Can I make Outback baked potato soup in a slow cooker?

Yes, cook the turkey bacon and vegetables as directed, then transfer them to the slow cooker with the rest of the ingredients (except for the cream and cheese). Cook on low for 6-8 hours, then add the cream and cheese just before serving.

Can I make Outback baked potato soup in advance?

Yes, this soup stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. Reheat on the stove or in the microwave when ready to serve.

How do you store leftover baked potato soup?

Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days or freeze in airtight containers for up to 3 months. To reheat, warm gently on the stovetop or in the microwave, adding a little broth or water if it has thickened too much.

Creamy Copycat Baked Potato Soup

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This rich and hearty soup recreates the classic steakhouse experience with a velvety base and chunky potatoes. It is a satisfying meal that works perfectly for cold weather or as a comforting dinner side.

List of ingredients

4 large russet potatoes (or 8 small), scrubbed and dried – provide a starchy, fluffy base.
Olive oil – used for rubbing the potato skins to prevent sticking.
6 strips smoked turkey bacon, cut into small pieces – adds a savory, smoky depth.
3 tablespoons butter – used for sautéing aromatics.
1 medium yellow onion, chopped – provides a sweet, savory foundation.
2-3 large garlic cloves, finely chopped – adds aromatic pungency.
⅓ cup all-purpose flour – acts as the primary thickening agent.
4 cups chicken broth – the savory liquid base.
2 cups milk – contributes to the creamy consistency.
⅔ cup heavy cream – increases richness and mouthfeel.
1½ teaspoons salt – enhances all flavors.
1 teaspoon ground black pepper – provides a subtle spicy kick.
⅔ cup sour cream – adds a necessary tangy finish.
Shredded cheddar cheese – for topping and added richness.
Chives, chopped – adds a fresh, onion-like garnish.
Extra sour cream – for optional dollops on top.
Crispy turkey bacon pieces – for a crunchy final topping.

step-by-step instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Lightly rub each potato with olive oil and prick them several times with a fork. Bake on a sheet for 45-60 minutes until tender, then let cool slightly and chop into cubes, removing the skins.
Cook the Bacon: Heat a large pot over medium heat and fry the smoked turkey bacon pieces until crispy. Use a slotted spoon to remove the bacon and drain on paper towels, keeping the rendered fat in the pot.
Sauté Aromatics: Melt the butter into the bacon fat in the same pot. Add the chopped onion and cook for about 5 minutes until translucent, then stir in the minced garlic and cook for one more minute.
Create the Roux: Sprinkle the all-purpose flour over the sautéed onion and garlic mixture. Stir constantly for about 2 minutes to cook out the raw flour taste.
Build the Liquid Base: Gradually whisk in the chicken broth, milk, and heavy cream. Continue whisking to ensure no lumps form, then bring the mixture to a gentle simmer.
Combine Potatoes: Add the cubed baked potatoes to the simmering liquid. Let the soup simmer on low heat for approximately 10 minutes to allow the flavors to blend.
Final Seasoning: Stir in the salt and black pepper, adjusting to your preference. Mix in the sour cream and half of the cooked turkey bacon, heating through until well combined.
Garnish and Serve: Ladle the soup into bowls. Top each serving with shredded cheddar cheese, chopped chives, a dollop of sour cream, and the remaining crispy turkey bacon pieces.

Potato Selection and Preparation Tips

Choosing the Best Potato Variety

Russet potatoes are the ideal choice for this recipe because of their high starch content. They break down slightly during the simmering process, which naturally thickens the soup. Avoid waxy potatoes like red or gold unless you prefer a soup with very firm chunks.

Preventing Potato Skin Sticking

Rubbing the skins with olive oil before baking creates a barrier between the potato and the baking sheet. This prevents the skin from sticking and helps it crisp up. Pricking the skins with a fork is essential to allow steam to escape, preventing the potatoes from bursting.

Managing Potato Temperature

Allow the baked potatoes to cool for a few minutes before peeling and dicing. This makes the process safer and ensures the cubes hold their shape better when added to the hot liquid. If the potatoes are too hot, they may mush too quickly when stirred.

Adjusting Texture and Consistency

Achieving a Completely Smooth Base

If you prefer a velvety, bisque-like texture, use an immersion blender directly in the pot. Blend the soup before adding the final cubes of potato and bacon. This incorporates the cooked vegetables into the cream for a uniform consistency.

Maintaining Hearty Potato Chunks

To keep the potatoes chunky, avoid over-stirring the soup once the cubes have been added. Simmering for longer than 10 minutes can cause the edges of the potatoes to dissolve. This will thicken the soup but will remove the distinct texture of the baked potato pieces.

Correcting an Overly Thick Soup

If the soup becomes too thick during the simmering process, stir in small amounts of chicken broth or milk. Add the liquid one quarter-cup at a time until the desired consistency is reached. Do this over low heat to avoid breaking the emulsion of the cream.

Flavor Variations and Substitutions

Switching to a Vegetarian Base

Replace the chicken broth with a high-quality vegetable broth to make this soup vegetarian. Omit the turkey bacon or substitute it with a plant-based smoky bacon alternative. This maintains the savory profile while removing meat products.

Gluten-Free Thickening Methods

You can replace the all-purpose flour with cornstarch for a gluten-free version. Use half the amount of cornstarch as you would flour and mix it with a small amount of cold water to create a slurry. Stir this slurry into the simmering broth instead of using a roux.

Adding Extra Vegetables for Nutrition

Sautéed carrots or leeks can be added along with the onions for extra depth and color. Fresh spinach or kale can be stirred in at the very end until wilted. These additions provide vitamins without compromising the creamy steakhouse flavor.

Using Alternative Cheeses

While cheddar is the standard, Pepper Jack cheese can be used for a spicier kick. Gruyère or fontina offer a more sophisticated, nutty flavor profile. Always stir in the cheese at the end or use it as a garnish to prevent it from separating.

Storage and Reheating Guide

Refrigeration and Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making the leftovers taste even better. Ensure the soup has cooled completely before sealing the lid to prevent condensation.

Freezing for Long-Term Use

This soup can be frozen for up to 3 months in heavy-duty freezer bags or airtight containers. For the best results, freeze the soup without the sour cream and fresh chives. Add these fresh ingredients back in after the soup has been reheated.

Best Reheating Practices

Reheat the soup gently on the stovetop over medium-low heat. Stir frequently to ensure even heating and to prevent the bottom from scorching. If the soup has thickened significantly in the fridge, whisk in a tablespoon of milk or broth to restore the original creaminess.

Preventing Texture Graininess

Avoid boiling the soup during the reheating process. High heat can cause the dairy and fats to separate, resulting in a grainy texture. Keep the temperature just below a simmer to maintain the smooth emulsion.

Serving and Pairing Ideas

Complementary Bread Pairings

A crusty sourdough loaf or a warm baguette is perfect for dipping into the thick soup. Garlic bread or cheesy focaccia also pairs well with the creamy base. Toast the bread with butter and a pinch of salt for maximum flavor.

Balancing the Meal with Salads

Since the soup is very rich, pair it with a light, acidic salad. A lemon-arugula salad or a simple garden salad with a vinaigrette cuts through the heaviness of the cream and cheese. This creates a more balanced dining experience.

Creating a Garnish Station

For a family-style meal, place the soup in a large pot and provide separate bowls of toppings. Include shredded cheese, chopped chives, sour cream, and extra crispy bacon. This allows guests to customize their bowls to their preferred level of richness.

Troubleshooting Common Issues

Preventing Flour Lumps

When adding flour to the butter and onions, stir constantly for a full two minutes. This cooks the starch and ensures it blends smoothly. When adding the broth, whisk vigorously or pour the liquid in slowly to prevent clumps from forming.

Avoiding Burnt Garlic

Garlic burns much faster than onions and can turn bitter if overcooked. Always add the garlic after the onions have softened. Sauté the garlic for only 60 seconds before adding the flour to stop the cooking process.

Fixing Over-Salted Soup

If the soup tastes too salty, add a small amount of unsalted milk or a splash of heavy cream. The fats in the dairy help neutralize the perception of salt. In extreme cases, adding a peeled, halved raw potato and simmering for 10 minutes can absorb some excess salt.

Frequently Asked Questions

Can I use Yukon Gold potatoes instead of Russets?

Yes, you can use Yukon Gold potatoes, but the texture will be creamier and less fluffy. They contain less starch than Russets, so you may need to simmer the soup a bit longer or add an extra tablespoon of flour to achieve the same thickness.

How do I keep the sour cream from curdling?

Stir the sour cream in at the very end of the cooking process after you have removed the pot from the primary heat source. Do not let the soup reach a rolling boil once the sour cream is added, as high heat can break the dairy emulsion.

Can this soup be made in a slow cooker?

Yes, but the process changes. Sauté the bacon, onions, and garlic on the stove first, then transfer them to the slow cooker with the broth, milk, and baked potatoes. Cook on low for 6-8 hours and stir in the cream, cheese, and sour cream just before serving.