Give it up my sweet friend! You cannot resist the temptation of this Loaded Outback Potato Soup – Chicken Bacon Restaurant Style. I am literally obsessed. I dream about this soup.
It’s the ultimate comfort in a bowl. Creamy, cheesy, and packed with flavor. Come to Mama! If you’re looking for more cozy desserts, you should definitely try our pumpkin pie crumble bars for a perfect seasonal treat.
Recipe Overview
Here’s the quick lowdown on this masterpiece. Get ready to fall in love.
- Cuisine: American
- Category: Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Do You Love This Recipe Too?
Let me tell you a story. I first had this soup on a girls’ night out.
Loaded Outback Potato Soup – Chicken Bacon Restaurant Style Recipe
Let’s Get Your Ingredients Ready
PREPARATION
Notes
Enjoy your homemade Loaded Outback Potato Soup – Chicken Bacon Restaurant Style Recipe!
We were celebrating my best friend’s promotion. I took one bite and my eyes literally rolled back in my head.
I knew right then I had to recreate it at home. It was a non-negotiable mission.
My Shopping List for This Recipe
I get so excited gathering everything for this soup. It’s like a treasure hunt for the tastiest loot!
Here are the rockstars you need to look for.
Let’s Get Your Ingredients Ready
Alright, let’s line everything up. This makes the cooking process so smooth and fun.
- 6 slices thick-cut bacon, chopped
- 1 lb boneless, skinless chicken breast, cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 lbs russet potatoes, peeled and cubed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 4 green onions, sliced (for garnish)
PREPARATION
This is where the magic happens! Follow these steps and you’ll have a restaurant-worthy meal. For another show-stopping dessert that’s perfect for special occasions, check out our salted caramel cheesecake recipe.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Add the cubed chicken to the bacon fat in the pot. Season with salt and pepper. Cook until golden and cooked through. Remove and set aside with the bacon.
- In the same pot, add the diced onion. Cook until softened, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This is pure flavor gold!
- Add the cubed potatoes and bring the soup to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Use a potato masher to lightly mash some of the potatoes right in the pot. This makes the soup wonderfully thick and creamy.
- Reduce the heat to low. Stir in the heavy cream, shredded cheddar, and sour cream. Keep stirring until the cheese is completely melted and the soup is smooth.
- Return the cooked chicken and most of the bacon (save some for garnish!) to the pot. Stir in the smoked paprika. Let it heat through for about 5 minutes.
- Taste and adjust seasoning with more salt and pepper if needed. You are the boss of your soup!
- Ladle the soup into bowls. Top with the reserved crispy bacon, sliced green onions, and an extra sprinkle of cheese. Serve immediately and watch the happy faces.
Fun Variations to Try Next Time
Once you master the base, get creative! It’s so much fun to play with flavors.
Here are a couple of my favorite twists.
Swap the chicken for leftover rotisserie chicken to save time. It’s a total game-changer for a quick weeknight meal.
Add a can of drained corn or a bag of frozen mixed vegetables for extra color and nutrients. The kids will never know!
Kick up the heat with a diced jalapeño or a dash of hot sauce. A little spice makes everything nice.
How to Store, Freeze, and Reheat
Let’s talk about leftovers, because you will have them! This soup is fantastic for meal prep.
Store any cooled leftovers in an airtight container in the fridge. It will stay delicious for up to 4 days.
To freeze, portion the completely cooled soup into freezer-safe bags or containers. It freezes beautifully for up to 3 months.
When reheating, thaw overnight in the fridge if frozen. Warm it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or cream to get the perfect consistency back.
If you’re looking for a quick breakfast option that feels just as indulgent, don’t miss our strawberries & cream brioche toast for a morning treat.
NUTRITION INFORMATION
- Calories: 485kcal
- Carbohydrates: 28g
- Protein: 25g
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 115mg
- Sodium: 980mg
- Fiber: 2g
- Sugar: 3g
A Quick Q&A on This Recipe
I get so many questions about this soup! Here are the most common ones.
Can I make this soup in a slow cooker?
Absolutely! It’s a fantastic set-it-and-forget-it meal. Just add all ingredients except the cream, cheese, and sour cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the dairy during the last 30 minutes.
My soup is too thin! How can I thicken it?
No worries! This happens sometimes. Make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Whisk it into the simmering soup and it will thicken up in minutes. It’s a magic trick!
What’s the best potato to use for a creamy texture?
I swear by starchy russet potatoes for this recipe. They break down perfectly and create that signature creamy, thick base. Yukon Golds are a great second choice if that’s what you have on hand!
There you have it! My ultimate, soul-warming, copycat soup recipe. It’s a hug in a bowl.
I am so confident you and your family are going to adore this as much as I do. Every single spoonful is pure joy.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
