The first ladleful should be thick enough to carry a bit of potato, but still loose enough to settle smoothly into the bowl. That’s the balance I wanted from this Copycat Outback Baked Potato Soup: a creamy base, tender russet potato, and the familiar toppings added right at the end. Baking the potatoes before they go into the pot keeps the process straightforward, and the knife test tells you when they’re ready without guesswork.
I build the soup in a Dutch oven, starting with butter, onion, and flour before whisking in the broth and dairy. Once that base has thickened, the baked potato flesh goes in for a gentle simmer. I mash some of it against the side of the pot, but leave enough pieces to make each spoonful feel like baked potato soup instead of a smooth puree. A little cheddar, crisp bacon, sour cream, and green onion finish the bowls with savory, sharp, cool, and fresh notes.
Kitchen Note
Give the baked potatoes the full 10-minute rest before cutting them open. The flesh is still warm enough to scoop easily, but the skins are less awkward to handle over a hot pot.
Save this Copycat Outback Baked Potato Soup for a cozy, loaded bowl with a creamy potato base and all the classic toppings.
Why These Russets Get Baked Before They Ever Touch the Broth
Raw potato cubes need to soften in the soup, which means the broth and dairy have to simmer while the potatoes cook. Here, the russets bake on their own first, until a knife slides easily into the center. They’re already tender when they join the pot, so the soup base can be made and thickened separately before the potato gets folded in.
That order also gives you control over the finished texture. The flour thickens the broth and dairy mixture first; the potato then adds its own body as it simmers. Mashing some of the flesh against the side of the Dutch oven blends potato into the base, while the pieces you leave intact keep the soup from turning uniform. If you mash every piece, you’ll lose that contrast. If you skip mashing altogether, the soup won’t get as much thickness from the potato.
Think of the pot as two parts coming together: a smooth, flour-thickened base and baked potato that can stay partly chunky. Letting each part do its job is what gives this soup its substantial, spoon-coating texture.
What Russets, Dairy, and Sharp Cheddar Bring to This Soup
- Russet potatoes — Their starchy flesh breaks down readily when you press it against the pot, helping thicken the soup without blending it smooth. Yukon Gold potatoes can stand in, but they’re less fluffy and give the finished soup a denser, creamier texture. Choose potatoes that feel firm, and bake them until the center yields easily to a knife.
- Butter and all-purpose flour — Together they make the base that thickens the broth and dairy. Cook the flour with the softened onion for the full minute so the mixture is evenly combined before liquid goes in. For a gluten-free version, use a cup-for-cup gluten-free flour blend that works in roux; the texture may be a little less silky.
- Low-sodium chicken broth — It brings savory depth without adding as much salt as regular broth. Regular chicken broth will work, though the finished soup may taste saltier because kosher salt is added separately. Vegetable broth is another practical swap; it makes the soup vegetarian and gives it a lighter, less meaty flavor.
- Whole milk and heavy cream — Whole milk keeps the base from feeling too rich, while heavy cream gives it a fuller texture. Half-and-half can replace both, but the soup won’t be as rich. Pour the dairy into the broth gradually as you whisk so the base stays smooth.
- Sharp cheddar — Its pronounced tang stands up to the potato and cream. Mild cheddar is an easy swap if you want a gentler cheese flavor. Shredding the cheese yourself gives you soft strands that melt readily over the hot soup.
- Sour cream and green onions — Sour cream adds a cool, tangy finish; plain Greek yogurt can replace it, with a slightly sharper taste and less richness. Thinly slice the green onions so their fresh bite is spread across the bowl rather than landing in large pieces.
Build the Soup Base First, Then Let the Potatoes Finish It
Bake the Russets Until the Centers Yield
Heat the oven to 400°F. Rub the potatoes with olive oil and half of the kosher salt, then set them on a rimmed baking sheet. Bake for 50–65 minutes, checking that a knife slides easily into the center before you take them out. A firm center means they need more time; don’t rely on the skin color alone.
Soften the Onion and Cook the Flour
Melt the butter in a 5-quart Dutch oven over medium heat, then add the finely diced onion. Cook for 5–7 minutes, until the onion has softened without browning heavily. Stir in the flour and cook for 1 minute, coating the onion in the butter-flour mixture. Keep it moving so the flour cooks evenly rather than sticking in a dry patch on the bottom.
Whisk in the Liquids and Thicken Gently
Gradually whisk in the chicken broth until the mixture is smooth, then whisk in the whole milk and heavy cream. Add the liquids steadily instead of pouring them all in at once; that gives the flour mixture a chance to blend without lumps. Bring the pot to a gentle simmer over medium heat, stirring often. Cook for 5–8 minutes, until the base looks slightly thickened, and avoid letting it boil hard.
Add the Potato, Then Crisp the Bacon
Let the potatoes cool for 10 minutes, halve them, and scoop the flesh into the soup. Add the remaining salt and the black pepper, then simmer gently for 10–15 minutes. Press some potato against the side of the pot with a spoon to thicken the soup, leaving some pieces intact. While it simmers, cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp; drain it on a paper towel-lined plate and crumble when cool enough to handle.
Two Easy Ways to Change the Bowl Without Losing Its Character
Make a Vegetarian Pot
Use vegetable broth in place of chicken broth and leave off the bacon. The soup keeps its creamy potato-and-cheddar character, but the base tastes lighter and the bowl loses the bacon’s smoky, salty contrast.
Give the Cheddar Topping a Little Heat
Replace the sharp cheddar topping with pepper jack. It melts over the hot soup and brings a mild kick, though you’ll trade some of sharp cheddar’s tang for a rounder, warmer cheese flavor.
Storage and Reheating
- Refrigerator: Keep the soup in an airtight container for 3–4 days. Store the bacon, cheddar, sour cream, and green onions separately so they keep their texture.
- Freezer: This soup can be frozen, but it won’t have quite the same texture after thawing; the dairy may separate and the potatoes may turn grainy. Freeze the soup without toppings in an airtight freezer-safe container, then thaw it in the refrigerator.
- Reheating: Warm the soup slowly on the stovetop over low to medium-low heat, stirring often. Don’t let it boil; high heat can make a dairy-based soup separate and the potato texture less smooth.
Questions That Come Up When This Soup Hits the Stove
Copycat Outback Baked Potato Soup
Ingredients
Equipment
Method
- Heat the oven to 400°F. Rub the potatoes with the olive oil and 1/2 teaspoon of the salt, place them on a rimmed baking sheet, and bake for 50–65 minutes, until a knife slides easily into the center.
- Melt the butter in a 5-quart Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth, then whisk in the milk and heavy cream.
- Bring to a gentle simmer over medium heat, stirring often, and cook for 5–8 minutes, until slightly thickened.
- Let the potatoes cool for 10 minutes, then halve them and scoop the flesh into the soup.
- Add the remaining 1/2 teaspoon salt and the pepper.
- Simmer gently for 10–15 minutes, mashing some of the potatoes against the side of the pot to thicken the soup.
- Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
- Drain the bacon on a paper towel-lined plate and crumble when cool enough to handle.
- Ladle the soup into bowls and top with the cheddar, bacon, sour cream, and green onions.
