If you’ve ever visited Outback Steakhouse, you know their Loaded Baked Potato Soup is a creamy, comforting, and irresistible bowl of warmth. But what if you could recreate this rich, cheesy, and hearty soup right at home? In this complete guide, we’ll show you exactly how to make a Copycat Outback Loaded Baked Potato Soup that rivals the restaurant version — packed with tender potatoes, crispy bacon, melted cheddar, and creamy goodness.
This recipe is not just a meal; it’s an experience — perfect for cozy weeknights, family dinners, or even a special comfort-food treat. From selecting the right ingredients to tips for perfect texture and flavor, we’ve got you covered. By the end of this article, you’ll have everything you need to create a bowl of soup that’s restaurant-quality, gluten-free, and utterly satisfying.
Why You’ll Love This Recipe
- Restaurant-Quality Flavor at Home – Enjoy the same rich, cheesy soup you love at Outback, without leaving your kitchen.
- One-Pot Convenience – Minimal cleanup, maximum flavor.
- Customizable – Adjust toppings, cheese, or texture to suit your taste.
- Hearty and Filling – Perfect as a main course, or paired with simple sides for a complete meal.
- Family-Friendly – Loved by kids and adults alike; you can even make a vegetarian version.
Ingredients You’ll Need
To make the perfect Copycat Outback Loaded Baked Potato Soup, you’ll need simple, fresh ingredients:
For the Soup:
- 2 tbsp olive oil
- 5–6 slices uncooked bacon, diced (reserve some for garnish)
- 1 medium yellow or white onion, finely diced
- 3–4 cloves garlic, minced
- 2 tsp kosher salt
- Freshly cracked black pepper, to taste
- 5–6 small yellow or Yukon Gold potatoes, diced (peeled if desired)
- 32 oz vegetable or chicken broth
- 1 cup heavy cream or whole milk
- ½ cup Greek yogurt or sour cream
- 1 cup freshly shredded cheddar cheese
For Garnish:
- Chopped chives
- Reserved crispy bacon
- Extra shredded cheddar cheese
Pro Tip: Use yellow or Yukon Gold potatoes — they hold their shape while becoming creamy, which gives the perfect texture.
Essential Tools and Equipment
While this recipe is simple, having the right tools makes all the difference:
- Large Dutch oven or stockpot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Potato masher (optional, for thicker soup)
- Ladle for serving
Step-By-Step Directions
1. Sauté the Bacon and Aromatics
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add diced bacon and cook 2–3 minutes until crispy.
- Add garlic and onions; sauté 2–3 more minutes until fragrant and softened.
- Season with salt and pepper.
Pro Tip: Reserve some bacon for garnish — it adds texture and visual appeal.
2. Cook the Potatoes
- Add diced potatoes and vegetable or chicken broth to the pot.
- Stir to combine and bring to a simmer.
- Cover and reduce heat to medium; cook 25–30 minutes until potatoes are tender.
Pro Tip: For a thicker soup, gently mash some of the potatoes in the pot with a potato masher.
3. Add the Dairy and Cheese
- Reduce heat to low.
- Stir in heavy cream (or milk), Greek yogurt (or sour cream), and shredded cheddar cheese.
- Simmer 3–5 minutes, stirring occasionally, until cheese is fully melted and soup is smooth.
Tip: Use freshly shredded cheese to prevent clumping; adding cold cheese directly to hot soup can result in a grainy texture.
4. Serve and Garnish
- Ladle soup into bowls.
- Sprinkle with reserved bacon, chives, and extra cheddar cheese.
- Serve immediately while hot.
Serving Suggestions: Garlic bread, a green salad, grilled cheese sandwiches, roasted vegetables, baked potatoes, cornbread, or a crusty baguette complement this soup beautifully.
Common Mistakes and How to Avoid Them
- Overcooking the Potatoes – Check after 25 minutes; they should be tender but not mushy.
- Soup Too Thin – Mash some potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Soup Too Thick – Add more broth or milk gradually to loosen.
- Cheese Clumping – Use freshly shredded cheese and add off heat while stirring.
- Bland Flavor – Adjust seasoning; add smoked paprika or a dash of hot sauce for depth.
- Curdled Dairy – Bring dairy to room temperature before adding.
- No Garnish – Always reserve bacon and fresh toppings for crunch and visual appeal.
Tips for the Best Soup
- Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Adjust Thickness – Mash potatoes for thicker soup or add broth for thinner consistency.
- Boost Flavor – Add a splash of Worcestershire sauce, smoked paprika, or a pinch of cayenne for a subtle kick.
- Make It Vegetarian – Skip bacon, use vegetable broth, and add smoked paprika for smokiness.
- Extra Toppings – Crumbled feta, diced avocado, or crispy fried onions.
Storage and Reheating
Storing Leftovers:
- Let soup cool completely.
- Store in airtight container in refrigerator for 3–4 days.
Freezing:
- Not recommended due to dairy separation.
- If freezing is necessary, freeze before adding cream and cheese; stir them in after reheating.
Reheating:
- Stovetop: Low-medium heat, stir occasionally. Add milk/broth if too thick.
- Microwave: Heat in 30-second intervals, stirring between, adding liquid if needed.
Frequently Asked Questions (FAQs)
1. Can I make this in a slow cooker?
- Yes. Cook on low 6–8 hours or high 3–4 hours; stir in dairy and cheese at the end.
2. What potatoes work best?
- Yellow or Yukon Gold for creamy texture. Russets are acceptable peeled.
3. Can I use chicken broth instead of vegetable broth?
- Yes, it adds a richer flavor.
4. How to prevent cheese from clumping?
- Freshly shred cheese, add off heat, stir constantly.
5. Can I make this dairy-free?
- Substitute heavy cream with coconut milk or plant-based creamer and use vegan cheese.
6. Soup too salty?
- Balance with more broth, milk, or extra mashed potatoes.
Extra Flavor Variations
- Spicy Kick: Add cayenne pepper or hot sauce.
- Smoky: Add smoked paprika or a few drops of liquid smoke.
- Herbal: Fresh thyme or rosemary can add complexity.
- Cheese Lover: Combine cheddar with gouda or Monterey Jack.
Pairing Ideas
- Garlic bread for dipping
- Simple green salad with vinaigrette
- Roasted vegetables like carrots, Brussels sprouts, or asparagus
- Grilled cheese sandwich for extra comfort
- Steamed broccoli or cauliflower for a healthy twist
Nutritional Info (Approximate per serving)
- Calories: 384 kcal
- Fat: 24 g
- Carbs: 28 g
- Protein: 14 g
- Fiber: 3 g
Tip: Nutritional content varies based on bacon, cheese, and milk type used.
Why This Soup Stands Out
- Restaurant-Quality Flavor: Rich, cheesy, and hearty.
- Customizable: Vegetarian, spicy, or indulgent versions.
- Easy to Make: One pot, minimal cleanup.
- Family-Friendly: Loved by kids and adults alike.
With the right ingredients and care, this Copycat Outback Loaded Baked Potato Soup brings restaurant-quality comfort food straight to your table, creating memories of cozy family meals, chilly night indulgences, or simple weeknight joys.
Final Thoughts
Nothing beats a bowl of creamy, cheesy, and flavorful potato soup on a cold day. With crispy bacon, tender potatoes, and a smooth, cheesy base, this Copycat Outback Loaded Baked Potato Soup hits all the right notes. The recipe is flexible, easy to follow, and perfect for any occasion — from casual dinners to holiday gatherings.
