Description
This creamy loaded baked potato soup is hearty, delicious, and reminiscent of the beloved Outback Steakhouse version, perfect for chilly evenings.
Ingredients
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crispy bacon, crumbled
- 1/2 cup green onions, sliced
- Salt and pepper to taste
- Butter for topping
Instructions
- Rinse the russet potatoes, poke them with a fork, and bake in a preheated oven at 400°F (200°C) for about 45 minutes until tender. Allow to cool, then peel and dice.
- In a large soup pot, combine chicken broth and diced potatoes, and bring to a gentle simmer.
- Stir in heavy cream and half of the shredded cheddar cheese until melted.
- Use a potato masher to partially blend the soup, keeping some chunks for texture.
- Add crumbled bacon and season with salt and pepper to taste.
- Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, green onions, and a pat of butter before serving.
Notes
You can substitute vegetable broth for a vegetarian version or use low-fat cream for a lighter soup.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Baking
- Cuisine: American