Outback Baked Potato Soup
Indulge in the ultimate comfort food with Outback Baked Potato Soup—a rich, creamy, and soul-warming delight packed with velvety potatoes, crispy bacon, and melted cheese. This hearty bowl of goodness brings the cozy flavors of Outback Steakhouse straight to your kitchen. Whether it’s a chilly evening or you’re craving a satisfying meal, this soup is pure warmth in every spoonful. With simple ingredients and easy steps, you can create a restaurant-quality dish that will leave everyone asking for more. Get ready to savor the perfect blend of creaminess, flavor, and nostalgia!
Equipment
- 1 Large Pot For boiling potatoes and making the soup base
- 1 Medium Saucepan Optional for melting butter or preparing roux
- 1 Cutting board To chop potatoes, onions, and other ingredients
- 1 Chef’s Knife For precise cutting and dicing
- 1 Potato Masher Helps achieve a creamy texture (optional)
- 1 Whisk To blend ingredients smoothly without lumps
- 1 Wooden spoon For stirring the soup gently while cooking
- 1 Measuring Cups To accurately measure liquids like broth and cream
- 1 set Measuring Spoons For precise seasoning with salt, pepper, and spices
- 1 Ladle For serving the soup easily
- 1 Cheese Grater If using fresh cheese for garnish
- 1 Baking Tray If baking potatoes instead of boiling
- 1 Blender/Immersion Blender Optional for extra smooth consistency
Ingredients
- 4 Large Russet Potatoes Baked or boiled, peeled, and diced
- 4 Cups Chicken Broth Adds depth of flavor
- 2 Cups Whole Milk For a creamy texture
- 1 Cup Heavy Cream Enhances richness
- 1/2 Cup Butter For a smooth and velvety soup base
- 1/2 Cup All-Purpose Flour Helps thicken the soup
- 1 Cup Cheddar Cheese Shredded, for creamy and cheesy goodness
- 1/2 Cup Sour Cream Adds a tangy richness
- 4 Strips Bacon Cooked and crumbled for smoky flavor
- 1 Medium Onion Finely chopped for extra flavor
- 2 Cloves Garlic Minced, for a deeper taste
- 1 Tsp Salt Adjust to taste
- 1/2 Tsp Black Pepper For seasoning
- 1/2 Tsp Paprika Adds a subtle smoky flavor
- 1/2 Tsp Dried Thyme Enhances the savory taste
- 2 Stalks Green Onions Chopped, for garnish
Instructions
- Prepare the Potatoes Wash and scrub the russet potatoes thoroughly.
- Bake them in a preheated oven at 400°F (200°C) for 45-50 minutes or boil them until tender.
- Once cooked, allow them to cool slightly, then peel and dice into bite-sized cubes. Set aside.
- Cook the Bacon In a large pot or Dutch oven, cook the bacon strips over medium heat until crispy.
- Remove bacon, place on a paper towel to drain, and crumble into small pieces for garnish.
- Leave about 2 tablespoons of bacon grease in the pot for extra flavor.
- Sauté the Aromatics In the same pot, add butter and let it melt.
- Add chopped onion and minced garlic, then sauté for 2-3 minutes until soft and fragrant.
- Make the Roux Sprinkle flour over the sautéed onions and whisk continuously for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Create the Creamy Base Lower the heat and pour in the milk and heavy cream, stirring to combine.
- Add paprika, black pepper, thyme, and salt, then let the soup simmer for 5-7 minutes until slightly thickened.
- Add the Potatoes & Cheese Stir in the diced baked potatoes and let them cook in the soup for 5 minutes.
- Add shredded cheddar cheese, stirring until fully melted and creamy.
- For an ultra-smooth texture, use an immersion blender to partially blend the soup (optional).
- Final Touch & Serve Stir in sour cream for extra richness.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with crispy bacon, shredded cheese, and chopped green onions.