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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup with an ultra-creamy, thick base made from a roux, milk, cream, and broth—then folded with chopped baked potato for tender chunks. Finished with cheddar, sour cream, bacon, and chives for the classic loaded-baked-potato flavor in every spoonful.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Prep the baked potato and bacon
  1. Chop baked potato flesh into small pieces and set aside.
  2. Cook bacon until crisp, then crumble it and set aside.
Make the creamy roux and thicken
  1. Melt butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes while it bubbles slightly.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then cook while stirring until thickened, about 8-10 minutes.
Build the soup
  1. Fold in the chopped baked potato pieces, then mash some 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 and top generously with extra sour cream, cheddar, bacon, and chives.

Notes

For the thickest texture, mash a handful of potato pieces directly in the pot before adding the cheddar and sour cream. Store leftovers in the fridge for up to 3 days; reheat gently over low heat, stirring often. Freezing is not recommended because dairy-based soups can separate. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy but slightly less rich).