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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup made ultra-creamy with a roux-thickened milk base and tender chunks of baked russet potato. Finished with cheddar and sour cream for a thick, spoon-coating texture topped like the restaurant with bacon, more cheese, 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes baked, cooled, and peeled
Bacon
  • 6 strips bacon cooked and crumbled
Butter
  • 5 tbsp unsalted butter
All-purpose flour
  • 0.33 cup all-purpose flour
Whole milk
  • 4 cup whole milk
Heavy cream
  • 1 cup heavy cream
Shredded cheddar
  • 1.5 cup shredded cheddar
Sour cream
  • 0.75 cup sour cream
Chicken broth
  • 0.5 cup chicken broth
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Garlic powder
  • 0.25 tsp garlic powder
Extra sour cream for serving
  • 1 extra sour cream for serving
Extra cheddar for serving
  • 1 extra cheddar for serving
Extra bacon for serving
  • 1 extra bacon for serving
Chives for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes
  1. Chop baked potato flesh into small pieces, then set aside for later.
Make the creamy base
  1. Melt butter in a large pot over medium heat, whisking until fully melted and glossy.
  2. Whisk in all-purpose flour and cook for 2 minutes, stirring to form a smooth paste.
  3. Gradually whisk in whole milk, heavy cream, and chicken broth until the mixture is smooth.
  4. Cook over medium heat, stirring, until thickened, about 8-10 minutes, until it lightly coats the back of a spoon.
Finish the soup
  1. Fold in the chopped baked potato, then mash some pieces into the soup to thicken further.
  2. Stir in shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle into bowls and top generously with extra sour cream, extra cheddar, extra bacon, and chives for serving.

Notes

For the thickest, most restaurant-style texture, cook the roux base until it noticeably thickens before adding the potatoes, and keep stirring so the sauce stays smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, stirring often to maintain creaminess. Freezing is not recommended because dairy can separate after thawing. Dietary swap: use reduced-fat cheese or a lighter sour cream, and expect a slightly thinner soup.