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bowl of loaded baked potato soup topped with cheese, sour cream, bacon and chives

Baked Potato Soup Outback Copycat


This Outback steakhouse style baked potato soup will hit the spot on a cold fall or winter day. This recipe is topped with cheese, bacon and chives and it will put a smile on anyone's face.


  • 5 strips of bacon, cut into 1 inch pieces
  • 2 tablespoons of salted butter
  • 1/4 cup all purpose flour
  • 1 garlic clove, minced
  • 1 cup yellow onion, minced
  • 1/2 cup celery, diced into very small pieces
  • 5 large russet potatoes, peeled and chopped into 1 inch pieces
  • 48 ounces of chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 8 ounces cheddar cheese (shredded for topping)
  • 8 ounces sour cream, for topping
  • 1/4 cup chives or green onion, minced


  1. Chop up the bacon, vegetables, garlic and peel and cut the potatoes into 1 inch cubes. Place the potatoes into a large bowl with cold water. This will help prevent browning while prepping the soup.
  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.
  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.
  4. Sprinkle in the flour and stir to incorporate. Pour in the milk, heavy cream, and chicken stock.
  5. Drain the potatoes 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.
  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.
  7. Simmer for 15 minutes on low. Serve with grated cheddar cheese, minced green onion, bacon bits and a dollop of sour cream.


*Be sure to turn off the stovetop and uncover once the soup is finished or the potatoes will become overcooked and mushy.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: american

Keywords: loaded potato soup, potato soup with heavy cream, creamy potato soup