Amazing Copycat Outback Loaded Baked Potato Soup Recipe

It’s a chilly evening, and the aroma of creamy, cheesy goodness fills your kitchen. You can almost hear the comforting whispers of potatoes mingling with savory bacon and fragrant green onions, calling you to take a seat at the table. apple cinnamon cookies recipe This is the moment when you realize you’ve stumbled upon the ultimate comfort food: the Copycat Outback Loaded Baked Potato Soup Recipe. sweet brown sugar cookies It’s as if a warm hug wrapped in a bowl is waiting just for you. For more inspiration, check out this Amish Country Casserole recipe recipe.

You think back to those cozy nights at your favorite steakhouse, where this soup stole the show. Each bite was a delightful explosion of flavors that made your heart dance with joy. Now, it’s time to bring that experience home and impress your family or friends with this simple yet sensational recipe. Get ready to dive into a creamy, dreamy world of flavor that will leave everyone asking for seconds!

Ingredients for Copycat Outback Loaded Baked Potato Soup Recipe

Here’s what you’ll need to make this delicious Copycat Outback Loaded Baked Potato Soup Recipe:

• Russet Potatoes: Choose large, firm potatoes for that perfect creamy texture; they’re the star of this soup!
• Bacon: Crispy bacon adds a savory crunch; don’t skimp on this ingredient.
• Onions: Chopped onions provide sweetness and depth; yellow onions work best.
• Garlic: Fresh garlic gives an aromatic kick; use minced garlic for maximum flavor.
• Chicken Broth: Opt for low-sodium chicken broth to control saltiness while enhancing flavor.
• Heavy Cream: This is what makes your soup luxuriously creamy; use full-fat heavy cream.
• Shredded Cheddar Cheese: Use sharp cheddar for bold flavor; it’s essential for topping!
• Green Onions: Sliced green onions add freshness and color; sprinkle generously on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Copycat Outback Loaded Baked Potato Soup Recipe

Follow these simple steps to prepare this delicious Copycat Outback Loaded Baked Potato Soup Recipe:

Step 1: Prepare Your Potatoes

Start by washing and peeling your russet potatoes. Then chop them into small cubes so they cook evenly and quickly in the soup.

Step 2: Cook the Bacon

In a large pot over medium heat, cook your chopped bacon until crispy. Remove it from the pot but leave the drippings—this will add fantastic flavor!

Step 3: Sauté Onions and Garlic

In the same pot with bacon drippings, add chopped onions and sauté until translucent. Then toss in minced garlic and cook until fragrant—about one minute should do.

Step 4: Add Potatoes and Broth

Add your cubed potatoes back into the pot along with chicken broth. Bring everything to a boil, then reduce heat to simmer uncovered until potatoes are tender—around 15-20 minutes.

Step 5: Blend It Up

Once your potatoes are cooked through, use an immersion blender to purée about half of the soup (or transfer in batches) until you reach desired creaminess while keeping some chunks intact.

Step 6: Stir in Cream and Cheese

Finally, stir in heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Transfer to bowls, top with crispy bacon bits, sliced green onions, and extra cheese if you’re feeling indulgent!

Enjoy every luscious spoonful of this Copycat Outback Loaded Baked Potato Soup Recipe that brings warmth not only to your stomach but also to your soul!

Perfecting Copycat Outback Loaded Baked Potato Soup Recipe Cooking Process

Start by baking the potatoes until tender, then scoop out the insides to mix with sautéed onions and garlic. Gradually add chicken broth and cream, simmering until smooth and creamy for that restaurant-like finish.

Add Your Touch to Copycat Outback Loaded Baked Potato Soup Recipe

Feel free to swap out regular potatoes for sweet ones or add extra toppings like crispy bacon or jalapeños. Experiment with different herbs like thyme or basil for a unique twist on this classic soup.

Storing & Reheating Copycat Outback Loaded Baked Potato Soup Recipe

Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of milk or broth to restore creaminess.

Sometimes, I whip up this soup when friends come over—it never fails to impress! Their delighted faces are priceless when they taste my version of their favorite restaurant treat.

FAQs About Copycat Outback Loaded Baked Potato Soup Recipe

What is Copycat Outback Loaded Baked Potato Soup Recipe?

The Copycat Outback Loaded Baked Potato Soup Recipe is a delicious homage to the popular dish served at Outback Steakhouse. This creamy soup features baked potatoes, crispy bacon, and shredded cheese, all blended into a rich base that warms the soul. perfect pairing with soup It’s perfect for chilly nights or as a satisfying starter for any meal. indulgent pumpkin cheesecake With a few simple ingredients and easy preparation steps, you can recreate this restaurant favorite right in your kitchen.

How do I make Copycat Outback Loaded Baked Potato Soup Recipe healthier?

To make the Copycat Outback Loaded Baked Potato Soup Recipe healthier, consider using low-fat milk or almond milk instead of heavy cream. You can also reduce the amount of cheese or opt for a reduced-fat cheese variety. Adding more vegetables like spinach or broccoli can boost the nutrition without sacrificing flavor. Using turkey bacon or omitting it altogether can further reduce calories while still delivering great taste.

Can I prepare Copycat Outback Loaded Baked Potato Soup Recipe ahead of time?

Yes, you can prepare the Copycat Outback Loaded Baked Potato Soup Recipe ahead of time. In fact, the flavors develop beautifully when allowed to sit in the refrigerator overnight. When ready to serve, simply reheat on the stovetop over medium heat until warmed through. If it thickens too much during refrigeration, add a splash of broth or milk to reach your desired consistency.

What toppings go well with Copycat Outback Loaded Baked Potato Soup Recipe?

Toppings enhance the experience of enjoying Copycat Outback Loaded Baked Potato Soup Recipe. Popular choices include crispy bacon bits, shredded cheddar cheese, chives, and sour cream. You can also add croutons for extra crunch or even jalapeños for a spicy kick. Personalizing your toppings allows you to create a unique bowl of comfort that suits your taste buds perfectly.

Conclusion for Copycat Outback Loaded Baked Potato Soup Recipe

In summary, the Copycat Outback Loaded Baked Potato Soup Recipe provides an easy way to enjoy a restaurant-quality dish at home. With its creamy texture and loaded toppings, it’s sure to satisfy everyone at your table. By adjusting ingredients and toppings to suit your dietary preferences, you can make this soup both delicious and nutritious. Whether served as an appetizer or main course, this recipe is guaranteed to become a family favorite! For more inspiration, check out this Macaroni Cheeseburger Soup recipe.

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Copycat Outback Loaded Baked Potato Soup

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Experience the ultimate comfort food with this Copycat Outback Loaded Baked Potato Soup. Creamy and hearty, it combines tender russet potatoes, crispy bacon, and rich cheddar cheese to create a delightful bowl of warmth that’s perfect for chilly evenings. Easy to prepare and customizable, this soup will quickly become a family favorite, leaving everyone craving more.

• Author: Samantha Rivera
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 6 servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: American

Ingredients

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• 4 large russet potatoes (about 2 lbs), peeled and diced
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 4 green onions, sliced (for garnish)
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and leave the drippings in the pot.
2. Add diced onions to the pot and sauté until translucent; stir in minced garlic for about one minute.
3. Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
4. Blend half of the soup using an immersion blender or in batches until creamy but still chunky.
5. Stir in heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon bits, sliced green onions, and extra cheese if desired.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg