I still remember the first time I tried to recreate this soup at home. It was one of those blustery autumn evenings where the wind howled outside, and I craved something deeply comforting. After several attempts tweaking ingredients and techniques, I finally landed on a version that captures everything we love about that restaurant classic.
What makes this dish so special is how each component builds layers of flavor. You get the smokiness from crispy bacon, tender chicken, and potatoes that melt in your mouth, all swimming in a luxuriously creamy broth. It’s the kind of meal that makes your kitchen smell incredible and brings everyone running to the table.
Recipe Overview
Cuisine: American
Category: Main Dish, Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
What You’ll Need
When shopping for this loaded baked potato soup recipe, I’ve learned that quality matters more than you might think. Look for thick-cut bacon—it renders better fat for cooking and gives you those substantial crispy bits. For the potatoes, I prefer Yukon Gold because they hold their shape while becoming beautifully tender. And don’t skip the fresh thyme; its earthy aroma really elevates the whole dish.
The key equipment includes a heavy-bottomed Dutch oven for even heating, a good wooden spoon for stirring, and an immersion blender for achieving that perfect creamy texture. You’ll also want a sharp knife for dicing and a cutting board with a groove to catch any juices.
INGREDIENTS
There’s something therapeutic about gathering everything before you start cooking. The vibrant colors of fresh vegetables against the rich hues of proteins and spices always gets me excited to begin. I arrange everything in little bowls around my workstation—it makes the process feel organized and peaceful.
- 6 slices thick-cut bacon, chopped
- 1 lb boneless chicken thighs, cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- Salt and black pepper to taste
- ½ cup green onions, sliced (for garnish)
PREPARATION
From experience, the secret to nailing this cheesy potato soup lies in patience during each step. Rushing the bacon rendering or skipping the fond development will cost you depth of flavor. But follow these steps carefully, and you’ll be rewarded with something truly spectacular.
- In a large Dutch oven, cook chopped bacon over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon, leaving rendered fat in the pot.
- Add cubed chicken thighs to the hot bacon fat and cook for 6-8 minutes until golden brown. Remove and set aside with bacon.
- Add diced onion to the same pot and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Return chicken and half the bacon to the pot. Add cubed potatoes, chicken broth, and fresh thyme. Bring to a boil, then reduce heat and simmer for 25 minutes until potatoes are tender.
- Using an immersion blender, partially blend the soup until creamy but still with some potato chunks.
- Stir in heavy cream, shredded cheddar, and smoked paprika. Heat through without boiling. Season with salt and pepper to taste.
- Serve hot garnished with remaining bacon and green onions.
NUTRITION INFORMATION
- Calories: 485 per serving
- Protein: 28g
- Carbohydrates: 32g
- Fat: 26g
- Sodium: 890mg
- Fiber: 4g
Perfecting Your Soup Consistency
Getting the texture just right can make or break your creamy potato soup recipe. What works for me is using the immersion blender for just 15-20 seconds—long enough to thicken the base but short enough to maintain those delightful potato chunks. If your soup becomes too thick, simply whisk in additional chicken broth one tablespoon at a time until it reaches your preferred consistency. Conversely, if it’s too thin, let it simmer uncovered for an extra 5-10 minutes to reduce.
Outback-Style Chicken Bacon Potato Soup – Copycat Favorite Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Outback-Style Chicken Bacon Potato Soup – Copycat Favorite Recipe!
Nutrition Information
Storage and Reheating Tips
This dish actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring frequently to prevent the cream from separating. You might need to add a splash of broth or cream to restore the original texture. I don’t recommend freezing this particular recipe because the dairy can become grainy upon thawing.
Customization Ideas
One of the joys of cooking at home is making recipes your own. For a lighter version, substitute half-and-half for the heavy cream and add a tablespoon of cornstarch slurry to maintain thickness. If you love spice, stir in a diced jalapeño with the onions or add a pinch of cayenne pepper. Vegetarian? Omit the chicken and bacon, using vegetable broth and smoked almonds for garnish instead. The possibilities are endless once you master the basic technique.
FREQUENTLY ASKED QUESTIONS
Can I use chicken breasts instead of thighs?
You can, but thighs stay more tender in this Outback-Style Chicken Bacon Potato Soup – Copycat Favorite. Breasts may become slightly drier during the simmering process.
What if I don’t have an immersion blender?
Transfer 2 cups of the soup to a regular blender, blend until smooth, then return it to the pot. Be careful with hot liquids in a blender.
How do I know when the potatoes are perfectly cooked?
They should be tender enough to pierce easily with a fork but not falling apart. Test one piece at the 20-minute mark.
Conclusion
This Outback-Style Chicken Bacon Potato Soup – Copycat Favorite has become my go-to comfort food during chilly months. There’s something incredibly satisfying about recreating restaurant favorites at home, especially when they turn out even better than you remember. I’d love to hear how your version comes out—share your experience in the comments below!
