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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup made with a creamy roux-thickened base, then folded with chopped baked potato for hearty texture. Finished with cheddar, sour cream, bacon, and chives for a classic loaded-baked-potato feel in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes Baked, cooled, and peeled
  • 6 strips bacon Cooked and crumbled
  • 5 tbsp unsalted butter
  • 0.3333333333 cup all-purpose flour Use as roux thickener
  • 4 cup whole milk
  • 1 cup heavy cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 0.5 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 1 extra sour cream For serving
  • 1 extra cheddar For serving
  • 1 extra bacon For serving
  • 1 chives For serving

Equipment

  • 1 Dutch oven

Method
 

Prep the baked potato
  1. Chop the baked potato flesh into small pieces and set aside.
Build the creamy base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth.
  3. Cook the mixture, stirring constantly, until thickened, about 8-10 minutes.
Finish and season
  1. Fold in the chopped baked potato and mash some into the soup for extra thickness.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls, then top generously with extra sour cream, extra cheddar, extra bacon, and chives.

Notes

Pro tip: for the smoothest texture, whisk the milk/cream/broth in gradually so the roux stays lump-free. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove, stirring until hot (the soup will thicken as it cools). Freezing is not recommended because dairy can separate after thawing. For a lighter option, swap whole milk for 2% milk and use light sour cream (texture will be slightly thinner).