Description
Comfort meets culinary magic in this hearty Copycat Outback Loaded Baked Potato Soup that brings restaurant-style flavors straight to your kitchen. Creamy potatoes, crispy bacon bits, and rich cheese create a soul-warming bowl you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 5–6 small yellow potatoes (peeled and diced)
- 32 fluid ounces (946 milliliters) vegetable broth
- 1 cup (240 milliliters) heavy cream or milk
- 1 cup (100 grams) shredded cheddar cheese
Protein and Aromatics:
- 5–6 slices uncooked bacon (diced)
- 1 medium yellow or white onion (finely diced)
- 3–4 cloves garlic (minced)
Seasonings and Garnishes:
- 2 teaspoons kosher salt
- Fresh cracked black pepper
- 2 tablespoons (30 milliliters) olive oil
- 1/2 cup (120 grams) Greek yogurt or sour cream
- Chopped chives
- Reserved bacon crumbles
- Additional shredded cheddar cheese
Instructions
- Render bacon in a large Dutch oven over medium-high heat until golden and crisp, approximately 3 minutes.
- Incorporate minced garlic and diced onions, sautéing until aromatics become translucent and fragrant, about 2-3 minutes.
- Season the mixture with salt and cracked black pepper, creating a flavor foundation.
- Add diced potatoes and vegetable broth, ensuring ingredients are thoroughly combined and submerged.
- Cover and simmer for 25-30 minutes at medium heat, allowing potatoes to become tender and develop rich flavors.
- Partially mash potatoes within the pot to create a more substantial and creamy texture.
- Pour in heavy cream, Greek yogurt, and shredded cheddar cheese, stirring to integrate smoothly.
- Reduce heat and gently simmer for 4-5 minutes, allowing cheese to completely dissolve and soup to reach optimal creaminess.
- Transfer soup into serving bowls, garnishing generously with crispy bacon crumbles, fresh chives, and additional cheese.
- For storage, refrigerate in sealed container for 3-4 days, reheating carefully on low stovetop temperature or in microwave while stirring intermittently.
Notes
- Choose thick-cut bacon for maximum flavor and crispiness, ensuring a rich base for the soup.
- Opt for starchy potatoes like Russet or Yukon Gold to create a naturally thicker, creamier texture.
- Use freshly grated cheddar cheese instead of pre-shredded for smoother melting and better overall taste.
- Make it lighter by substituting whole milk for heavy cream and Greek yogurt for sour cream, reducing calories without sacrificing creaminess.
- Prep Time: 7-9 minutes
- Cook Time: 28-35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg