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Outback Baked Potato Soup

Outback Baked Potato Soup

Other than the steaks, my favorite dish at Outback is definitely the Baked Potato Soup! You will love this thick, creamy and chunky soup from the first bite!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizer, soup
Cuisine American
Servings 10 cups
Calories 475 kcal

Equipment

Ingredients
  

  • 3 large Russet potatoes
  • 4 slices bacon thick cut
  • 1 stick salted butter
  • 1/2 large yellow onion diced
  • 1 tbsp garlic minced
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups heavy cream
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 oz cheddar cheese grated
  • 1/4 cup green onions sliced

Instructions
 

  • Preheat oven to 350º. Rub potatoes with olive oil and sprinkle with coarse sea salt. Place potatoes on a cookie sheet and into the oven and bake for 1 hour. Check potatoes with a paring knife for doneness. A paring knife or fork should slide into the potato easily. Remove potatoes from oven and let cool. Do not remove the skins of the potatoes! Dice potatoes into 1/2 inch sized cubes.
    3 large Russet potatoes
  • Place bacon slices in the Dutch Oven on the stove top over medium high heat until it starts to get crispy. Place on paper towel to drain. Once bacon cools, chop into small pieces and set aside. 
    You could also make your bacon in the oven at 375º for 15 min or in the air fryer for 10. If using these methods, pour bacon fat from oven or air fryer method into Dutch Oven. 
    4 slices bacon
  • Over medium-high heat in a Dutch Oven or a large pot, add butter to bacon grease. Once melted, add the chopped onion and garlic. Cook until softened.
    You can use a small amount of oil instead of bacon grease but the bacon adds a lot of flavor to the soup.
    1 stick salted butter, 1/2 large yellow onion, 1 tbsp garlic
  • Add the flour and stir quickly to make a roux. Do not to burn the flour.
    1/2 cup flour
  • Quickly add the chicken broth and water, whisking quickly, to keep the lumps away. Turn heat up to high and bring to a low boil. Once the chicken stock is simmering, slowly whisk in the heavy cream. Turn down to medium heat and allow the soup to reduce for 10 minutes.
    4 cups chicken broth, 2 cups heavy cream, 1 cup water
  • Add diced baked potatoes to the soup and bring mixture to a simmer again (about 5 minutes). The potatoes will help thicken the soup to a thick and creamy consistency. Add the sugar, salt, and pepper.
    If your soup is too thick, add 1-2 cups water or chicken broth. 
    If your soup is too thin, whisk together 1/4 cup water and 1-2 tbsp cornstarch and add to soup. Let simmer for 5 minutes more to thicken to the proper consistency. 
    1 tbsp granulated sugar, 1/2 tsp salt, 1/4 tsp black pepper, 3 large Russet potatoes
  • Once soup is thickened, serve in individual bowls and top with shredded cheddar, bits of bacon, and chives. No sour cream needed!
    6 oz cheddar cheese, 1/4 cup green onions, 4 slices bacon

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1cupCalories: 475kcalCarbohydrates: 29gProtein: 10gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 103mgSodium: 728mgPotassium: 585mgFiber: 2gSugar: 4gVitamin A: 1184IUVitamin C: 8mgCalcium: 180mgIron: 1mg
Keyword baked, copycat, potatoes
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