Description
This Copycat Outback Loaded Baked Potato Soup is creamy, cheesy, and packed with all the flavors you love from the restaurant version. Topped with crispy bacon, cheddar, and chives, it’s a comforting bowl of deliciousness perfect for cold days or anytime you’re craving a hearty soup.
Ingredients
Scale
Essential Ingredients:
- 2 tablespoons olive oil
- 5–6 slices uncooked bacon, diced (reserve some for garnish)
- 1 medium yellow or white onion, finely diced
- 3–4 cloves garlic, minced
- 2 teaspoons kosher salt
- Fresh cracked black pepper, to taste
- 5–6 small yellow potatoes, diced
- 32 oz vegetable broth
- 1 cup heavy cream or milk
- ½ cup Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
Optional Add-Ons:
- Chives
- Extra bacon
- Additional shredded cheese
- Green onions, jalapeños, or a dollop of sour cream for garnish
Instructions
- Sauté the bacon: In a large pot, heat olive oil over medium heat. Add diced bacon and cook until crispy. Remove a portion for garnish and set aside.
- Cook the aromatics: In the same pot, add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 more minute.
- Add potatoes: Stir in the diced potatoes, kosher salt, and black pepper.
- Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup. You can also mash some of the potatoes with a spoon.
- Finish the soup: Stir in the heavy cream (or milk), Greek yogurt (or sour cream), and shredded cheddar cheese. Simmer until everything is heated through and creamy.
- Garnish and serve: Ladle soup into bowls and top with reserved bacon, chives, and extra cheese. Serve warm!
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- Leave the skins on the potatoes for a more rustic texture and added nutrients.
- This soup reheats beautifully, making it a great make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: loaded baked potato soup, copycat Outback soup, creamy potato soup, cheesy soup recipe, comfort food