🥔🧀 Copycat Outback Baked Potato Soup
Thick, Creamy & Loaded Just Like the Restaurant Favorite
If you’ve ever ordered Outback Steakhouse’s famous Baked Potato Soup, you know it’s rich, velvety, and loaded with comforting flavors. This copycat version brings that same hearty, indulgent experience straight to your kitchen—no reservation required.
With tender baked potatoes, savory onions, crispy bacon, sharp cheddar, and a luxuriously creamy base, this soup is pure comfort in a bowl. It’s perfect for chilly nights, family dinners, or whenever you’re craving something warm and satisfying.
⏱️ Recipe Overview
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Servings: 6
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Difficulty: Easy
📝 Ingredients
🥔 Soup Base
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4 large russet potatoes, baked, cooled, and diced
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4 tbsp unsalted butter
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1 small onion, finely diced
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2 cloves garlic, minced
🥛 Creamy Broth
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¼ cup all-purpose flour
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3 cups whole milk
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1 cup heavy cream
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2 cups chicken broth
🧀 Flavor Boosters
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1½ cups shredded sharp cheddar cheese
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¾ cup sour cream
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika
🥓 Toppings (Classic Outback Style)
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6 slices bacon, cooked and crumbled
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Extra shredded cheddar
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Sliced green onions or chives
🍽️ Step-by-Step Instructions
1️⃣ Bake the Potatoes
Bake potatoes at 400°F (205°C) for about 1 hour until fork-tender. Let cool, then dice into bite-sized pieces. Leave the skins on for texture, or peel if preferred.
2️⃣ Sauté the Aromatics
In a large pot over medium heat, melt butter. Add diced onion and cook for 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
3️⃣ Make the Roux
Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
4️⃣ Add Liquids
Slowly whisk in milk, heavy cream, and chicken broth. Continue stirring until the mixture thickens slightly and becomes smooth.