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Copycat Outback Baked Potato Soup

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A creamy, hearty, and satisfying Copycat Outback Baked Potato Soup that replicates the beloved restaurant favorite. Packed with tender potatoes, rich cheddar cheese, and savory aromatics, it’s perfect for chilly nights or cozy family dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 pre-baked russet potatoes
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper, to taste
  • Optional toppings: Chopped green onions, shredded cheese

Instructions

  1. In a large pot or Dutch oven, sauté the chopped onion in a splash of oil or butter over medium heat until translucent.
  2. Add the minced garlic and cook for another 30 seconds.
  3. Pour in the chicken or vegetable broth and bring to a simmer.
  4. Scoop the flesh from the pre-baked potatoes, mash or dice it, and add to the pot.
  5. Stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt completely.
  6. Add the sour cream and season with salt and pepper to taste.
  7. Simmer for 10–15 minutes, stirring occasionally, until the soup thickens to your desired consistency.
  8. Serve hot with your favorite toppings like extra cheese or chopped green onions.

Notes

  • Use baked potatoes for the best texture and flavor.
  • To thicken the soup, mash more potatoes or simmer longer uncovered.
  • Vegetable broth makes this recipe vegetarian-friendly.
  • Stir in cayenne or chopped jalapeños for a spicy twist.
  • Greek yogurt can replace sour cream for a lighter option.

Nutrition

Find it online: https://savorymomskitchen.com/copycat-outback-baked-potato-soup/