Soups & Stews
This Outback baked potato soup copycat recipe brings home that beloved crispy-cheesy swirl and velvety texture you love from the restaurant. The secret lies in layering flavors—starting with slow-cooked potatoes, blending until perfectly smooth, then crowning it with a golden, cheesy crust that's impossible to resist.
After years of perfecting this copycat version, I've finally nailed the balance between restaurant-quality depth and home-cook simplicity.
The process begins with boiling Yukon Gold potatoes until tender, then blending them into a velvety base enriched with chicken broth and cream.
What sets this apart is the cheesy swirl technique: mixing shredded cheddar with sour cream before baking creates that signature golden crust while keeping the soup creamy underneath. Every spoonful delivers that comforting, cheesy goodness with just a hint of smoky bacon flavor.
By the time it emerges from the oven, you'll have a steaming bowl of soup topped with a crispy, cheesy swirl that's ready to be garnished with extra bacon bits or green onions.
The aroma alone will have everyone gathering around your table—this is comfort food at its finest, and it's easier to make than you'd think. Let's get cooking!
This recipe serves 6 and takes about 45 minutes of active time, with 20 minutes of hands-off baking. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd.
Whether you're recreating your favorite restaurant experience or introducing someone to this classic dish, this copycat version delivers every time.
Ingredients for outback baked potato soup copycat
Six ingredients create that iconic crispy-cheesy swirl you crave from Outback's famous soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Sour Cream 🍶 | ½ cup | Full-fat for best texture |
| Bacon Cooked 🥓 | 8 oz | Crumbled, thick-cut preferred |
| Green Onions 🧅 | ¼ cup | Chopped, for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for swirl |
| Garlic Cloves 🧄 | 2 cloves | Minced, for flavor base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| Paprika 🌶️ | ¼ tsp | Smoked for color |
| Milk 🥛 | ¼ cup | Whole milk for creaminess |
The potatoes are non-negotiable—Yukon Golds have that buttery texture you want. Costco or Trader Joe's usually have them in bulk, which saves money. Skip the red potatoes; they turn mushy. For the cheese, block cheddar shreds better than pre-shredded (no anti-caking agents). I grab mine from the deli counter—Kraft or Cabot are solid choices. The bacon? Thick-cut from Oscar Mayer or Applegate stays crispy when crumbled. Don't use turkey bacon—it won't hold up to the baking.
No sharp cheddar? Pepper Jack at half the amount works, but it'll be spicier. Short on sour cream? Greek yogurt with a splash of milk mimics the tang. The broth can be bouillon cubes in a pinch, but Swanson or Pacific Foods make the best-tasting low-sodium versions. For the swirl, butter and milk are key—don't skip either. The green onions can be skipped if you hate them, but they add a nice fresh finish. Want extra smokiness? Add ½ tsp smoked paprika to the swirl mix.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. For freezing, cool completely first, then portion into containers. The swirl gets firmer when reheated, so just microwave until bubbly. Garnish with extra bacon or green onions right before serving. Double the batch—it disappears fast at parties.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just dump the potatoes, broth, and seasoning into one pot, then walk away. No peeling, no dicing, no stress. The Yukon Golds soften perfectly while you stir in the cheddar and cream at the end.
- Creamy Cheese Obsession: That moment when you fold in the sharp chedddar and heavy cream? Pure indulgence. The texture is velvety, the flavor rich—like a hug in a bowl. (Between us, I’ve been known to sneak extra cheese in there.)
- Weeknight Superstar: This soup is my go-to for busy nights, potlucks, or when I need to feed a crowd without slaving away. It reheats beautifully, too—so I make a big batch and freeze portions. Less stress, more leftovers I’ll actually eat.
- Budget-Friendly Luxury: You’d never guess how affordable this is: potatoes are cheap, broth is cheap, and a block of cheddar goes a long way. Yet it tastes like a fancy restaurant dish. Honestly, the first time I made it, I thought I’d messed up—until my family devoured it.
Step-by-step instructions for Outback baked potato soup copycat recipe
Here's how to recreate that iconic crispy-topped, cheesy swirl soup at home—every spoonful will taste just like the restaurant.
Cook and Cube the Yukon Gold Potatoes
Peel the 3 lb Yukon Gold potatoes and cut them into even 1-inch cubes. Place them in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender. Drain well and set aside—you'll need those starchy cubes for the perfect texture.
Don't skip the peeling step. The skin stays tough even after cooking, and you want that smooth, creamy soup texture. If you're short on time, you can use a food processor to cube them quickly, but hand-cutting gives you more control over even sizes.
Build the Flavor Base with Bacon and Aromatics
In a large Dutch oven or heavy pot, cook the 8 oz cooked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the 2 tbsp butter and 2 cloves minced garlic to the pot, cooking for 1 minute until fragrant.
Here's where the magic starts. The bacon fat and garlic create the rich foundation for your soup. If you're using pre-cooked bacon, make sure it's fully crisped in a separate pan before adding it to the pot—this prevents soggy bacon in your finished soup. Sprinkle in the 0.5 tsp onion powder and 0.25 tsp paprika, stirring for 30 seconds to toast the spices.
Simmer the Potatoes in Broth
Pour in the 4 cups chicken broth and add the cooked potato cubes. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes. Stir occasionally to prevent sticking, but don't over-stir—you want some browning on the bottom for flavor.
The potatoes should be completely tender at this point. If they're not quite soft enough, add 2-3 tablespoons of water and simmer another 5 minutes. Taste the broth and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper if needed. This is your flavor checkpoint—balance is key for that restaurant-quality taste.
Create the Signature Cheesy Swirl
In a medium bowl, whisk together the 1 cup heavy cream, 0.25 cup milk, and 0.5 cup sour cream until smooth. Stir in 1 cup of the shredded sharp cheddar cheese until fully combined. Remove the soup from heat and ladle about 2 cups of the hot broth into the cream mixture, whisking constantly to create a smooth, creamy sauce.
This is the secret to that perfect swirl. The hot broth gently cooks the cream mixture, creating a luscious sauce that won't curdle. Pour this mixture back into the soup pot and stir gently just until combined—you want to maintain some separation for that signature swirled effect when served.
Finish and Serve with Crispy Top
Return the soup to medium-low heat and stir in the remaining 1 cup shredded sharp cheddar cheese until melted and smooth. Add the crispy bacon back to the pot and stir to distribute. For the crispy top, divide the soup among 6 oven-safe bowls. Top each with a dollop of sour cream and sprinkle with the 0.25 cup chopped green onions.
Broil for 2-3 minutes until the tops are golden brown and bubbly. Watch carefully—this happens quickly! The broiler creates that perfect crispy crust that makes this soup unforgettable. Serve immediately with extra bacon bits on the side if desired. Each spoonful should deliver creamy potato, rich bacon flavor, and that perfect cheesy swirl.
Pro Tips For Making Outback Baked Potato Soup Copycat
- Boil Potatoes Whole: DESCRIPTION: I learned this the hard way—peeling and chopping Yukon Golds first makes them turn to mush. Keep skins on, cut into 1-inch chunks, and boil them whole in salted water until fork-tender (about 12-15 minutes). The skins add texture and prevent the soup from becoming gluey.
- Salt the Broth Well: DESCRIPTION: Outback’s version isn’t subtle. Use 1½ teaspoons of salt per 4 cups of chicken broth—especially if you’re using low-sodium. Taste as you go; this soup needs bold flavor to stand up to the cream and cheese.
- Temper the Cream Slowly: DESCRIPTION: Dumping cold heavy cream into hot broth will curdle it, no matter how good the brand. Warm the cream separately over low heat (or in a microwave for 30 seconds) before whisking it into the soup. This keeps the sauce silky.
- Shred Cheese Fresh: DESCRIPTION: Pre-shredded cheddar has anti-caking agents that make the soup grainy. Grate sharp chedddar yourself on a box grater right before adding it—it melts smoother and tastes fresher. (Yes, it’s a pain, but it’s worth it.)
Best sauces and condiments for this outback baked potato soup copycat
Cheesy Swirl Base
The sour cream and sharp cheddar combo is non-negotiable for that signature Outback swirl. I blend 1 cup heavy cream with ½ cup sour cream and 1 cup cheddar before mixing it into the hot broth—this creates a smooth, velvety texture that won't curdle.
For extra richness, I sometimes add 1 tablespoon Dijon mustard to the mix for depth. 🧀
Smoky Bacon Topping
Crispy bacon isn’t just garnish—it’s the flavor anchor of this soup. I recommend thick-cut bacon (like Oscar Mayer or Applegate) because it stays crispy when baked. After cooking, crumble it finely and sprinkle 2 tbsp of the crumbled bacon on top of each bowl before broiling.
For a smoky twist, add ½ tsp smoked paprika to the bacon fat while cooking. 🥓
Creamy Sour Cream Drizzle
A dollop of full-fat sour cream on top adds tangy contrast to the rich soup. I use 2 tbsp per bowl, placing it in the center before broiling. This creates a cool, creamy pocket that cuts through the cheesy heat.
For a lighter option, swap in Greek yogurt—just add 1 tsp lemon juice to mimic the tang. 🍶
Herbaceous Green Onions
Fresh green onions add a bright, fresh finish that balances the richness. I chop ¼ cup and sprinkle them over the top before broiling—this ensures they stay vibrant.
If you dislike onions, substitute with chives or skip entirely. For a pop of color, add a pinch of red pepper flakes alongside the green onions. 🧅
Spicy Kick Option
Want heat? Stir ½ tsp cayenne pepper into the cheesy swirl mix before blending, or sprinkle crushed red pepper flakes on top. For a smoky-spicy combo, add ½ tsp chipotle powder to the bacon fat while cooking.
This turns the soup into a spicy baked potato chili—perfect for chilly nights. 🌶️
Nutrition facts
Frequently asked questions
Why does the Outback version have that perfect crispy-cheesy swirl?
The magic happens when you mix shredded cheddar with sour cream before baking. The heat creates a golden, crispy crust while keeping the soup creamy underneath. The key is using block cheddar (not pre-shredded) and adding hot broth to the cream mixture to prevent curdling.
Can I make this soup ahead of time?
Make it 1-2 days ahead and store in the fridge. The flavors deepen over time. When reheating, stir in a splash of milk or cream to restore creaminess. For the crispy top, broil for 1-2 minutes before serving to revive it.
What if I don't have Yukon Gold potatoes?
Russet potatoes work in a pinch, but they're starchier and can make the soup gluey. For best results, stick with Yukon Golds or red potatoes (though they'll be slightly less creamy). If using Russets, boil them longer (20-25 minutes) to ensure tenderness.
How do I fix a soup that's too thick or too thin?
For thick soup: Thin with warm broth or milk, 1 tbsp at a time, stirring constantly. For thin soup: Simmer uncovered for 5-10 minutes to reduce, or mash some cooked potatoes to thicken naturally. Always taste as you go!
Can I make this soup vegetarian?
Yes! Skip the bacon and use vegetable broth instead of chicken. For depth, add 1 tsp smoked paprika to the bacon fat step. Swap cheddar for vegan sharp cheddar (like Violife) and use coconut cream instead of heavy cream. The texture will be slightly lighter but still delicious.