Outback Steakhouse Baked Potato Soup: Creamy Comfort in a Bowl for Beginner Cooks
A rich and creamy baked potato soup, loaded with bacon, cheese, and green onions. Perfect for recreating restaurant flavors at home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup, Appetizer, Main Course
- Method: Stovetop, Simmering, Blending
- Cuisine: American
Ingredients
Scale
- 4 large baked potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
- Green onions for garnish
Instructions
-
Prepare the Base:
- Melt butter in a large pot over medium heat. This creates a base for sautéing the onions, ensuring they cook evenly and release their flavors.
- Sauté onion until soft. This releases the onion’s natural sweetness and flavor, creating a flavorful foundation for the soup.
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Add Broth:
- Add chicken broth and bring to a boil. This creates the liquid base of the soup, providing a flavorful foundation for the potatoes and other ingredients.
-
Add Potatoes:
- Stir in cubed potatoes and simmer for 15 minutes. This allows the potatoes to soften and absorb the broth’s flavor, creating a creamy texture.
-
Blend and Add Cream:
- Use an immersion blender to partially mash the potatoes. This creates a creamy texture with some potato chunks remaining, adding texture and depth to the soup.
- Stir in heavy cream, cheddar cheese, and half of the bacon, mixing until smooth. This adds creaminess, cheesy flavor, and savory bacon bits, creating a rich and satisfying soup.
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Serve:
- Garnish with more cheese, bacon, and green onions before serving. This adds visual appeal and enhances the flavors, creating a beautiful and delicious dish.
Notes
- Use an immersion blender for easy blending.
- Bake potatoes ahead for quicker prep.
- Adjust cream for desired thickness.
- Garnish generously for flavor and appearance.