1. Bake the Potatoes: Start by preheating your oven to 350°F. Rub the potatoes with a little oil and sprinkle with celery salt or kosher salt. Bake the potatoes for about 1 1/4 hours, or until they’re fork-tender. This step is crucial, as you want the potatoes to be perfectly cooked through to ensure a smooth, creamy texture in the final soup.

2. Cook the Bacon: While the potatoes are baking, it’s time to tackle the bacon. Cook the chopped bacon in a large pot until it’s crispy and delicious. Reserve about 2 tablespoon of the bacon fat in the pot and set the cooked bacon aside to use as a garnish later.

3. Sauté the Onions: In the bacon fat and melted butter, sauté the diced onion over medium heat until it’s translucent and fragrant. This step adds a wonderful depth of flavor to the soup.

4. Make the Roux: Next, it’s time to create a light roux. Stir in the all-purpose flour and cook for about 1-2 minutes, being careful not to let the flour burn. This roux will help thicken the soup and give it a velvety texture.

5. Add the Broth and Cream: Slowly whisk in the chicken broth, making sure to avoid any lumps. Once the broth is incorporated, whisk in the heavy cream and continue simmering for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.

6. Incorporate the Potatoes: Now it’s time to add the star of the show – the baked potatoes! Dice the potatoes (you can leave the skins on if you prefer) and stir them into the simmering soup. The starch from the potatoes will help further thicken the soup. Season with sugar, salt, and pepper to taste.

7. Finish and Serve: Ladle the Outback Steakhouse Inspired Loaded Baked Potato Soup into bowls and top each serving with the grated cheddar cheese, reserved crispy bacon pieces, and minced chives. The combination of creamy, cheesy, and salty-sweet flavors is absolutely irresistible.