This Copycat Outback Loaded Baked Potato Soup delivers the creamy, cheesy goodness of the beloved Outback Steakhouse classic right to your table. It’s rich, hearty, and perfect for cozy evenings or whenever you’re craving restaurant-style comfort food. This recipe combines tender potatoes, crispy bacon, and gooey cheddar cheese into one satisfying dish that’s as indulgent as it is easy to make.
Why You’ll Love This Recipe
- Authentic Taste: Recreates the signature flavor of Outback’s loaded potato soup.
- Quick and Easy: Made with everyday ingredients in under 40 minutes.
- Comfort Food Delight: Perfectly creamy with a delicious balance of bacon and cheese.
- Customizable: Adjust the toppings, cheese, or texture to make it uniquely yours.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Dutch oven or large stock pot: Ideal for cooking the soup evenly and keeping it warm.
- Sharp knife and cutting board: For dicing potatoes, onions, and bacon.
- Ladle: For serving the soup with ease.
- Potato masher or immersion blender (optional): To achieve your preferred texture.
Importance of Each Tool
- Dutch oven: Retains heat well and allows for sautéing and simmering in one pot.
- Knife and cutting board: Precise cutting ensures even cooking.
- Potato masher: Mashing some of the potatoes thickens the soup without additional flour or starch.
Preparation Tips
- Prep your ingredients beforehand: Dice the potatoes, bacon, and onions ahead of time for a seamless cooking process.
- Choose the right potatoes: Small yellow or Yukon Gold potatoes provide a creamy texture when cooked.
- Have garnishes ready: Pre-chop bacon, chives, and cheese to top your soup immediately before serving.
Ingredients
- 2 tablespoons olive oil
- 5-6 slices uncooked bacon, diced (reserve some for garnish)
- 1 medium yellow or white onion, finely diced
- 3-4 cloves garlic, minced
- 2 teaspoons kosher salt
- Fresh cracked black pepper, to taste
- 5-6 small yellow potatoes, diced (peeled, if desired)
- 32 oz vegetable broth
- 1 cup heavy cream or milk
- ½ cup Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- Garnishes: Chopped chives, crispy bacon, and shredded cheddar cheese
Step-by-Step Directions
1. Sauté Bacon and Aromatics
- Heat olive oil in a large Dutch oven or stock pot over medium-high heat.
- Add diced bacon and cook for 2-3 minutes until crispy.
- Stir in minced garlic and diced onion. Cook for an additional 2-3 minutes until the onion is tender and aromatic.
- Season with kosher salt and freshly cracked black pepper to taste.
2. Cook the Potatoes
- Add diced potatoes and vegetable broth to the pot. Stir to combine.
- Cover with a lid and reduce the heat to medium.
- Simmer for 25-30 minutes until the potatoes are fork-tender.
- Pro Tip: Gently mash some of the potatoes directly in the pot to thicken the soup naturally.
3. Finish with Cream and Cheese
- Once the potatoes are cooked, stir in:
- Heavy cream (or milk)
- Greek yogurt (or sour cream)
- Shredded cheddar cheese
- Simmer for an additional 3-5 minutes, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy.
4. Serve and Garnish
- Ladle the soup into bowls.
- Garnish with:
- Reserved bacon crumbles
- Chopped chives
- Extra shredded cheddar cheese
- Serve hot and enjoy the comforting flavors of this indulgent soup.
Optional Variations
- For a thicker soup: Blend half the cooked soup with an immersion blender or mash more potatoes.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika for a kick of heat.
- Vegetarian option: Omit the bacon and use vegetable broth for a hearty, meat-free version.
Serving Suggestions
- Serve in warm bowls to maintain the soup’s temperature.
- Pair with crusty bread or soft dinner rolls for dipping.
- Top each bowl generously with:
- Crispy bacon crumbles
- Shredded cheddar cheese
- Freshly chopped chives
Pro Tip: Arrange the garnishes in small bowls at the table so everyone can customize their soup.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Overcooking the Potatoes
- Issue: Potatoes become mushy and lose texture.
- Solution: Simmer gently and check for tenderness with a fork after 25 minutes.
2. Soup Too Thin
- Issue: The broth doesn’t thicken properly.
- Solution: Mash some of the potatoes directly in the pot or simmer uncovered for a few extra minutes to reduce the liquid.
3. Uneven Texture
- Issue: Some bites are overly chunky, while others are too smooth.
- Solution: Use a potato masher or an immersion blender for consistency, but leave some chunks for a rustic feel.
4. Lack of Depth in Flavor
- Issue: The soup tastes bland.
- Solution: Adjust seasoning with extra salt, pepper, or a dash of garlic powder. Ensure the broth and bacon are well-seasoned.
Side Dish Recommendations
Pair your creamy soup with these sides to create a complete, satisfying meal.
1. Crusty Artisan Bread
Why it works: The chewy texture and crisp crust are perfect for dipping into the creamy soup.
2. Classic Caesar Salad
Why it works: The tangy dressing and crunch of the salad balance the richness of the soup.
3. Garlic Knots
Why it works: Fluffy, buttery garlic knots complement the smoky bacon and cheesy flavors.
4. Loaded Baked Potato Skins
Why it works: A fun, thematic side dish that mirrors the soup’s flavors.
5. Grilled Cheese Sandwich
Why it works: The melty cheese and crisp bread add indulgence to the meal.
6. Roasted Veggies
Why it works: Roasted carrots, zucchini, or Brussels sprouts add a fresh, earthy contrast to the creamy soup.
7. Apple Walnut Salad
Why it works: Sweet and tangy apples with crunchy walnuts provide a refreshing counterpoint to the soup.
8. Cornbread
Why it works: Slightly sweet and crumbly, cornbread pairs beautifully with savory soups.
Expert Recipe Tips
- Blending for texture: If you prefer a creamier soup, use an immersion blender to puree some of the potatoes. Alternatively, transfer a portion of the soup to a blender, then stir it back into the pot.
- Amp up the flavor: Add a dash of smoked paprika or cayenne pepper for a smoky or spicy kick.
- Control the saltiness: Depending on your broth and bacon, adjust the salt at the end of cooking to avoid oversalting.
- Garnish generously: The toppings elevate the soup from good to extraordinary. Don’t skimp on crispy bacon, cheese, and chives!
Storage and Reheating Instructions
Storing Leftovers
- Refrigerator: Place leftover soup in an airtight container and store it in the fridge for up to 3-4 days.
- Freezer (optional): While cream-based soups aren’t ideal for freezing due to potential separation, you can freeze this soup before adding the cream and cheese. Thaw in the refrigerator overnight, reheat, and stir in cream and cheese before serving.
Reheating Instructions
- Stovetop: Pour the soup into a pot and warm it over low heat, stirring occasionally to prevent scorching.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between until warmed through.
Pro Tip: If the soup has thickened in the fridge, add a splash of broth or milk while reheating to reach your desired consistency.
FAQs
1. Can I make this soup in advance?
Yes! The soup can be made up to 1 day ahead. The flavors meld beautifully overnight. Reheat gently and add fresh garnishes before serving.
2. What type of potatoes are best?
Yellow potatoes or Yukon Gold are ideal due to their creamy texture. Russet potatoes work as well but may require extra mashing.
3. Can I make this recipe vegetarian?
Absolutely. Omit the bacon and use vegetable broth instead. You can enhance the smoky flavor with smoked paprika or liquid smoke.
4. How do I make this soup gluten-free?
This recipe is naturally gluten-free! Just double-check that your broth and toppings are certified gluten-free.
5. Can I use pre-cooked bacon?
Yes, pre-cooked bacon saves time. Simply skip the sautéing step and add it directly as a garnish or stir into the soup at the end.
6. How do I thicken the soup without mashing the potatoes?
You can whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering soup until it thickens.
7. Is there a lighter version of this soup?
For a lighter option, use reduced-fat milk or unsweetened almond milk instead of heavy cream, and opt for turkey bacon instead of regular bacon.
Conclusion
This Copycat Outback Loaded Baked Potato Soup recipe is the perfect blend of creamy, cheesy, and hearty flavors. It’s a guaranteed crowd-pleaser that’s easy to make, customize, and enjoy. Whether you’re serving it for a cozy weeknight dinner or a special gathering, this soup delivers all the warmth and comfort of a restaurant favorite, right at home.
Now it’s your turn to whip up this irresistible dish—don’t forget to load up your bowl with all the toppings and savor every bite!
Enjoy your delicious bowl of comfort!
Copycat Outback Loaded Baked Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 5-6 slices uncooked bacon diced (reserve some for garnish, if desired)
- 1 medium yellow or white onion finely diced
- 3-4 cloves garlic minced
- 2 teaspoons kosher salt
- Fresh cracked black pepper to taste
- 5-6 small yellow potatoes diced (peeled, if desired)
- 32 oz vegetable broth
- 1 cup heavy cream or milk
- ½ cup Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- Chives bacon, and shredded cheese for garnish
Instructions
Sauté Bacon and Aromatics:
- In a large Dutch oven or stock pot, heat olive oil over medium-high heat.
- Add the diced bacon and sauté for 2-3 minutes until crispy.
- Stir in the minced garlic and diced onion. Sauté for another 2-3 minutes until the onion is tender and fragrant. Season with salt and freshly cracked black pepper.
Cook the Potatoes:
- Add the diced potatoes and vegetable broth to the pot. Stir to combine and cover with a lid.
- Reduce the heat to medium and simmer for 25-30 minutes, or until the potatoes are fork-tender.
- For a thicker texture, gently mash some of the potatoes directly in the pot.
Finish with Cream and Cheese:
- Once the potatoes are cooked, stir in the heavy cream (or milk), Greek yogurt (or sour cream), and shredded cheddar cheese.
- Simmer for an additional 3-5 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
Serve and Garnish:
- Ladle the soup into bowls and garnish with reserved bacon crumbles, freshly chopped chives, and additional shredded cheddar cheese.
- Serve hot and enjoy!
Storage
- Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave, stirring occasionally.
Notes
If you prefer a smoother soup, blend a portion of the cooked soup using an immersion blender or a regular blender.
Adjust the seasoning to taste—salt and pepper can vary based on the saltiness of the broth and bacon.
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