Outback Baked Potato Soup

Name: Outback Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 large pre-baked russet potatoes; 4 slices thick-cut bacon, chopped; 1/2 cup yellow onion, chopped; 2 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1/2 cup sour cream; Salt and pepper to taste; Optional toppings: chopped green onions, extra shredded cheese, crispy bacon pieces

Jump to Recipe·Print Recipe

When the weather cools down, nothing beats a bowl of warm, hearty Outback Baked Potato Soup. This iconic steakhouse favorite blends rich, creamy textures with crispy bacon, cheddar cheese, and perfectly cooked russet potatoes. In this article, you’ll learn how to recreate the famous Outback-style soup at home with simple ingredients and one-pot ease. Whether you’re craving restaurant-quality comfort food or planning a cozy weeknight dinner, this copycat recipe delivers all the flavor without leaving your kitchen.

Looking for inspiration? Try our comforting Cajun Potato Soup for a spicy twist on a classic.

JUMP TO

What Makes Outback Baked Potato Soup So Popular?

The reason Outback Baked Potato Soup continues to gain fans is simple — it’s the perfect combination of creamy, hearty, and savory. What sets it apart from ordinary potato soup is the deep, roasted flavor that comes from using baked russet potatoes instead of boiling them in broth. Baking intensifies the potato’s natural sweetness and adds a depth you won’t get from shortcuts.

Another standout is the texture. It walks a fine line between silky and chunky, offering spoonfuls filled with soft potatoes, crispy bacon bits, and melted cheese. Add a swirl of sour cream and a sprinkle of green onions, and you’ve got a dish that hits every comforting note.

Outback’s soup also delivers a nostalgic, steakhouse-style experience. It’s indulgent without being over-the-top and feels like a main course even though it’s often served as a starter. That combination of richness, simplicity, and full-bodied flavor makes it irresistible for soup lovers across the country.

Essential Ingredients for an Authentic Copycat Version

The best part about making this copycat Outback baked potato soup is how accessible the ingredients are. You likely have most of them in your kitchen already. Still, to match the restaurant flavor and texture, it’s important to choose the right components and use them the right way.

Must-have base ingredients: Russet potatoes, bacon, and cream

Start with four large russet potatoes, baked until fork-tender. These are the gold standard for creamy soups due to their high starch content. Alongside them, thick-cut bacon provides both richness and crunch — and you’ll cook it first to use the rendered fat for sautéing your aromatics.

Next comes heavy cream, which gives the soup its signature velvety finish. Avoid substitutions like milk if you’re after that restaurant-level thickness.

Flavor boosters: Garlic, onion, and sour cream

You’ll sauté yellow onion and minced garlic in the bacon fat for a base that’s full of savory depth. A generous scoop of sour cream at the end not only adds a subtle tang but also helps thicken the final soup. Don’t skip it — it’s one of the secret weapons of this copycat recipe.

Smart swaps and substitutions for dietary needs

If you want to lighten it up, use half-and-half instead of cream and turkey bacon instead of pork. Vegans can try a combo of coconut cream, veggie broth, and plant-based cheese, though the texture may differ.

Don’t miss our Old-Fashioned Cream of Tomato Soup for another hearty and nostalgic homemade classic.

Step-by-Step Instructions to Make Outback Baked Potato Soup at Home

This copycat version stays true to the original but simplifies the process so you can make it in just one pot. Let’s walk through each step to ensure success — even if you’re a beginner.

Step 1: Bake the potatoes to maximize flavor

Preheat your oven to 400°F. Scrub and pierce four large russet potatoes with a fork. Bake them for 45 minutes until fully cooked and soft. Let them cool slightly, peel off the skins, and cut them into chunks. Baking instead of boiling gives you that classic “baked potato” flavor that defines this dish.

Step 2: Crisp the bacon and build your flavor base

While the potatoes bake, chop 4 slices of thick-cut bacon and cook them in a Dutch oven until crispy. Set the bacon aside and keep the fat in the pot. Sauté ½ cup chopped yellow onion and 2 minced garlic cloves in the bacon drippings until translucent and fragrant.

Step 3: Simmer, mash, and finish with creamy ingredients

Add the baked potato chunks to the pot and pour in 4 cups of chicken broth. Bring to a simmer and gently mash the potatoes with a masher or immersion blender — leave some chunks for texture.

Now stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Keep the heat low so the dairy doesn’t curdle. Once everything is melted and warmed through, season with salt and pepper to taste. That’s it — your Outback baked potato soup is ready to serve.

Check out our Creamy Broccoli Cheese Soup for another velvety, one-pot wonder.

Tips to Get the Texture Just Like Outback’s

One of the things people love most about Outback Baked Potato Soup is its ultra-smooth, yet slightly chunky texture. Getting that balance at home is easy when you know a few tricks — and they make all the difference in flavor and feel.

How to avoid curdling the soup when using dairy

One of the most common soup mistakes is letting it boil after adding dairy. Once you stir in cream, cheese, and sour cream, reduce the heat to low. If the mixture bubbles too hard, the dairy can break and cause a grainy texture. Always keep the soup at a gentle simmer or lower from this point forward.

Achieving the perfect chunky-to-creamy ratio

Use a potato masher or immersion blender to break down the baked potatoes. If you prefer more body in your soup, mash only half the potatoes and leave the rest in chunks. For those who want it velvety smooth, blend until fully pureed. You can even split the batch: half creamy, half chunky, then stir them together.

Kitchen tools that make a difference

While a Dutch oven is perfect for stovetop simmering, don’t overlook the power of an immersion blender — it gives you control over consistency without dirtying another appliance. A cheese grater for freshly shredded cheddar also enhances texture, as pre-shredded cheeses often include anti-caking agents that affect melting.

Discover great ideas like this Marry Me Chicken Soup Recipe that’s equally creamy and satisfying.

Serving Suggestions and Delicious Topping Ideas

What really sets this dish apart is how customizable it is. From toppings to side dishes, there are endless ways to serve Outback-style baked potato soup for any occasion.

The best toppings: cheese, scallions, bacon, and more

Top each bowl with crispy bacon, shredded sharp cheddar, and a dollop of sour cream. Add sliced green onions or chives for a fresh bite. A pinch of smoked paprika or cracked black pepper can elevate the presentation and taste.

For extra indulgence, drizzle a bit of garlic butter over the top — just like you’d get with a baked potato at the steakhouse.

What to serve with baked potato soup for a full meal

This soup is hearty enough to stand alone, but it pairs beautifully with:

A thick slice of crusty bread or cheddar biscuits
A fresh green salad with a tangy vinaigrette
Roasted veggies or grilled cheese sandwiches

Want to impress guests? Serve this as a starter for steak, ribs, or even Alice Springs chicken if you’re going full Outback-style.

Hosting a cozy dinner? Here’s how to elevate presentation

Ladle the soup into small bowls or ramekins and top with swirls of sour cream and bacon. Serve it on a tray with mini breadsticks or garlic knots. For a dinner party, garnish with microgreens and serve alongside white wine or sparkling cider.

Don’t miss our savory Creamy Broccoli Cheese Soup if you’re in the mood for more comfort food variety.

Storing, Reheating, and Making Ahead

Knowing how to store and reheat your soup properly is essential to maintain its flavor and creamy texture.

How to safely store leftover potato soup

Let your soup cool completely before transferring it into airtight containers. Refrigerate for up to 4 days. Label with the date so you don’t forget when it was made.

Avoid storing in plastic if possible — glass containers maintain temperature better and are easier to reheat from.

Reheating without losing creaminess

When reheating, do so slowly over low heat on the stovetop, stirring often. If the soup thickens too much in the fridge, add a splash of broth or cream to thin it out as it warms. Never boil the soup when reheating, or the dairy will separate.

Microwaving works for single servings but use short intervals and stir frequently to avoid hot spots and curdling.

Make-ahead tips for easy weeknight dinners

You can bake the potatoes, cook the bacon, and prep all your ingredients up to 48 hours ahead. Store them separately, then assemble and simmer the soup when you’re ready. This makes it a great option for meal prepping or cozy Sunday batch cooking.

Check out our hearty Old-Fashioned Cream of Tomato Soup if you’re prepping soups in advance for the week.

Outback Baked Potato Soup FAQ

Can I freeze Outback Baked Potato Soup?

It’s not recommended. Because this soup contains heavy cream, sour cream, and cheese, freezing it will likely cause the texture to break apart when thawed. The result is often grainy or separated. If you need to store it longer than four days, consider refrigerating the base without the dairy and adding it fresh when reheating.

What’s the difference between Outback’s and LongHorn’s potato soup?

Outback’s version uses baked russet potatoes and tends to be creamier and thicker, while LongHorn’s is slightly more rustic, often using Yukon Gold or red potatoes and featuring a more broth-based finish. Outback also leans heavier on bacon and sour cream, giving it a richer mouthfeel.

How many calories are in Outback’s baked potato soup?

A standard restaurant serving contains about 560–600 calories, depending on the toppings. This homemade version offers similar richness but gives you full control over ingredients — use less cream or lighter cheese to reduce calories while keeping the flavor.

Can I use red potatoes or Yukon Golds instead of russet?

Yes, but russets are preferred for their starchiness, which thickens the soup naturally. Red potatoes and Yukon Golds are waxier, which gives the soup a different texture — still tasty, just not as creamy.

How do I thicken my soup without flour?

This recipe doesn’t use flour. Instead, it relies on the starch from baked russet potatoes and the creaminess of heavy cream and sour cream. For an extra-thick soup, mash more of the potatoes or blend part of the mixture. You can also reduce it longer on low heat until it reaches your desired thickness.

Conclusion: Bring the Steakhouse Comfort Home

There’s something magical about a big, warm bowl of Outback Baked Potato Soup — the richness, the comfort, the familiar flavors. With this easy one-pot recipe, you can recreate the steakhouse experience right in your own kitchen using affordable ingredients and simple techniques.

Whether you’re cooking for your family on a chilly evening or planning a comforting meal for guests, this copycat soup hits the mark. The combination of crispy bacon, creamy potatoes, tangy sour cream, and melted cheese delivers every time.

Don’t miss our collection of hearty favorites like this Marry Me Chicken Soup Recipe — another perfect cold-weather meal that’s easy to make and impossible to forget.

Table of Contents