Copycat Outback Steakhouse Baked Potato Soup recipe

Oh, baked potato soup. Just the name conjures up images of cozy nights, warm blankets, and that undeniable feeling of being utterly comforted from the inside out. For years, my family has been obsessed with the Baked Potato Soup from Outback Steakhouse. There’s something undeniably magical about that creamy, cheesy, bacon-laden bowl of goodness. But let’s be honest, restaurant outings aren’t always feasible, especially when those cravings hit on a chilly weeknight. That’s where this copycat recipe comes in, and let me tell you, it’s a game-changer.

From the moment the aroma of baking potatoes filled my kitchen, I knew this was going to be special. The anticipation built as I simmered the creamy base, folded in the cheesy goodness, and finally, crumbled crispy bacon on top. The first spoonful was pure bliss. My husband, a self-proclaimed baked potato soup connoisseur (and a tough critic!), declared it “better than Outback’s!” My kids, who can be picky eaters, devoured their bowls with gusto, barely coming up for air. Empty bowls and happy sighs all around – that’s the sign of a truly successful recipe in my book. This Copycat Outback Steakhouse Baked Potato Soup isn’t just a meal; it’s an experience. It’s the taste of comfort, elevated. It’s rich, decadent, and surprisingly easy to make at home. If you’re looking for a soup that will impress your family, warm your soul, and become a new household favorite, look no further. This is it.

Ingredients: Gather Your Comfort Food Arsenal

To recreate the magic of Outback Steakhouse’s Baked Potato Soup in your own kitchen, you’ll need a collection of fresh, flavorful ingredients. The beauty of this recipe lies in its simplicity – everyday ingredients, transformed into something extraordinary. Here’s what you’ll need to assemble your comfort food arsenal:

For the Baked Potatoes:

• 4 large Russet Potatoes: These are crucial for that classic baked potato flavor and fluffy texture. Russets are starchy and bake up beautifully, creating the perfect base for our soup.
• 2 tablespoons Olive Oil: For rubbing on the potatoes before baking, ensuring crispy skins and flavorful insides.
• 1 teaspoon Salt: To season the potato skins and enhance their natural flavor during baking.
• ½ teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and depth.

For the Soup Base:

• 8 slices Bacon: Thick-cut bacon is highly recommended for maximum flavor and crispy bacon crumbles. You can use regular bacon, but thick-cut will provide a more robust, smoky taste.
• 1 medium Yellow Onion: Diced finely. Yellow onions offer a mild, sweet flavor that forms the aromatic foundation of our soup.
• 2 cloves Garlic: Minced. Garlic adds a pungent, savory note that complements the other flavors beautifully. Fresh garlic is always best, but pre-minced will work in a pinch.
• ½ cup All-Purpose Flour: This is our thickening agent. It will create a smooth, creamy base for the soup.
• 4 cups Chicken Broth: Low-sodium chicken broth is ideal to control the saltiness of the soup. Vegetable broth can be substituted for a vegetarian version.
• 4 cups Milk: Whole milk will give the richest, creamiest texture. 2% milk can be used for a slightly lighter version, but avoid skim milk as it will lack the desired richness.
• 1 cup Heavy Cream: This is where the decadent creaminess comes from. Don’t skimp on the heavy cream for that authentic Outback experience.
• 2 cups Shredded Cheddar Cheese: Sharp cheddar cheese is recommended for its bold flavor that stands up well in the soup. You can also use a blend of cheddar and Monterey Jack for a milder, meltier cheese pull. Reserve some extra for topping.
• 1 cup Sour Cream: Adds a tangy richness and creamy texture. Full-fat sour cream is preferred for the best flavor and consistency.

For Garnish (Optional but Highly Recommended):

• Crispy Bacon Crumbles: Reserved from the cooked bacon. These are essential for that classic baked potato soup topping.
• Shredded Cheddar Cheese: Extra cheese for melting on top of each serving.
• Chopped Green Onions or Chives: Fresh green onions or chives add a pop of color and a mild oniony flavor.
• Dollop of Sour Cream: An extra dollop of sour cream enhances the creamy texture and adds a cooling element.

Instructions: Step-by-Step to Soup Perfection

Now that you have all your ingredients ready, let’s embark on the journey to soup perfection! These step-by-step instructions will guide you through creating your own delicious Copycat Outback Steakhouse Baked Potato Soup:

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C). Preheating ensures even cooking and perfectly baked potatoes.
2. Wash and dry the russet potatoes thoroughly. Remove any dirt or blemishes.
3. Prick each potato several times with a fork. This allows steam to escape during baking, preventing the potatoes from bursting.
4. Rub each potato with olive oil, salt, and pepper. This seasons the skin and helps it crisp up beautifully in the oven.
5. Place the potatoes directly on the oven rack or on a baking sheet. Baking directly on the rack allows for better air circulation and crispier skins.
6. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed. The baking time will vary depending on the size of your potatoes. They are done when the insides are fluffy and cooked through.
7. Let the potatoes cool slightly before handling. This makes them easier to scoop out.

Step 2: Prepare the Bacon and Aromatics

1. While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat. Cook until crispy, rendering the fat.
2. Remove the bacon from the pot and set aside on paper towels to drain and crisp up further. Reserve about 2 tablespoons of bacon grease in the pot – this will add incredible flavor to the soup base.
3. Crumble the cooked bacon and set aside for garnish. Resist the urge to eat all the bacon crumbles!
4. Add the diced onion to the pot with the reserved bacon grease and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
5. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

Step 3: Create the Creamy Soup Base

1. Sprinkle the flour over the onions and garlic in the pot. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
2. Slowly whisk in the chicken broth, a little at a time, until smooth and no lumps remain. Gradually adding the broth prevents the roux from clumping and ensures a smooth base.
3. Gradually whisk in the milk, stirring constantly. Continue stirring to ensure the milk is incorporated and the mixture is smooth.
4. Bring the mixture to a simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes, or until the soup slightly thickens. Simmering allows the flavors to meld and the soup to reach the desired consistency.

Step 4: Add the Baked Potato Goodness

1. Once the baked potatoes are cool enough to handle, cut them in half lengthwise.
2. Scoop out the potato flesh, leaving the skins behind (you can discard the skins or save them for another use, like loaded potato skins!).
3. Add the scooped-out potato flesh to the soup pot.
4. Stir well to incorporate the potato into the soup base. You can use a potato masher or the back of a spoon to slightly mash some of the potato to create a creamier texture, but leave some chunks for that classic baked potato soup feel.

Step 5: Cheese and Cream Magic

1. Reduce the heat to low.
2. Stir in the shredded cheddar cheese, a little at a time, until melted and smooth. Make sure the heat is low to prevent the cheese from seizing or becoming grainy.
3. Stir in the heavy cream and sour cream. Stir until well combined and the soup is heated through. Do not boil after adding the cream and sour cream, as it can cause them to curdle.
4. Season with salt and pepper to taste. Adjust the seasoning according to your preference. Remember that bacon and cheese are already salty, so taste before adding too much salt.

Step 6: Serve and Garnish Like Outback

1. Ladle the hot soup into bowls.
2. Garnish generously with crispy bacon crumbles, shredded cheddar cheese, chopped green onions or chives, and a dollop of sour cream.
3. Serve immediately and enjoy the comforting deliciousness!

Nutrition Facts: A Warm Bowl of Goodness (Per Serving)

While this Copycat Outback Steakhouse Baked Potato Soup is undeniably indulgent, it’s also packed with flavor and comforting goodness. Here’s an estimated nutritional breakdown per serving. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 6-8 servings
• Calories per Serving (estimated): 450-550 calories

Approximate Macronutrient Breakdown (per serving):

• Protein: 20-25 grams
• Fat: 30-40 grams (primarily from bacon, cheese, and cream)
• Carbohydrates: 30-40 grams (primarily from potatoes and flour)

Important Considerations:

• This soup is relatively high in fat and calories due to the bacon, cheese, and cream.
• You can make some modifications to lighten it up slightly, such as using 2% milk instead of whole milk, reducing the amount of cheese or bacon, or using a lower-fat sour cream. However, these changes may slightly alter the flavor and texture.
• This soup is a good source of protein and carbohydrates.
• It also contains vitamins and minerals from the potatoes, milk, and cheese.

Disclaimer: This nutritional information is an estimate and should be used as a general guideline. For precise nutritional information, you can use a nutrition calculator and input the exact ingredients and quantities you use.

Preparation Time: From Prep to Bowl in Under 2 Hours

One of the great things about this Copycat Outback Steakhouse Baked Potato Soup is that it’s relatively straightforward to make, even on a weeknight. Here’s a breakdown of the preparation time:

• Prep Time: 20-25 minutes (washing potatoes, dicing onion, mincing garlic, shredding cheese, chopping bacon)
• Cook Time: 1 hour 15 minutes – 1 hour 30 minutes (baking potatoes, cooking bacon, simmering soup)
• Total Time: Approximately 1 hour 35 minutes – 1 hour 55 minutes

Tips to Speed Up Prep Time:

• Bake potatoes ahead of time: You can bake the potatoes earlier in the day or even the day before and store them in the refrigerator. This will significantly reduce the overall cooking time.
• Use pre-shredded cheese: While freshly shredded cheese melts best, pre-shredded cheese can save you a few minutes of prep time.
• Buy pre-cooked bacon: If you’re really short on time, you can use pre-cooked bacon crumbles, although freshly cooked bacon will always have a superior flavor.
• Chop vegetables while potatoes bake: Maximize your time by chopping the onion and garlic while the potatoes are baking in the oven.

How to Serve: Elevate Your Soup Experience

Serving this Copycat Outback Steakhouse Baked Potato Soup is just as important as making it! Here are some delicious ways to serve and elevate your soup experience, just like Outback Steakhouse:

Classic Outback Style:

• In a Bread Bowl: For the ultimate hearty and satisfying meal, serve the soup in a bread bowl. A sourdough or country loaf works perfectly. Hollow out the center of the bread bowl and fill it with the hot soup. The bread soaks up the delicious flavors and adds a wonderful textural element.
• With a Side Salad: Pair the rich soup with a crisp and refreshing side salad to balance out the richness. A simple green salad with a light vinaigrette or a Caesar salad would be excellent choices.
• Warm Bread or Rolls: Serve alongside warm crusty bread, dinner rolls, or garlic bread for dipping and soaking up every last drop of soup.

Topping Bar Extravaganza:

• Set up a topping bar: Make it interactive and fun by setting up a topping bar with a variety of options for everyone to customize their soup. Include:
  • Crispy Bacon Crumbles: Essential!
  • Shredded Cheddar Cheese: Extra sharp cheddar, Monterey Jack, or a blend.
  • Chopped Green Onions or Chives: Fresh and flavorful.
  • Sour Cream: Full-fat or light sour cream.
  • Hot Sauce: For those who like a little spice.
  • Shredded Pepper Jack Cheese: For a spicy kick.
  • Steamed Broccoli Florets: Adds a healthy and colorful element.
  • Chopped Ham or Sausage: For extra protein and heartiness.

Serving Temperature:

• Serve hot: Baked potato soup is best served piping hot to maintain its creamy texture and delicious flavor.
• Keep warm: If you’re not serving immediately, keep the soup warm in a slow cooker on the “warm” setting or in a pot over very low heat, stirring occasionally to prevent sticking.

Presentation Matters:

• Garnish generously: Don’t be shy with the garnishes! A generous topping of bacon, cheese, and green onions makes the soup visually appealing and enhances the flavor.
• Use attractive bowls: Serve the soup in nice bowls to elevate the dining experience.

Additional Tips: Secrets to Soup Success

Want to take your Copycat Outback Steakhouse Baked Potato Soup to the next level? Here are five additional tips for soup success:

1. Choose the Right Potatoes: Russet potatoes are truly the best choice for baked potato soup. Their starchy texture creates that perfect fluffy interior and creamy consistency when mashed into the soup. Avoid using waxy potatoes like red potatoes or Yukon Golds, as they won’t break down as nicely and will result in a different texture.
2. Don’t Skimp on the Bacon (and Bacon Grease!): Bacon is a key flavor component in this soup. Use thick-cut bacon for a more robust, smoky flavor and those satisfying crispy crumbles. And don’t discard that precious bacon grease! Sautéing the onions and garlic in bacon grease adds a depth of flavor that you just can’t replicate with other fats.
3. Shred Your Own Cheese (If Possible): While pre-shredded cheese is convenient, freshly shredded cheese melts much smoother and has a better flavor. Pre-shredded cheese often contains cellulose to prevent clumping, which can sometimes hinder melting. If you have the time, shredding your own cheddar cheese will result in a creamier, cheesier soup.
4. Control the Consistency: If you prefer a thicker soup, you can add a bit more flour to the roux or mash more of the baked potato into the soup. For a thinner soup, simply add a little more chicken broth or milk. You can also adjust the consistency by simmering the soup for a longer or shorter period.
5. Make it Ahead and Freeze (with a Caveat): Baked potato soup is a great make-ahead meal. You can prepare the soup up to 2-3 days in advance and store it in the refrigerator. The flavors actually meld and deepen overnight. While you can freeze baked potato soup, dairy-based soups can sometimes become slightly grainy upon thawing due to the dairy content. To minimize this, cool the soup completely before freezing in airtight containers. When thawing, thaw slowly in the refrigerator overnight and reheat gently over low heat, stirring frequently. You may need to add a splash of milk or cream to restore the creamy texture after thawing. It’s often best to freeze the soup before adding the cheese and cream, and then add them fresh when reheating for the best texture.

FAQ: Your Burning Baked Potato Soup Questions Answered

Got questions about making Copycat Outback Steakhouse Baked Potato Soup? We’ve got answers! Here are five frequently asked questions to help you on your soup-making journey:

Q1: Can I make this soup vegetarian?

A: Yes, absolutely! To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. To replace the smoky flavor of bacon, you can add a teaspoon of smoked paprika to the soup base. You can also add vegetarian bacon bits as a topping for a similar textural and flavor element.

Q2: I don’t have heavy cream, can I substitute something else?

A: While heavy cream provides the richest and creamiest texture, you can substitute half-and-half or even evaporated milk in a pinch. Half-and-half will be slightly less rich than heavy cream but still provide a creamy texture. Evaporated milk can also work, but it may alter the flavor slightly. Avoid using milk alone as a substitute, as it won’t provide the same level of creaminess.

Q3: Can I use different types of cheese?

A: Yes, you can definitely experiment with different cheeses! Sharp cheddar is classic for baked potato soup, but you can also use a blend of cheddar and Monterey Jack for a milder, meltier cheese. Pepper Jack cheese will add a spicy kick. Gouda or Gruyere would also add a delicious depth of flavor. Just be sure to use cheeses that melt well.

Q4: My soup is too thick, how can I thin it out?

A: If your soup is too thick, simply add a little more chicken broth or milk, a quarter cup at a time, until you reach your desired consistency. Stir well after each addition and simmer for a few minutes to allow the flavors to meld.

Q5: Can I make this soup in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker! First, bake the potatoes as directed. While they are baking, cook the bacon and sauté the onions and garlic in a skillet as instructed. Then, transfer the cooked bacon, onions, garlic, chicken broth, milk, and potato flesh (scooped from baked potatoes) to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before serving, stir in the cheese, heavy cream, and sour cream. Season to taste and garnish as desired. Using a slow cooker is a great way to have a warm and comforting soup ready when you come home!

This Copycat Outback Steakhouse Baked Potato Soup is more than just a recipe; it’s an invitation to create a warm, comforting, and incredibly delicious meal that your family will absolutely adore. So gather your ingredients, follow these steps, and get ready to experience soup perfection right in your own kitchen! Enjoy!

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