One of the best comfort foods around is a creamy, hearty soup. The copycat Outback Baked Potato Soup brings the well-loved restaurant dish right into your home. This simple recipe allows you to enjoy a bit of that Outback magic with your family and friends. It’s perfect for chilly evenings or when you’re craving something deliciously warm.
Why Make This Recipe
Making this copycat Outback Baked Potato Soup at home is not just fun, but it is a great way to impress your loved ones. With only a few ingredients, you can create a flavor-filled dish that warms the soul. Plus, you can tweak the recipe to make it exactly how you like it. No need to wait for your next trip to the restaurant when you can whip it up in your own kitchen!
How to Make Copycat Outback Baked Potato Soup
Cooking this baked potato soup is straightforward and requires only a few steps. Just follow the directions below, and you’ll have a delicious soup in no time!
Ingredients
- 4 large russet potatoes
- 6 strips of bacon
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Directions
- Bake the potatoes at 400°F (200°C) for about 1 hour until tender. Allow to cool, then peel and dice.
- In a large pot, cook the bacon until crispy. Remove and crumble. In the bacon drippings, sauté the onion and garlic until softened.
- Add the diced potatoes and chicken broth to the pot. Simmer for 10 minutes.
- Stir in the heavy cream and half of the cheese.
- Use a potato masher to blend some of the soup for thickness, leaving some chunks.
- Season with salt and pepper.
- Serve hot, topped with remaining cheese, crumbled bacon, and green onions.
How to Serve Copycat Outback Baked Potato Soup
Serve the soup hot in bowls. Top it generously with extra cheese, crumbled bacon, and chopped green onions for a burst of flavor. A side of crusty bread or a light salad can complement the meal nicely.
How to Store Copycat Outback Baked Potato Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup in portion-sized containers for up to 2 months. When reheating, make sure to warm it gently on the stove or in the microwave, adding more cream or broth if it has thickened.
Tips to Make Copycat Outback Baked Potato Soup
- For extra flavor, try using homemade chicken broth.
- If you like a spicy kick, add some diced jalapeños or hot sauce.
- You can also use sour cream as a topping for added creaminess.
Variation
For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. You can add more vegetables like carrots or celery for added nutrition and flavor.
FAQs
Can I use instant potatoes instead of fresh potatoes?
Yes, you can use instant potatoes for a quicker version, but the texture will be different.
Can I make this soup ahead of time?
Absolutely! This soup can be made in advance and refrigerated or frozen for later use.
What can I serve with this soup?
This soup pairs well with salads, crusty bread, or sandwiches, making it a versatile meal.
Copycat Outback Baked Potato Soup
A creamy and hearty baked potato soup that brings the comfort of Outback steakhouse right to your home.
- Total Time: 75 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large russet potatoes
- 6 strips of bacon
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Bake the potatoes at 400°F (200°C) for about 60 minutes until tender. Allow to cool, then peel and dice.
- In a large pot, cook the bacon until crispy. Remove and crumble.
- In the bacon drippings, sauté the onion and garlic until softened.
- Add the diced potatoes and chicken broth to the pot. Simmer for 10 minutes.
- Stir in the heavy cream and half of the cheese.
- Use a potato masher to blend some of the soup for thickness, leaving some chunks.
- Season with salt and pepper.
- Serve hot, topped with remaining cheese, crumbled bacon, and green onions.
Notes
For extra flavor, use homemade chicken broth. For a vegetarian version, skip the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking and Cooking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
