It was one of those rainy afternoons when I craved something hearty and familiar. I had leftover roasted chicken and a few potatoes sitting on the counter, and I remembered a rich, creamy soup I’d tried years ago. That memory sparked a kitchen experiment, and after a few tweaks, this Outback-Inspired Potato Soup – Chicken Bacon Copycat was born. It’s become my go-to for cozy evenings when I want a restaurant-quality meal without leaving home.
What I love about this dish is how it transforms simple ingredients into something extraordinary. The combination of tender potatoes, savory chicken, and crispy bacon creates layers of flavor that warm you from the inside out. Plus, it’s incredibly forgiving—you can adjust the seasonings or add extra veggies based on what you have on hand. If you’re looking for another delicious chicken dish, you should try our zesty chicken francese with juicy breasts in a lemony garlic sauce.
Recipe Overview
Cuisine: American-inspired comfort food
Category: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
What You’ll Need
When I first started making this loaded baked potato soup recipe, I learned that using a heavy-bottomed pot makes all the difference. It distributes heat evenly, preventing the dairy from scorching. If you don’t have one, a regular stockpot works, but keep the heat on medium-low to avoid burning. A good immersion blender or standard blender is essential for that creamy texture—just be careful with hot liquids.
For equipment, you’ll need a large soup pot, a sharp knife for dicing, a cutting board, measuring cups and spoons, and a blender. An immersion blender saves time and cleanup, but a countertop blender works fine if you blend in batches. I also recommend having a ladle and soup bowls ready for serving.
INGREDIENTS
Prepping everything before you start cooking—what chefs call mise en place—makes the process smooth and enjoyable. I like to chop all my vegetables, measure the spices, and have the chicken shredded and bacon cooked ahead of time. That way, I can focus on building flavors without scrambling for ingredients mid-recipe.
- 4 cups peeled and diced russet potatoes
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped chives or green onions for garnish
PREPARATION
One common mistake I see with creamy potato soup recipes is rushing the roux. Take your time to cook the flour and butter until it’s fragrant and golden—this ensures your soup thickens properly without a raw flour taste. Also, don’t skip letting the soup simmer; it allows the flavors to meld beautifully. For a delightful dessert to follow this savory meal, consider making our refreshing lemon blueberry trifle.
- In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the onions and stir continuously for 2 minutes to form a roux.
- Gradually whisk in the chicken broth to avoid lumps. Bring to a gentle boil.
- Add the diced potatoes, smoked paprika, and thyme. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Using an immersion blender, partially blend the soup until creamy but with some potato chunks remaining.
- Stir in the shredded chicken, heavy cream, and half of the crumbled bacon. Heat through without boiling.
- Remove from heat and stir in the cheddar cheese until melted. Season with salt and pepper to taste.
- Ladle into bowls and top with remaining bacon, extra cheese, and chives.
NUTRITION INFORMATION
- Calories: 420 per serving
- Protein: 22g
- Carbohydrates: 28g
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 850mg
Customizing Your Soup
This recipe is wonderfully adaptable. If you prefer a thicker consistency, add an extra tablespoon of flour to the roux. For a lighter version, substitute half-and-half for the heavy cream—it still gives a creamy texture with fewer calories. I’ve also added corn or diced carrots for extra color and nutrients, and it turns out great every time.
Storing and Reheating Tips
This cheesy potato soup stores beautifully in the refrigerator for up to 3 days. Let it cool completely before transferring to an airtight container. When reheating, do so gently over low heat to prevent the dairy from separating. If it thickens too much, stir in a splash of broth or milk to loosen it up. Unfortunately, I don’t recommend freezing this one, as the creamy base can become grainy upon thawing. For another comforting breakfast option using similar flavors, check out our delicious blueberry baked oatmeal.
FREQUENTLY ASKED QUESTIONS
Can I make this Outback-Inspired Potato Soup – Chicken Bacon Copycat in a slow cooker?
Absolutely! Sauté the onions and garlic first, then add everything except the cream and cheese to the slow cooker. Cook on low for 6–7 hours, then stir in the dairy ingredients at the end.
Outback-Inspired Potato Soup – Chicken Bacon Copycat Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Outback-Inspired Potato Soup – Chicken Bacon Copycat Recipe!
Nutrition Information
What’s the best potato type for this dish?
Russet potatoes work best because they break down slightly, thickening the soup naturally. Yukon Golds are a good alternative if you prefer a creamier texture without as much starch.
How can I make it gluten-free?
Replace the flour with cornstarch or a gluten-free flour blend. Mix it with a little cold water before adding to avoid lumps.
Conclusion
This Outback-Inspired Potato Soup – Chicken Bacon Copycat is more than just a meal—it’s a bowl of comfort that brings people together. Whether you’re serving it on a chilly night or sharing it with friends, I hope it becomes a favorite in your home too. Give it a try and let me know how it turns out!