Print

Copycat Outback Loaded Baked Potato Soup

Copycat Outback Loaded Baked Potato Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy comfort of Copycat Outback Loaded Baked Potato Soup, a delightful homemade version of the beloved restaurant classic. This rich and hearty soup combines tender potatoes, crispy bacon, and ooey-gooey cheese, making it perfect for cozy nights or gatherings with friends and family. With just 10 minutes of prep time, you can easily whip up this comforting dish that will impress everyone at your table. Customize it with your favorite toppings and enjoy a bowlful of warmth and flavor that rivals any restaurant version!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 5–6 slices uncooked bacon, diced (reserve some for garnish)
  • 1 medium yellow or white onion, finely diced
  • 3–4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • Fresh cracked black pepper, to taste
  • 5–6 small yellow potatoes, diced (peeled if desired)
  • 32 oz vegetable broth
  • 1 cup heavy cream or milk
  • ½ cup Greek yogurt or sour cream
  • 1 cup shredded cheddar cheese
  • Chives
  • Reserved bacon crumbles
  • Additional shredded cheese

Instructions

  1. In a Dutch oven, heat olive oil over medium-high heat. Add diced bacon; sauté until crispy (about 2-3 minutes). Stir in garlic and onion, cooking until tender (another 2-3 minutes). Season with salt and pepper.
  2. Add diced potatoes and vegetable broth to the pot; stir to combine. Cover and simmer on medium heat for 25-30 minutes until potatoes are fork-tender. For a thicker texture, mash some potatoes in the pot.
  3. Stir in heavy cream (or milk), Greek yogurt (or sour cream), and shredded cheese. Simmer for an additional 3-5 minutes until melted and creamy.
  4. Ladle into bowls and garnish with reserved bacon crumbles, chives, and extra cheese before serving hot.

Nutrition

Find it online: https://auntcooks.com/copycat-outback-loaded-baked-potato-soup/