Copycat Outback Baked Potato Soup Recipe
Make Outback Baked Potato Soup from scratch using simple, fresh ingredients with this one pot recipe. Serve with your favorite toppings.
Ingredients
- 4 pre-baked russet potatoes large
- 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
Optional toppings:
- chopped green onions
- shredded cheese
- crispy bacon pieces
Instructions
- In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the fat behind, about 5 minutes.
- Meanwhile: Cut the baked potatoes in half and scoop out the insides. Roughly chop into bite-sized pieces. This is also a great time to prep onions and garlic if you have not done it yet..
- Add the chopped onion to the pot with the bacon fat and sauté until the onion becomes translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for an additional minute.
- Add the chopped potatoes to the pot with the sautéed onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together.
- While it cooks, use a potato masher or immersion blender to partially mash the potatoes in the soup, leaving some chunks for texture. If you prefer a smoother consistency, you can blend the soup until desired smoothness.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking the soup over low heat until the cheese is fully melted and the soup is heated through. Be careful not to let it boil.
- Taste and season the soup with salt and pepper according to your preference.
- Ladle the bacon-infused baked potato soup into bowls. Top each serving with some of the crispy bacon pieces, chopped green onions, and shredded cheese, if desired. Enjoy!
Notes
To make baked potatoes: Preheat your oven to 400°F. Scrub the potatoes thoroughly and pierce them several times with a fork. Place the potatoes on a baking sheet and bake for about 45 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly before removing the skins.
For added smoky flavor, cook the bacon in a Dutch oven or large pot until crispy. Leaving the bacon fat in the pot adds richness to the soup.
The russet potatoes are baked beforehand to ensure they are tender and easy to chop into bite-sized pieces.
Customize the soup by using chicken or vegetable broth based on your preference.
For a creamier texture, use heavy cream instead of milk. It adds richness to the soup.
Feel free to adjust the amount of shredded cheddar cheese and sour cream according to your taste preference.
Season the soup with salt and pepper to enhance the flavors. Start with a little and add more if needed.
Optional toppings such as chopped green onions, shredded cheese, and crispy bacon pieces can be added to garnish the soup and add extra flavor and texture.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition
Serving: 1 | Calories: 563cal | Carbohydrates: 15g | Protein: 18g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 700mg | Sugar: 7g | Fiber: 0.4g | Calcium: 284mg | Iron: 1mg