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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup that turns baked potato chunks into an ultra-creamy, thick bowlful with a smooth cheddar-sour cream base. Cook a classic roux for body, then simmer until it coats the spoon and mound with bacon, cheddar, and chives.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes baked, cooled, and peeled
Bacon
  • 6 strips bacon cooked and crumbled
Dairy and thickener
  • 5 tbsp unsalted butter
  • 0.333 cup all-purpose flour
  • 4 cup whole milk
  • 1 cup heavy cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 0.5 cup chicken broth
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
Toppings
  • 0.25 cup sour cream extra for serving
  • 0.25 cup shredded cheddar extra for serving
  • 2 strips bacon extra for serving
  • 1 tbsp chives extra for serving

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes
  1. Chop the baked potato flesh into small pieces, then set aside.
Make the roux and thicken
  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 milk, cream, and chicken broth until smooth, then cook, stirring, until thickened for about 8-10 minutes.
Build the soup
  1. Fold in the chopped baked potato, then mash some into the soup for extra thickness.
  2. Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls and top generously with extra sour cream, shredded cheddar, bacon, and chives.

Notes

Pro tip: whisk the flour into melted butter until smooth before adding liquids, and keep stirring while the soup thickens so it stays silky. Refrigerate leftovers in a sealed container up to 4 days; reheat gently over low heat, adding a splash of milk if it thickens. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.