Copycat Outback Loaded Baked Potato Soup | Cozy Bacon & Cheddar Bowl That Slaps Harder Than a Happy Hour

Forget waiting for a table. This soup tastes like a VIP backstage pass to comfort—salty bacon, melty cheddar, silky potatoes, and a whisper of onion that makes everything taste expensive. It’s thick, rich, and unapologetically cozy, like a weighted blanket for your taste buds.

Best part? It’s easy, dirt-cheap, and you’ll have leftovers that somehow taste better tomorrow. You bring the bowl; this recipe brings the warm hug.

Why This Recipe Works

• Layered flavor from the start: Bacon renders into liquid gold, which becomes the base for sautéed onions and garlic.

  That’s how you build restaurant-level depth fast.

• Two potato textures: Some potatoes are simmered silky, others added later for soft chunks. Creamy + chunky = the Outback vibe you know.
• Roux for body, not glue: Butter and flour create a stable, velvety texture—no graininess, no splitting, no weird starch overload.
• Sharp cheddar at the end: Stirring cheese off heat prevents clumping and keeps flavors bright and melty.
• Simple pantry moves: A hit of sour cream and green onion at the finish adds tang and freshness so it never tastes heavy or flat.

Ingredients Breakdown

• Russet potatoes (3 lb), peeled and diced: The classic. Starchy enough to go silky but sturdy enough to hold shape.
• Bacon (8 slices): Smoky backbone.

  Save the drippings for flavor and the crumbles for topping.

• Unsalted butter (4 tbsp): Builds the roux for that luxe spoon-coating texture.
• All-purpose flour (1/3 cup): Thickens without gummy starch vibes.
• Yellow onion (1 medium), finely diced: Sweetens and deepens the base.
• Garlic (3 cloves), minced: Because it should smell like home.
• Chicken broth (4 cups): Savory backbone. Use low-sodium so you control the salt.
• Whole milk (2 cups) + heavy cream (1 cup): Balanced richness. Milk for body, cream for luxury.
• Cheddar cheese (2 cups, freshly shredded): Sharp cheddar melts smoother when shredded fresh.
• Sour cream (1/2 cup): Adds tang and creaminess without weight.
• Green onions (4), thinly sliced: Fresh pop at the end and for topping.
• Kosher salt (1.5–2 tsp) and black pepper (1 tsp): Season in stages.

  Taste, don’t guess.

• Paprika (1/2 tsp) and a pinch of cayenne (optional): Gentle warmth and color. Not spicy unless you want it.

Cooking Instructions

1. Prep the potatoes: Peel and dice into 1/2-inch cubes. Rinse under cold water to remove extra starch.

   Pat dry.

2. Crisp the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove to a paper towel-lined plate. Reserve 2 tablespoons of drippings in the pot.
3. Sauté aromatics: Add onion to the bacon fat and cook 4–5 minutes until translucent.

   Stir in garlic for 30 seconds, just until fragrant.

4. Make the roux: Add butter. When melted, sprinkle in flour and whisk constantly for 1–2 minutes until blond and nutty. Don’t brown it.
5. Build the base: Gradually whisk in chicken broth to avoid lumps.

   Bring to a gentle simmer.

6. Add potatoes and season: Stir in potatoes, 1 tsp salt, pepper, paprika, and cayenne (if using). Simmer uncovered 15–18 minutes, stirring occasionally, until potatoes are tender but not falling apart.
7. Adjust texture: Use a potato masher to lightly mash 25–30% of the potatoes in the pot. This thickens the soup while keeping chunky bites.
8. Finish with dairy: Reduce heat to low.

   Stir in milk and cream. Do not boil from here—keep it steamy, not bubbling.

9. Cheese time: Remove from heat. Stir in cheddar a handful at a time until melted and smooth.

   Add sour cream and half the green onions. Taste and adjust with more salt and pepper.

10. Serve: Ladle into bowls and top with bacon crumbles, extra cheddar, remaining green onions, and a crack of black pepper. If you’re extra, add a dollop of sour cream.

Preservation Guide

• Fridge: Cool completely.

  Store in airtight containers up to 4 days. It will thicken—thin with broth or milk when reheating.

• Freezer: Dairy-based soups can separate, but this one freezes decently if cooled fully. Freeze up to 2 months in portioned containers.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stove over low heat, stirring often. Add splashes of broth or milk to regain silkiness. Avoid boiling so the dairy doesn’t split.
• Make-ahead tips: Cook through step 7, cool, and refrigerate.

  Reheat and finish with dairy and cheese just before serving for best texture.

Nutritional Perks

• Protein + calcium: Cheddar, milk, and sour cream deliver solid protein and bone-friendly calcium.
• Potassium powerhouse: Potatoes bring potassium and vitamin C—yes, your comfort food is trying to help.
• Satiety factor: The fat and fiber combo keeps you full longer, so you’re not raiding the pantry an hour later, IMO.
• Modifiable macros: You control the richness. Swap lighter dairy or add extra broth for a lighter bowl.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can split the soup. Keep it below a simmer once milk, cream, or cheese go in.
• Pre-shredded cheese: Anti-caking agents inhibit melting.

  Shred from a block for silky results.

• All mash, no chunk: Over-mashing makes baby food. Mash lightly for balanced texture.
• Skipping the roux: Cornstarch or potato-only thickening won’t deliver the classic Outback-style body.
• Under-seasoning: Potatoes are flavor sponges. Season in layers and taste at the end.

Alternatives

• Lighter version: Use 2% milk, skip heavy cream, and reduce cheese to 1 cup.

  Add extra broth to maintain texture.

• Gluten-free: Swap flour for 2.5 tbsp cornstarch. Make a slurry with cold milk, add after simmering potatoes, and heat gently to thicken.
• Vegetarian: Replace bacon with smoked paprika and a splash of liquid smoke. Use vegetable broth.

  Top with crispy shallots for crunch.

• Extra protein: Stir in shredded rotisserie chicken or diced ham at the end to warm through.
• Spicy twist: Add diced jalapeño with the onions and finish with pepper jack instead of cheddar. You’ve been warned.
• Loaded toppings bar: Chives, crushed kettle chips, hot sauce, roasted corn, or a drizzle of ranch. Make it a whole moment.

FAQ

Can I use red or gold potatoes instead of russets?

Yes.

Red and gold potatoes hold shape better and yield a creamier bite without mashing, but they won’t thicken the broth quite as much. If you swap, mash a bit more or add a touch more roux.

How do I keep the cheese from clumping or getting grainy?

Remove the pot from heat, add cheese in small handfuls, and stir until melted before adding more. Also, use freshly shredded cheese and avoid boiling once dairy is in the pot.

What if my soup is too thick?

Thin gradually with warm chicken broth or milk, stirring until you hit your ideal consistency.

Re-season with salt after thinning to keep flavors balanced.

What if my soup is too thin?

Mash more potatoes directly in the pot, or whisk 1 tablespoon flour with 2 tablespoons cold milk and stir in over low heat, simmering a few minutes to thicken.

Can I make this in a slow cooker?

Yes. Add onions, garlic, potatoes, broth, salt, and pepper to the slow cooker and cook on low 6–7 hours or high 3–4. Finish on the stovetop with roux, dairy, and cheese for best texture, FYI.

Is there a lower-sodium option?

Use low-sodium broth, unsalted butter, and hold back on bacon saltiness.

Season at the end; a squeeze of lemon can boost flavor without adding more salt.

Final Thoughts

This Copycat Outback Loaded Baked Potato Soup is the comfort classic you crave, minus the wait time and plus the bragging rights. It’s rich without being heavy, familiar without being boring, and customizable to whatever’s in your fridge. Make a big pot on Sunday, channel your inner steakhouse, and let the bacon-cheddar magic do its thing.

One spoonful and you’ll understand why “just one bowl” is hilarious.