Loaded Outback Potato Soup Recipe – Just Like the Restaurant!

Introduction

Loaded Outback Potato Soup is the kind of rich, creamy comfort food that brings instant warmth to any table. Inspired by the beloved version served at Outback Steakhouse, this copycat recipe captures all the flavors and textures of the original—smooth, hearty potatoes in a velvety, bacon-infused broth, topped with cheese, green onions, and even more crispy bacon.

This soup is perfect for chilly evenings or when you’re craving a restaurant-style starter at home. It’s thick and filling, yet balanced with the tang of sour cream and the bite of scallions. Whether you’re making it for a cozy family dinner or prepping meals for the week, this recipe is always a hit.

With a few pantry staples and some good-quality russet potatoes, you can create this creamy classic in just about an hour—no reservations needed.

Ingredients Overview

Here’s a closer look at the key ingredients that make this Loaded Outback Potato Soup so indulgent and flavorful:

• Russet Potatoes: These starchy potatoes break down beautifully during cooking, creating that signature creamy texture. You can peel them fully or leave a bit of skin on for rustic texture.
• Bacon: This is more than just a topping—the rendered fat adds a smoky, savory base to the soup. Thick-cut bacon is ideal for texture, but any quality bacon will do.
• Yellow Onion & Garlic: These aromatics create a flavorful foundation. Sautéing them in bacon drippings develops a rich, deep profile.
• Butter & Flour: These make the roux that thickens the soup. Use unsalted butter to control the salt levels, and cook the flour thoroughly to eliminate any raw taste.
• Chicken Broth: Choose low-sodium to balance the salty bacon and cheese. Homemade broth is excellent, but store-bought works well too.
• Whole Milk & Heavy Cream: This duo delivers a luscious, silky finish. For a lighter version, you can use half-and-half.
• Cheddar Cheese: Sharp cheddar melts well and gives that rich, cheesy bite. Grate it fresh for best results—pre-shredded cheese often contains anti-caking agents that affect melting.
• Sour Cream: Adds tang and depth to cut through the richness. Greek yogurt is a fine substitute if needed.
• Green Onions: These add a pop of color and fresh flavor on top. Chives are another great option.
• Salt, Pepper & Optional Cayenne: Basic seasonings that allow the ingredients to shine. A pinch of cayenne gives a subtle kick without overwhelming the palate.

Substitution Notes

• For a gluten-free version, swap the flour for a 1:1 gluten-free flour blend.
• Vegetarian? Skip the bacon and use butter or olive oil for sautéing. Use vegetable broth instead of chicken.
• To reduce fat, try light sour cream and 2% milk, though the soup will be a bit thinner.

Step-by-Step Instructions

1. Cook the Bacon
   In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Leave about 2–3 tablespoons of drippings in the pot.
2. Sauté Aromatics
   Add the diced onions to the bacon drippings and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant—don’t let it burn.
3. Make the Roux
   Add butter to the pot. Once melted, sprinkle in the flour, whisking constantly for about 2–3 minutes. The mixture should bubble and slightly darken—this step ensures a smooth, rich base.
4. Add Broth & Simmer
   Gradually whisk in the chicken broth until no lumps remain. Bring the mixture to a boil, then reduce heat to medium-low.
5. Add Potatoes & Cook Until Tender
   Stir in the diced potatoes. Simmer uncovered for 15–20 minutes or until the potatoes are fork-tender, stirring occasionally.
6. Blend the Soup (Optional)
   For a smoother texture, use an immersion blender to puree some of the soup directly in the pot. Or ladle about half into a blender, blend until smooth, and return it to the pot. Leave some chunks for texture.
7. Add Milk, Cream, Cheese, and Sour Cream
   Lower the heat and stir in the milk, heavy cream, shredded cheese, and sour cream. Cook gently until the cheese melts and the soup is creamy. Avoid boiling at this stage to prevent curdling.
8. Season to Taste
   Add salt, black pepper, and a pinch of cayenne (optional) to your taste.
9. Serve with Toppings
   Ladle into bowls and top with crispy bacon, extra cheese, and chopped green onions.

Tips, Variations & Substitutions

• Make-Ahead Friendly: This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or microwave. The flavors deepen overnight.
• Texture Tip: If you love extra creamy soup, blend more of it. For chunk lovers, leave more potato pieces whole.
• Add Protein: Shredded rotisserie chicken or diced ham makes it a more filling meal.
• Spicy Twist: Stir in a diced jalapeño or a dash of hot sauce for heat lovers.
• Loaded Baked Potato Style: Top with a dollop of sour cream, chives, and crushed potato chips for extra indulgence.
• Dairy-Free Option: Use unsweetened almond milk and dairy-free cheese. Substitute sour cream with coconut yogurt for a similar tang.

Serving Ideas & Occasions

Loaded Outback Potato Soup is perfect for cozy nights at home, snow days, or lazy weekends. Serve it with:

• Crusty Bread or Garlic Toast: For dipping and sopping up every bit.
• Side Salad: A crisp Caesar or garden salad balances the richness.
• Grilled Cheese Sandwich: The ultimate comfort combo.

This soup also works beautifully for meal prep, holiday starters, or game day gatherings served in small mugs or bowls with a topping bar. It’s filling enough to be the main course, especially on a cold winter evening.

Nutritional & Health Notes

This recipe is hearty, with satisfying levels of carbs and fat from the potatoes, cream, and cheese. One serving provides:

• Protein: From the milk, cheese, and bacon.
• Carbs: Mostly from the potatoes—ideal for energy.
• Fats: Balanced between saturated (from cream and bacon) and optional healthier swaps.

You can lighten it up by:

• Using low-fat milk or sour cream.
• Reducing the cheese or using reduced-fat cheddar.
• Swapping in cauliflower for half the potatoes for lower carbs.

Keep in mind portion size—this is a satisfying, filling dish and can be served as a main or a starter.

FAQs

Q1: Can I freeze Loaded Outback Potato Soup?

A1: It’s best to avoid freezing dairy-heavy soups like this one, as they can separate when thawed. However, if you do freeze it, reheat slowly while whisking to bring back a creamy texture.

Q2: How can I make this potato soup thicker?

A2: For a thicker soup, reduce the liquid slightly, mash some of the potatoes during cooking, or stir in extra cheese. You can also add a cornstarch slurry near the end.

Q3: What kind of potatoes are best for this recipe?

A3: Russet potatoes are ideal due to their high starch content, which helps thicken the soup. Yukon Golds work too and give a buttery flavor and golden hue.

Q4: Is this the exact Outback Steakhouse recipe?

A4: This is a copycat recipe that closely mimics the original. While Outback doesn’t release their official recipe, this version captures the texture, richness, and toppings that fans love.

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

A5: Yes! Sauté the bacon and aromatics first, then add everything except dairy and cheese to the slow cooker. Cook on low for 6–7 hours. Stir in the dairy just before serving.

Q6: What are the best toppings?

A6: Classic toppings include shredded cheddar, crispy bacon, chopped green onions, and a dollop of sour cream. You can also add hot sauce, chives, or crushed croutons for crunch.

Q7: How do I prevent the cheese from clumping?

A7: Always use freshly grated cheese, and add it gradually with the heat lowered. Stir constantly and avoid boiling after cheese is added.

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