Outback Baked Potato Soup Recipe (Best Copycat)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
1 hr 10 mins
-
Cook Time
10 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
570 kcal
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Course
Main Course, Soup
-
Cuisine
American
Outback Baked Potato Soup Recipe (Best Copycat)
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Outback Steakhouse Baked Potato Soup Recipe— this creamy, indulgent soup is perfect for cozy nights, easy to customize, and sure to become a family favorite. Dive into a bowl of warmth with this hearty and delicious meal that's great for any occasion. Perfect for creamy soup lovers!
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Ingredients
- 6 strips Bacon cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion chopped
- 2-3 large garlic cloves finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes or 8 small potatoes, scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅔ cup sour cream
For topping:
- shredded cheddar cheese
- chives chopped
- extra sour cream
- crispy bacon pieces
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Instructions
- Prepare Potatoes: Preheat your oven to 400°F (200°C). Lightly rub each potato with oil and prick several times with a fork. Place on a baking sheet and bake until tender, about 45-60 minutes depending on size. Remove from oven, let cool slightly, then chop into cubes (skin on or off, as preferred).
- Cook Bacon: While potatoes are baking, heat a large pot over medium heat. Add the bacon pieces and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the pot.
- Sauté Onions and Garlic: In the same pot, add butter. Once melted, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Thicken with Flour: Sprinkle the flour over the cooked onions and garlic, stirring to coat. Cook for about 2 minutes.
- Add Liquids: Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.
- Add Potatoes: Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for about 10 minutes, allowing flavors to meld.
- Season: Add salt and pepper, adjusting seasoning to taste.
- Finish with Sour Cream: Stir in sour cream and half of the cooked bacon, reserving the rest for topping. Heat through until combined.
- Serve: Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped chives, extra sour cream, and reserved crispy bacon pieces. Enjoy!
Notes
- Top Tips
- Potato Prep: Fully bake the potatoes in the oven. I like to rub with olive oil and pierce with a fork then bake. You'll remove the skins when adding to the soup.
- Render the Bacon Well: Cook the bacon until it’s really crispy. This not only adds texture but also infuses the oil with a smoky flavor that enhances the whole soup.
- Don't simmer too long: All you need is about 10 minutes for the flavors to meld together. Since the potatoes are already soft, any longer can cause the texture to turn grainy.
- Blend to Desired Consistency: Use an immersion blender to puree the soup directly in the pot to your preferred texture, whether completely smooth or slightly chunky.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
59g
(20%)
Protein
14g
(28%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
87mg
(29%)
Sodium
1413mg
(59%)
Potassium
1321mg
(38%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
871IU
(17%)
Vitamin C
16mg
(18%)
Calcium
193mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 1413mg | 59% |
| Potassium | 1321mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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