Outback Steakhouse Baked Potato Soup
If you’ve ever been to Outback Steakhouse, you know their baked potato soup is one of their hits.This hearty soup is creamy, flavorful, and filled with perfectly tender chunks of baked potato.An important tip when preparing this recipe is to bake the potatoes beforehand to achieve the ideal texture.
Ingredients
- 4 large Potatoes baked and diced
- 6 cups Chicken Stock
- 2 cups Diced Onions
- 1 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 8 slices Bacon cooked and crumbled
- Salt to taste
- Black Pepper to taste
- Chives for garnish
Instructions
- Preheat your oven to 375°F.
- While the oven is heating, pierce each potato several times with a fork, then bake until tender.
- Let them cool before dicing into chunks.
- In a large pot or Dutch oven, melt some butter over medium heat and add diced onions.
- Cook without browning until the onions are translucent.
- Add the chicken stock and bring it to a low simmer.
- Carefully mix in the diced potatoes and let the soup thicken naturally from the potatoes' starch, stirring occasionally.
- Slowly add the heavy cream, allowing it to incorporate fully.
- Mix in the shredded cheddar cheese, stirring well until the cheese is melted and the soup is creamy.
- Before serving, add crumbled bacon, salt, and black pepper to taste.
- Garnish with chives for a fresh finish.
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