Copycat Outback Loaded Baked Potato Soup
If you’re craving a bowl of comfort, this Copycat Outback Loaded Baked Potato Soup is just what you need! Rich and creamy, this soup captures the essence of your favorite restaurant dish with a homemade twist. Packed with wholesome ingredients and customizable toppings, it’s perfect for busy weeknights or cozy family gatherings. In about an hour, you can enjoy a warm, hearty meal that appeals to both kids and adults alike. Plus, it’s make-ahead friendly, allowing flavors to meld beautifully overnight. Elevate your dining experience with this delicious recipe that’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes (pre-baked, peeled, and 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
- Optional toppings: chopped green onions, extra cheese
Instructions
- In a large pot over medium heat, cook the chopped turkey bacon until crispy; remove and set aside.
- Sauté the chopped onion in the same pot until translucent (3–4 minutes), then add minced garlic and cook for an additional 30 seconds.
- Pour in the broth and add chopped potatoes. Simmer gently for about 15 minutes until potatoes soften.
- Reduce heat to low; stir in heavy cream and shredded cheese until melted. Season with salt and pepper to taste.
- Adjust the soup's texture by mashing some potatoes for creaminess or leaving them chunky.
- Serve hot, garnished with crispy bacon bits and green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg