
This smooth, rich potato soup copies the beloved Outback Steakhouse dish with all the decadent comfort you'll want at home. Every bite delivers silky potato lusciousness dotted with crispy bacon and gooey cheese, making the perfect cozy meal without needing to dine out.
I first made this during a blizzard when I was craving Outback food but couldn't go anywhere. Now my family asks for this version more than the actual restaurant soup, saying it's got better flavor and feels more satisfying.
- Bacon gives that important smoky taste that makes the real Outback flavor grab thick cut strips for best outcome
- Yellow potatoes make the soup extra creamy when done pick Yukon Golds for their buttery taste and ability to stay somewhat firm
- Heavy cream delivers that special richness you need full fat works best here
- Cheddar cheese adds nice sharpness against the smooth base try an aged variety for stronger taste
- Greek yogurt or sour cream brings a nice tang that cuts through the richness stick with full fat for authentic flavor
- Vegetable broth creates the tasty foundation grab low sodium so you can control the salt level
- Garlic and onions start the flavor party always go with fresh instead of powder
- Chives add pretty color and light onion flavor to finish things off
Tasty Copycat Outback Loaded Baked Potato Soup
- Cook the bacon
- Begin with a big Dutch oven on medium high with some olive oil. Throw in your chopped bacon and let it cook till the edges get crispy but the middle stays a bit chewy, around 4 minutes. The bacon fat adds flavor to the whole soup, so take your time here. Save about a quarter of the cooked bits for topping later.
- Develop the flavor base
- Toss the chopped garlic and onion right into the pan with the bacon and its drippings. Cook until the onions turn clear and smell good, about 3 minutes. Add salt and pepper now to build up the taste from the start. The onions should get soft and a little golden without turning brown.
- Cook the potatoes
- Put in the cubed potatoes and veggie stock, and mix everything together. Put the lid on and let it bubble away for a full 25 to 30 minutes until you can easily stick a fork through the potatoes. Want it thicker? Just smash about a third of the potatoes against the pot with your spoon while keeping lots of chunks for good texture.
- Create the creamy finish
- Turn down the heat to medium low and pour in your heavy cream, sour cream or Greek yogurt, and grated cheese. Keep stirring gently but don't stop until all the cheese melts in completely, taking about 3 to 5 minutes. Don't let it boil after adding the dairy stuff or it might curdle and break apart.
My hidden trick in this dish is actually using Greek yogurt. While most recipes call for sour cream, I found that good quality full fat Greek yogurt gives the same tangy kick but feels a bit lighter and adds more protein. My husband can't even tell the difference and now likes the yogurt version better.
Ideal Potato Choice
Getting the right potatoes really matters in this soup. Russets work okay, but Yukon Golds or yellow potatoes naturally taste buttery and get creamier, making the whole dish better. They stay somewhat intact when cooked but still break down enough to thicken the soup on their own. If you use russets, cook them a little less time so they don't fall apart completely.
Prep Ahead and Storage Ideas
This soup actually tastes better the next day after the flavors mix together in the fridge. You can make it two days before you need it for even better taste. Keep it in sealed containers in the fridge for up to 4 days. When warming it up, do it slowly over medium low heat, stirring now and then and adding a splash of broth or milk if it's too thick. Try not to use the microwave since it can make the dairy separate.

Freezing Instructions
Though creamy soups can sometimes break apart when frozen, this one freezes pretty well if you're careful. Let the soup cool all the way before putting it in freezer containers, leaving about an inch of space at the top for it to expand. It'll keep for up to 2 months. Thaw overnight in your fridge, then heat slowly on the stove, whisking now and then to mix any parts that separated.

Frequently Asked Questions
- → Can I swap heavy cream for a lighter option?
You sure can! Half-and-half or whole milk work great. It won’t have that same decadence, but mixing in sour cream or Greek yogurt will keep it creamy.
- → Got tips for making the soup thicker?
You can mash more of the potatoes right in the pot for a thicker texture. Another trick is stirring in a mix of 1 tablespoon cornstarch and 2 tablespoons cold water while the soup simmers for extra thickness.
- → Is it possible to make this vegetarian?
Totally! Just skip the bacon and use a bit more olive oil or butter to cook the veggies. For that smoky touch, sprinkle in some smoked paprika. The veggie broth keeps it meat-free and delicious.
- → How far ahead can I prep this soup?
It’s great for prepping! Keep it in the fridge in a sealed container for up to 3-4 days. Warm it slowly on the stove, stirring now and then. If it thickens too much, add a splash of milk or broth while reheating.
- → Which potatoes are best for this dish?
Yellow potatoes are a winner since they’re buttery and smooth when cooked. Russets are another top pick as they break down nicely for a creamy texture. Red or waxy varieties don’t soften the same, so skip those if you can.
- → Can I freeze this creamy potato soup?
You can freeze it, but cream-based soups sometimes separate after thawing. For best results, freeze before adding the dairy. Reheat it fully, then mix in the cream, sour cream, and cheese. Use within 2-3 months for the best taste.