Copycat Outback Loaded Baked Potato Soup

If you’ve ever visited Outback Steakhouse, you know that their Loaded Baked Potato Soup is a fan favorite. Rich, creamy, and brimming with tender potatoes, melted cheddar cheese, crispy bacon, and fresh chives, it’s the ultimate comfort food. This copycat Outback Loaded Baked Potato Soup lets you recreate the beloved dish at home, using simple ingredients and easy steps.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!Pin for later!

What makes this recipe shine is its balance of flavors and textures. You get the perfect creamy base, smoky bacon, gooey cheese, and hearty potatoes all in one comforting bowl. Whether you’re cooking for a cozy family dinner, a potluck, or simply craving the Outback experience without leaving home, this recipe delivers.

Why You’ll Love This Recipe

• It’s a restaurant-quality dish made in your own kitchen.
• The recipe uses basic, affordable ingredients that you may already have on hand.
• You can easily customize the thickness to your liking.
• It’s a one-pot meal, making cleanup a breeze.
• This soup freezes well, so you can make extra and save some for later.
• It’s crowd-pleasing comfort food, perfect for chilly nights.

Essential Tools and Equipment

To ensure smooth preparation, gather the following kitchen tools:

• Large Dutch oven or stock pot for even heat distribution
• Cutting board and sharp knife for easy chopping
• Wooden spoon for stirring and scraping up flavorful bits
• Potato masher (optional) for achieving your preferred soup texture
• Measuring cups and spoons to ensure ingredient accuracy
• Ladle for serving

These tools help streamline the process, ensuring every step, from crisping bacon to simmering potatoes, is hassle-free.

Preparation Tips

• Choose waxy or all-purpose potatoes, such as Yukon Gold, for a creamy, slightly chunky texture.
• Pre-chop ingredients to make cooking smooth and efficient.
• Use high-quality cheese for the best melt and flavor.
• Keep the dairy at room temperature before adding it to the hot soup to prevent curdling.
• Taste and adjust seasoning throughout the process to match your flavor preferences.

---

Ingredients List

• 2 tablespoons olive oil
• 5-6 slices uncooked bacon, diced (reserve some for garnish if desired)
• 1 medium yellow or white onion, finely diced
• 3-4 cloves garlic, minced
• 2 teaspoons kosher salt
• Fresh cracked black pepper, to taste
• 5-6 small yellow potatoes, diced (peeled if desired)
• 32 oz vegetable broth (chicken broth can also be used)
• 1 cup heavy cream or milk
• ½ cup Greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• Chopped chives, bacon crumbles, and additional cheddar cheese for garnish

---

Step-By-Step Directions

Step 1: Sauté Bacon and Aromatics

• In a large Dutch oven or stock pot, heat the olive oil over medium-high heat.
• Add the diced bacon and cook for 2 to 3 minutes until it turns crispy.
• Stir in the minced garlic and diced onion. Cook for another 2 to 3 minutes, stirring frequently, until the onion softens and the garlic becomes fragrant.
• Season with kosher salt and fresh cracked black pepper.

Step 2: Cook the Potatoes

• Add the diced potatoes and vegetable broth to the pot.
• Stir well, ensuring all potatoes are submerged, and cover with a lid.
• Reduce the heat to medium and let the soup simmer for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork.
• If you prefer a thicker soup, use a potato masher to gently mash some of the potatoes directly in the pot.

Step 3: Add Dairy and Cheese

• Stir in the heavy cream, Greek yogurt (or sour cream), and shredded cheddar cheese.
• Simmer over low heat for an additional 3 to 5 minutes, stirring occasionally, until the cheese melts completely and the soup achieves a smooth, creamy texture.
• Taste and adjust the salt and pepper, if needed.

Step 4: Serve and Garnish

• Ladle the soup into bowls.
• Garnish each serving with the reserved crispy bacon, chopped chives, and extra shredded cheddar cheese.
• Serve immediately and enjoy.

Serving Suggestions

A warm bowl of Copycat Outback Loaded Baked Potato Soup is already rich and filling on its own, but pairing it with complementary sides can turn this comforting soup into a full, satisfying meal. Whether you’re serving it for a weeknight dinner or a casual gathering, these serving ideas will enhance the experience.

• Crusty Artisan Bread – A thick slice of warm bread is perfect for dipping into the creamy soup.
• Garlic Breadsticks – Soft, buttery breadsticks with a hint of garlic provide a nice contrast to the rich soup.
• Mixed Green Salad – A light salad with a tangy vinaigrette balances the soup’s richness.
• Grilled Cheese Sandwich – For the ultimate comfort meal, pair the soup with a crispy grilled cheese.
• Bacon Cheddar Biscuits – Cheesy, savory biscuits add another layer of flavor and texture.
• Baked Potato Toppings Bar – Serve the soup alongside small bowls of sour cream, green onions, bacon bits, and shredded cheese, so everyone can customize their bowl.
• Light Beer or White Wine – A crisp drink can help cleanse the palate between creamy bites.
• Roasted Veggies – A side of roasted Brussels sprouts or asparagus offers a healthy contrast to the indulgent soup.

These options work well for family dinners, casual parties, or even as part of a game day spread.

---

Pin for later!

Common Mistakes to Avoid & How to Perfect the Recipe

Even though this copycat Outback baked potato soup is straightforward, a few common mistakes can impact the final result. Here’s what to watch out for, along with tips to make sure your soup turns out perfect every time.

1. Overcooking the Potatoes

Overcooked potatoes break down too much, turning the soup into mashed potato paste. To avoid this, check the potatoes after 20 minutes and remove the pot from heat once they are just fork-tender.

2. Using the Wrong Potatoes

Not all potatoes behave the same way in soup. Yukon Gold or red potatoes hold their shape better than russets. If you want a thick, rustic texture, partially mash them, but avoid using floury potatoes if you prefer some chunks in your soup.

3. Adding Dairy Too Quickly

Cold dairy products can curdle if added directly to hot liquid. To avoid separation, use room temperature cream and yogurt. Stir them in slowly, off heat if possible, and whisk thoroughly to incorporate.

4. Not Enough Seasoning

Potatoes absorb a lot of salt. Taste the soup at several stages and adjust the seasoning as needed. Keep in mind that bacon and cheese will add saltiness, so season gradually.

5. Skipping the Garnishes

A simple garnish of crispy bacon, cheddar cheese, and chives adds texture, flavor, and visual appeal. Skipping this final touch leaves the dish feeling unfinished.

6. Over-Thickening the Soup

If you mash too many potatoes or over-reduce the broth, the soup can become too thick. You can always thin it with additional broth or a splash of milk before serving.

7. Using Pre-Shredded Cheese

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Use freshly grated cheddar for the creamiest results.

8. Not Layering Flavors

Building flavor from the start—browning the bacon, sautéing onions and garlic in bacon drippings, and seasoning in stages—makes a significant difference. Each step adds to the final depth of flavor.

---

Side Dish Recommendations

While the soup is hearty on its own, adding a side dish or two can round out your meal. Here are eight side dishes that pair well with Copycat Outback Loaded Baked Potato Soup:

• Classic Caesar Salad – The crisp romaine, tangy dressing, and crunchy croutons contrast beautifully with the creamy soup.
• Roasted Brussels Sprouts – Their slight bitterness balances the richness of the cheese and bacon.
• Cheddar and Chive Biscuits – These soft, cheesy biscuits echo the flavors already in the soup.
• Crispy Bacon-Wrapped Asparagus – Adds a smoky vegetable side to complement the soup’s flavor.
• Loaded Baked Potatoes – If you want to go all-in on potatoes, serve a mini loaded baked potato bar on the side.
• Garlic Parmesan Knots – Soft, buttery knots with a touch of parmesan make an irresistible pairing.
• Coleslaw – A tangy slaw helps cut through the soup’s creaminess.
• Sweet Potato Fries – Slightly sweet, crispy fries provide both flavor contrast and a different potato texture.

These sides offer flexibility, so you can either keep the meal casual or dress it up for a special occasion.

Pin for later!

Recipe Tips

Creating the perfect Copycat Outback Loaded Baked Potato Soup comes down to a few essential tips that elevate both flavor and texture. These tips will help you customize the recipe to suit your taste while maintaining the comforting qualities of the original.

• Choose the Right Potatoes – Waxy potatoes like Yukon Gold hold their shape well, while russets break down for a thicker, creamier texture. Use a mix if you want the best of both worlds.
• Enhance with Broth Quality – Use a high-quality vegetable or chicken broth for a rich base. Homemade broth adds extra flavor if you have some on hand.
• Room Temperature Dairy – Let your cream and yogurt (or sour cream) sit out for 15 to 20 minutes before adding to the soup to prevent curdling.
• Freshly Grate Cheese – Pre-shredded cheese often contains anti-caking agents that can lead to a grainy texture. Grate your cheddar fresh for smooth melting.
• Add Heat if Desired – A pinch of red pepper flakes or a dash of hot sauce can balance the richness for those who like a little kick.
• Customize Toppings – Guests can personalize their bowls with extra toppings like green onions, crispy fried onions, or even a drizzle of ranch dressing.
• Make it Vegetarian – Skip the bacon and use vegetable broth for a meatless version that’s still rich and satisfying.

Storage and Reheating Instructions

This soup is perfect for making ahead or saving leftovers for another meal. With proper storage and reheating, it retains its flavor and texture well.

• Refrigeration – Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day as the ingredients meld.
• Freezing – While this soup can be frozen, dairy-based soups sometimes develop a slightly grainy texture when reheated. To minimize this, freeze the soup before adding the cream, yogurt, and cheese. When reheating, stir in the dairy ingredients after thawing.
• Reheating on Stovetop – Place the soup in a saucepan over medium-low heat. Stir frequently and add a splash of broth or milk to loosen the texture if needed.
• Microwave Reheating – Reheat individual portions in a microwave-safe bowl, stirring every 30 seconds to ensure even heating.
• Avoid Overheating – High heat can cause dairy to separate, so gentle reheating is key to preserving the creamy consistency.

---

Pin for later!

FAQs

Can I make this soup in a slow cooker?

Yes. Sauté the bacon, onions, and garlic on the stovetop first, then transfer everything to the slow cooker with the potatoes and broth. Cook on low for 6 to 8 hours, then stir in the dairy and cheese just before serving.

What potatoes work best for this recipe?

Yukon Gold and red potatoes work well because they hold their shape. For a thicker texture, russet potatoes are ideal since they break down more easily.

Can I make this gluten-free?

Yes. This recipe is naturally gluten-free as long as you use a gluten-free broth and confirm that your bacon and dairy products are gluten-free.

How do I thicken the soup without flour?

Mashing some of the cooked potatoes directly in the pot thickens the soup naturally without the need for flour or cornstarch.

Can I use pre-cooked bacon?

You can, but fresh-cooked bacon adds the best flavor since you use the rendered fat to sauté the onions and garlic. If using pre-cooked bacon, you may need to add extra olive oil.

What cheese works best for this soup?

Sharp cheddar offers the best flavor, but you can also mix in Monterey Jack, Colby, or smoked gouda for variation.

Can I use chicken broth instead of vegetable broth?

Absolutely. Chicken broth adds a slightly richer flavor and pairs well with the bacon and cheese.

How can I make this soup spicy?

Add a pinch of cayenne pepper, a dash of hot sauce, or diced jalapeños for heat. You can also garnish with spicy crispy bacon.

Can I prepare this soup ahead of time?

Yes. You can prepare the soup up to the point where you add the dairy and cheese, then refrigerate. Reheat and stir in the dairy and cheese just before serving for the best texture.

What is the difference between potato soup and chowder?

Potato soup tends to have a smoother, creamier texture, while chowder is typically chunkier and often includes additional vegetables or seafood.

---

Conclusion

Copycat Outback Loaded Baked Potato Soup brings the indulgent comfort of restaurant-style potato soup right to your kitchen. With its creamy base, tender potatoes, crispy bacon, and gooey cheddar, it’s a warm, satisfying dish that works for family dinners, casual gatherings, or even meal prep for busy weeks.

What makes this recipe stand out is its simple ingredient list and flexibility. You can keep it classic, just like Outback’s version, or make it your own with unique toppings and personal touches. Whether served with crusty bread, a side salad, or even a baked potato bar, this soup is guaranteed to become a regular on your dinner rotation.

By following the tips, avoiding common mistakes, and customizing to suit your family’s tastes, you’ll have a reliable, go-to comfort recipe that rivals the flavors of your favorite steakhouse — all from the comfort of home.