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.

Outback Baked Potato Soup – The Best Creamy Copycat Recipe

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

Outback Baked Potato Soup

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A rich and creamy copycat of the Outback Baked Potato Soup, packed with baked russet potatoes, crispy bacon, cheddar cheese, and sour cream—perfect for cold-weather comfort in a one-pot recipe.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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

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Instructions

Preheat oven to 400°F. Scrub and pierce russet potatoes with a fork, then bake for 45 minutes. Let them cool slightly, remove skins, and chop into chunks.
In a Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and leave the fat in the pot.
Add chopped onion to the pot and sauté until translucent (2–3 minutes), then add minced garlic and sauté for 1 more minute.
Add chopped baked potatoes and pour in the broth. Bring to a simmer and cook for 10 minutes.
Use a potato masher or immersion blender to partially mash potatoes, leaving some chunks for texture.
Stir in heavy cream, shredded cheese, and sour cream. Reduce heat and stir until fully melted and smooth. Do not boil.
Season with salt and pepper to taste. Ladle into bowls and garnish with toppings if desired.

Notes

Do not boil the soup after adding dairy to avoid curdling.
Baking the potatoes enhances flavor and texture compared to boiling.
Store leftovers in the fridge for up to 4 days in airtight containers.
Reheat gently on low heat; add broth to thin if necessary.
For a lighter version, substitute with turkey bacon and half-and-half.

Find it online: https://recipeshots.com/outback-baked-potato-soup-recipe/