A hearty, comforting bowl of soup is often the ultimate comfort food, and when it comes to a filling, creamy delight, Baked Potato Soup is an unbeatable choice. Whether you’re craving something rich and velvety for a cold evening or seeking a satisfying dish to impress guests, this soup hits the spot.
Now, imagine recreating the iconic Outback Steakhouse Baked Potato Soup-the perfect combination of creamy potato goodness with crispy bacon, melted cheese, and green onions, all topped off with a dollop of sour cream. It’s a rich, indulgent treat that’s surprisingly easy to make in your own kitchen.
In this guide, we’re diving deep into the recipe, from the essential ingredients to insider tips and even ways to tweak the soup to fit your taste. Grab your apron, because you’re about to learn how to create a bowl of soup that’s as comforting as it is delicious.
Baked Potato Soup Outback Recipe
Outback’s Baked Potato Soup is a crowd favorite, and for good reason. This recipe balances the flavors of tender potatoes and savory toppings, all nestled in a creamy base. You’ll love the way the richness of the cream meets the natural earthiness of the potatoes, paired with the salty, crispy bacon that adds a wonderful texture contrast.
Ingredients Needed
For a soup that’s as indulgent as this one, the ingredients are surprisingly simple. Here’s what you’ll need:
- Russet potatoes: These are ideal for soups because of their starchy texture. Russets give the soup a creamy consistency and absorb the flavors well.
- Bacon: You can’t make baked potato soup without bacon. Its smoky flavor and crispy texture elevate the dish and provide that perfect salty crunch.
- Onion: A yellow onion adds depth to the flavor base. It’s sautéed until tender and slightly caramelized to bring out its natural sweetness.
- Garlic: Adds a wonderful savory undertone that enhances the overall flavor profile.
- Chicken broth: This helps create the soup’s base while providing a lighter, savory backdrop.
- Heavy cream: For that rich, velvety texture that’s so comforting in every spoonful.
- Milk: Blends seamlessly with the cream to make the soup smooth and creamy, but without being overly thick.
- Butter: A touch of butter adds flavor and richness, making the soup even more indulgent.
- Cheddar cheese: You’ll need shredded sharp cheddar to sprinkle on top, and for melting into the soup itself for extra cheesy goodness.
- Sour cream: The classic topping for baked potatoes. It adds a tangy creaminess that balances the richness of the soup.
- Green onions: Fresh, crisp green onions cut through the richness of the soup with a subtle sharpness and color contrast.
- Salt and pepper: The essential seasonings to tie all the flavors together.
Cooking Instructions
Making this baked potato soup might sound like a lot of work, but once you break it down, it’s a pretty straightforward process. Here’s a detailed step-by-step guide:
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Cook The Bacon
- Start by cooking your bacon in a large pot or Dutch oven over medium heat. Cook until it’s crispy, then remove it and set it aside on paper towels to drain.
- Leave about 2 tablespoons of bacon grease in the pot. This will be used to sauté the onions and garlic, adding extra flavor.
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Sauté Onions And Garlic
- In the same pot, add your chopped onions and cook them for 4-5 minutes, or until they’re soft and golden brown.
- Add in the garlic and cook for another minute, stirring frequently so it doesn’t burn.
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Cook The Potatoes
- While the onions and garlic are cooking, peel and dice your russet potatoes into small cubes (about 1-inch). You can leave the skins on if you prefer a bit more texture.
- Add the diced potatoes to the pot, and then pour in the chicken broth. Bring the mixture to a boil.
- Lower the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
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Mash The Potatoes
- Once the potatoes are cooked, use a potato masher to break them down slightly, creating a creamy texture while leaving some chunks for a hearty feel. You don’t want to mash them into complete mush-keep some pieces intact for added texture.
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Add Cream And Milk
- Stir in the heavy cream and milk, then bring the soup back to a simmer. This will thicken up the soup and make it rich and creamy.
- Add butter, and stir it in until fully melted and incorporated.
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Season The Soup
- Season the soup with salt and pepper to taste. You may want to add extra pepper to give the soup a little bit of a kick.
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Assemble The Toppings
- While the soup simmers, crumble your cooked bacon. Set aside your shredded cheddar cheese, sour cream, and chopped green onions.
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Serve
- Once the soup is hot and creamy, ladle it into bowls and top each serving with crispy bacon, a generous amount of shredded cheddar cheese, a spoonful of sour cream, and a sprinkle of green onions.
- You can also garnish with extra black pepper if you like a bit of spice.
Ingredient Insights
Here’s a closer look at some key ingredients that really make this soup stand out:
- Russet Potatoes: These potatoes are perfect because they have a high starch content, which makes the soup creamy and helps it thicken naturally. Their skins are also thicker, so if you like a bit of texture, leaving them on adds a rustic element.
- Bacon: The bacon doesn’t just add flavor, but it also provides a satisfying crunch against the creaminess of the soup. The fat from the bacon infuses the soup with a smoky richness, making every bite more indulgent.
- Heavy Cream & Milk: Combining both creates the perfect balance of richness without being too heavy. Heavy cream ensures a luxurious texture, while milk keeps the soup from being overwhelmingly thick.
- Cheddar Cheese: Sharp cheddar melts perfectly into the soup, making each spoonful rich and flavorful. The sharpness of the cheese cuts through the soup’s creamy base, creating a well-balanced dish.
Expert Tips
- For extra flavor, use half-and-half instead of milk for an even creamier consistency.
- Double up on bacon: Use extra bacon and crumble some into the soup while cooking, and reserve some for garnish. It’ll amplify the bacon flavor and texture throughout the soup.
- Make it ahead: This soup can be made a day or two ahead. In fact, the flavors develop even more as it sits, so it’s perfect for meal prep. Just store it in an airtight container and reheat gently on the stove.
- Use a potato ricer: If you want an ultra-smooth soup, you can rice your potatoes instead of mashing them. It will give the soup a silky texture without any lumps.
Recipe Variations
While the classic version of Outback’s Baked Potato Soup is a favorite, there are a few ways you can switch things up:
- Loaded Baked Potato Soup: Add more toppings like sautéed mushrooms, diced ham, or even crispy onion rings for extra flavor and crunch.
- Vegan Version: Use plant-based cream and milk substitutes, like coconut milk or almond milk, and replace the bacon with smoked tempeh or a vegan bacon alternative.
- Spicy Kick: For those who like heat, try adding some diced jalapeños or a dash of hot sauce to the soup.
- Cheese Variety: If you prefer a milder cheese, you can swap out sharp cheddar for a mild cheddar, gouda, or even Monterey Jack.
Final Words
This Outback-style Baked Potato Soup recipe is a true winner for anyone looking to make a dish that is both comforting and indulgent. It brings all the flavors of a loaded baked potato into a creamy, velvety soup that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a weekend gathering with friends.