Description
Indulge in the creamy comfort of Copycat Outback Loaded Baked Potato Soup, a delightful take on the classic dish from Outback Steakhouse. This rich and satisfying soup combines tender potatoes, crispy bacon, and melted cheese, making it perfect for cozy nights or gatherings with family and friends. With its easy preparation and customizable toppings, this recipe allows you to create a hearty meal that’s both nourishing and delicious. Serve it alongside warm bread or fresh salad for a complete dining experience that will warm you from the inside out.
Ingredients
Scale
- 2 tablespoons olive oil
- 5–6 slices uncooked bacon, diced
- 1 medium onion, finely diced
- 3–4 cloves garlic, minced
- 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
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add diced bacon and sauté until crispy.
- Stir in garlic and onion; cook until fragrant. Season with salt and pepper.
- Add potatoes and vegetable broth; cover and simmer for 25-30 minutes until tender. Mash some potatoes for thickness if desired.
- Stir in cream, Greek yogurt, and cheddar cheese; simmer until cheese melts and soup is creamy.
- Serve hot, garnished with bacon bits, chives, and extra cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg