Copycat Outback Baked Potato Soup

Serving Suggestions

• Once the soup is ready, ladle it into bowls and garnish with your favorite toppings. Outback’s version is known for its crispy bacon bits, so be sure to top the soup with crumbled bacon for a crunchy, savory element.
• Sprinkle some shredded cheddar cheese over the soup, allowing it to melt into the creamy base. The cheese adds richness and a burst of flavor that perfectly complements the potatoes.
• For extra freshness and color, top with finely chopped green onions or chives. Their mild, oniony flavor adds a nice contrast to the richness of the soup.
• If you love sour cream with baked potatoes, a dollop of sour cream on top is a perfect finishing touch. It adds tanginess and creaminess to each bite.

Notes

• If you’re short on time, you can speed up the potato cooking process by using leftover baked potatoes or microwaving the potatoes before dicing them. The skin can be left on or removed, depending on your preference.
• This soup can be made ahead of time. Simply cool the soup to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent it from sticking to the pot.
• If you’d like to freeze the soup, do so before adding the cream. Let the soup cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove. Stir in the cream just before serving for the best texture.
• For a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative like oat milk. The texture may be slightly less rich, but the flavor will still be comforting and delicious.