The warm aroma of simmering potatoes and savory bacon fills the air, instantly whisking me back to cozy dinners with family. Today, I’m excited to share my take on the beloved Outback Loaded Baked Potato Soup, a creamy delight that’s perfect for those chilly nights when you crave comfort food without the fuss. This one-pot meal not only brings all the flavors of the restaurant classic right to your home, but it also offers a quick and satisfying solution for busy weeknights. With tender potatoes, crispy bacon, and gooey cheese, it’s a family-friendly dish that guarantees smiles around the table. Ready to dive into a bowl of warmth and nostalgia? Let’s get cooking!

Why Is This Soup a Must-Try?

Comforting Delight: This creamy soup envelops you in warmth, perfect for chilly evenings.

One-Pot Wonder: Create a hearty meal without the mess, saving time on cleanup.

Restaurant Quality at Home: Enjoy the rich flavors of the Outback right in your kitchen, bringing restaurant vibes to your dining table.

Family-Friendly Appeal: Every spoonful is packed with tender potatoes and crispy bacon, ensuring it’s a hit with both kids and adults.

Easy Customization: Feel free to add veggies like spinach or experiment with cheeses, making it versatile for any taste.

Dive into this Creamy Copycat Outback Loaded Baked Potato Soup right now, and elevate your supper to a delightful experience!

Outback Loaded Baked Potato Soup Ingredients

Discover the rich flavors that make this soup a cozy favorite!

For the Soup Base
• Olive oil – Adds richness and helps sauté the vegetables. Alternative: Canola oil.
• Uncooked bacon – Provides a smoky flavor and delightful crunch when cooked. Substitution: Turkey bacon for a lighter option.
• Yellow or white onion – Builds the flavor base through sautéing. Can substitute with shallots for a milder taste.
• Garlic – Adds aromatic depth to the dish. Fresh garlic is preferred; powdered as a last resort.
• Kosher salt – Enhances overall flavor. Use sea salt as an alternative.
• Black pepper – Balances the dish with its heat. Fresh ground is recommended for the best flavor.
• Yellow potatoes – The main component providing bulk and texture in the soup. Russet potatoes can be a substitute, though they yield a different texture.
• Vegetable broth – Forms the soup’s base. Chicken broth can be used for added flavor.

For the Creaminess
• Heavy cream or milk – Adds creaminess to the soup. For a lighter version, use low-fat milk or a non-dairy alternative.
• Greek yogurt or sour cream – Enhances creaminess and tanginess. Plain yogurt can be used as a low-calorie substitute.

For the Cheesy Finish
• Shredded cheddar cheese – Provides a rich cheesy flavor. Can substitute with dairy-free cheese for a vegan version.

For the Garnish
• Chives – Fresh garnish offering a mild onion flavor. Green onions can be used as a substitute.

Get ready to indulge in a bowl of comforting Outback Loaded Baked Potato Soup that’s full of flavor and warmth!

Step‑by‑Step Instructions for Creamy Copycat Outback Loaded Baked Potato Soup

Step 1: Sauté the Bacon
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 6 ounces of diced uncooked bacon and sauté for 2-3 minutes until the bacon is crispy and beautifully browned. The sizzling sound and enticing aroma will signal that it’s time to move on to the next step!

Step 2: Add Aromatics
Stir in one cup of diced yellow onion and 3 minced garlic cloves into the Dutch oven with the bacon. Continue to cook for another 2-3 minutes, stirring occasionally, until the onion turns translucent and fragrant. The combination of flavors begins to deepen, creating a rich base for your Outback Loaded Baked Potato Soup.

Step 3: Incorporate the Potatoes
Next, add 4 cups of diced yellow potatoes and 4 cups of vegetable broth to the pot, stirring well to combine. Cover the pot and bring it to a simmer over medium heat. Allow it to cook for 25-30 minutes, or until the potatoes are fork-tender. If you prefer a thicker consistency, mash a few of the potatoes right in the soup.

Step 4: Creamy Enrichment
Once the potatoes are soft, reduce the heat to low, and stir in 1 cup of heavy cream, ½ cup of Greek yogurt or sour cream, and 1 cup of shredded cheddar cheese. Continue to stir for about 3-5 minutes until the cheese melts completely and the soup becomes creamy and luscious. The aroma will invite everyone to gather around the table.

Step 5: Serve and Garnish
Ladle the hot Creamy Copycat Outback Loaded Baked Potato Soup into bowls. Garnish each serving with reserved bacon pieces, a sprinkling of chives, and extra cheese if desired. The vibrant colors and inviting steam will make it hard to resist digging in right away!

Outback Loaded Baked Potato Soup Variations

Feel free to explore these exciting twists that will add a personal touch to your comforting soup!

Veggie Boost: Add chopped broccoli or spinach for extra nutrition and vibrant color, effortlessly enriching each spoonful.
Spicy Kick: For those with a penchant for heat, toss in diced jalapeños or a dash of hot sauce during cooking. It transforms the soup into a fiery delight, perfect for spice lovers!
Different Cheese: Switch out the cheddar for Monterey Jack or Pepper Jack to create a unique flavor profile that’s sure to impress.
Creamy Alternative: Use non-dairy milk or coconut cream if you’re looking for a lighter or dairy-free option. The soup remains creamy and adds a subtle sweetness that balances the savory ingredients.
Herb Infusion: Fresh herbs such as thyme or rosemary can be added during the simmering process for an aromatic depth that elevates every bite.
Texture Tweak: Consider mashing half the potatoes instead of all for a creamy mixture with cute, chunky pieces that add an inviting mouthfeel.
Bacon Variations: Swap out traditional bacon for turkey bacon or even prosciutto for a healthier or gourmet twist. Each offers its own delightful crunch and flavor!
Make It a Meal: Serve it with fresh garlic knots or a simple lettuce salad on the side for a well-rounded dining experience. You might enjoy pairing it with our delightful Cheesy Garlic Potato Bake for a comforting feast!

Let your culinary creativity shine and craft a version of this Outback Loaded Baked Potato Soup that warms your heart and suits your palate!

Make Ahead Options

These Creamy Copycat Outback Loaded Baked Potato Soup preparations are perfect for busy weeknights! You can chop your potatoes and bacon up to 24 hours in advance. Simply dice the potatoes and store them submerged in water in the refrigerator to prevent browning, while cooked bacon can be refrigerated in an airtight container. Additionally, you can prepare the base of the soup (bacon, onion, garlic) and refrigerate it for up to 3 days. When it’s time to serve, just heat the mixture, add the diced potatoes and broth, and follow the final steps to create a warming, creamy sensation that’s just as delicious as fresh!

How to Store and Freeze Outback Loaded Baked Potato Soup

Fridge: Store leftovers in an airtight container for up to 3-4 days. Keep the soup cool to maintain its creamy texture and rich flavor.

Freezer: To freeze, place the cooled soup in freezer-safe containers for up to 1 month. Leave space for expansion, as it may thicken after freezing.

Reheating: For best results, reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup is too thick after freezing.

Avoiding Separation: When storing the Outback Loaded Baked Potato Soup, be mindful that dairy can separate; re-stir to create a cohesive texture when reheating.

What to Serve with Creamy Copycat Outback Loaded Baked Potato Soup

The perfect meal is about balance and variety—let your taste buds dance with these delightful pairings!

Crusty Garlic Bread: The buttery, garlic-infused crunch complements the creamy soup beautifully, inviting you to dip and savor each bite.
Simple Green Salad: A light salad with mixed greens and a tangy vinaigrette adds a fresh contrast to the rich, hearty flavors of the soup, balancing indulgence with freshness.
Grilled Cheese Sandwich: The crispy, gooey classic melts perfectly into the warm soup, making for a nostalgic combination that warms the soul during chilly nights.
Roasted Brussels Sprouts: Their caramelized edges and slight bitterness enhance the savory flavors of the soup while adding a delightful crunch to your meal.
Bacon-Wrapped Asparagus: This crunchy and salty side echoes the bacon notes of the soup, creating a flavorful synergy that’s irresistible.
Crispy Potato Skins: For the ultimate potato showdown, these savory bites provide texture and an extra cheesy punch, making them a fun addition to the meal.
Sparkling Apple Cider: A bubbly beverage with fruity notes that cleanse your palate between bites, making each spoonful of the soup feel even more indulgent.

Expert Tips for Outback Loaded Baked Potato Soup

Perfectly Crispy Bacon: Ensure the bacon is fully cooked and crispy before adding other ingredients, as it adds essential flavor and texture.
Potato Selection: Opt for yellow potatoes for creaminess; russets can become too mealy for this Outback Loaded Baked Potato Soup.
Creamy Consistency: If the soup is too thick after cooking, stir in extra broth or cream gradually until desired consistency is reached.
Seasoning Balance: Always taste before serving and adjust salt and pepper as needed, bringing out the flavors in the soup for an enjoyable experience.
Garnish Extra: Don’t skimp on garnishing with extra cheese and chives; this adds freshness and enhances the overall presentation.

Outback Loaded Baked Potato Soup Recipe FAQs

How do I choose the right potatoes for this soup?
Absolutely! For the best results, I recommend using yellow potatoes as they create a creamy base. Russet potatoes are a viable substitute, but they can become too mealy, affecting the desired texture.

What is the best way to store leftover Outback Loaded Baked Potato Soup?
Store your leftovers in an airtight container in the fridge for up to 3-4 days. For optimal flavor preservation, ensure the soup is cooled down before sealing. This helps maintain its creamy texture, so you’re ready for another delicious bowl!

Can I freeze this soup, and how do I do it?
Yes, you can freeze it! Allow the soup to cool completely before transferring it to suitable freezer-safe containers. Leave some room at the top, as the soup may thicken and expand during freezing. It can stay good for up to 1 month. Simply thaw in the fridge overnight and reheat on medium-low heat, adding a splash of broth if it’s too thick.

What can I do if my soup is too thin?
If your soup ends up thinner than expected, no worries! Simply simmer it for a bit longer, which allows some moisture to evaporate and thicken the soup. Alternatively, you can create a cornstarch slurry by mixing equal parts cornstarch and cold water. Stir this mixture into the soup and cook for another 2-3 minutes until thickened.

How can I modify the Outback Loaded Baked Potato Soup for dietary restrictions?
Very! For a lighter version, swap out heavy cream for low-fat milk or a non-dairy alternative. You can use Greek yogurt instead of sour cream for a tangy flavor while keeping it healthier. Additionally, for a vegan version, choose plant-based butter, non-dairy cheese, and vegetable broth instead of chicken broth.

Can I make this soup ahead of time?
Yes, you can prep it! You can prepare the soup base up to two days in advance. Simply store it in the fridge once cooled. When you’re ready to serve, just heat it on the stove over medium-low and stir in the creamy ingredients. This allows for preparation flexibility, ensuring a smooth serving on busy days!