Outback Baked Potato Soup
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Other than the steaks, my favorite dish at Outback is definitely the Baked Potato Soup! You will love this thick, creamy and chunky soup from the first bite!
What You Will ❤️ About Outback Steakhouse Baked Potato Soup
- Baked Potato in a Bowl! This soup is like eating a baked potato in a bowl! It’s so delicious – your whole family will love it!
- Bacon & Cheese! The toppings are my favorite part – load that soup up with shredded cheese, chopped bacon and crunchy scallions.
- Ready in 30 Minutes! After you bake the potatoes – it only takes 30 minutes to make this delicious soup!
Copycat Outback Potato Soup Recipe Ingredients
Big Russet Potatoes are the key to this perfect Baked Potato Soup!
- Large russet potatoes
- Thick cut bacon – save the bacon fat in the recipe – or if you’re using pre-cooked bacon, you can use Bacon Up – it’s a clarified bacon fat
- Salted butter
- Yellow onion
- Minced garlic
- All Purpose Flour
- Chicken broth – if you want to make it vegetarian, you can use vegetable broth
- Heavy cream – you could also use milk or half and half – if using those – you might need to add the cornstarch slurry to help thicken the soup
- Water
- Granulated sugar – this might seem odd but just a touch of sugar adds the perfect amount of sweetness for this soup
- Salt & Black pepper – you could also add celery salt, dried basil if you’d like more seasoning
- Cheddar cheese
- Scallions/Green Onions
How to Make Outback Steakhouse Potato Soup Recipe
Outback has a lot of favorites – like their Alice Springs Chicken! This soup is one of the easier ones to make! Once you bake the potatoes, the soup only takes 30 minutes to make! It’s thick and creamy and super simple to make!
- Rub potatoes with olive oil and sprinkle with coarse sea salt. Place potatoes on a cookie sheet and into the oven and bake for 1 hour at 350º. Check potatoes with a paring knife for doneness. A fork should slide into the potato easily. Do not remove the skins of the potatoes! Once cooled, dice potatoes into 1/2 inch sized cubes.
- Place bacon slices in the Dutch Oven on the stove top over medium high heat until it starts to get crispy. Place on paper towel to drain. Once bacon cools, chop into small pieces and set aside.
- Over medium-high heat in a Dutch Oven or a large pot, add butter to bacon grease. Once melted, add the chopped onion and cook until softened.
- You can use a small amount of oil instead of bacon grease but the bacon adds a lot of flavor to the soup.
- Add the flour and stir quickly to make a roux. Do not to burn the flour.
- Quickly add the chicken broth, whisking quickly, to keep the lumps away. Turn heat up to high and bring to a low boil. Once the chicken stock is simmering, slowly whisk in the heavy cream. Turn down to medium heat and allow the soup to reduce for 10 minutes.
- Add diced baked potatoes to the soup and bring mixture to a simmer again (about 5 minutes). The potatoes will help thicken the soup to a thick and creamy consistency. Add the sugar, salt, and pepper.
- If your soup is too thick, add 1-2 cups water or chicken broth.
- If your soup is too thin, whisk together 1/4 cup water and 1-2 tbsp cornstarch and add to soup. Let simmer for 5 minutes more to thicken to the proper consistency.
- Once soup is thickened, serve in individual bowls and top with shredded cheddar, bits of bacon, and chives. No sour cream needed!
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Tips, Tricks & FAQs
Is Outback Potato Soup vegetarian?
Nope. There’s chicken broth in it – along with bacon on top. But if you swapped out the chicken broth for vegetable broth and left out the bacon – you could make it vegetarian.
Do I need to use Russet potatoes?
Yes – that will give it the necessary baked potato flavor!
How do you store and reheat leftover baked potato soup?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 2 minutes or in a small saucepan on the stove for 3-5 minutes. I don’t recommend freezing this soup as the potatoes break down and get a little funky.
Recipe Variations
This Baked Potato Soup is delicious – but you can make a couple of tweaks to make it even better or more to your liking!
- Smoked Sausage – add sliced smoked sausage when you add the potatoes for a meaty treat!
- Toppings – mix up the cheese and use a cheddar cheese blend with pepper jack or monterrey jack cheeses, add a dollop of sour cream .
- Veggies – add veggies like peas, carrots and green beans to the Dutch oven for the last 30 minutes and then slice and add to soup when you add the chicken broth.
What to serve with Baked Potato Soup
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Outback Baked Potato Soup
Other than the steaks, my favorite dish at Outback is definitely the Baked Potato Soup! You will love this thick, creamy and chunky soup from the first bite!
Equipment
Ingredients
Instructions
- Preheat oven to 350º. Rub potatoes with olive oil and sprinkle with coarse sea salt. Place potatoes on a cookie sheet and into the oven and bake for 1 hour. Check potatoes with a paring knife for doneness. A paring knife or fork should slide into the potato easily. Remove potatoes from oven and let cool. Do not remove the skins of the potatoes! Dice potatoes into 1/2 inch sized cubes.3 large Russet potatoes
- Place bacon slices in the Dutch Oven on the stove top over medium high heat until it starts to get crispy. Place on paper towel to drain. Once bacon cools, chop into small pieces and set aside. You could also make your bacon in the oven at 375º for 15 min or in the air fryer for 10. If using these methods, pour bacon fat from oven or air fryer method into Dutch Oven.4 slices bacon
- Over medium-high heat in a Dutch Oven or a large pot, add butter to bacon grease. Once melted, add the chopped onion and garlic. Cook until softened.You can use a small amount of oil instead of bacon grease but the bacon adds a lot of flavor to the soup.1 stick salted butter, 1/2 large yellow onion, 1 tbsp garlic
- Add the flour and stir quickly to make a roux. Do not to burn the flour.1/2 cup flour
- Quickly add the chicken broth and water, whisking quickly, to keep the lumps away. Turn heat up to high and bring to a low boil. Once the chicken stock is simmering, slowly whisk in the heavy cream. Turn down to medium heat and allow the soup to reduce for 10 minutes.4 cups chicken broth, 2 cups heavy cream, 1 cup water
- Add diced baked potatoes to the soup and bring mixture to a simmer again (about 5 minutes). The potatoes will help thicken the soup to a thick and creamy consistency. Add the sugar, salt, and pepper.If your soup is too thick, add 1-2 cups water or chicken broth. If your soup is too thin, whisk together 1/4 cup water and 1-2 tbsp cornstarch and add to soup. Let simmer for 5 minutes more to thicken to the proper consistency.1 tbsp granulated sugar, 1/2 tsp salt, 1/4 tsp black pepper, 3 large Russet potatoes
- Once soup is thickened, serve in individual bowls and top with shredded cheddar, bits of bacon, and chives. No sour cream needed!6 oz cheddar cheese, 1/4 cup green onions, 4 slices bacon
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cupCalories: 475kcalCarbohydrates: 29gProtein: 10gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 103mgSodium: 728mgPotassium: 585mgFiber: 2gSugar: 4gVitamin A: 1184IUVitamin C: 8mgCalcium: 180mgIron: 1mg
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