Outback Loaded Potato Soup

This velvety, indulgent potato soup replicates Outback Steakhouse's famous recipe with all the richness and comfort you crave at home. Each spoonful delivers creamy potato goodness punctuated with savory bacon and melty cheese, creating the ultimate comfort food experience without leaving your kitchen.

I first attempted this recipe during a snowstorm when a serious craving for Outback hit but leaving the house wasn't an option. My family now requests this soup more than the restaurant version, claiming it's even more flavorful and satisfying.

• Bacon adds essential smoky depth that defines the authentic Outback flavor look for thick cut bacon for best results
• Yellow potatoes provide the perfect creamy texture when cooked choose Yukon Golds for their buttery flavor and tendency not to fall apart
• Heavy cream creates that signature richness a full fat version yields the best results
• Cheddar cheese brings sharp contrast to the creamy base use a quality aged cheddar for enhanced flavor
• Greek yogurt or sour cream adds tanginess that balances the richness use full fat versions for the most authentic taste
• Vegetable broth forms the savory base select low sodium to control the final saltiness
• Garlic and onions build the aromatic foundation fresh provides significantly better flavor than powdered versions
• Chives brighten the finished soup with color and mild onion notes

How To Make Copycat Outback Loaded Baked Potato Soup

Cook the bacon

Start with a large Dutch oven over medium high heat with olive oil. Add diced bacon and cook until crispy around the edges but still slightly chewy, about 4 minutes. The fat rendering from the bacon will flavor the entire soup, so don't rush this step. Reserve about a quarter of the bacon for garnishing later.

Develop the flavor base

Add the minced garlic and diced onion directly to the bacon and drippings. Sauté until the onions become translucent and fragrant, about 3 minutes. Season with salt and pepper now to build layers of flavor from the beginning. The onions should become soft and slightly golden but not browned.

Cook the potatoes

Add the diced potatoes and vegetable stock, stirring to combine all ingredients. Cover the pot and allow to simmer for a full 25 to 30 minutes until potatoes are completely fork tender. For a thicker texture, use the back of a wooden spoon to gently mash about a third of the potatoes against the side of the pot while leaving plenty of chunks for texture.

Create the creamy finish

Reduce heat to medium low and add heavy cream, sour cream or Greek yogurt, and shredded cheese. Stir gently but continuously until cheese is fully melted and incorporated, about 3 to 5 minutes. Avoid boiling after adding dairy to prevent curdling or separation of the soup.

My secret weapon in this recipe is actually the Greek yogurt. While traditional recipes call for sour cream, I discovered that a good quality full fat Greek yogurt adds the same tanginess but with a slightly lighter feel and extra protein boost. My husband literally cannot tell the difference and actually prefers the version with yogurt now.

Perfect Potato Selection

Choosing the right potatoes makes all the difference in this soup. While russets work fine, Yukon Golds or yellow potatoes create a naturally buttery flavor and creamy texture that elevates the entire dish. Their waxy nature means they hold their shape when cooked but still break down enough to thicken the broth naturally. If using russets, you may need to cook them slightly less time to prevent them from disintegrating completely.

Make Ahead and Storage Tips

This soup actually improves with time as the flavors meld together in the refrigerator. Make it up to two days ahead for even better taste. Store in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium low heat, stirring occasionally and adding a splash of broth or milk if it has thickened too much. Avoid microwaving if possible as it can cause the dairy to separate.

Freezing Instructions

While cream based soups can sometimes separate when frozen, this recipe freezes surprisingly well with a few precautions. Allow soup to cool completely before transferring to freezer safe containers, leaving about an inch of headspace for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop, whisking occasionally to recombine any separated components.

Recipe FAQs

→ Can I substitute the heavy cream with a lighter alternative?

Yes, you can use half-and-half or whole milk instead of heavy cream for a lighter version. The soup won't be quite as rich but will still have a creamy texture, especially with the addition of the sour cream or Greek yogurt.

→ How can I make this soup thicker?

For a thicker consistency, mash more of the cooked potatoes directly in the pot. Alternatively, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir this into the simmering soup until it thickens to your preference.

→ Can this soup be made vegetarian?

Absolutely! Skip the bacon and use a tablespoon of butter or additional olive oil for sautéing the vegetables. You might want to add a touch of smoked paprika to mimic that smoky bacon flavor. The vegetable broth already keeps it meat-free otherwise.

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store it in an airtight container in the refrigerator for 3-4 days. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or broth if it's thickened too much during storage.

→ What's the best type of potato to use?

Yellow potatoes work best as specified in the recipe because they have a buttery flavor and creamy texture when cooked. However, russet potatoes are also excellent for this soup as they break down easily to help thicken it. Avoid waxy potatoes like red potatoes if you want that classic creamy consistency.

→ Can I freeze this potato soup?

While you can freeze this soup, cream-based soups sometimes separate when thawed. If freezing, do so before adding the dairy components. When ready to serve, thaw completely, reheat, and then stir in the fresh cream, sour cream, and cheese. For best results, consume frozen soup within 2-3 months.