Loaded Baked Potato Soup
A rich and creamy comfort food inspired by Outback Steakhouse, perfect for chilly days and gatherings.
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
Make sure to cool leftovers before transferring to an airtight container for storage. Refrigerate for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.