Outback Steakhouse Loaded Baked Potato Soup Recipe
The secret is all in the potatoes – make sure to bake them until they’re perfectly tender for that authentic taste and texture.You can’t skip adding cheese and crispy bacon; they bring the whole dish together beautifully.One trick I love is topping the soup with a sprinkle of chives for a fresh pop of flavor that elevates the whole experience.
Ingredients
- 6 cups Chicken Broth
- 2 cups Heavy Cream
- 4 large Potatoes baked and chopped
- 1 cup Cheddar Cheese shredded
- 1 cup Yellow Onion diced
- 1 cup Bacon cooked and crumbled
- 1/2 cup Butter
- 1/4 cup All-Purpose Flour
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F.
- Wrap potatoes in foil and bake for 1 hour until tender.
- Let them cool, peel, then dice.
- In a large pot, melt butter over medium heat.
- Add diced onions and sauté until they become translucent.
- Sprinkle in flour, stirring constantly for about 1-2 minutes.
- Pour in chicken broth gradually, stirring to incorporate the flour.
- Add heavy cream, then bring the mixture to a gentle simmer.
- Stir periodically to prevent sticking.
- Add diced potatoes to the pot.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Stir in shredded cheddar cheese and crumbled bacon.
- Keep stirring until the cheese is fully melted.
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