Outback Baked Potato Soup Recipe (Best Copycat)
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
20 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
570 kcal
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Course
Main Course, Soup
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Cuisine
American
Outback Baked Potato Soup Recipe (Best Copycat)
Description
Outback Baked Potato Soup Recipe (Best Copycat) starts with fully baked russet potatoes, which provide a hearty potato flavor and texture unlike boiled or mashed variants. After baking, the potatoes are chopped and integrated into a creamy base made from chicken broth, milk, and heavy cream. Crispy bacon bits are rendered in the pot to infuse smokiness into the soup, followed by a sauté of butter, onions, and garlic to build flavor.
The inclusion of flour thickens the soup before the liquids are added. The mix is gently cooked to meld flavors without over-simmering, preserving a smooth or slightly chunky texture depending on blending preference. Sour cream adds tang and richness, contributing to the classic taste of this baked potato soup.
It is served hot, garnished with shredded cheddar, chives, extra sour cream, and crispy bacon, making a satisfying meal or appetizer. The baked potato skins provide additional depth, whether left on or peeled off. This soup is practical for preparing warm, comforting bowl meals with familiar ingredients.
For best results, bake potatoes thoroughly and crisp the bacon well to maximize flavor in the broth. Avoid simmering excessively to prevent graininess, and blend the soup to desired consistency with an immersion blender directly in the pot.
Ingredients
- 6 trips Bacon cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion chopped
- 2-3 large garlic finely chopped, cloves
- ⅓ cup all-purpose flour
- 4 large russet potato or 8 small potatoes, scrubbed and dried
- cooking oil for rubbing on potato skins; a bit
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon black pepper ground
- ⅔ cup sour cream
For topping:
- cheddar cheese shredded
- chives chopped
- sour cream extra
- Bacon crispy pieces
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
- Fully bake the potatoes with skins rubbed in oil and pierced for even cooking before adding them to the soup.
- Cook bacon until very crispy to enhance smoky flavor and texture in the soup.
- Simmer soup gently for about 10 minutes to blend flavors without causing a grainy texture.
- Use an immersion blender to adjust soup consistency to your preference, either smooth or slightly chunky.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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