Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am practically vibrating with excitement to share this with you today.
We are diving fork-first into the glorious world of Loaded Outback Chicken Bacon Potato Soup – Restaurant Style. This isn’t just any soup. This is a creamy, cheesy, soul-warming hug in a bowl. If you’re looking for more cozy dinner inspiration, you should definitely try our Crockpot Pierogi Casserole for another effortless comfort food favorite.
Get ready to make your kitchen smell like a five-star steakhouse. I promise you, this copycat version is absolutely spot-on.
Recipe Overview
Let’s get a quick bird’s-eye view of what we’re making together today. This is your at-a-glance guide to soup success!
- Cuisine: American
- Category: Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Do You Love This Recipe Too?
I have a confession to make. I used to go to a certain Australian-themed restaurant just for this soup. I’d order a bowl, close my eyes, and savor every single bite.
But my wallet started crying. So, I became a woman on a mission. After many, many (delicious) attempts, I finally cracked the code.
Now, I can have this restaurant-quality masterpiece anytime I want. And so can you! It’s a total game-changer for cozy nights in.
My Shopping List for This Recipe
Gathering your ingredients is the first fun step! Here are the key players that make this soup so incredibly magical and satisfying.
You’ll need some hearty potatoes, tender chicken, and of course, plenty of bacon and cheese. These are the foundation flavors we’re building on.
Let’s Get Your Ingredients Ready
Okay, let’s line everything up. Having your mise en place makes the cooking process so smooth and enjoyable, especially for beginners.
Loaded Outback Chicken Bacon Potato Soup – Restaurant Style Recipe
Let’s Get Your Ingredients Ready
PREPARATION
Notes
Enjoy your homemade Loaded Outback Chicken Bacon Potato Soup – Restaurant Style Recipe!
Nutrition Information
Trust me, a little prep now makes you feel like a pro chef later. Here’s everything you’ll need.
- 6 slices thick-cut bacon, chopped
- 1 lb boneless, skinless chicken breast
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 lbs russet potatoes, peeled and cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup chopped fresh chives (for garnish)
PREPARATION
Are you ready? This is where the magic happens. I’ll walk you through each step, so don’t you worry about a thing. If you enjoy hearty potato dishes, you’ll love our garlic butter ground beef and potato casserole for another family-friendly meal option.
Follow along, and you’ll have a pot of pure comfort ready in no time. Let’s get cooking!
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel. Leave the glorious bacon drippings in the pot!
- Season the chicken breast with salt and pepper. Cook it in the bacon fat for about 6-7 minutes per side, until cooked through. Remove the chicken and set it aside to rest.
- In the same pot, add the diced onion. Sauté for about 5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for one more minute until fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This is pure flavor, my friend!
- Add the cubed potatoes to the pot. Bring the broth to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, shred the rested chicken using two forks. It should pull apart easily.
- Once the potatoes are tender, use a potato masher to lightly mash about half of them right in the pot. This is the secret to a perfectly thick and creamy texture!
- Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Keep stirring until the cheese is completely melted and the soup is smooth.
- Add the shredded chicken and most of the reserved cooked bacon back into the pot. Stir in the smoked paprika and black pepper. Let it heat through for about 5 minutes.
- Taste it! This is the best part. Adjust seasoning with more salt or pepper if needed. You are the boss of your soup.
Fun Variations to Try Next Time
Once you’ve mastered the classic, feel free to get creative! Cooking is all about making a recipe your own.
Here are a couple of simple twists I absolutely love. They keep things exciting!
Spicy Kick: Add a diced jalapeño (seeds removed for less heat) when you sauté the onions. Or stir in a dash of hot sauce at the end.
Loaded Baked Potato Style: Swap half the cheddar for pepper jack cheese. Top your bowl with a extra dollop of sour cream and some sliced green onions.
Veggie Boost: Toss in a cup of frozen corn or some finely chopped broccoli florets with the potatoes. It’s a great way to sneak in some extra veggies.
How to Store, Freeze, and Reheat
This soup makes fantastic leftovers! Let’s make sure you can enjoy it for days to come.
Proper storage is key to keeping that creamy texture perfect. Follow these simple tips.
To Store: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
To Freeze: I recommend freezing it before adding the dairy. Cream-based soups can sometimes separate when thawed. If you do freeze the finished soup, thaw it in the fridge overnight and reheat it gently.
To Reheat: Warm it slowly on the stovetop over low heat, stirring frequently. If it seems too thick, add a splash of chicken broth or milk to thin it out.
If you’re looking for more sweet treats to balance out this savory meal, don’t miss our incredible delicious fresh peach fritters for the perfect dessert follow-up.
NUTRITION INFORMATION
- Calories: 585kcal
- Carbohydrates: 32g
- Protein: 30g
- Fat: 37g
- Saturated Fat: 19g
- Cholesterol: 135mg
- Sodium: 980mg
- Fiber: 2g
- Sugar: 4g
A Quick Q&A on This Recipe
I get so many questions about this dish! Here are answers to the ones I hear most often.
Can I use a different type of potato?
Absolutely! Russets are my go-to for their starchy texture, but Yukon Golds work beautifully too. They’ll give you a naturally creamier, buttery flavor. It’s a fantastic swap!
My soup is too thin. What can I do?
No worries at all! This happens sometimes. Make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the simmering soup, and it will thicken up in just a minute or two.
Can I make this in a slow cooker?
You bet! It’s so easy. Just cook your bacon and chicken separately first. Then, add everything except the cream, cheese, and sour cream to the slow cooker. Cook on low for 6-7 hours. Stir in the dairy during the last 30 minutes.
And there you have it! Your very own pot of Outback-style perfection, made right in your kitchen. I am so proud of you for taking on this recipe.
This soup is pure comfort food magic. It’s perfect for a family dinner or for impressing your friends. 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!
