5️⃣ Add Potatoes & Simmer
Stir in diced baked potatoes, salt, pepper, and paprika. Reduce heat and simmer 10–15 minutes, allowing flavors to blend.
6️⃣ Finish with Cheese & Sour Cream
Remove from heat. Stir in cheddar cheese and sour cream until fully melted and creamy.
7️⃣ Serve Loaded
Ladle soup into bowls and top with bacon, extra cheese, and green onions. Serve hot with crusty bread.
💡 Pro Tips for Restaurant-Quality Soup
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Use russet potatoes for the creamiest texture
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Don’t boil after adding cheese—low heat keeps it smooth
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Mash some potatoes for extra thickness
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Whole milk + cream = authentic Outback richness
🔄 Delicious Variations
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Extra Thick: Blend 1–2 cups of soup and stir back in
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Spicy: Add cayenne or chopped jalapeños
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Lighter Version: Use half-and-half instead of cream
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Vegetarian: Swap chicken broth for vegetable broth
🧊 Storage & Reheating
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Refrigerator: Store up to 4 days
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Freezer: Not recommended (dairy may separate)
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Reheat: Low heat on stovetop, stirring often
❓ Frequently Asked Questions
Can I use leftover baked potatoes?
Absolutely—this recipe is perfect for leftovers.
Why bake instead of boil the potatoes?
Baking adds deeper flavor and avoids waterlogged potatoes.
Can I make it in a slow cooker?
Yes! Add everything except cheese and sour cream, cook on low 4–5 hours, then stir them in at the end.
⭐ Why You’ll Love This Soup
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Just like Outback—maybe better
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Thick, creamy, and loaded
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Easy, cozy, family-friendly
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Perfect comfort food classic
This Copycat Outback Baked Potato Soup delivers rich, hearty, steakhouse-style comfort in every spoonful 🥔🧀🍲 One bowl and you’ll understand why it’s a fan favorite.