Loaded Outback Potato Soup Recipe – Just Like the Restaurant!

Introduction

Craving that creamy, hearty, bacon-topped potato soup from your favorite steakhouse? This Loaded Outback Potato Soup Recipe brings all the rich, savory flavor of the restaurant version — right to your kitchen. Thick, buttery, and crammed with tender potatoes, melted cheese, smoky bacon, and chives, it’s comfort food at its best.

This version is just like the classic Outback Steakhouse potato soup: velvety and satisfying with just the right amount of seasoning and creaminess. Whether you’re making it for a chilly evening, game day, or a cozy family dinner, this one-pot recipe will quickly become a go-to favorite.

Ingredients Overview

Each ingredient adds to the soup’s signature richness, texture, and layers of flavor. Let’s break it down:

Core Ingredients

• Russet Potatoes (4–5 medium, peeled and diced): These starchy potatoes break down slightly during cooking, creating a naturally thick texture.
• Bacon (6–8 slices): Cooked crisp and crumbled — adds smoky, salty depth.
• Yellow Onion (1 medium, chopped): Sautéed for sweetness and flavor.
• Garlic (3 cloves, minced): Gives the base an aromatic punch.
• All-Purpose Flour (1/4 cup): Helps create the thick, creamy roux.
• Butter (4 tbsp): Combined with flour for the roux and richness.
• Chicken Broth (3 cups): The flavorful liquid base that lightens up the dairy.
• Half-and-Half (2 cups): Adds creaminess without being overly heavy.
• Sour Cream (1/2 cup): A tangy finish that makes the soup extra luscious.
• Sharp Cheddar Cheese (1 ½ cups, shredded): Melts into the soup for that iconic cheesy flavor.
• Salt & Freshly Ground Pepper: To season throughout.

Toppings (the “loaded” part)

• Extra Cheddar Cheese
• Chopped Cooked Bacon
• Chopped Chives or Green Onions
• Sour Cream or Greek Yogurt (optional)

Optional Add-Ins

• Red Pepper Flakes for subtle heat
• Diced Carrots or Celery sautéed with the onions for extra texture
• Cream Cheese (2 oz) for ultra richness if you want to go all out

Step-by-Step Instructions

1. Cook the Bacon

• In a large soup pot or Dutch oven, cook 6–8 slices of bacon over medium heat until crispy.
• Transfer bacon to a paper towel-lined plate and crumble once cool.
• Reserve 1–2 tablespoons of bacon drippings in the pot and discard the rest.

Tip: The bacon fat adds amazing flavor to the soup base — don’t skip this step!

2. Sauté Aromatics

• Add 1 chopped onion to the pot and cook over medium heat for 4–5 minutes until soft.
• Stir in 3 minced garlic cloves and sauté for 30 seconds, just until fragrant.

3. Make the Roux

• Add 4 tbsp butter to the pot with the onions.
• Once melted, stir in 1/4 cup all-purpose flour, whisking constantly for 1–2 minutes to cook out the raw flour taste and form a light roux.

4. Add Broth and Potatoes

• Slowly pour in 3 cups chicken broth, whisking to avoid lumps.
• Add the diced potatoes, season with salt and pepper, and bring to a simmer.
• Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are very tender and beginning to fall apart.

Tip: Lightly mash some of the potatoes in the pot to thicken the soup naturally.

5. Stir in Dairy

• Reduce heat to low and stir in:
  • 2 cups half-and-half
  • 1/2 cup sour cream
  • 1 ½ cups shredded cheddar cheese
• Stir gently until the cheese melts completely and the soup becomes creamy and rich.

6. Finish and Serve

• Taste and adjust seasoning with salt and pepper.
• Ladle into bowls and top generously with:
  • Crispy bacon
  • Extra shredded cheese
  • Chopped chives or green onions
  • Optional dollop of sour cream

Tips, Variations & Substitutions

• Make It Vegetarian: Use veggie broth and skip the bacon. Add sautéed mushrooms for umami depth.
• Thicker Soup: Use less broth or mash more potatoes for extra thickness.
• Smooth Texture: Use an immersion blender to puree partially or fully.
• Cheese Varieties: Swap cheddar for Colby Jack, smoked gouda, or white cheddar.
• Low-Fat Option: Use whole milk and low-fat sour cream instead of half-and-half and full-fat sour cream.

Serving Ideas & Occasions

This loaded potato soup is perfect for:

• Weeknight dinners: Serve with crusty bread or garlic toast.
• Cold weather comfort food: It’s warming, hearty, and satisfying.
• Game day: Set up a topping bar with bacon, cheese, scallions, and hot sauce.
• Meal prep: Keeps well and reheats like a dream.

Pair with:

• Grilled cheese sandwiches
• BLTs or turkey paninis
• Simple green salad with a tangy vinaigrette

Nutritional & Health Notes

Per serving (based on 6 servings):

• Calories: ~450–500
• Protein: ~14g
• Fat: ~30g
• Carbs: ~35g
• Fiber: ~3g

Lighter options:

• Sub in reduced-fat dairy products
• Use turkey bacon
• Add steamed cauliflower to bulk up with fewer carbs

FAQs

Q1: Can I use red or gold potatoes instead?

A1: Yes. Yukon golds create a naturally creamy texture without needing to mash, while red potatoes hold their shape better if you like chunkier soup.

Q2: Can I make this ahead of time?

A2: Definitely! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or broth.

Q3: Can I freeze loaded potato soup?

A3: Technically yes, but dairy-based soups can separate after freezing. If you do freeze it, reheat slowly and stir well. For best results, freeze before adding the cheese and sour cream.

Q4: How do I thicken my soup without flour?

A4: Mash some of the cooked potatoes directly in the pot or blend a portion of the soup. You can also add a little instant potato flakes for thickness.

Q5: What’s the difference between this and baked potato soup?

A5: Baked potato soup is typically made with oven-baked potatoes for a smoky edge. This version cooks raw potatoes in broth, making it faster and just as flavorful.

Q6: Can I make it in a slow cooker?

A6: Yes! Add all ingredients except dairy and cheese to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in cheese and sour cream at the end.

Q7: Is this gluten-free?

A7: Not as written (due to flour). Use a gluten-free flour blend or cornstarch slurry instead to make it gluten-free.

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