This Baked Potato Soup is an Outback Copycat recipe & will hit the spot on a cold fall or winter day. This recipe is loaded with cheese, bacon and chives and it will warm your soul. Ready to eat in just 1 hour!
This soup is my husband's absolute favorite soup recipe! Anytime a snow day is coming or really just freezing temperatures in general, it is mandatory that we get these ingredients. I can totally understand why. It is decadent, creamy, & it's even better than eating a loaded baked potato, which I do love.
Why You Will Love This Recipe:
- It is creamy & delicious
- The soup is topped with bacon, chives, sour cream, and cheese. How can you go wrong with that combo?
- It is a soup that will fill you up like a full meal. I like to serve it with a slab of french bread on the side, but that's because I am addicted to bread, but we will save that for another day.
- It is simple to make, with most of the grunt work up front, like peeling potatoes.
Butter, Flour, Heavy Cream, Whole Milk, Chicken Stock, and just a touch of Bacon Grease- The base to this rich & yummy soup
Russet Potatoes- My favorite potato for this soup because they are nice and starchy
Yellow Onion & Celery- Veggies that compliment the soup well
Minced Garlic, Salt, Pepper, Garlic Powder and Chili Powder- Seasonings for a flavor boost
Bacon, Sour Cream, Cheddar Cheese and Chives- Must have toppings to elevate this soup into creamy goodness.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Want to make it vegetarian? Leave out the bacon and bacon grease.
Add in my homemade soup croutons for an extra topping!
How to Make Outback Baked Potato Soup:
Watch the full recipe video and be sure to Subscribe on YouTube. It's free and I post new recipes every week!
Here are the Step by Step Instructions for Potato Soup.
Step 1: Place the potatoes into a large bowl with cold water. This will help prevent browning while prepping the soup.
Step 2: Into a dutch oven on medium low heat, add the bacon and cook for 8 to 10 minutes until nice and crispy, but not burnt. Remove the bacon (and save for topping), but leave the grease.
Step 3: Add in the butter, celery and onion and cook for 5 minutes until softened. Toss in the garlic, salt and pepper, chili powder and garlic powder and cook for about 30 seconds. Sprinkle in the flour and stir to incorporate.
Step 4: Pour in the milk, heavy cream, and chicken stock.
Step 5: Strain the water from the potatoes into the sink and add them into the dutch oven. Increase the heat to medium and cover for 13-15 minutes until the potatoes are fork tender, meaning when stuck with a fork, they easily break apart.
Step 6: Reduce the heat to low and transfer about half of the potato soup into the blender. Pulse the mixture to create no lumps and add it back into the dutch oven. Simmer on low for 15 minutes.
Step 7: Serve with grated cheddar cheese, minced green onion, bacon bits and a dollop of sour cream. Enjoy!
- If you like a lot of potato chunks in the recipe, you don't have to immersion blend. However, it will not be as creamy this way.
- Be sure to turn off the stovetop and uncover once the soup is finished or the potatoes will become overcooked and mushy.
This creates just another layer of creamy texture, which I love.
I like the regular blender better here because it allows us to completely puree half of the soup, while keeping the rest of the potatoes the same size. I find it difficult to control the immersion blender to get the perfect ratio.
This is a soup that once it is finished, the heat needs to be turned off and lid uncovered because the potatoes will turn into mush. Allow yourself an hour from start to finish and serve.
Absolutely. Allow the soup to come to room temperature and vacuum seal or store in a large gallon size bag and freeze. This soup will be good for up to 3 months. Once you are ready to serve it, allow it to thaw out and heat it back up in a pot. Yum! Easy dinner in no time.
The soup makes really yummy leftovers! The best way to store it in the fridge in to keep the base of the soup separate in a sealed container, from the cheese, chives, sour cream and bacon. Heat on the stovetop or microwave, then add the toppings on. It will stay fresh in the fridge for up to 3 days.
More Winter Meals You Will Love:
If you tried this Outback Copycat Baked Potato Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print