Copycat Outback Potato Soup – Creamy & Loaded

Introduction

Few things feel as satisfying as a bowl of loaded potato soup, and this Copycat Outback Potato Soup brings that same creamy, hearty comfort right into your own kitchen. Inspired by the restaurant favorite, this soup is velvety, rich, and layered with smoky bacon, melty cheese, and tender potatoes — all in a deeply savory, buttery broth that tastes like a hug in a bowl.

Whether you’re curling up on a cold night, hosting a casual family dinner, or prepping cozy leftovers for the week, this soup delivers that warm, indulgent flavor you crave — with ingredients you already have at home. It’s easy to make on the stovetop and pairs perfectly with crusty bread or a crisp green salad.

Ingredients Overview

This potato soup is built on simple pantry staples and rich dairy ingredients that transform into something deeply comforting.

Core Ingredients:

• Russet Potatoes: The starchy base of the soup. Russets break down slightly as they cook, thickening the broth while keeping a creamy texture.

• Yellow Onion: Adds savory sweetness and depth to the broth.

• Garlic: A must for building rich, layered flavor.

• Butter & All-Purpose Flour: Create a classic roux for thickening the soup.

• Chicken Broth: Adds savory depth. Use low-sodium to control the salt level.

• Heavy Cream & Whole Milk: Combine for a perfectly creamy base — not too rich, but still indulgent.

• Cheddar Cheese: Sharp cheddar melts into the broth for a cheesy finish.

• Bacon: Cooked crisp and crumbled on top (and stirred in) for smoky, salty bites.

• Green Onions or Chives: Fresh, oniony brightness that balances the creaminess.

• Salt, Pepper & Paprika: Simple seasonings that bring everything together.

Optional Additions:

• Sour Cream: Adds tang and creaminess.

• Shredded Carrots: For a touch of sweetness and color.

• Cream Cheese: For extra velvety texture.

Step-by-Step Instructions

1. Cook the Bacon

• In a large Dutch oven or soup pot, cook 6 slices of bacon over medium heat until crispy.

• Transfer to a paper towel-lined plate, then crumble once cool. Leave 2–3 tablespoons of bacon drippings in the pot for flavor.

2. Sauté the Onion & Garlic

• Add 1 chopped yellow onion to the pot with the bacon drippings.

• Sauté for 4–5 minutes, until softened and lightly golden.

• Stir in 2 cloves minced garlic and cook for another 30 seconds.

3. Make the Roux

• Add 4 tablespoons of butter to the pot and let it melt.

• Stir in ¼ cup all-purpose flour and cook, whisking continuously, for 1–2 minutes to eliminate the raw flour taste.

4. Add the Broth & Potatoes

• Slowly whisk in 4 cups chicken broth, stirring to dissolve the roux.

• Add 4 cups peeled and diced russet potatoes (about 3–4 medium potatoes).

• Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, or until the potatoes are fork-tender.

5. Stir in Cream & Cheese

• Once potatoes are soft, reduce heat to low.

• Stir in 1 cup whole milk and ½ cup heavy cream.

• Add 1½ cups shredded sharp cheddar cheese and stir until melted.

For extra creaminess, stir in ¼ cup sour cream or 2 ounces cream cheese (optional).

6. Blend (Optional)

• For a smooth texture, use an immersion blender to partially blend the soup in the pot — or transfer half to a blender and pulse until smooth, then stir back in.

• Leave some potato chunks for texture, or blend fully for a velvety finish.

7. Finish & Serve

Stir in half the crumbled bacon and taste for seasoning. Add more salt, pepper, or cheese if desired.

Ladle into bowls and top with:

• Crumbled bacon

• Shredded cheddar

• Chopped green onions or chives

• Extra sour cream, if you like

Serve hot with crusty bread or buttered rolls.

Tips, Variations & Substitutions

Pro Tips:

• Use starchy potatoes like russets for the creamiest result.

• Don’t overboil after adding cream — keep heat low to avoid curdling.

• Grate your own cheese — it melts more smoothly than pre-shredded.

Variations:

• Baked Potato Soup Vibe: Add chopped baked potatoes instead of raw, and stir in sour cream and cheese at the end.

• Vegetarian Version: Skip the bacon and use veggie broth. Add smoked paprika for depth.

• Spicy Twist: Add diced jalapeños, cayenne, or hot sauce for a spicy kick.

Substitutions:

• Milk Alternatives: Use half-and-half or evaporated milk for similar creaminess.

• Cheese Variations: Try Colby Jack, Gruyère, or pepper jack for flavor changes.

• Gluten-Free: Use gluten-free all-purpose flour or cornstarch slurry to thicken.

Serving Ideas & Occasions

This soup is perfect for:

• Cozy family dinners

• Game day meals

• Cold-weather gatherings

• Weeknight comfort food

Serve with:

• Crusty sourdough or garlic bread

• Grilled cheese or ham and Swiss sandwich

• Side salad with vinaigrette to lighten things up

For a heartier meal, pair it with roasted Brussels sprouts or a protein like grilled chicken.

Nutritional & Health Notes

This soup is rich and indulgent — meant for comfort. It’s high in protein, calcium, and filling carbs from the potatoes.

To lighten it up:

• Use reduced-fat milk instead of cream

• Skip the sour cream and reduce cheese

• Use turkey bacon or omit bacon altogether

Still, it’s a great source of satisfaction on days when you need a bowl that warms from the inside out.

FAQs

Q1: Can I make this potato soup ahead of time?

A1: Yes! It stores well in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen.

---

Q2: Can I freeze loaded potato soup?

A2: It’s best fresh, as dairy-based soups can separate when frozen. If freezing, do so before adding cream and cheese — then stir those in when reheating.

---

Q3: How do I make it thicker?

A3: Let it simmer longer to reduce, or blend part of the soup. You can also add extra potatoes or a bit more roux at the beginning.

---

Q4: What if I don’t have an immersion blender?

A4: Use a regular blender. Just cool the soup slightly and blend in batches — careful with the steam!

---

Q5: Can I use Yukon Gold or red potatoes?

A5: Yes, though they hold their shape more and won’t break down as easily to thicken the soup. Still delicious!

---

Q6: Can I make this in a slow cooker?

A6: Yes. Cook on low for 6–7 hours or high for 3–4 hours, then add cream and cheese at the end. Blend if desired.

---

Q7: Is this soup gluten-free?

A7: Not by default, but it can be! Use gluten-free flour or cornstarch instead of traditional flour in the roux.

Print