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Loaded baked potato soup is a dish that has captured the hearts (and appetites) of food lovers across the world. This creamy, comforting soup is a celebration of classic flavors, combining the beloved ingredients of a loaded baked potato into a warm, hearty bowl of goodness. As the colder months set in, there’s nothing quite like curling up with a bowl of this indulgent soup, especially one inspired by the iconic Outback Steakhouse recipe.

Outback Steakhouse Potato Soup Recipe

Warm up your winter nights with this delicious Outback Steakhouse-inspired loaded baked potato soup! This creamy, hearty dish combines russet potatoes, rich broth, crispy bacon, and sharp cheddar for a comfort food classic. Perfect for family dinners or gatherings, it’s simple to make and guaranteed to please everyone at the table. Dive into a bowl of indulgence and enjoy cozy nights at home! #LoadedBakedPotatoSoup #ComfortFood #SoupRecipes #OutbackSteakhouse #CozyCooking #HomemadeGoodness
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Ingredients
  

4 large russet potatoes, baked and cooled

½ cup unsalted butter

1 medium onion, diced

¼ cup all-purpose flour

6 cups chicken broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

½ cup sour cream

½ tablespoon garlic powder

1 tablespoon chopped fresh chives (plus more for garnish)

½ teaspoon black pepper

1 teaspoon salt

¼ cup cooked bacon bits (for topping)

Instructions
 

Start by baking the russet potatoes. Preheat your oven to 400°F (200°C). Wash and prick the potatoes with a fork. Bake for about 45-60 minutes until tender; let cool slightly and then scoop out the insides and set aside, discarding the skins.

    In a large pot over medium heat, melt the butter. Add the diced onion and sauté for about 5 minutes until translucent.

      Whisk in the flour and cook for 2-3 minutes until it forms a thick paste (roux).

        Gradually whisk in the chicken broth until the mixture is smooth. Bring it to a simmer.

          Add the heavy cream, potato flesh, garlic powder, pepper, salt, and chives to the pot. Stir well and let it simmer for about 15-20 minutes, stirring occasionally, until the soup thickens.

            Add the shredded cheddar cheese and sour cream to the pot, stirring until melted and combined. Adjust seasoning to taste.

              Serve warm, garnished with extra chives, bacon bits, and additional cheese if desired.

                Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 6