Rich, cheesy, and irresistibly creamy… this Copycat Outback Baked Potato Soup brings restaurant-level indulgence straight to your kitchen. Recreate the famous Outback Steakhouse soup in under an hour, using simple ingredients you probably already have on hand. I first made this recipe on a cold weekend when all I craved was something warm and comforting. I didn’t expect it to become such a hit—but now it’s a family favorite that’s requested almost every winter weekend. Whether you’re curled up on the couch or hosting a casual dinner, this soup delivers the perfect balance of richness and comfort. Best of all, it’s incredibly easy—no complicated steps, no special tools, and definitely no stress. If you love hearty soups with velvety textures and layers of flavor, you’re going to adore this one. Let’s dive into what makes this cozy bowl of goodness a must-make in every home cook’s rotation.

Why You’ll Love This Recipe

Rich, Creamy, and Hearty Texture

This soup is all about comfort—with its silky, velvety base made from whole milk, heavy cream, and sour cream, it wraps you in a warm, cheesy hug from the very first spoonful. Tender chunks of russet potato add just the right amount of bite, keeping things hearty and satisfying. And let’s not forget the real star of the show—crispy bacon crumbles stirred right into the pot and sprinkled on top. The result? A rich, smoky depth that pairs perfectly with the creaminess. It’s the kind of texture that feels indulgent without being overly heavy—just like your favorite restaurant version.

Simple, Pantry-Friendly Ingredients

One of the best parts of this recipe? You don’t need to run to a specialty store. Everything you need is likely sitting in your fridge or pantry: russet potatoes, butter, garlic, onions, bacon, flour, chicken broth, milk, heavy cream, sour cream, and a good handful of shredded cheddar cheese. No complicated seasonings or mystery additives—just real, familiar ingredients working together to build incredible flavor. Whether it’s a weeknight dinner or weekend treat, you can whip this up with minimal fuss. It’s the kind of recipe that proves simple doesn’t have to mean boring.

Foolproof and Easy to Make

If you’re new to cooking or just looking for a low-effort, high-reward meal—this one’s for you. This soup is wonderfully straightforward, with just a handful of steps that come together in one pot. That means less mess, less cleanup, and more time enjoying the delicious result. Even making the roux (that magical butter + flour base) is totally manageable—no fancy techniques required. In under an hour, you’ll have a soup that tastes like it simmered all day. It’s the perfect dish for when you want maximum flavor without spending all evening in the kitchen.

Versatile and Customizable

This baked potato soup is delicious as-is, but it also plays well with creativity. Want to make it vegetarian? Skip the bacon and use veggie broth—it’ll still be creamy and flavorful. Looking for a gluten-free option? Swap out the all-purpose flour with cornstarch or a gluten-free flour blend. Want a little heat? Stir in some cayenne or top with chopped jalapeños. You can even play with the cheese—sharp cheddar is a classic, but smoked gouda or pepper jack will give it a fun twist. The best part is how adaptable this soup is to your tastes or dietary needs. Make it chunkier, creamier, spicier, or leaner. Once you’ve made it once, you’ll start dreaming up your own perfect versions. It’s a crowd-pleaser that fits just about everyone’s bowl.

Ingredients

Before we dive into the steps, let’s take a quick look at what you’ll need to make this Copycat Outback Baked Potato Soup. The ingredient list is refreshingly simple—no surprises or fancy pantry items. Every ingredient has a purpose, and when they come together, the result is absolutely delicious.

Full List of Ingredients with Purpose

• 4 large Russet potatoes – These starchy potatoes give the soup its hearty body and satisfying texture.

• 3 tablespoons unsalted butter – Adds richness and helps build a creamy base.

• 1 medium onion + 2 garlic cloves – These aromatics bring savory depth and a subtle kick.

• 4 slices of bacon – Crispy, salty, and smoky—this is where the restaurant-level flavor shines through.

• 1/4 cup all-purpose flour – Helps thicken the soup to that perfect creamy consistency.

• 3 cups chicken broth – Infuses the base with a savory backbone.

• 2 cups whole milk + 1 cup heavy cream – For ultra-smooth, indulgent creaminess.

• Seasonings: ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, ½ tsp dried parsley – A balanced blend that enhances without overwhelming.

• ½ cup sour cream + 1½ cups shredded cheddar cheese – Tangy, cheesy goodness that takes the flavor over the top.

• Chopped green onions – A fresh, colorful garnish that adds a mild onion bite.

How to Make Copycat Outback Baked Potato Soup

This is the kind of recipe that rewards you for slowing down just a little—but don’t worry, it’s still weeknight-friendly! From baking the potatoes to stirring in the last handful of cheese, everything happens in a single pot. Here’s how to make it happen.

Step-by-Step Instructions

1. Bake the potatoes
   Start by baking your Russet potatoes until fork-tender. You can also microwave them in a pinch—just be sure they’re soft all the way through. Once cool enough to handle, peel and dice them into bite-sized cubes.

2. Sauté the aromatics
   In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant—about 4–5 minutes.

3. Make the roux
   Stir in the flour and cook for 1–2 minutes, stirring constantly. This is your thickening base, so let it turn slightly golden before moving to the next step.

4. Add the liquids
   Slowly pour in the chicken broth while whisking, then add the milk and cream. Keep whisking until the mixture is smooth and starts to gently simmer.

5. Add potatoes and seasonings
   Gently stir in the diced potatoes, salt, pepper, paprika, and parsley. Let the soup simmer for about 10 minutes, stirring occasionally so nothing sticks to the bottom.

6. Stir in the flavor bombs
   Reduce heat to low. Add the sour cream, half the shredded cheddar, and half the bacon. Stir until everything is fully melted and blended.

7. Garnish and serve
   Ladle the soup into bowls and top with the remaining cheese, bacon, and chopped green onions. Serve hot and cozy!

What to Serve with This Recipe

This soup is hearty enough to stand on its own, but if you want to build out a full meal (or treat yourself), here are some perfect pairings:

Suggested Pairings

• Sides: Crusty sourdough bread, warm garlic knots, or a classic Caesar salad

• Drinks: Sparkling water with lemon, iced tea, or a chilled glass of light beer

• Desserts: Apple pie, fudgy brownies, or a scoop of vanilla ice cream for contrast

Variations and Substitutions

Want to make this soup your own? Whether you’re cooking for dietary needs or just feeling creative, these variations let you enjoy the same cozy vibes with a little twist.

Vegetarian Option

Omit the bacon and swap chicken broth for vegetable broth. For extra flavor, sauté sliced mushrooms with the onions for a savory boost.

Extra Creamy Twist

For an ultra-decadent texture, stir in a few tablespoons of softened cream cheese or an extra handful of cheddar. You can also use all whole milk or even add a splash of half-and-half.

Gluten-Free Version

Simply replace the flour with cornstarch or a 1:1 gluten-free flour blend. The texture remains smooth and thick, with no compromise on flavor.

Spicy Kick

Love a little heat? Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup. Garnish with chopped jalapeños for even more spice.

Storage Instructions

So you’ve made a big, cozy pot of Copycat Outback Baked Potato Soup—now what? Whether you’re prepping ahead or storing leftovers, here’s how to keep it fresh and delicious.

Room Temperature

As tempting as it is to let the pot sit out while you sneak another bowl, don’t leave this soup at room temperature for more than 2 hours. Because it contains dairy and meat, it needs to be stored properly to stay safe.

Refrigeration Tips

Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days. When reheating, warm it gently on the stovetop over medium-low heat, stirring often to keep the texture nice and creamy.

Freezing Instructions

Planning to make this ahead? No problem! Let the soup cool completely before transferring to freezer-safe containers or zip bags. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm slowly on the stove while stirring. The cream may separate slightly but will come back together as it heats.

Recipe Tips and Tricks

Here are a few tried-and-true tips to make sure your soup turns out perfect every time:

• Use baked, not boiled, potatoes for the best texture and flavor. Baked potatoes give that fluffy, hearty bite you want in every spoonful.

• Let the roux cook for a minute or two before adding liquid—this gets rid of the raw flour taste and deepens the flavor.

• Use sharp cheddar cheese for a richer, bolder cheesy finish.

• Add sour cream off-heat to keep it from curdling and to preserve that smooth, tangy creaminess.

• Don’t skip the toppings! Crumbled bacon, extra cheese, and green onions aren’t just for looks—they take the soup from good to restaurant-worthy.

Related Recipes

If you loved this Copycat Outback Baked Potato Soup, you might also enjoy:

• Cheesy Hamburger Potato Soup: Comforting and hearty with a beefy twist

• Creamy Parmesan Italian Sausage Soup: A flavorful spin on classic creamy soups

• French Onion Soup Recipe: Deep, rich, and perfect for chilly nights

FAQs

We’ve gathered some of the most common questions people ask when making this soup—so you can go in feeling fully prepped and confident.

Can I use mashed potatoes instead of diced?

You can! Just know the texture will be smoother, more like a creamy chowder. Still delicious, just different.

Can I use salted butter?

Absolutely. Just cut back or skip the added salt in the seasoning to balance things out.

How do I make it vegetarian?

Simply replace the chicken broth with vegetable broth and skip the bacon. You can even add sautéed mushrooms for a savory, umami-rich boost.

Can I prepare this ahead of time?

Yes! It holds up beautifully. Store it in the fridge and gently reheat when ready to serve. It’s actually even better the next day.

Can I make this in a slow cooker?

You bet. Sauté the onion and garlic first, then add everything (except sour cream and cheese) to the slow cooker. Cook on low for about 6 hours, and stir in the dairy just before serving.

Conclusion

This Copycat Outback Baked Potato Soup is everything comfort food should be—creamy, cozy, and completely satisfying. It’s one of those recipes that delivers big flavor with very little fuss, making it perfect for weeknights, weekends, or anytime you just need a warm hug in a bowl.

Did you try this recipe? Leave a comment below and share your favorite toppings!
Or Pin this recipe to your “Cozy Winter Dinners” board to save it for chilly days ahead.

Copycat Outback Baked Potato Soup

---

• Author: Sophia
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

Print Recipe

Pin Recipe

Description

A rich and creamy potato soup inspired by Outback Steakhouse. Loaded with bacon, cheddar, and sour cream—comfort food at its best.

---

Ingredients

Scale 1x2x3x

• 3 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 4 large russet potatoes, baked or microwaved until tender
• 4 slices bacon, cooked until crispy and crumbled
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 2 green onions, chopped, for garnish

---

Instructions

1. Bake or microwave potatoes until tender, then peel and dice.
2. In a large pot, melt butter. Add onion and garlic, sauté until soft.
3. Stir in flour to form a roux. Cook 1–2 minutes, stirring.
4. Slowly whisk in chicken broth, milk, and cream. Bring to a simmer.
5. Add diced potatoes, salt, pepper, paprika, and parsley. Simmer for 10 minutes.
6. Stir in sour cream, half of the cheddar cheese, and half of the bacon. Mix until creamy.
7. Ladle into bowls and top with remaining cheese, bacon, and green onions.

Notes

• Use baked potatoes for deeper flavor and better texture.
• Add sour cream off-heat to avoid curdling.
• Garnish is essential for full flavor—don’t skip it!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 5g
• Sodium: 650mg
• Fat: 31g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 75mg

Keywords: baked potato soup, Outback copycat, creamy potato soup, cheesy soup, homemade soup, loaded soup