Copycat Outback Loaded Baked Potato Soup
Enjoy this easy Copycat Outback Loaded Baked Potato Soup recipe that’s creamy and flavorful. Perfect for meal prep—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 large pre-baked russet potatoes, peeled and chopped
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, cook chopped turkey bacon until crispy. Remove and set aside.
- In the same pot, sauté chopped onion until translucent (about 3-4 minutes). Add garlic and cook for an additional 30 seconds.
- Pour in broth and add potatoes; let simmer for about 15 minutes.
- Reduce heat to low; stir in heavy cream, cheddar cheese, and sour cream until melted. Season with salt and pepper.
- Adjust texture by mashing some potatoes if desired.
- Serve topped with crispy bacon alternatives, green onions, and extra cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg