Copycat Outback Loaded Baked Potato Soup Recipe: Creamy & Crowd-Pleasing

Introduction

There’s a reason restaurant-style baked potato soups are such a hit: they’re ultra-creamy, rich with savory bacon, and finished with a generous heap of shredded cheese and chives. This Copycat Outback Loaded Baked Potato Soup brings that comforting, crowd-pleasing experience home—with no reservation required. It’s soul-soothing, hearty, and tailored to impress at any gathering, whether it’s a cool fall evening or a busy family dinner.

The Secret to Creamy, Flavor-Packed Loaded Potato Soup

What truly elevates this soup is its luscious, velvety base paired with chunks of perfectly cooked potato and all the classic fixings. You’ll get the same depth and flavor as the restaurant favorite, topped off with the crispy bacon and sharp cheddar that make every bite irresistible. Plus, the recipe is surprisingly simple, requiring basic ingredients but delivering maximum flavor.

Prep Tactics for Restaurant-Style Results

Perfectly diced potatoes are the foundation of this soup. A uniform chop ensures even cooking and a satisfying texture in every spoonful. For the fastest, most consistent results, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to perfectly cube your potatoes and prep onions and celery in a flash.

A heavy, nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch renders bacon crisp and collects all the flavorful drippings for sautéing. Sautéing the aromatics in bacon fat builds an unbeatable flavor base for your soup.

Building Your Base: Creamy and Satisfying

Achieving that restaurant-style creaminess is about layering flavors and using a smart blending technique. After simmering, blend a portion of the soup with a Ninja BL610 Professional 72 Oz Countertop Blender, Black to get a silky-smooth broth, leaving some potato pieces for texture. Finish with a swirl of sour cream and heavy cream for the perfect rich body.

Finishing Touches: Toppings and Serving Suggestions

Pile on the shredded cheddar, crispy bacon bits, and fresh chives for a loaded experience. For easy grating and slicing of cheese and bacon, keep the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper handy. Serve up bowls with a big hunk of crusty bread or a light salad. To keep leftovers fresh and ready for lunch, pack in Bentgo Salad Container – 54 oz Bowl, Khaki Green for easy comfort food on the go.

Nutritional Information and Serving Size

This recipe yields 6 generous servings. Each bowl is approximately 450–500 calories, depending on specific toppings and portion size—just the right amount for a hearty, satisfying meal.

Copycat Outback Loaded Baked Potato Soup (Recap)

Now you can duplicate Outback’s beloved loaded baked potato soup right at home. Creamy, smoky, and customizable, this dish is a sure-fire crowd-pleaser that can stand up to the restaurant original—and might even become your new favorite.

Instructions

1. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until browned and crisp. Use a slotted spoon to transfer bacon to a plate, reserving the drippings.
2. Add butter to the pot. Sauté onions and celery in the bacon drippings until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in diced potatoes and flour, cooking for 2-3 minutes to coat the potatoes and cook off the raw flour taste.
4. Gradually pour in chicken broth, stirring constantly, followed by milk and heavy cream. Bring to a gentle simmer, not a boil. Simmer uncovered for 18–20 minutes, stirring occasionally, until potatoes are fork-tender.
5. Ladle about half the soup into a Ninja BL610 Professional 72 Oz Countertop Blender, Black and blend until smooth, then return to the pot. (Blend less if you want a chunkier texture.)
6. Stir in shredded cheese and sour cream until melted and fully combined. Season to taste with salt and pepper. Simmer for an additional 2–3 minutes to heat through.
7. Ladle soup into bowls. Top with reserved bacon, extra shredded cheese, sour cream, and a generous sprinkle of chives or green onions. Serve immediately.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

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This Copycat Outback Loaded Baked Potato Soup delivers all the creamy, savory satisfaction of the restaurant favorite—with loads of bacon and cheese to please any crowd. Perfect for chilly nights or when comfort food cravings strike!