Copycat Outback Loaded Baked Potato Soup
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and leave the drippings in the pot.
- Add diced onions to the pot and sauté until translucent; stir in minced garlic for about one minute.
- 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.
- Blend half of the soup using an immersion blender or in batches until creamy but still chunky.
- Stir in heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
- 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