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A bowl of thick, creamy Loaded Baked Potato Soup topped with melted cheddar cheese, bacon bits, and green onions.

Copycat Outback Loaded Baked Potato Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 615 kcal

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.