 40 Minutes
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A rich and creamy potato soup inspired by Outback Steakhouse. Perfect for a cozy meal.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in salted water until tender. Drain and set aside.
- Melt butter in a large pot over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk and heavy cream until smooth.
- Add cooked potatoes, cheese, sour cream, salt, and pepper. Stir until cheese melts.
- Simmer for 10 minutes, stirring occasionally.
- Serve hot, topped with bacon and green onions.
Notes
- For a thicker soup, mash some potatoes before adding them.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American