Loaded Outback Potato Soup Recipe

Give it up my sweet friend! You cannot resist the temptation of this Loaded Outback Potato Soup. I am literally obsessed. The moment that first spoonful of creamy, cheesy, bacon-y goodness hits your lips, you’ll understand.

We’re talking about a soup that hugs your soul. It’s the ultimate comfort food. And the best part? You’re about to make it right in your own kitchen.

Come to Mama! This recipe is a game-changer. It’s a direct copycat of that famous restaurant favorite. But I promise, our homemade version is even better. If you’re looking for another amazing soup recipe, you should definitely try our creamy garlic potato soup too!

Recipe Overview

Here’s the lowdown on what we’re making today. Get ready for pure deliciousness!

• Cuisine: American
• Category: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6

Do You Love This Recipe Too?

Let me tell you why I’m so crazy about this dish. It all started on a rainy Tuesday.

I was having a blah day. Nothing was going right. So I dragged myself to the Outback for some comfort food.

I ordered their potato soup on a whim. One bite and my entire mood shifted. It was a flavor explosion.

I knew right then I had to recreate it. I spent weeks perfecting this recipe. Now I’m sharing my masterpiece with you!

My Shopping List for This Recipe

I get so excited gathering these ingredients. It’s like a treasure hunt for the most delicious soup ever.

Here are the key players you’ll need. They all work together to create magic in your pot.

Recipe

Loaded Outback Potato Soup Recipe

Make Loaded Outback Potato Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 20 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

PREPARATION

1

6 slices thick-cut bacon, chopped

2

1 large yellow onion, diced

3

3 cloves garlic, minced

4

2 lbs russet potatoes, peeled and cubed

5

4 cups chicken broth

6

1 cup heavy cream

7

2 cups shredded sharp cheddar cheese

8

1 cup shredded Monterey Jack cheese

9

1/2 cup sour cream

10

2 tsp salt

11

1 tsp black pepper

12

1 tsp smoked paprika

13

4 green onions, sliced (for garnish)

Bringing This Recipe to Life (Step-by-Step)

1

Cook the chopped bacon in a large pot over medium heat until crispy. This is the foundation of flavor.

2

Remove the bacon with a slotted spoon and set it aside. We’ll use it for topping later.

3

In the same pot with the bacon drippings, sauté the diced onion until soft and translucent.

4

Add the minced garlic and cook for one more minute until fragrant. Your kitchen should smell amazing right now.

5

Add the cubed potatoes and chicken broth to the pot. Bring everything to a boil.

6

Reduce the heat to a simmer and cook for 20-25 minutes until the potatoes are fork-tender.

7

Using a potato masher, gently mash about half of the potatoes. This creates the perfect creamy-yet-chunky texture.

8

Stir in the heavy cream, salt, pepper, and smoked paprika. Let it simmer for 5 more minutes.

9

Turn off the heat and gradually stir in the shredded cheeses until completely melted and smooth.

10

Fold in the sour cream until well combined. Taste and adjust seasoning if needed.

11

Ladle the soup into bowls and top with the reserved bacon and sliced green onions. Serve immediately!

Notes

Enjoy your homemade Loaded Outback Potato Soup Recipe!

Nutrition Information

Calories: 485

Carbohydrates: 32g

Protein: 18g

Fat: 32g

Saturated Fat: 17g

Cholesterol: 95mg

Sodium: 1200mg

Fiber: 3g

Sugar: 4g

Did You Make This?

Leave a review and tag us on social media!

PREPARATION

Okay, team! Let’s line everything up. This makes the cooking process so smooth and fun. If you’re in the mood for something different but equally comforting, check out our hearty hobo casserole with ground beef for another family favorite!

• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 green onions, sliced (for garnish)

Bringing This Recipe to Life (Step-by-Step)

Are you ready? This is where the real fun begins. Put on your favorite apron and let’s get cooking!

1. Cook the chopped bacon in a large pot over medium heat until crispy. This is the foundation of flavor.
2. Remove the bacon with a slotted spoon and set it aside. We’ll use it for topping later.
3. In the same pot with the bacon drippings, sauté the diced onion until soft and translucent.
4. Add the minced garlic and cook for one more minute until fragrant. Your kitchen should smell amazing right now.
5. Add the cubed potatoes and chicken broth to the pot. Bring everything to a boil.
6. Reduce the heat to a simmer and cook for 20-25 minutes until the potatoes are fork-tender.
7. Using a potato masher, gently mash about half of the potatoes. This creates the perfect creamy-yet-chunky texture.
8. Stir in the heavy cream, salt, pepper, and smoked paprika. Let it simmer for 5 more minutes.
9. Turn off the heat and gradually stir in the shredded cheeses until completely melted and smooth.
10. Fold in the sour cream until well combined. Taste and adjust seasoning if needed.
11. Ladle the soup into bowls and top with the reserved bacon and sliced green onions. Serve immediately!

Fun Variations to Try Next Time

Once you’ve mastered the basic recipe, get creative! Here are some of my favorite twists.

Add a pound of cooked, shredded rotisserie chicken for a heartier meal. It makes this soup a complete dinner.

Swap half the cheddar for pepper jack cheese if you like a little kick. The spice level is totally customizable.

Stir in a cup of frozen corn or some chopped broccoli during the last 5 minutes of cooking. It’s a great way to sneak in extra veggies.

How to Store, Freeze, and Reheat

This soup makes fantastic leftovers. Here’s how to keep it tasting fresh and delicious.

Let the soup cool completely before storing. Transfer it to an airtight container.

It will keep in the refrigerator for up to 4 days. The flavors actually get better overnight.

You can freeze this soup for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or cream if it’s too thick.

NUTRITION INFORMATION

• Calories: 485
• Carbohydrates: 32g
• Protein: 18g
• Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 95mg
• Sodium: 1200mg
• Fiber: 3g
• Sugar: 4g

If you’re looking for another delicious comfort food that’s perfect for brunch or a quick dinner, you’ll love our elegant puff pastry croque madame recipe!

A Quick Q&A on This Recipe

I get questions about this soup all the time. Here are the most common ones!

Can I make this soup in a slow cooker?

Absolutely! Sauté the bacon and onions first for maximum flavor. Then throw everything except the dairy into your slow cooker. Cook on low for 6-8 hours. Stir in the cream, cheese, and sour cream during the last 30 minutes.

What’s the secret to getting it so creamy?

The combination of heavy cream and sour cream is absolutely magical. Also, mashing only half the potatoes gives you that perfect restaurant-style texture. Don’t skip this step!

Can I use pre-shredded cheese?

I highly recommend shredding your own cheese. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Freshly shredded cheese melts so much smoother and creamier.

There you have it, my friend! Your very own pot of Loaded Outback Potato Soup heaven. This recipe is a total crowd-pleaser.

It’s perfect for cozy nights, game days, or whenever you need a big bowl of comfort. I make this at least twice a month because my family demands it.

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!