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Discover the comfort of a creamy, loaded potato soup inspired by Outback Steakhouse, perfect for cozy nights or gatherings with friends. This hearty dish combines the classic flavors of russet potatoes, sharp cheddar, and crispy bacon, creating a satisfying experience for your taste buds. Loaded potato soup takes the beloved baked potato and transforms it into a velvety soup that warms you from the inside out. Whether you’re looking to impress guests at a dinner party or simply seeking a delicious and filling meal for yourself, this recipe is sure to become a favorite in your household.

Outback Steakhouse Potato Soup Recipe

Warm up with this Outback Steakhouse-inspired loaded potato soup, a creamy and comforting classic that will delight your taste buds! Made with russet potatoes, crispy bacon, and sharp cheddar cheese, this hearty soup is perfect for chilly nights or gatherings. Follow our easy step-by-step recipe to create this flavorful dish right at home. Add your favorite toppings and enjoy a comforting meal. #LoadedPotatoSoup #ComfortFood #Recipes #OutbackSteakhouse #PotatoSoup #CookingAtHome #DeliciousFood
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium yellow onion, chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup crispy bacon bits (plus extra for garnish)

1/4 cup green onions, chopped (for garnish)

1/2 teaspoon smoked paprika

Salt and pepper to taste

3 tablespoons unsalted butter

1/4 cup all-purpose flour (optional, for thickening)

Instructions
 

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

    Add the peeled and diced potatoes to the pot. Pour in the chicken broth and season with salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.

      Once the potatoes are soft, use a potato masher to mash them slightly, leaving some chunks for texture. If you prefer a thicker soup, stir in the flour and cook for another 2-3 minutes.

        Add the heavy cream and stir well to combine. Heat until warmed through, but do not bring to a boil again.

          Stir in the shredded cheddar cheese and crispy bacon bits (reserve some bacon for garnish). Mix until the cheese is melted and smooth. Adjust seasoning with salt and pepper as needed.

            Serve the soup hot, garnished with extra bacon bits and a sprinkle of chopped green onions. Enjoy your creamy, cheesy loaded potato soup!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6