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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup with ultra-creamy, thick roux-based gravy and tender baked potato chunks. Finished with cheddar, sour cream, crispy bacon, and chives for a restaurant-style bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked russet potatoes
  • 4 russet potatoes Baked until tender, cooled, peeled. Chop flesh into small pieces.
Bacon
  • 6 strips bacon Cook and crumble.
Roux base
  • 5 tbsp unsalted butter Melt for the roux.
  • 1 1/3 cup all-purpose flour Cook with the butter for 2 minutes.
Dairy and broth
  • 4 cup whole milk Whisk in gradually; cook until thickened.
  • 1 cup heavy cream Whisk in gradually; cook until thickened.
  • 1 2/3 cup chicken broth Whisk in gradually to keep the base smooth.
Cheddar and sour cream
  • 1.5 cup shredded cheddar Stir in until melted and smooth.
  • 0.75 cup sour cream Stir in until smooth.
Seasonings
  • 1 tsp salt Season to taste in the soup.
  • 0.5 tsp black pepper Season to taste in the soup.
  • 0.25 tsp garlic powder Season to taste in the soup.
Toppings (optional extra)
  • extra sour cream For serving.
  • extra cheddar For serving.
  • extra bacon For serving.
  • chives For serving.

Equipment

  • 1 Dutch oven

Method
 

Prepare the potatoes
  1. Chop the baked potato flesh into small pieces, then set it aside so it’s ready to fold into the soup.
Make the thick base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes until smooth and lightly cooked.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until fully combined and smooth, then cook while stirring until thickened, about 8-10 minutes.
Build the soup
  1. Fold in the chopped baked potato and mash some pieces into the soup for extra thickness.
  2. Stir in the shredded 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, extra cheddar, bacon, and chives.

Notes

For the creamiest texture, whisk the flour thoroughly into the melted butter before adding liquids, and keep the heat at medium so the dairy stays smooth. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently, stirring often, as it will thicken as it cools. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light swap, use evaporated milk plus half-and-half (or lactose-free whole milk) in place of whole milk and heavy cream, keeping the rest the same.