January 10, 2023

Outback Loaded Potato Soup

Name: Outback Loaded Potato Soup (Instant Pot or Crockpot)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 4 ounces uncooked bacon, chopped (7-8 slices); 1 cup diced onion; 3 carrots, peeled and sliced; 1 ½ cups chicken broth; 1 ½ pounds red potatoes, cut into cubes; 2 tsp seasoned salt; 6 Tbsp butter, melted; 6 Tbsp flour; 3 cups milk; 4 ounces shredded sharp cheddar cheese (1 cup); Diced green onions, for topping

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Instant Pot or Crockpot Outback Loaded Potato Soup is a creamy potato, bacon and cheese soup just like the restaurant but you can make it at home!

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Instant Pot Outback Steakhouse Potato Soup Recipe

This is a thick, rich and creamy copycat of the Outback Steakhouse Potato Soup. It’s loaded with chunks of potato, onions, carrots, crispy bacon and cheddar cheese. You’re going to love that you can make a batch for the whole family at home for a fraction of the cost of going out to eat. I love making this soup in the pressure cooker but you can also make it in the slow cooker (both instructions are listed in the recipe card below).

The flavors of this creamy potato soup are what you’d find in a loaded up baked potato…potato, cheese, bacon, green onion. To make it even more baked potato-ish you could add a dollop of sour cream to your bowl of soup. I like this soup because the consistency is creamy but it’s not pureed potato soup. You still have chunks of potato and chunks of carrots in the soup.

Ingredients/Substitution Ideas

Uncooked bacon
Diced onion–fresh or frozen or scallions
Carrots
Chicken broth–or water and Better than Bouillon chicken base
Red potatoes–or yellow potatoes. I cut mine into half inch sized cubes. I don’t peel my potatoes because I like the skins of the potatoes when they are red. However, if you use russet potatoes I would peel them.
Seasoned salt–Lawry’s brand is good
Butter
Flour–I used all purpose flour
Milk–I used 1% but whole milk would be even better! If you want you can use half milk and have heavy cream.
Shredded sharp cheddar cheese–your best bet is to shred cheese off of the block (it melts better) instead of using pre-shredded cheddar cheese blend which tends to clump up. You can also use another type of cheese like a colby monterrey jack blend.
Diced green onions–for topping, you can also use chives
Kosher salt and black pepper–to taste. I like freshly ground black pepper to taste.

Steps

Turn Instant Pot to saute setting. When display says HOT add in the chopped bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Drain all but 2 Tbsp of the bacon grease.
Add the carrots and onions into the bacon grease and saute for 4 minutes.

Stir in the chicken broth and scrape bottom of pot so that none of the veggies are sticking. Add in the potatoes and seasoned salt.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. If you don’t have a soup button on your Instant Pot then just use the pressure cook/manual button. I find that the soup button comes to a more gentle boil and keeps the broth clearer for soups.

In a small bowl whisk together the melted butter and flour until smooth and creamy.

Stir the mixture into the Instant Pot. Temper the milk by stirring a hot cup of soup into it. Then pour the milk mixture into the pot. Turn Instant Pot to saute setting. Let the soup simmer and thicken while you are stirring it. Once soup has thickened turn off the pot.

Stir in the cheese and the bacon. Salt and pepper to taste. Ladle into bowls and top each bowl with a tablespoon of green onions and extra bits of bacon. Eat and enjoy!

Notes/Tips

This Outback Steakhouse potato soup copycat recipe is so hearty, it’s already a filling meal on its own. But if you want to serve it with a side, you can’t go wrong with breadsticks or fresh French Bread.
I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
This recipe can be gluten-free if you use another thickener like cornstarch instead of flour.
Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. When you’re ready to enjoy your potato soup again, thaw it in the fridge first if you’re reheating it from frozen. Once it’s defrosted, put the potato soup in a microwave-safe dish and heat it on high for 1 minute (stir it after 30 seconds) or you can reheat on the stove by heating over medium heat and stirring every minute or so until heated through.
Other recipes you can make with the rest of your package of bacon are Instant Pot Bacon Parmesan Spaghetti Squash and Instant Pot Next Level Bacon Mac.

More Instant Pot Potato Soup Recipes

Instant Pot Smoky Sausage, Potato and Kale Soup

A simple and flavorful soup with smoked paprika, smoked sausage, potatoes, kale, onions and garlic. This will quickly become your favorite soup!

Instant Pot Chicken Bacon Chowder

This chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.

Instant Pot Potato Cheese Soup

A simple but delicious cheesy potato soup that you can make at home in your Instant Pot! Similar to the recipe for potato cheese soup that you can order at Marie Callender’s.

Instant Pot Loaded Baked Potato Soup

Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.

Instant Pot Oktoberfest Soup

Brats, potatoes and cabbage in a flavorful broth.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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