Name: Outback Potato Soup (Loaded)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: russet potatoes (3-4); olive oil (1/4 cup); onion (medium); celery (stalks, sliced); bacon (6 slices); cheddar cheese (shredded, 2 cups); sour cream (2 tbsp); garlic (4 cloves); chopped scallions (1/4 cup); salt (to taste); black pepper (to taste)

Imagine yourself snuggled up on the couch, the aroma of freshly baked potatoes and sizzling bacon filling the air, as the first spoonful of Outback’s famous loaded potato soup touches your tongue. The flavors dance on your palate – the rich, velvety texture, the savory notes of bacon and cheddar, the slight tang of sour cream. It’s a taste that’s both comforting and indulgent, a perfect payoff for a busy day. But what if you could take that same mouth-watering taste and bring it to the comfort of your own home? Today, we’re going to dive into the recipe so you can enjoy Outback’s signature loaded potato soup from the warmth of your own kitchen.

While it may seem daunting to replicate the delicious flavors of Outback’s loaded potato soup, don’t worry – we’ve got you covered. Our recipe takes the core elements of the dish and simplifies it down to a straightforward, easy-to-follow process that you can customize to your heart’s content. To take it to the next level, be sure to check out our Related Recipe for a detailed guide on making the best homemade loaded potato soup ever! See Related Recipe

Quick Shopping List

Russet potatoes (3-4)

Olive oil (1/4 cup)

Onion (medium)

Celery (stalks, sliced)

Bacon (6 slices)

Cheddar cheese (shredded, 2 cups)

Sour cream (2 tbsp)

Garlic (4 cloves)

Why This Recipe Works

Our recipe takes the core elements of Outback’s loaded potato soup and streamlines the process into a simple, easy-to-follow guide that ensures a rich, authentic flavor from start to finish.
By using a combination of high-quality ingredients and strategic techniques, you can create a depth of flavor that rivals any restaurant.
The finishing touch of sour cream and cheddar cheese elevates the soup to a decadent, velvety experience that’s sure to impress.

Key Ingredients

When it comes to loaded potato soup, the right ingredients make all the difference. Look for Russet potatoes for their rich, starchy texture and mild flavor. Soft and fluffy, they soak up the flavors of the soup like a sponge, creating a satisfying, indulgent experience.

Iron chef-style, ingredients like bacon and cheddar cheese take this loaded potato soup from zero to hero, adding body and warmth that brings it all together. In the kitchen, experts swear by red onion for its added depth and a bit of smoky heat from chipotle peppers to add some excitement to this beloved soup.

Outback Potato Soup (Loaded)

Recipe Courtesy of Our Kitchen

Outback Potato Soup (Loaded)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

russet potatoes (3-4)

olive oil (1/4 cup)

onion (medium)

celery (stalks, sliced)

bacon (6 slices)

cheddar cheese (shredded, 2 cups)

sour cream (2 tbsp)

garlic (4 cloves)

chopped scallions (1/4 cup)

salt (to taste)

black pepper (to taste)

Directions

Add 2 tablespoons of olive oil to a large pot over medium heat. Add chopped onion, cooking until translucent, about 5 minutes. Add sliced celery and cook an additional 2-3 minutes, until tender.

Cook minced garlic for 1-2 minutes, until fragrant, then add chopped bacon and cook until crispy, breaking into pieces with a spoon as needed.

Add water or broth to cover the ingredients and bring to a boil. Peel and dice potatoes and add to the pot, cooking until the potatoes are tender, about 15-20 minutes.

Mash the potatoes with a fork or potato masher until they’re mostly smooth then stir in shredded cheddar cheese until it’s fully incorporated.

Stir in sour cream, chives, salt, and pepper to taste and serve hot.

Storage & Reheating

Best when consumed immediately, but for a long-term storage, transfer cooled soup to airtight containers with a label in the refrigerate at 40°F (4°C) or lower. Use within 3-5 days. To reheat, let soup cools slightly, then heat in a saucepan over low-medium heat until warmed through. Serve and enjoy.