Cozy Copycat Outback Loaded Baked Potato Soup Recipe

Craving a hearty soup that reminds you of copycat outback loaded baked potato comfort?

Warm memories flood back with every spoonful of this creamy delight.

Potatoes blend perfectly with crispy bacon bits and sharp cheddar cheese.

Smooth textures and rich flavors make this recipe a standout meal for chilly evenings.

Kitchen experiments often lead to unexpected culinary magic, and this soup proves that point brilliantly.

Cheese lovers and potato enthusiasts will find themselves swooning over each delectable bite.

Grab your ingredients and let’s turn an ordinary dinner into an extraordinary experience that’ll have everyone asking for seconds.

Storing Copycat Outback Loaded Baked Potato Soup Right

• Transfer soup to an airtight container, seal tightly, and store in the refrigerator for 3-4 days. Cool completely before storing to prevent bacterial growth.
• Pour soup into a saucepan, heat over low-medium temperature. Stir frequently to prevent scorching and maintain creamy consistency. Add splash of broth or milk if soup seems too thick.
• Place soup in microwave-safe bowl, cover with microwave-safe lid or plastic wrap. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature to ensure soup is steaming hot throughout.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space at top for expansion. Freeze up to 3 months.

Answers About Copycat Outback Loaded Baked Potato Soup

• Is this soup similar to Outback Steakhouse's recipe?

Yes, this is a homemade copycat version that closely replicates the restaurant’s famous loaded baked potato soup, using similar ingredients and cooking techniques.

• Can I make this soup vegetarian?

While the original recipe uses bacon, you can substitute it with vegetarian bacon bits or simply omit it, adding extra seasoning for flavor depth.

• What type of potatoes work best for this soup?

Russet potatoes are ideal because they’re starchy and break down easily, creating a creamy texture when mashed during cooking.

• How can I make the soup healthier?

Use low-fat milk instead of heavy cream, Greek yogurt instead of sour cream, and reduce the amount of cheese to lower the calorie and fat content.

Why You’ll Crave Copycat Outback Loaded Baked Potato Soup

• Savor Every Spoonful: Comfort in a Bowl: Dive into a hearty soup that transforms simple ingredients into a luxurious dining experience with minimal kitchen effort.
• Customize Your Comfort: Mix and match toppings like bacon bits, chives, or extra cheese to personalize each serving and keep everyone excited about dinner.
• Quick Family Feast: Create a satisfying meal that comes together in just a few steps, perfect for busy weeknights when you want something delicious without complex cooking techniques.
• Budget-Friendly Gourmet: Use affordable ingredients like potatoes and basic pantry staples to craft a restaurant-quality soup that feels indulgent without breaking the bank.

What Goes In Copycat Outback Loaded Baked Potato Soup

• Bacon: Provides a savory, smoky flavor and crispy texture to the soup.

• Heavy Cream, Greek Yogurt: Add richness and creamy consistency to the soup.
• Cheddar Cheese: Offers sharp, tangy flavor and helps thicken the soup.

• Potatoes: Form the hearty foundation of the soup with starchy, filling texture.
• Onion, Garlic: Create a flavorful aromatic base with depth and complexity.

• Vegetable Broth: Provides a light, savory liquid foundation for the soup.

• Salt, Black Pepper: Enhance and balance the overall flavor profile of the soup.

• Chives: Add a fresh, mild onion-like flavor and bright green color to the final dish.

How To Make Copycat Outback Loaded Baked Potato Soup

Step 1: Sizzle Bacon Bits

Heat olive oil in a large Dutch oven over medium-high heat. Toss in bacon pieces and cook until they turn golden and crispy, releasing their delicious smoky aroma.

Step 2: Awaken Aromatic Allies

Add minced garlic and diced onion to the pot. Let them dance and sizzle together for a few minutes until the onions become soft and fragrant. Sprinkle with salt and black pepper to enhance their flavors.

Step 3: Potato Power Immersion

Drop in diced potatoes and pour vegetable broth over them. Stir everything together and cover the pot, allowing the ingredients to get acquainted.

Step 4: Tender Potato Transformation

Reduce heat and let the mixture simmer gently. After 25-30 minutes, check that potatoes are perfectly tender by piercing them with a fork.

Step 5: Creamy Texture Magic

Softly mash some potatoes directly in the pot to create a thicker, more luxurious soup base. This will give your soup a hearty, rustic feel.

Step 6: Dairy Dream Blend

• Heavy cream
• Greek yogurt
• Shredded cheddar cheese

Allow the ingredients to meld together, creating a rich and creamy consistency.

Step 7: Final Flourish

• Crispy bacon crumbles
• Freshly chopped chives
• Extra shredded cheddar cheese

Step 8: Storage and Reheating

Keep leftover soup in an airtight container in the refrigerator. When ready to enjoy again, gently reheat on the stovetop or in the microwave, stirring occasionally to maintain smooth texture.

Useful Tips For Copycat Outback Loaded Baked Potato Soup

• Optimize Potato Texture: Partially mash potatoes while cooking to create a thicker, creamier soup base with varying potato chunk sizes for better mouthfeel.
• Boost Bacon Flavor: Cook bacon until extra crispy and reserve some pieces for topping to maximize smoky, salty crunch in each spoonful.
• Control Soup Consistency: Adjust liquid by adding more broth if soup becomes too thick, or simmer longer to reduce and thicken if too thin.
• Dairy-Free Adaptation: Swap heavy cream with coconut milk and use plant-based cheese to make the soup suitable for dairy-sensitive diners.
• Elevate Garnish Game: Layer toppings strategically with chives, extra cheese, and bacon bits to create visual appeal and additional flavor complexity.

Ways To Change Up Copycat Outback Loaded Baked Potato Soup

• Vegetarian Potato Soup: Replace bacon with smoked paprika and sautéed mushrooms for a rich, smoky flavor. Use vegetable broth and swap out cheese for nutritional yeast to maintain creaminess.
• Dairy-Free Potato Soup: Substitute heavy cream with coconut milk or almond milk. Use dairy-free cheese alternatives or nutritional yeast. Replace sour cream with cashew cream for smoothness.
• Low-Carb Cauliflower Soup: Swap potatoes with cauliflower florets. Maintain the creamy texture using the same dairy and cheese components. Add extra bacon for enhanced flavor and protein.
• Instant Pot Version: Combine all ingredients in the Instant Pot. Cook on high pressure for 10 minutes, then quick release. Proceed with mashing and adding cream as in the original recipe for faster preparation.

Best Sides With Copycat Outback Loaded Baked Potato Soup

• Pair Hearty Craft Beer: Select a robust amber ale or creamy stout that complements the soup's rich, cheesy flavor profile, cutting through the heaviness while enhancing the potato and bacon notes.
• Elevate with Crusty Sourdough: Serve alongside a freshly toasted slice of tangy sourdough bread, perfect for dipping and soaking up the creamy soup's delicious textures.
• Match with Crisp Salad: Create a light green salad with mixed spring greens, thinly sliced radishes, and a zesty vinaigrette to balance the soup's richness and provide a refreshing contrast.
• Complement with Chardonnay: Choose a lightly oaked Chardonnay that offers buttery undertones and subtle acidity, harmonizing beautifully with the soup's creamy consistency and potato base.

Copycat Outback Loaded Baked Potato Soup Recipe

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4.7 from 11 reviews

• Total Time: 35-44 minutes
• Yield: 6 1x

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Description

Comfort meets culinary magic in this hearty Copycat Outback Loaded Baked Potato Soup that brings restaurant-style flavors straight to your kitchen. Creamy potatoes, crispy bacon bits, and rich cheese create a soul-warming bowl you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 5–6 small yellow potatoes (peeled and diced)
• 32 fluid ounces (946 milliliters) vegetable broth
• 1 cup (240 milliliters) heavy cream or milk
• 1 cup (100 grams) shredded cheddar cheese

Protein and Aromatics:

• 5–6 slices uncooked bacon (diced)
• 1 medium yellow or white onion (finely diced)
• 3–4 cloves garlic (minced)

Seasonings and Garnishes:

• 2 teaspoons kosher salt
• Fresh cracked black pepper
• 2 tablespoons (30 milliliters) olive oil
• 1/2 cup (120 grams) Greek yogurt or sour cream
• Chopped chives
• Reserved bacon crumbles
• Additional shredded cheddar cheese

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Instructions

1. Render bacon in a large Dutch oven over medium-high heat until golden and crisp, approximately 3 minutes.
2. Incorporate minced garlic and diced onions, sautéing until aromatics become translucent and fragrant, about 2-3 minutes.
3. Season the mixture with salt and cracked black pepper, creating a flavor foundation.
4. Add diced potatoes and vegetable broth, ensuring ingredients are thoroughly combined and submerged.
5. Cover and simmer for 25-30 minutes at medium heat, allowing potatoes to become tender and develop rich flavors.
6. Partially mash potatoes within the pot to create a more substantial and creamy texture.
7. Pour in heavy cream, Greek yogurt, and shredded cheddar cheese, stirring to integrate smoothly.
8. Reduce heat and gently simmer for 4-5 minutes, allowing cheese to completely dissolve and soup to reach optimal creaminess.
9. Transfer soup into serving bowls, garnishing generously with crispy bacon crumbles, fresh chives, and additional cheese.
10. For storage, refrigerate in sealed container for 3-4 days, reheating carefully on low stovetop temperature or in microwave while stirring intermittently.

Notes

• Choose thick-cut bacon for maximum flavor and crispiness, ensuring a rich base for the soup.
• Opt for starchy potatoes like Russet or Yukon Gold to create a naturally thicker, creamier texture.
• Use freshly grated cheddar cheese instead of pre-shredded for smoother melting and better overall taste.
• Make it lighter by substituting whole milk for heavy cream and Greek yogurt for sour cream, reducing calories without sacrificing creaminess.

• Prep Time: 7-9 minutes
• Cook Time: 28-35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 260 kcal
• Sugar: 2 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 45 mg