Description
Indulge in the comforting flavors of Copycat Outback Loaded Baked Potato Soup, a creamy and hearty dish that brings the beloved taste of a loaded baked potato straight to your table. This easy-to-make recipe features tender russet potatoes, crispy bacon, and rich cheddar cheese, making it the perfect solution for cozy dinners or game day gatherings. With its customizable toppings, this soup is sure to become a family favorite. Serve it alongside crusty bread or a fresh salad for a complete meal that warms the soul.
Ingredients
Scale
- 4 large pre-baked russet potatoes, peeled and chopped
- 4 slices bacon, chopped
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Cook the bacon in a large soup pot over medium heat until crispy. Remove and drain on paper towels.
- In the same pot, sauté the chopped onion until translucent (about 3–4 minutes), then add minced garlic and cook for another 30 seconds.
- Add chicken or vegetable broth and chopped potatoes; bring to a simmer for about 15 minutes.
- Reduce heat to low; stir in heavy cream, cheddar cheese, and sour cream until melted. Season with salt and pepper.
- For texture, mash some potatoes against the pot's side or leave them chunky as preferred.
- Serve hot topped with crispy bacon, green onions, and extra cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 390
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg