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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup made ultra-creamy with a thickened dairy base and hearty baked potato chunks. Finished with cheddar, sour cream, bacon, and chives for a restaurant-style comfort bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and bacon
  • 4 russet potatoes Baked, cooled, and peeled.
  • 6 bacon Cooked and crumbled.
Creamy soup base
  • 5 tbsp unsalted butter
  • 0.33 cup all-purpose flour Measures as 1/3 cup.
  • 4 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Seasoning and finishing
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 1 sour cream Extra for serving.
  • 1 shredded cheddar Extra for serving.
  • 1 bacon Extra for serving.
  • 1 chives Extra for serving.

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes and bacon
  1. Chop the baked potato flesh into small pieces, then set aside for later.
  2. Cook the bacon until crisp, then crumble it and keep it ready for topping.
Make the creamy soup base
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the flour.
  2. Cook the flour mixture for 2 minutes, stirring until it smells slightly toasted and looks smooth.
  3. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth.
  4. Continue cooking over medium heat, stirring often, until thickened, about 8-10 minutes, with a smooth spoon-coating texture.
Finish with potatoes, cheese, and seasoning
  1. Fold in the chopped baked potato, then mash some pieces against the pot to thicken further.
  2. Stir in the shredded cheddar and sour cream until melted and smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls.
  2. Top generously with extra sour cream, cheddar, bacon, and chives so each bowl has visible toppings.

Notes

For the creamiest texture, mash part of the potato directly in the pot so the soup thickens without turning grainy. Store leftovers covered in the refrigerator up to 3 days; reheat gently on the stovetop over low heat, adding a splash of milk if needed. Freezing isn’t recommended because the dairy can break during thawing. For a lighter option, swap half the whole milk for additional chicken broth and use reduced-fat cheddar.