Craving that iconic bowl of warmth from your favorite steakhouse but not wanting to leave the house? You’re in luck! The famous Outback Steakhouse Baked Potato Soup is legendary for its incredibly creamy texture, rich cheesy flavor, and generous toppings of crispy bacon and fresh green onions. It’s the ultimate comfort food, a hearty hug in a bowl that many try to replicate. Today, we’re not just trying; we’re succeeding. Get ready for the ultimate Copycat Outback Baked Potato Soup recipe that’s so spot-on, you might just prefer it to the original. This easy potato soup recipe brings that restaurant-quality magic right into your kitchen!
Why This Recipe Works (And Why You’ll Love It!)
This isn’t just another homemade potato soup; it’s the one. Here’s why our specific Copycat Outback Baked Potato Soup stands out as the best baked potato soup you’ll ever make:
- Steakhouse Flavor at Home: We’ve meticulously crafted this recipe to perfectly capture the rich, savory, and cheesy essence of the original Outback Steakhouse potato soup recipe.
- Simple, Accessible Ingredients: Made with pantry staples like russet potatoes, bacon, and cheese, making this an easy potato soup recipe accessible to all.
- Perfectly Creamy, Never Gummy: Our method ensures a velvety smooth texture that’s thick and satisfying without ever becoming pasty or gummy. It’s truly a luscious creamy baked potato soup.
- Customizable & Versatile: Easily adaptable with your favorite potato soup toppings or simple dietary substitutions.
- A Crowd-Pleasing Comfort Food: This hearty potato soup is the ultimate satisfying meal for chilly evenings, family dinners, or game day gatherings, embodying the best comfort food soup recipes.
What Is Outback’s Baked Potato Soup?
Outback Steakhouse’s Baked Potato Soup is a beloved appetizer, famous for transforming a loaded baked potato into a luxurious, warm soup. It features a rich, creamy potato base, often with tender chunks of russet potato, generously loaded with sharp cheddar cheese, crispy bacon, and a sprinkle of fresh green onions. It’s a truly satisfying and decadent experience, earning its reputation as a fan-favorite for good reason. This cheesy potato soup with bacon is pure indulgence, and the inspiration for our Copycat Outback Baked Potato Soup.
Ingredients You’ll Need
Crafting the perfect Copycat Outback Baked Potato Soup begins with quality ingredients. Here’s what you’ll need for this simple potato soup:
For the Soup Base:
- Russet Potatoes: The star! Essential for their starchy, fluffy texture, and that authentic baked potato flavor.
- Bacon: Choose thick-cut bacon for maximum flavor. Its rendered fat forms the foundation of our soup’s savory depth.
- Yellow Onion & Garlic: Essential aromatics that build the crucial first layer of rich flavor.
- Chicken or Vegetable Broth: Adds savory depth. Use vegetable broth for an excellent vegetarian alternative.
- Heavy Cream: The key to a luxuriously rich and creamy baked potato soup. For true potato soup with heavy cream, don’t skimp!
The Cheesy, Creamy Finish:
- Cheddar Cheese: Sharp or medium cheddar melts beautifully and provides robust flavor. Crucial Tip: Always shred your own cheese from a block for superior melting and texture!
- Sour Cream: Adds a delightful tang that perfectly balances the soup’s richness.
- Salt & Pepper: Crucial for seasoning. Remember to taste and adjust at the end.
Essential Equipment
Having the right tools makes this Copycat Outback Baked Potato Soup recipe even smoother:
- Large pot or Dutch oven
- Sharp knife and cutting board
- Skillet (for bacon)
- Potato masher or immersion blender (for texture control – masher for chunky, blender for smoother)
- Measuring cups and spoons
- Cheese grater (if not using pre-shredded, which we strongly advise against!)
How to Make Copycat Outback Baked Potato Soup (Step-by-Step)
Let’s dive into making this incredible loaded potato soup recipe. Follow these steps for the best baked potato soup experience.
Step 1: Prepare the Potatoes and Bacon
Preheat oven to 400°F (200°C). Pierce 3-4 medium russet potatoes several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until fork-tender. While potatoes bake, cook 6-8 slices of thick-cut bacon in a large skillet over medium heat until crispy. Remove bacon, crumble, and set aside. Reserve 2-3 tablespoons of bacon grease in the skillet or transfer to your large pot/Dutch oven.
Step 2: Build the Flavor Base
To the reserved bacon grease, add 1 chopped yellow onion. Sauté over medium heat for 5-7 minutes until softened and translucent. Add 2-3 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Create the Soup Base
Once the baked potatoes are cool enough to handle, scoop the fluffy flesh from their skins into the pot with the onions and garlic. (You can save the skins for another recipe!). Roughly mash the potato flesh with a potato masher. Pour in 4 cups of chicken or vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally.
Step 4: Make It Creamy and Cheesy
Reduce the heat to low. Slowly stir in 2 cups of heavy cream. Once the soup is heated through (do not boil!), gradually add 2 cups of freshly shredded sharp cheddar cheese, stirring until completely melted and smooth. Stir in half of the crumbled bacon.
Step 5: The Finishing Touches
Remove the pot from the heat. In a small bowl, whisk a ladleful of the hot soup into ½ cup of sour cream to temper it, then stir the tempered sour cream back into the pot. This prevents curdling. Season generously with salt and black pepper to taste. Ladle your Copycat Outback Baked Potato Soup into bowls, topping with the remaining bacon, extra cheese, and fresh green onions or chives. Enjoy this hearty homemade potato soup!
Pro Tips for the Perfect Potato Soup
Achieve perfection with your Copycat Outback Baked Potato Soup using these expert tips:
- The Secret is Baked Potatoes: Baking russet potatoes first imparts that deep, authentic ‘baked potato’ flavor. Don’t just boil them for the best baked potato soup!
- Control the Texture: Use a masher for chunky soup. For smoother, creamy baked potato soup, use an immersion blender sparingly to avoid gumminess. This helps control how to make potato soup thick.
- Gentle Simmer with Dairy: Never boil after adding heavy cream, sour cream, and cheese to prevent curdling and separation.
- Shred Your Own Cheese: Crucial for a silky, cheesy potato soup with bacon. Pre-shredded cheese can lead to a grainy texture due to anti-caking agents.
- Final Seasoning Check: Bacon and broth are salty. Always taste your soup before adding extra salt, adjusting at the very end for perfect flavor balance. These tips will help you master your Copycat Outback Baked Potato Soup.
Topping and Serving Suggestions
Serving your Copycat Outback Baked Potato Soup is an experience in itself! Elevate it by setting up a ‘loaded potato soup bar’!
- Classic Toppings: Extra shredded sharp cheddar, crispy bacon bits, and fresh sliced green onions or chives are non-negotiable for a truly authentic Outback Steakhouse potato soup recipe experience.
- Other Ideas: A dollop of sour cream or Greek yogurt, crunchy croutons, crispy fried onions, or a dash of your favorite hot sauce.
Serve this hearty potato soup with crusty bread for dipping, a simple green salad with a light vinaigrette, or cheesy garlic breadsticks for a complete, comforting meal.
Storage, Freezing, and Reheating Instructions
Keeping your Copycat Outback Baked Potato Soup fresh and delicious is easy with these tips:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezing: Dairy-based soups can sometimes separate when frozen. While possible, freeze cool soup in portions. Expect a slightly different texture upon thawing.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently, to prevent separation. Avoid high heat or vigorous boiling. Microwaving is possible, but stovetop is preferred for best results.
Frequently Asked Questions (FAQ)
Here are answers to common questions about making the best baked potato soup:
How can I make my potato soup thicker?
To thicken potato soup, create a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and slowly stir into simmering soup. Or, simply simmer the soup gently (before dairy) to reduce liquid and concentrate solids.
Can I make this soup in a slow cooker or Crock Pot?
Yes. Sauté onions/garlic and cook bacon on the stove first. Add all ingredients except dairy/cheese to the slow cooker; cook on low for 4-6 hours. Stir in cream, cheese, and sour cream during the last 30 minutes.
Is Outback Baked Potato Soup gluten-free?
This Copycat Outback Baked Potato Soup can be gluten-free. Ensure your broth is certified gluten-free, as other ingredients are naturally GF, making it a good gluten-free potato soup option.
Why did my potato soup turn out gummy or pasty?
Gummy soup results from over-processing starchy potatoes. Over-mixing or blending releases too much starch. Use a masher for chunky soup, or an immersion blender sparingly for smooth texture.
Can I make this soup ahead of time?
Yes! This homemade potato soup often tastes even better the next day as flavors meld. Store properly and reheat gently for best results, enjoying a truly hearty potato soup when you’re ready.
The Recipe Card
Below, you’ll find the complete, printable recipe card with exact measurements and detailed, concise instructions. Get ready to create the ultimate Copycat Outback Baked Potato Soup in your own kitchen today!
Conclusion
You now have all the tools and knowledge to create a truly spectacular Copycat Outback Baked Potato Soup. This creamy, cheesy, and loaded masterpiece is more than just a meal; it’s a comforting experience. Dive into the rich flavors of a steakhouse favorite right at home. Try this recipe tonight – your taste buds will thank you!
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