Loaded Outback Potato Soup Recipe (Instant Pot & Slow Cooker)

Are you craving that deliciously creamy, cheesy, and bacon-packed Loaded Outback Potato Soup Recipe? This classic soup is a true comfort food masterpiece, famous for its rich flavors and hearty ingredients. You can now recreate that beloved restaurant experience right in your own kitchen! This homemade copycat version brings all the goodness you remember, with the added convenience of both Instant Pot and slow cooker options. Get ready for a satisfying meal that’s surprisingly easy to make.

Why You’ll Love This Loaded Outback Potato Soup

• Restaurant Quality at Home: Enjoy the authentic flavors of Outback Steakhouse potato soup without leaving your house, saving you money and time.
• Comfort Food Classic: This warm, hearty, and satisfying soup is perfect for chilly evenings or whenever you need a comforting meal.
• Easy to Make: With straightforward steps and simple ingredients, even beginner cooks can achieve delicious results.
• Versatile Cooking Methods: Choose between the quick Instant Pot method or the convenient, hands-off slow cooker approach, fitting any schedule.
• Family-Friendly: This creamy, cheesy Loaded Outback Potato Soup Recipe is a crowd-pleaser that everyone in your family will adore.
• Customizable: Easily adapt the toppings to suit personal preferences, making it perfect for every palate.

Ingredients

To make this incredible Loaded Outback Potato Soup Recipe, you’ll need a few fresh ingredients. These carefully selected items come together to create that signature rich and creamy flavor you love.

• 4 ounces uncooked bacon, chopped (7-8 slices): Adds a smoky, savory depth.
• 1 cup diced onion: Provides a sweet aromatic base.
• 3 carrots, peeled and sliced: Adds a touch of sweetness and color.
• 1 ½ cups chicken broth: The flavorful liquid base for your soup.
• 1 ½ pounds red potatoes, cut into cubes: The star ingredient for a creamy texture.
• 2 tsp seasoned salt: Enhances all the flavors.
• 6 Tbsp butter, melted: Essential for the roux and richness.
• 6 Tbsp all-purpose flour: Helps thicken the soup to perfection.
• 3 cups milk: Creates the wonderfully creamy consistency.
• 4 ounces shredded sharp cheddar cheese (1 cup): For that signature cheesy goodness.
• Diced green onions, for topping: Adds a fresh, mild oniony crunch.
• Salt and Black Pepper: To taste, for final seasoning adjustments.

Notes & Substitutions

• Potatoes: While red potatoes are recommended for their firm texture, russet potatoes also work well. If using russets, you might want to peel them as their skin can be thicker.
• Thickeners: For a gluten-free option, substitute the all-purpose flour with an equal amount of cornstarch mixed into a cold slurry. When making a gluten-free soup, a combination of cornstarch and a gluten-free flour blend can provide a desirable texture, as noted in various culinary discussions.
• Dairy: Whole milk creates the creamiest texture, but 1% milk can be used for a lighter option. For extra richness, stir in a splash of heavy cream at the very end.
• Cheese: Sharp cheddar cheese brings a bold flavor. Feel free to use Colby Jack, Monterey Jack, or a blend of your favorite cheeses instead.
• Broth: Low sodium chicken broth is preferred for better control over the saltiness. You can also use vegetable broth or “Better Than Bouillon” diluted with water.
• Bacon: Freshly cooked crispy bacon offers the best flavor and texture. Pre-cooked bacon crumbles are a convenient shortcut but may not deliver the same depth.
• Onions: Freshly diced yellow or white onion provides the best flavor. In a pinch, you can use frozen diced onions or even a few extra scallions.

Equipment

Having the right tools makes preparing this Loaded Outback Potato Soup Recipe a breeze.

• Instant Pot: A 6-quart or 8-quart model is ideal for the pressure cooking method.
• Slow Cooker: A large capacity slow cooker works perfectly for the longer, hands-off cooking option.
• Large Skillet/Pan: Necessary for browning bacon and sautéing vegetables, especially if you’re using the slow cooker method.
• Whisk: Essential for creating a smooth butter-flour slurry.
• Slotted Spoon: Great for removing crispy bacon while leaving the flavorful grease behind.
• Paper Towels: For draining excess grease from the cooked bacon.
• Cutting Board & Knife: For efficiently prepping all your ingredients.

Instructions

Making your own creamy and delicious Loaded Outback Potato Soup Recipe is simpler than you think. Follow these step-by-step guides for either your Instant Pot or slow cooker.

Instant Pot Instructions

1. Turn your Instant Pot to the Sauté setting. When the display says HOT, add the chopped bacon and cook until it’s wonderfully crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain, then set it aside. Drain all but about 2 tablespoons of the bacon grease from the pot.
2. Add the carrots and diced onions to the reserved bacon grease in the Instant Pot. Sauté them for approximately 4 minutes, stirring occasionally, until they start to soften.
3. Pour in the chicken broth, making sure to scrape the bottom of the pot thoroughly with a wooden spoon or spatula. This step, known as deglazing, prevents any food bits from sticking and helps avoid a “Burn” notice.
4. Add the cubed potatoes and seasoned salt to the Instant Pot. Stir everything gently to combine.
5. Secure the Instant Pot lid and ensure the valve is set to “Sealing.” Select the “Soup” button or set it to Pressure Cook on High for 5 minutes. Once cooking is complete, allow a 10-minute Natural Pressure Release before moving the valve to “Venting” for a Quick Release. Carefully remove the lid once the pressure is fully released.
6. In a small bowl, whisk together the melted butter and all-purpose flour until you have a smooth and creamy mixture, creating your roux. Stir this mixture directly into the Instant Pot.
7. Temper the milk by scooping out about a cup of hot soup and slowly stirring it into your milk in a separate bowl. This prevents the milk from curdling. Then, pour the warmed milk mixture into the Instant Pot.
8. Turn the Instant Pot back to the Sauté setting. Stir continuously until the soup thickens to your desired consistency. This should take a few minutes.
9. Once the soup has thickened, turn off the Instant Pot. Stir in the shredded cheddar cheese and the reserved crispy bacon. Taste the soup and add salt and black pepper as needed.
10. Ladle the hot Loaded Outback Potato Soup Recipe into bowls. Garnish each serving with a generous sprinkle of fresh diced green onions. Serve immediately and enjoy!

Slow Cooker Instructions

1. Heat a pan over medium-high heat on your stovetop. Add the chopped bacon and cook until it’s perfectly crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Drain all but about 2 tablespoons of the bacon grease from the pan.
2. Add the carrots and diced onions to the reserved bacon grease in the pan. Sauté for about 4 minutes until they begin to soften. Transfer the sautéed carrots and onions to your slow cooker.
3. Add the chicken broth, cubed potatoes, and seasoned salt to the slow cooker along with the carrots and onions.
4. In a small bowl, whisk together the melted butter and all-purpose flour until smooth and creamy. Stir this mixture directly into the slow cooker with the other ingredients. This will help thicken the soup as it cooks.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are completely fork-tender.
6. To ensure a smooth, creamy finish, temper the milk. Scoop out about a cup of the hot soup from the slow cooker and slowly stir it into your milk in a separate bowl. Then, pour this warmed milk mixture into the slow cooker and stir well.
7. Stir in the shredded cheddar cheese and the reserved crispy bacon. Season the soup with salt and black pepper to taste.
8. Ladle the delicious Loaded Outback Potato Soup Recipe into bowls. Top each serving with a tablespoon of fresh diced green onions for a bright finish. Serve hot and enjoy!

Pro Tips & Troubleshooting

• Thickening: If your soup isn’t thick enough, make a small slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering soup until desired consistency is reached. If it’s too thick, simply add a splash more milk or broth.
• Preventing Scorching (IP): Always ensure you thoroughly deglaze the Instant Pot after sautéing. Scraping up all browned bits from the bottom prevents the “Burn” notice and ensures a smooth cooking process for your Loaded Outback Potato Soup Recipe.
• Creaminess: For an extra luxurious texture, consider puréeing about half of the soup using an immersion blender before adding the cheese and bacon. This creates a wonderfully smooth base while keeping some potato chunks.
• Reheating: Reheat leftover potato soup gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if it has thickened too much in the fridge. Avoid boiling to prevent curdling.
• Batch Cooking: This Loaded Outback Potato Soup Recipe scales up beautifully for larger crowds. Simply double or triple the ingredients as needed, ensuring your Instant Pot or slow cooker has enough capacity.
• Flavor Boosts: A dash of garlic powder or a pinch of smoked paprika can enhance the savory profile. For a subtle kick, try adding a tiny bit of hot sauce.

Serving Suggestions, Storage, & Variations

This rich and satisfying Loaded Outback Potato Soup Recipe is a meal in itself, but it pairs wonderfully with a few accompaniments.

• Serving: Enjoy your soup with a side of crusty bread or warm breadsticks for dipping. A light side salad can also balance the richness beautifully.
• Toppings: Get creative with toppings! Classic choices include a dollop of sour cream, extra shredded cheese, fresh chives, or even crispy fried onions for added texture.
• Storage: Store any leftover Loaded Outback Potato Soup Recipe in an airtight container in the refrigerator for up to 5 days.
• Freezing: This soup freezes surprisingly well! Store cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
• Reheating: For best results, reheat thawed soup on the stovetop over low heat, stirring occasionally. You can also microwave individual portions, stirring halfway through.
• Variations:
  • Spicy Kick: Add a pinch of cayenne pepper or a finely diced jalapeño along with the onions for a little heat.
  • Smoky Flavor: A tiny touch of liquid smoke or a teaspoon of smoked paprika can deepen the smoky notes even further.
  • Vegetarian: Easily make this soup vegetarian by substituting chicken broth with vegetable broth and using plant-based bacon alternatives.
  • Protein Boost: For an even heartier meal, stir in some shredded rotisserie chicken or diced cooked ham during the last few minutes of cooking.

Nutrition Information

Here’s an overview of the estimated nutrition information per serving for this Loaded Outback Potato Soup Recipe. Please note that these values are approximate and can vary based on specific ingredients and serving sizes.

Serving Size: Approximately 1.5 cups.

FAQ

• Can I make this soup ahead of time? Yes, you can prepare this Loaded Outback Potato Soup Recipe a day or two in advance. Store it in the refrigerator and reheat gently.
• How do I prevent the potatoes from getting mushy? Don’t overcook the potatoes, especially in the Instant Pot. Follow the recommended cooking times and ensure they are fork-tender but not falling apart.
• What kind of potatoes are best for potato soup? Red potatoes or Yukon Golds hold their shape well and provide a creamy texture. Russets can also be used, but may break down more.
• Is this soup gluten-free? As written, the recipe uses all-purpose flour, so it is not gluten-free. However, you can make it gluten-free by substituting cornstarch for the flour as a thickener.
• Can I freeze this loaded potato soup? Yes, this soup freezes well for up to 3 months. Ensure it’s completely cooled before freezing in airtight containers.
• How long does homemade potato soup last? When stored properly in an airtight container in the refrigerator, homemade potato soup typically lasts for 4-5 days.

Conclusion

There’s nothing quite like a warm, hearty bowl of Loaded Outback Potato Soup Recipe to bring comfort to your day. This copycat recipe delivers all the creamy, cheesy, bacon-packed goodness you adore, made conveniently in your Instant Pot or slow cooker. It’s truly a delicious and satisfying meal that’s simple enough for any home cook. We encourage you to whip up this flavorful potato soup and share it with your loved ones soon. Let us know how much you enjoyed this recipe by leaving a rating or sharing your experience!

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Loaded Outback Potato Soup

This hearty and creamy loaded potato soup recipe offers the flexibility of preparation in either an Instant Pot or a slow cooker, featuring crispy bacon, sharp cheddar cheese, and fresh green onions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 450 kcal

Equipment

• Instant Pot
• Slotted spoon
• Small bowl
• Whisk
• Pan
• Slow cooker

Ingredients

  

Main Ingredients

• 4 ounces uncooked bacon chopped (7-8 slices)
• 1 cup diced onion
• 3 carrots peeled and sliced
• 1.5 cups chicken broth
• 1.5 pounds red potatoes cut into cubes
• 2 tsp seasoned salt
• 6 Tbsp butter melted
• 6 Tbsp flour
• 3 cups milk
• 4 ounces (1 cup) shredded sharp cheddar cheese
• diced green onions for topping

Instructions

 

Instant Pot Instructions

• Turn the Instant Pot to saute, cook the chopped bacon until crispy, then remove with a slotted spoon, reserving 2 Tbsp of grease.
• Add carrots and onions to the reserved bacon grease and saute for 4 minutes.
• Stir in chicken broth, scraping the pot bottom, then add potatoes and seasoned salt.
• Secure the lid, set valve to sealing, and pressure cook on soup setting for 5 minutes; allow 10 minutes natural release, then quick release and remove the lid.
• Whisk melted butter and flour until smooth; stir this mixture into the Instant Pot. Temper milk by stirring in a hot cup of soup, then pour the milk mixture into the pot and thicken on saute setting while stirring.
• Once thickened, turn off the pot. Stir in the cheese and bacon, then season with salt and pepper to taste.
• Ladle into bowls and top each with a tablespoon of green onions before serving and enjoying.

Slow Cooker Instructions

• Heat a pan over medium-high heat, cook chopped bacon until crispy, then remove with a slotted spoon, reserving 2 Tbsp of grease.
• Add carrots and onions to the reserved bacon grease and saute for 4 minutes; transfer them to the slow cooker.
• Add carrots, onions, broth, potatoes, and seasoned salt into the slow cooker.
• Whisk melted butter and flour until smooth and creamy, then stir this mixture into the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork tender.
• Temper the milk by stirring a hot cup of soup into it, then pour the milk mixture into the slow cooker.
• Stir in the cheese and the bacon, then season with salt and pepper to taste.
• Ladle into bowls and top each bowl with a tablespoon of green onions before serving and enjoying.

Notes

This versatile recipe offers both Instant Pot and slow cooker methods for convenience. Remember to temper the milk before adding it to prevent curdling, and always adjust salt and pepper to your taste preference.

Carlos Hernandez

A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine