Why Make This Recipe
If you love comfort food, loaded baked potato soup is a great choice. This recipe is inspired by the popular dish from Outback Steakhouse, bringing the rich and creamy flavors right to your home. It’s warm, filling, and perfect for chilly days. Plus, it’s easy to make and can be a hit at any gathering.
How to Make Outback Steakhouse-Inspired Loaded Baked Potato Soup
Ingredients:
- 4 russet potatoes, peeled and diced
- 4 cups rich chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 6 slices crispy bacon, chopped
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Directions:
- In a large pot, cook the diced potatoes in the broth over medium heat until tender.
- Once the potatoes are cooked, use a potato masher to mash them slightly to thicken the soup.
- Stir in the heavy cream, half of the cheddar cheese, and all the bacon.
- Season with salt and pepper to taste.
- Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with remaining cheddar cheese and green onions.
How to Serve Outback Steakhouse-Inspired Loaded Baked Potato Soup
Serve this soup hot in bowls. You can add a sprinkle of green onions and extra cheddar cheese on top for a nice touch. It pairs well with a side of crusty bread or a fresh salad, making it a complete meal.
How to Store Outback Steakhouse-Inspired Loaded Baked Potato Soup
If you have leftovers, let the soup cool down first. Then, place it in an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Outback Steakhouse-Inspired Loaded Baked Potato Soup
- Make sure to chop the potatoes into small, even pieces. This helps them cook faster and mash easier.
- If you want a thicker soup, mash the potatoes more or use an immersion blender for a smoother texture.
- Add more toppings like sour cream or additional bacon for an extra loaded experience!
Variation
You can modify this recipe by adding vegetables like carrots or corn for added flavor and nutrition. Some people also add a splash of hot sauce for a spicy kick.
FAQs
1. Can I make this soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and skip the bacon or replace it with a vegetarian bacon alternative.
2. Can I use other types of potatoes?
While russet potatoes are great for this recipe, you can also use Yukon gold or red potatoes for a different flavor and texture.
3. How do I reheat the soup?
You can reheat the soup on the stove over medium heat. Stir frequently until it’s hot. You can also use a microwave, heating it in short bursts and stirring in between until warm.
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 pieces russet potatoes, peeled and diced Chop into small, even pieces for even cooking.
- 4 cups rich chicken or vegetable broth Vegetable broth for vegetarian option.
- 1 cup heavy cream For added richness.
- 1 cup sharp cheddar cheese, shredded Use half for cooking and half for garnish.
- 6 slices crispy bacon, chopped Skip for vegetarian option or use vegetarian bacon.
- 1/2 cup green onions, chopped Used for garnish.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- In a large pot, cook the diced potatoes in the broth over medium heat until tender.
- Once the potatoes are cooked, use a potato masher to mash them slightly to thicken the soup.
- Stir in the heavy cream, half of the cheddar cheese, and all the bacon.
- Season with salt and pepper to taste.
- Cook for an additional 5 minutes until heated through.
Serving
- Serve hot, garnished with the remaining cheddar cheese and green onions.
- Pair with crusty bread or a fresh salad for a complete meal.
Notes
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