When the snow starts falling, nothing beats a bowl of hot soup. You want something thick, creamy, and totally satisfying. This Loaded Baked Potato Soup is exactly what your family needs today.
It tastes just like the famous version from Outback Steakhouse. You can skip the takeout and stay cozy inside. Your kitchen will smell amazing as the potatoes bake. It is the perfect way to warm up after a long day.
Why This Loaded Baked Potato Soup Is a Winner
This recipe is a winner because it uses simple pantry staples. You get that rich, restaurant-quality flavor without the high price tag. It is the ultimate comfort food for a chilly evening.
Your kids will love the tender potato chunks and melty cheese. It is hearty enough to be a full meal on its own. You will love how the flavors blend together perfectly. It is a great way to use up a bag of potatoes. Every spoonful is warm, golden, and incredibly satisfying.
This soup is perfect for those busy winter nights when you need comfort. It fills your home with a warm and inviting aroma. You can easily double the batch to feed a larger crowd. It is a budget-friendly way to make a very impressive meal. You will love how easy it is to customize for your family.
Simple Method
Making this soup is much easier than you might think. You start by baking the potatoes until they are perfectly tender. Then, you build a simple, creamy base in one big pot. Beginner cooks can master this roux-based soup with ease.
Everything comes together in about an hour of total time. You do not need any fancy equipment for this meal. Just a good Dutch oven and a whisk will do. You will feel like a pro as the soup thickens. It is a very forgiving and simple process for anyone.
Ingredients You’ll Need
You only need a few pantry staples for this recipe. Most of these items are likely in your kitchen right now. Fresh potatoes and heavy cream make all the difference here.
- 4 large Russet potatoes, scrubbed
- 6 oz thick-cut bacon, diced
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely diced
- 1/2 cup all-purpose flour
- 4 cups chicken broth, low sodium
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon celery salt
- 1.5 cups sharp cheddar cheese, shredded
- 1/4 cup green onions, thinly sliced
- 1/2 cup sour cream (optional garnish)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and pierce potatoes with a fork.
- Pierce potatoes with a fork, rub with oil, and bake for 60 minutes or until tender. Once cooled, peel and cut into 1/2-inch cubes.
- In a large Dutch oven over medium heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon bits and set aside for garnish, reserving approximately 2 tablespoons of rendered fat in the pot.
- Add the butter to the bacon fat. Once melted, add the diced onion and sauté until translucent and soft, approximately 5-7 minutes.
- Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly to remove the raw flour taste without browning.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Slowly pour in the heavy cream while whisking. Stir in the sugar, salt, black pepper, and celery salt.
- Add the cubed baked potatoes to the pot. Simmer on low heat for 10-15 minutes, allowing the starches to naturally thicken the soup.
- Taste and adjust seasoning. For a thicker consistency, lightly mash a few potato chunks against the side of the pot.
- Ladle into bowls and top generously with shredded cheddar cheese, reserved bacon bits, and sliced green onions.
Best Ways to Enjoy It
Ladle the hot soup into big, deep bowls for the best experience. Top each serving with extra cheese and crispy bacon bits. Add a dollop of cool sour cream for a creamy finish.
Serve it with warm, crusty bread or a light side salad. This is perfect for a relaxed family dinner. Your guests will think you spent hours in the kitchen. It is a wonderful way to bring everyone together. Everyone will be asking for seconds of this hearty soup.
For a special touch, serve this soup in warmed bowls. You can set out a topping bar for the kids to enjoy. Let them add their own cheese, bacon, and green onions. It makes dinner time feel like a fun and interactive event. This is a great way to handle picky eaters at home.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. This Loaded Baked Potato Soup stays fresh in the fridge for four days. Reheat it slowly on the stove over low heat.
You might need to add a splash of milk to thin it out. Make-ahead tip: bake the potatoes the day before to save time. This makes your weeknight cooking even faster. You can even chop the onions in advance. This soup tastes even better the next day as flavors develop.
Recipe Tips for Best Results
- Bake your potatoes instead of boiling them for the best concentrated flavor.
- Don’t skip the tiny bit of sugar for that authentic restaurant taste.
- Scrub your potatoes well before you put them in the hot oven.
- Mash a few potatoes against the side to make the soup thicker.
- Keep the bacon fat to add a wonderful smoky depth of flavor.
- Use heavy cream to get the most luxurious and rich texture.
- Shred your own cheese so it melts much smoother in the soup.
- For a winter treat, serve this in a toasted bread bowl.
Easy Flavor Ideas
- Add steamed broccoli for a healthy and colorful twist to your bowl.
- Use turkey bacon if you want a lighter protein option today.
- Swap chicken broth for vegetable broth to make it vegetarian-friendly.
- Stir in a little garlic powder for an extra savory flavor kick.
- Use maple-cured bacon for a hint of delicious smoky sweetness.
Common Questions
Can I use different potatoes?
Russet potatoes are the best choice for this specific recipe. They have a high starch content that helps thicken the soup naturally. Russet potatoes get very fluffy when baked, which creates the perfect texture.
How do I make it even thicker?
The easiest way is to mash some of the potato chunks. Use the back of your spoon against the side of the pot. Mashing potatoes creates a wonderful, rustic texture that feels very homemade.
Can I make this in a slow cooker?
You can certainly adapt this for your slow cooker. You would still want to bake the potatoes first for the best flavor. Slow cooking allows the flavors to meld together beautifully over several hours.
I hope this creamy soup brings a little extra warmth to your home. It is a family favorite that never fails to please. Enjoy every cozy spoonful with the ones you love.
— Lidia
Copycat Outback Loaded Baked Potato Soup
Ingredients
- 4 large Russet potatoes, scrubbed
- 6 oz thick -cut bacon, diced
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely diced
- 1/2 cup all -purpose flour
- 4 cups chicken broth, low sodium
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon celery salt
- 1.5 cups sharp cheddar cheese, shredded
- 1/4 cup green onions, thinly sliced
- 1/2 cup sour cream (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with oil, and bake for 60 minutes or until tender. Once cooled, peel and cut into 1/2-inch cubes.
- In a large Dutch oven over medium heat, cook diced bacon until crispy. Use a slotted spoon to remove bacon bits and set aside for garnish, reserving approximately 2 tablespoons of rendered fat in the pot.
- Add the butter to the bacon fat. Once melted, add the diced onion and sauté until translucent and soft, approximately 5-7 minutes.
- Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly to remove the raw flour taste without browning.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Slowly pour in the heavy cream while whisking. Stir in the sugar, salt, black pepper, and celery salt.
- Add the cubed baked potatoes to the pot. Simmer on low heat for 10-15 minutes, allowing the starches to naturally thicken the soup.
- Taste and adjust seasoning. For a thicker consistency, lightly mash a few potato chunks against the side of the pot.
- Ladle into bowls and top generously with shredded cheddar cheese, reserved bacon bits, and sliced green onions.
