When it comes to comfort food, few dishes rival the creamy, hearty goodness of Outback Baked Potato Soup. This classic recipe captures the rich flavors of a loaded baked potato in a warm, satisfying bowl.
Packed with tender potatoes, smoky bacon, sharp cheddar cheese, and a hint of chives, this soup is perfect for cozy dinners or as a show-stopping starter.
It’s easy to make at home and tastes just like the one you’d order at your favorite steakhouse. Let’s dive into this indulgent, crowd-pleasing recipe that will quickly become a family favorite!
How To Make Outback Baked Potato Soup?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large pot
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Mixing spoon
Ingredients
- 6 large russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 small onion, diced
- 2 cups whole milk
- 1 ½ cups heavy cream
- ½ cup butter
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon bits
- ¼ cup green onions, chopped
Instructions
1. Prepare The Potatoes
Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, then drain and set aside.
2. Sauté The Onion
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened.
3. Create The Base
Sprinkle the flour over the onions, stirring constantly to create a roux. Cook for about 2 minutes, then gradually whisk in the chicken broth until smooth.
4. Add The Cream And Milk
Slowly pour in the heavy cream and whole milk. Continue stirring to ensure a creamy, lump-free consistency.
5. Incorporate The Potatoes
Add the cooked potatoes into the pot. Use a potato masher to break them down slightly, leaving some chunks for texture.
6. Season And Simmer
Season the soup with salt and black pepper. Let it simmer for 20 minutes on low heat, stirring occasionally.
7. Finish With Cheese And Garnishes
Stir in half of the shredded cheese until melted. Serve hot, topped with the remaining cheese, bacon bits, and green onions.
Nutrition Facts Of Outback Baked Potato Soup
- Calories: 350
- Carbohydrates: 40 g
- Protein: 10 g
- Fat: 18 g
Tips And Variations Of Outback Baked Potato Soup?
Tips:
Use leftover baked potatoes for added convenience.
Adjust the thickness by adding more broth or milk.
Variations:
Swap cheddar cheese for Monterey Jack or a blend of your favorites.
Add diced ham or crumbled sausage for a heartier meal.
For a lighter version, substitute whole milk with low-fat milk and reduce the butter.
Health Benefits Of Outback Baked Potato Soup
While indulgent, this soup provides comfort and a good dose of calcium from the dairy and fiber from the potatoes. Balance it with lighter sides for a wholesome meal.
What Is A Good Thickener For Potato Soup?
A good thickener for potato soup is flour or cornstarch. I like to mix either with a bit of cold water before adding it. Mashed potatoes also work well. Sometimes, I blend a portion of the soup for a creamy texture. Adding heavy cream or sour cream makes it richer.
Conclusion
Outback Baked Potato Soup is the ultimate comfort food that delivers creamy, hearty goodness in every bite. Whether you’re serving it as a starter, a main course, or alongside your favorite Outback-inspired meal, this soup is guaranteed to please everyone at the table.
The perfect blend of rich potatoes, crispy bacon, and creamy cheese creates a dish that feels like a warm hug on a chilly day. I hope you’ll give this recipe a try and make it your own by experimenting with the toppings and flavors.
Outback Baked Potato Soup
Equipment
- Large pot
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Mixing spoon
Ingredients Â
- 6 large russet potatoes peeled and cubed
- 4 cups chicken broth
- 1 small onion diced
- 2 cups whole milk
- 1 ½ cups heavy cream
- ½ cup butter
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon bits
- ¼ cup green onions chopped
InstructionsÂ
Prepare The Potatoes
- Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, then drain and set aside.
Sauté The Onion
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened.
Create The Base
- Sprinkle the flour over the onions, stirring constantly to create a roux. Cook for about 2 minutes, then gradually whisk in the chicken broth until smooth.
Add The Cream And Milk
- Slowly pour in the heavy cream and whole milk. Continue stirring to ensure a creamy, lump-free consistency.
Incorporate The Potatoes
- Add the cooked potatoes into the pot. Use a potato masher to break them down slightly, leaving some chunks for texture.
Season And Simmer
- Season the soup with salt and black pepper. Let it simmer for 20 minutes on low heat, stirring occasionally.
Finish With Cheese And Garnishes
- Stir in half of the shredded cheese until melted. Serve hot, topped with the remaining cheese, bacon bits, and green onions.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.