Description
A creamy, loaded baked potato-inspired soup packed with potatoes, bacon, cheese, and green onions. This copycat version lets you enjoy the iconic Outback flavor at home, perfect for a cozy meal or family dinner.
Ingredients
🛒 Ingredients (for 6–8 servings):
For the Soup:
6 medium russet potatoes, peeled and diced
1 small onion, finely chopped
3 cups chicken broth
1 cup milk
1 cup heavy cream
4 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 tablespoons butter
1 teaspoon garlic powder
Salt and black pepper, to taste
For Garnish (optional):
Additional crumbled bacon
Chopped green onions
Shredded cheddar cheese
Sour cream
Instructions
📝 Instructions:
Step 1: Cook the Potatoes
In a large pot, melt butter over medium heat. Add onions and sauté until soft, about 3–4 minutes. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Step 2: Blend the Soup
Use an immersion blender to partially mash the potatoes in the pot for a creamy, slightly chunky texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
Step 3: Add Cream and Cheese
Stir in milk, heavy cream, garlic powder, and shredded cheddar cheese. Heat gently until cheese melts and soup is creamy. Add salt and pepper to taste.
Step 4: Add Bacon
Fold in crumbled cooked bacon, reserving a little for garnish.
Step 5: Serve and Garnish
Ladle soup into bowls. Top with extra cheese, bacon, green onions, and a dollop of sour cream if desired.
Notes
- Slow Cooker Version: Combine potatoes, onion, broth, butter, and seasonings in a slow cooker. Cook on low 4–6 hours, then add cream, milk, and cheese before serving.
- Extra Creamy: Use half-and-half instead of milk for richer flavor.
- Make Ahead: Soup can be stored in the fridge for up to 3 days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Comfort Food
- Method: Stovetop or Slow Cooker
- Cuisine: American / Restaurant Copycat