Copycat Outback Loaded Baked Potato Soup
Indulge in the warm, creamy goodness of Copycat Outback Loaded Baked Potato Soup, a comforting dish that brings the delightful flavors of your favorite restaurant right to your kitchen. This easy-to-make recipe features a rich blend of hearty ingredients such as tender russet potatoes, savory chicken broth, and velvety cream, topped with your choice of crispy bacon bits, green onions, and extra cheese for an extra touch of indulgence. Perfect for busy weeknights or cozy gatherings with friends and family, this soup is not only satisfying but also ideal for meal prep—simply store leftovers in the fridge for a delicious lunch or dinner later in the week!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 large pre-baked russet potatoes
- 1/2 cup chopped yellow onion
- 2 cloves garlic
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook chopped bacon until crisp (optional). Remove and set aside.
- Sauté chopped onion until translucent (3–4 minutes), then add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in chicken or vegetable broth and add chopped potatoes; bring to a gentle simmer for about 15 minutes.
- Reduce heat to low and stir in heavy cream, cheddar cheese, and sour cream until melted and combined.
- Adjust texture by mashing some potatoes for smoothness or keeping them chunky.
- Serve hot with toppings like crispy bacon, green onions, and extra cheese.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg