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Loaded Baked Potato Soup

A rich and creamy soup inspired by Outback Steakhouse, bringing the flavors of a loaded baked potato to your bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces russet potatoes Peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • 4 slices crispy bacon, crumbled Reserve some for topping
  • 1/2 cup green onions, chopped For garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Peel and dice the russet potatoes. In a large pot, combine the potatoes and broth, then bring to a boil.
  2. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  3. Use a potato masher to mash some of the potatoes for a creamier texture, leaving some chunks for texture.
  4. Stir in the heavy cream, cheese, and half of the crumbled bacon. Season with salt and pepper to taste.
  5. Serve hot, topped with remaining bacon and chopped green onions.

Notes

For a thicker soup, mash more of the potatoes. To save time, use pre-cooked bacon. Experiment with different cheeses like gouda or pepper jack for a twist. Serve with crusty bread for a complete meal.