Description
Indulge in the comforting flavors of Copycat Outback Loaded Baked Potato Soup, a delightful recreation of the beloved restaurant classic. This creamy and cheesy soup features tender potatoes, crispy bacon, and melted cheddar, making it the perfect dish for cozy nights or gatherings. In just 40 minutes, you can whip up this satisfying meal that is sure to impress both family and friends. Customize it with your favorite toppings like extra cheese or chives to make it uniquely yours. Whether enjoyed as a starter or a main dish, this rich potato soup is destined to become a staple in your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 5–6 slices uncooked bacon, diced
- 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
- 32 oz vegetable broth
- 1 cup heavy cream or milk
- ½ cup Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- Chives
- Bacon
- Shredded cheese
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Sauté diced bacon until crispy, then add garlic and onion until tender.
- Stir in diced potatoes and vegetable broth; cover and simmer for 25-30 minutes until potatoes are fork-tender.
- Add heavy cream, Greek yogurt, and shredded cheese; simmer for an additional 3-5 minutes until cheese melts.
- Serve hot, garnished with reserved bacon crumbles, chives, and extra cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg