Copycat Outback Potato Soup
This copycat Outback baked potato soup is so comforting, and there's no need to leave home to try it.
There are a couple of things we love about steakhouses besides their delicious steaks. That being said, we've found one of the best copycat recipes to add to our collection. This Copycat Outback Potato Soup recipe is not only delicious, but also one of the creamiest hearty soups we have. Loaded with slices of baked potatoes and garnished with green onions, bacon and cheese, each spoonful is a delight.
This is exactly the kind of recipe that we look for when the weather gets chilly. There's something about a bowl of hearty potato soup that warms you up and feels like home. Whether you're enjoying it in the comfort of home or at a group gathering, this soup is a big bowl of comfort. And we especially like this Outback potato soup recipe because it's so full of indulgent ingredients. We can think of few foods more comforting than potatoes, bacon, and cheese. We hope you and your family agree!
Serves4
Preparation Time - Text80
Cooking Time30 min
Ingredients
- 4 large baking potatoes, baked
- 2 sticks butter
- 1 onion, diced
- 3/4 cup all-purpose flour
- 48 ounces chicken broth, homemade or store-bought
- 2 cups water
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon sugar
- 1 1/2 cup heavy cream
- 1 1/2 cup Cheddar cheese
- 3 scallions, sliced
- bacon bits
Outback Potato Soup Recipe
This potato soup is one of our favorite reasons to skip the restaurant and stay home! When it comes to copycat soup recipes, they don't get much easier (or more delicious) than this one. We love to garnish it with bacon and Cheddar cheese, but feel free to get creative! Crispy onions, smoked Gouda, or black olives would all be intriguing additions.
Instructions
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Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.
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In a large soup pot, melt the butter over medium-low heat.
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Add the diced onion to the pot and cook until the onion is soft and translucent.
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Add the flour and cook, stirring often, for about 3 minutes.
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Pour in the chicken broth and water. Season with celery salt, black pepper, and basil.
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Bring to a boil, stirring often.
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Gradually add the heavy cream until the soup is rich and creamy.
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Add the potatoes to the soup.
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Simmer for approximately 5 minutes to warm the potatoes all the way through.
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Ladle the soup into bowls and garnish with Cheddar cheese, bacon bits, and scallions.
