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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup that’s ultra-creamy and thick, made with baked potato chunks folded into a smooth roux-based dairy base. Finished with cheddar, sour cream, bacon, and chives for a restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 4 large russet potatoes baked, cooled, and peeled
bacon
  • 6 strips bacon cooked and crumbled
butter
  • 5 tbsp unsalted butter
all-purpose flour
  • 0.33 cup all-purpose flour about 1/3 cup
milk
  • 4 cup whole milk
heavy cream
  • 1 cup heavy cream measure 1 cup
cheddar cheese
  • 1.5 cup shredded cheddar
sour cream
  • 0.75 cup sour cream
chicken broth
  • 0.5 cup chicken broth
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.25 tsp garlic powder
serving toppings
  • 1 extra sour cream, cheddar, bacon, and chives for serving

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes and bacon
  1. Chop baked potato flesh into small pieces and set aside.
  2. Cook and crumble the bacon, then set it aside for topping.
Make the creamy soup base
  1. Melt butter in a large pot over medium heat.
  2. Whisk in all-purpose flour and cook for 2 minutes, stirring constantly until smooth.
  3. Gradually whisk in whole milk, heavy cream, and chicken broth until the mixture is smooth.
  4. Cook, stirring, until thickened for about 8-10 minutes over medium heat.
Finish and season
  1. Fold in the chopped baked potato and mash some of it into the soup for extra thickness.
  2. Stir in shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls.
  2. Top generously with extra sour cream, cheddar, bacon, and chives before serving.

Notes

Pro tip: whisk the milk/cream/broth in gradually so the roux stays smooth and you don’t get lumps. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove, adding a splash of milk or broth if it thickens too much. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter option, swap part of the heavy cream for additional whole milk (texture will be slightly less rich).