Outback Steakhouse Potato Soup Recipe
About this recipe
If you love baked potatoes, this creamy, loaded baked potato soup is going to be your new favorite. Inspired by Outback Steakhouse, this version is rich and hearty, perfect for a cozy meal. Plus, it's surprisingly easy to whip up at home!
With a base of baked potatoes, crispy bacon, and a blend of creamy ingredients, this soup is garnished with all the classic toppings: cheese, sour cream, and chives. It's a delicious way to enjoy the flavors of a loaded baked potato in soup form.
Ingredient notes
- Use 4 baking potatoes, baked with skin on for best flavor.
- The recipe calls for 4 pieces of chopped bacon, and don't forget to save the fat for added flavor.
- If you don't have celery salt, you can substitute with celery seed.
Tips from Cook With Brit’s video
- Bake the potatoes instead of boiling them to enhance the flavor; rub them with oil and sprinkle with salt before baking.
- When making the roux, add the flour slowly to avoid lumps and cook it thoroughly to develop flavor.
- Always bring the mixture to a boil after adding the flour and stock to ensure it thickens properly.
Good to know
- How many servings does this recipe make?
- This recipe yields 4-6 servings.
- What is the total cooking time for this soup?
- The total cooking time is about 90 minutes.
- Can I use a different type of cheese for topping?
- The recipe specifies Colby Jack cheese, but you can use any cheese you prefer.
- What should I do if my soup is too thick?
- If the soup is too thick, you can add more chicken stock or water to reach your desired consistency.
No life story here — the video and the recipe are the whole point. All credit to Cook With Brit: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Wash and rub the potatoes with oil and sprinkle with salt. Pierce them with a fork and bake for 60 minutes directly on the oven rack.
- 3
Let the potatoes cool, then cut them into bite-sized pieces.
- 4
Chop the bacon and save the fat after cooking it.
- 5
Dice the onion and chop the chives.
- 6
In a pot over low to medium heat, melt the butter and add the bacon grease.
- 7
Once melted, add the diced onion and cook until translucent, about 5-8 minutes.
- 8
Slowly add the flour to the onion mixture, stirring to avoid lumps, and cook to form a roux.
- 9
Gradually add the chicken stock while stirring, then bring to a boil.
- 10
Add the water, sugar, basil, celery seed, and black pepper, and bring back to a boil while stirring.
- 11
Once boiling, slowly add the heavy cream and bring back to a boil.
- 12
Add the baked potato pieces gradually, stirring to combine.
- 13
Reduce heat to medium and cook until heated through, about 5-10 minutes.
- 14
Serve hot, garnished with bacon, cheese, sour cream, and chives.
Heads up — we had to guess a little:
- Guessed a small amount of sugar, basil, and black pepper.
Credit where it’s due: this recipe was transcribed from Cook With Brit’s original video on YouTube. Follow them there — it’s their dish.
Are you Cook With Brit? Claim this page or ask us to take it down. Your call, always.
