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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup—ultra-creamy, thick, and loaded with tender potato chunks, cheddar, and bacon. Made by whisking a roux into dairy and broth, then stirring in potato and melting cheese for a silky finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes baked, cooled, and peeled
  • 1 baked potato flesh chopped into small pieces; set aside (use leftover flesh from the baked potatoes)
Soup base
  • 6 bacon cooked and crumbled
  • 5 tbsp unsalted butter
  • 1 cup all-purpose flour measurement: 1/3 cup (see quantity in cooking)

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes and bacon
  1. Chop the baked potato flesh into small pieces and set aside; keep the chunks visible for hearty texture.
Make the roux
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes until slightly golden.
Thicken the soup
  1. Gradually whisk in the milk, heavy cream, and chicken broth until smooth, then cook while stirring until thickened, about 8-10 minutes.
Add potato and cheese
  1. Fold in the chopped baked potato and mash some into the soup for thickness, keeping other pieces chunky.
Season and finish
  1. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle into bowls and top generously with extra sour cream, cheddar, bacon, and chives.

Notes

Pro tip: For the creamiest texture, whisk the dairy mixture until fully smooth before simmering, then stir frequently so it thickens evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until hot. Freezing is not recommended because sour cream can break when thawed and reheated. If you want a dairy-light option, swap whole milk for low-fat milk and use reduced-fat cheddar.