Outback Steakhouse baked potato soup is a rich, creamy soup made with tender baked russet potatoes, a buttery broth, crispy bacon, and a generous topping of melted cheese and fresh chives. This copycat version recreates the comforting flavors of a loaded baked potato in a warm, satisfying bowl that’s perfect for lunch, dinner, or a cozy weekend meal.
The secret to this Outback Steakhouse baked potato soup recipe is combining oven-baked potatoes with a smooth, flour-thickened soup base. Butter, beef bacon grease, chicken broth, and heavy cream build a savory foundation, while a cornstarch slurry helps achieve a thicker consistency.
Finished with crispy beef bacon, shredded cheddar and Monterey Jack cheese, and fresh chives, this homemade soup delivers a satisfying combination of creamy potatoes, smoky bacon, and savory toppings. Serve it with crusty bread or a fresh salad for a comforting restaurant-inspired meal at home.
Why You’ll Love This Outback Baked Potato Soup
This copycat Outback Steakhouse baked potato soup recipe brings together classic baked potato flavors and a creamy, spoonable texture.
- Creamy texture: Heavy cream creates a rich, velvety soup base.
- Tender potatoes: Oven-baked russets provide a soft, hearty bite.
- Smoky flavor: Crispy beef bacon adds savory depth.
- Cheesy topping: Cheddar and Monterey Jack melt beautifully over hot soup.
- Fresh finish: Chives balance the richness with a mild onion flavor.
- Simple ingredients: Everyday pantry staples build the flavorful base.
- Customizable thickness: Adjust the consistency with additional broth.
- Comforting meal: Serve it as a filling lunch or dinner.
- Make-ahead friendly: Prepare the soup base ahead for easier serving.
What Is Outback Steakhouse Baked Potato Soup?
Outback Steakhouse baked potato soup is a restaurant-inspired potato soup designed to capture the comforting flavors of a loaded baked potato. It combines baked potatoes with a creamy broth and typically features familiar baked potato toppings, including bacon, shredded cheese, and chives.
This homemade Outback baked potato soup copycat recipe uses russet potatoes, butter, chicken broth, heavy cream, and a flour-based roux to create its creamy foundation. Beef bacon adds a savory, smoky element, while celery salt seasons the potatoes before baking.
Unlike a completely blended potato soup, this version keeps the potatoes in small cubes. That gives each spoonful a combination of creamy broth and tender potato pieces. The finished soup is garnished with crispy beef bacon, cheddar and Monterey Jack cheese, and fresh chives.
Important: This is a homemade copycat interpretation inspired by the restaurant-style dish, not a verified official Outback Steakhouse recipe.
What Does Outback Loaded Baked Potato Soup Taste Like?
This Outback Steakhouse loaded baked potato soup has a rich, savory flavor with buttery, creamy, and smoky notes. The russet potatoes provide a mild, earthy taste, while the chicken broth and beef bacon grease contribute savory depth. Heavy cream softens the broth’s sharper flavors and gives the soup its luxurious mouthfeel.
The texture is equally important. The diced potatoes remain tender enough to break apart with a spoon, while the thickened broth coats each piece. Crispy beef bacon adds a salty crunch, melted cheese contributes a creamy, tangy finish, and fresh chives bring a light onion flavor that balances the richness.
The result is similar to enjoying a fully loaded baked potato in soup form, with a satisfying combination of tender potatoes, creamy broth, smoky bacon, and cheesy toppings.
What Are The Ingredients in Outback Steakhouse Baked Potato Soup?
You’ll need a handful of everyday ingredients to make this creamy copycat potato soup. These Outback baked potato soup ingredients each contribute to the rich flavor, creamy texture, and perfect thickness of the finished dish.
Main Ingredients
- 4 large russet potatoes: Russets contain plenty of starch, making them ideal for a hearty potato soup. Baking them first develops their flavor and produces a tender interior.
- 2 tablespoons olive oil: Helps coat the potato skins before baking.
- 1–2 teaspoons celery salt: Seasons the potatoes and adds a subtle savory, celery-like flavor.
- 12 ounces thick-cut beef bacon: Provides a smoky, salty topping and flavorful cooking fat.
- 2 tablespoons beef bacon grease: Adds savory richness to the butter-based soup foundation.
- ½ cup unsalted butter: Creates the base for the roux and gives the soup a rich flavor.
- 1 large yellow onion, finely diced: Adds sweetness and savory depth as it softens.
- ½ cup all-purpose flour: Combines with the butter and bacon grease to thicken the soup base.
- 6½ cups chicken broth, divided: Forms the liquid foundation and helps adjust the final consistency.
- 2 cups heavy cream: Gives the soup its creamy texture and rich mouthfeel.
- 4 tablespoons cornstarch: Helps thicken the soup after the potatoes are added.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to balance the savory ingredients.
- Salt, to taste: Adjusts the overall seasoning.
- Freshly cracked black pepper, to taste: Adds mild heat and a subtle peppery finish.
Toppings
- 1 cup shredded cheddar and Monterey Jack cheese blend: Adds cheesy flavor and melts over the hot soup.
- ¼ cup chopped fresh chives: Provides a fresh, mild onion flavor and a bright finish.
Kitchen Tools You’ll Need
Gather these kitchen essentials before you begin:
- Baking sheet: For baking the russet potatoes and beef bacon.
- Large soup pot or Dutch oven: Provides enough room to prepare and simmer the soup.
- Whisk: Helps incorporate the flour and broth without lumps.
- Sharp knife: Makes it easier to dice the onion and baked potatoes.
- Cutting board: Provides a stable surface for chopping ingredients.
- Mixing bowl: For combining the cornstarch and chicken broth.
- Measuring cups and spoons: Help keep ingredient proportions accurate.
- Ladle: Makes serving the finished soup easier.
Preparation and Cooking Time
Preparation time: Approximately 20 minutes
Cooking time: Approximately 80 minutes
Total time: Approximately 1 hour and 40 minutes
Servings: 6
The total time includes baking the potatoes, crisping the beef bacon, preparing the soup base, and simmering the finished soup. Actual timing may vary depending on potato size and oven performance.
How to Make Outback Steakhouse Baked Potato Soup
Follow these five steps to prepare a creamy, hearty copycat Outback Steakhouse baked potato soup recipe at home.
Step 1: Bake the Potatoes and Beef Bacon
Preheat your oven to 375°F (190°C). Rub the four russet potatoes with olive oil, sprinkle them with celery salt, and pierce each potato three or four times with a fork. Arrange them on a baking sheet and bake for approximately 60 minutes, or until a knife slides easily into the center.
Bake the thick-cut beef bacon on a separate baking sheet until crispy, following the package’s cooking guidance and checking it as it cooks. Transfer the bacon to a paper towel-lined plate, let it cool, and chop it into small pieces.
Reserve 2 tablespoons of the beef bacon grease for the soup. Allow the baked potatoes to cool enough to handle before cutting them.
Step 2: Cook the Onion and Make the Roux
Melt the butter and reserved beef bacon grease in a large pot over medium heat. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes. The mixture should form a smooth paste without developing a dark brown color. Cooking the flour briefly helps remove its raw taste and creates the thickening foundation for the soup.
Step 3: Add the Chicken Broth and Heavy Cream
Gradually pour in 6 cups of chicken broth while whisking continuously. Adding the broth in stages helps the flour mixture dissolve smoothly and prevents lumps from forming.
Bring the mixture to a gentle simmer, then slowly stir in the heavy cream. Season with salt and freshly cracked black pepper to taste.
Simmer for approximately 10 minutes, stirring occasionally. Keep the heat moderate rather than allowing the soup base to boil vigorously. At this stage, the broth should look smooth and creamy, although it will become thicker as the remaining ingredients are added.
Step 4: Add the Potatoes and Thicken the Soup
Once the baked potatoes have cooled slightly, cut them into approximately ¼-inch cubes. Keep the skins on for additional texture and a more rustic appearance.
Gently stir the potato cubes into the soup and simmer for another 10 minutes, stirring occasionally to prevent sticking.
In a separate bowl, whisk the cornstarch with the remaining ½ cup of chicken broth until completely smooth. Slowly pour this slurry into the simmering soup while stirring continuously.
Allow the soup to simmer gently until it reaches your preferred thickness. Avoid adding the slurry all at once without stirring, as uneven distribution can create thick spots instead of a consistent texture.
Step 5: Season, Garnish, and Serve
Stir in the granulated sugar and taste the soup. Adjust the salt and freshly cracked black pepper as needed.
Ladle the hot soup into bowls and garnish each serving with crispy beef bacon, shredded cheddar and Monterey Jack cheese, and chopped fresh chives.
Serve immediately while the soup is hot and creamy. The cheese will soften over the surface, the bacon will provide a crunchy contrast, and the chives will add a fresh finishing touch.
Expert Tips for the Best Outback Baked Potato Soup
Follow these expert tips for perfect results every time:
1. Bake the Potatoes Until Completely Tender
The potatoes should be soft throughout before you cut them into cubes. If the centers remain firm, they won’t provide the tender texture expected in a loaded baked potato soup. Larger potatoes may require additional baking time, so check their centers rather than relying on the clock alone.
2. Use Russet Potatoes for a Hearty Texture
Russet potatoes are particularly suitable for this recipe because their starchy interiors become fluffy when baked. They hold enough shape when diced while softening into the creamy broth. Waxy potatoes can work, but they generally produce a firmer texture and less starchiness.
3. Cook the Flour Before Adding the Broth
Whisk the flour into the melted butter and beef bacon grease for 1–2 minutes before adding liquid. This step helps eliminate the raw flour taste. Keep the mixture moving and avoid browning it heavily, since a darker roux can change the soup’s color and flavor.
4. Add the Broth Gradually
Pour the chicken broth into the roux in stages, whisking as you go. This gives the flour time to absorb the liquid evenly. If you pour all the broth in too quickly, small flour lumps may form and become harder to remove.
5. Keep the Soup at a Gentle Simmer
Once you add the heavy cream, avoid a vigorous boil. Gentle simmering helps the soup cook evenly and reduces the risk of scorching the bottom of the pot. Stir occasionally, especially after adding the potatoes and cornstarch slurry.
6. Mix the Cornstarch Slurry Thoroughly
Always dissolve the cornstarch completely in cold or room-temperature broth before adding it to the hot soup. The mixture should be smooth, with no dry pockets. Stir constantly as you pour it in so the soup thickens evenly.
7. Add the Toppings Just Before Serving
For the best contrast, garnish individual bowls immediately before serving. The beef bacon stays crispier when it isn’t left sitting in the hot broth, while the cheese softens naturally over the surface. Fresh chives retain their color and delicate flavor when added at the end.
Common Mistakes to Avoid When Making Baked Potato Soup
A few small adjustments can make the difference between a smooth, creamy soup and one with uneven texture.
- Using underbaked potatoes: Firm centers won’t provide the soft, tender bite this soup needs. Bake until the potatoes are easily pierced with a knife.
- Skipping the roux cooking time: Adding broth immediately after the flour can leave an unpleasant raw flour taste.
- Adding broth too quickly: Gradual addition helps create a smooth base without lumps.
- Boiling the soup aggressively: High heat can encourage scorching and make the cream-based soup harder to manage.
- Adding dry cornstarch directly: Undissolved cornstarch can form lumps. Mix it with broth first.
- Overcooking the potato cubes: Excessive simmering can break the cubes apart and make the soup overly thick or starchy.
- Adding all the toppings to the pot: Bacon can lose its crispness, and the cheese may distribute unevenly. Garnish individual bowls instead.
Easy Ways to Customize Outback Baked Potato Soup
This recipe is versatile and easy to customize. Here are seven delicious ideas:
1. Make It Extra Cheesy
For a stronger cheese flavor, increase the amount of shredded cheddar and Monterey Jack used as a topping. You can also add a small amount of shredded cheese directly to individual bowls and stir it into the hot soup. Add cheese gradually to maintain a smooth texture.
2. Adjust the Thickness
For a thicker soup, allow it to simmer gently after adding the cornstarch slurry until it reaches your preferred consistency. If it becomes too thick, stir in a little additional chicken broth. Add the liquid gradually because the potatoes and starch will continue to influence the texture.
3. Add More Loaded Baked Potato Toppings
Make each bowl resemble a loaded baked potato by adding extra crispy beef bacon, shredded cheese, and chopped chives. These toppings provide a contrast of smoky, creamy, and fresh flavors without changing the soup’s basic preparation.
4. Give It a Peppery Finish
Increase the freshly cracked black pepper for a more noticeable peppery flavor. Add it gradually and taste as you go. Because beef bacon and cheese already contribute saltiness, adjust the salt separately rather than increasing both seasonings automatically.
5. Serve It With Crusty Bread
Crusty bread, garlic bread, or toasted baguette slices are excellent accompaniments. Their crisp exterior contrasts with the creamy soup, and the bread can be used to scoop up the remaining broth.
6. Pair It With a Fresh Salad
A green salad with crisp lettuce, cucumber, tomatoes, and a tangy vinaigrette provides a refreshing contrast to the soup’s richness. This pairing works particularly well when serving the soup as a main course.
7. Serve It as Part of a Comfort-Food Dinner
Pair a bowl of potato soup with a simple sandwich, roasted vegetables, or a light chicken dish. Since the soup already contains potatoes, cream, bacon, and cheese, lighter sides can help balance the overall meal.
What to Serve With Outback Steakhouse Loaded Baked Potato Soup
The rich, creamy texture of this Outback Steakhouse loaded baked potato soup pairs well with sides that provide freshness, crunch, or a little acidity.
Consider serving it with:
- Crusty French bread: Ideal for dipping into the creamy broth.
- Garlic bread: Adds a savory, toasted flavor.
- Garden salad: Offers a fresh contrast to the rich soup.
- Grilled chicken sandwich: Creates a filling lunch or dinner.
- Roasted broccoli: Adds color and a slightly crisp texture.
- Grilled vegetables: Provide a lighter accompaniment.
- Half sandwich and soup: A practical option for a casual lunch.
For a balanced dinner, choose one fresh side and one bread-based accompaniment. The soup is already hearty, so a large number of rich sides isn’t necessary.
How to Store and Reheat Leftover Potato Soup
Allow leftover soup to cool slightly, then transfer it to shallow, airtight containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below and use within 3–4 days. Keep the crispy beef bacon, cheese, and chives separate when possible to preserve their texture.
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently until it reaches 165°F (74°C). Add a splash of chicken broth if it has thickened during refrigeration. Avoid vigorous boiling, which can affect the creamy texture.
For the best quality, freeze leftovers cautiously. Cream-based potato soups may separate or become grainy after thawing, and the potatoes can soften further. If freezing, cool the soup promptly, store it in a freezer-safe container, and thaw it in the refrigerator before reheating.
Outback Steakhouse Baked Potato Soup Recipe
Outback Steakhouse baked potato soup is a rich, creamy soup made with tender baked russet potatoes, a buttery broth, crispy bacon, and a generous topping of melted cheese and fresh chives. This copycat version recreates the comforting flavors of a loaded baked potato in a warm, satisfying bowl that’s perfect for lunch, dinner, or a cozy weekend meal.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1–2 teaspoons celery salt
- 12 ounces thick-cut beef bacon
- 2 tablespoons beef bacon grease
- ½ cup unsalted butter
- 1 large yellow onion
- ½ cup all-purpose flour
- 6½ cups chicken broth
- 2 cups heavy cream
- 4 tablespoons cornstarch
- 2 tablespoons granulated sugar
- Salt
- Freshly cracked black pepper
- 1 cup shredded cheddar and Monterey Jack cheese blend
- ¼ cup chopped fresh chives
Instructions
Step 1: Bake the Potatoes and Beef Bacon
Preheat your oven to 375°F (190°C). Rub the four russet potatoes with olive oil, sprinkle them with celery salt, and pierce each potato three or four times with a fork. Arrange them on a baking sheet and bake for approximately 60 minutes, or until a knife slides easily into the center.
Bake the thick-cut beef bacon on a separate baking sheet until crispy, following the package’s cooking guidance and checking it as it cooks. Transfer the bacon to a paper towel-lined plate, let it cool, and chop it into small pieces.
Reserve 2 tablespoons of the beef bacon grease for the soup. Allow the baked potatoes to cool enough to handle before cutting them.
Step 2: Cook the Onion and Make the Roux
Melt the butter and reserved beef bacon grease in a large pot over medium heat. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes. The mixture should form a smooth paste without developing a dark brown color. Cooking the flour briefly helps remove its raw taste and creates the thickening foundation for the soup.
Step 3: Add the Chicken Broth and Heavy Cream
Gradually pour in 6 cups of chicken broth while whisking continuously. Adding the broth in stages helps the flour mixture dissolve smoothly and prevents lumps from forming.
Bring the mixture to a gentle simmer, then slowly stir in the heavy cream. Season with salt and freshly cracked black pepper to taste.
Simmer for approximately 10 minutes, stirring occasionally. Keep the heat moderate rather than allowing the soup base to boil vigorously. At this stage, the broth should look smooth and creamy, although it will become thicker as the remaining ingredients are added.
Step 4: Add the Potatoes and Thicken the Soup
Once the baked potatoes have cooled slightly, cut them into approximately ¼-inch cubes. Keep the skins on for additional texture and a more rustic appearance.
Gently stir the potato cubes into the soup and simmer for another 10 minutes, stirring occasionally to prevent sticking.In a separate bowl, whisk the cornstarch with the remaining ½ cup of chicken broth until completely smooth. Slowly pour this slurry into the simmering soup while stirring continuously.
Allow the soup to simmer gently until it reaches your preferred thickness. Avoid adding the slurry all at once without stirring, as uneven distribution can create thick spots instead of a consistent texture.
Step 5: Season, Garnish, and Serve
Stir in the granulated sugar and taste the soup. Adjust the salt and freshly cracked black pepper as needed.
Ladle the hot soup into bowls and garnish each serving with crispy beef bacon, shredded cheddar and Monterey Jack cheese, and chopped fresh chives.
Serve immediately while the soup is hot and creamy. The cheese will soften over the surface, the bacon will provide a crunchy contrast, and the chives will add a fresh finishing touch.
Notes
Allow leftover soup to cool slightly, then transfer it to shallow, airtight containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below and use within 3–4 days. Keep the crispy beef bacon, cheese, and chives separate when possible to preserve their texture.
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently until it reaches 165°F (74°C). Add a splash of chicken broth if it has thickened during refrigeration. Avoid vigorous boiling, which can affect the creamy texture.
For the best quality, freeze leftovers cautiously. Cream-based potato soups may separate or become grainy after thawing, and the potatoes can soften further. If freezing, cool the soup promptly, store it in a freezer-safe container, and thaw it in the refrigerator before reheating.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 340
Frequently Asked Questions About Outback Baked Potato Soup
When you give this Outback Steakhouse Baked Potato Soup Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What Is in Outback Steakhouse Baked Potato Soup?
This copycat recipe includes russet potatoes, olive oil, celery salt, beef bacon, butter, yellow onion, all-purpose flour, chicken broth, heavy cream, cornstarch, sugar, salt, and black pepper. The finished soup is garnished with crispy beef bacon, shredded cheddar and Monterey Jack cheese, and fresh chives.
2. Can I Make Outback Steakhouse Baked Potato Soup Ahead of Time?
Yes. You can prepare the soup ahead and refrigerate it for up to 3–4 days. For the best texture, store the toppings separately and reheat the soup gently. Add a little chicken broth if the potatoes absorb too much liquid during storage.
3. What Potatoes Are Best for Baked Potato Soup?
Russet potatoes are an excellent choice because they have a starchy interior that becomes fluffy and tender when baked. They work well in creamy soups, where they provide a hearty texture and absorb the surrounding flavors.
4. Why Bake the Potatoes Instead of Boiling Them?
Baking the potatoes makes them tender while preserving their characteristic baked-potato flavor. It also allows you to cut the cooked potatoes into cubes before adding them to the soup. Boiling is an alternative for some potato soup recipes, but it produces a different flavor and texture.
5. How Do I Make This Copycat Outback Steakhouse Baked Potato Soup Recipe Thicker?
Whisk the cornstarch into the remaining ½ cup of chicken broth before adding it to the simmering soup. Stir continuously and allow the soup to simmer gently until it thickens. If you prefer a thicker consistency, avoid adding too much extra broth during cooking.
6. Can I Use Regular Bacon Instead of Beef Bacon?
Yes. Regular pork bacon can replace beef bacon in this homemade version if you eat pork. Cook it until crisp and reserve 2 tablespoons of the rendered grease for the soup. The flavor will differ slightly, but the bacon will still provide a smoky, savory element.
7. Can I Make Outback Baked Potato Soup Without Heavy Cream?
You can substitute half-and-half for some or all of the heavy cream, although the soup will be less rich. For the smoothest result, add the substitute gradually and keep the soup at a gentle simmer. Changing the dairy ingredient may affect the final thickness and mouthfeel.
8. Is Outback Steakhouse Baked Potato Soup Gluten-Free?
The recipe as written is not gluten-free because it contains all-purpose flour. To adapt it, use a suitable gluten-free thickener and a gluten-free broth. You may need to adjust the thickening method and amount to achieve a similar consistency.
9. Can I Freeze Outback Steakhouse Loaded Baked Potato Soup?
You can freeze it, but the texture may change. Heavy cream can separate, and cooked potatoes may become softer or grainier after thawing. Refrigeration is generally preferable for maintaining the soup’s original creamy texture. If freezing, thaw the soup in the refrigerator and reheat it gently while stirring.
10. How Long Does Homemade Baked Potato Soup Last in the Refrigerator?
Properly refrigerated potato soup generally lasts 3–4 days when stored in an airtight container at 40°F (4°C) or below. Refrigerate it within 2 hours of cooking and reheat individual portions to 165°F (74°C) before serving.
This Outback Steakhouse baked potato soup recipe combines oven-baked russet potatoes, a buttery roux, chicken broth, heavy cream, and savory beef bacon for a comforting homemade meal. Its creamy base and tender potato cubes recreate the familiar appeal of a loaded baked potato, while shredded cheese and fresh chives complete each bowl.
Serve this copycat Outback Steakhouse baked potato soup with crusty bread or a fresh salad for a satisfying lunch or dinner. With the right potato texture, a smooth soup base, and freshly added toppings, you can prepare a hearty restaurant-inspired dish in your own kitchen.
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