In order to make Outback Steakhouse's Signature Baked Potato Soup, bake the potatoes and cook them with broth, cream, seasonings and other base ingredients, then serve in bowls and garnish with cheese, bacon and green onions. Top with sour cream, if desired.
Creamy Baked Potato Soup
The Outback Steakhouse Signature Baked Potato Soup is a thick and creamy soup garnished with melted cheese, green onions and bacon.
Prep time: 5 minutes
Cook time: 40 minutes
Ready in: 45 minutes
- 4 large baked potatoes, peeled and cubed
- 2 sticks unsalted butter
- 1 large onion, peeled and diced
- 3/4 cup all-purpose flour
- 1-1/2 cups heavy cream
- 2 cups shredded cheese blend
- 4 to 6 slices cooked bacon, crumbled
- 1 1/2 quarts chicken broth
- 2 cups water
- 1/2 tsp. ground black pepper
- Celery salt
- 1/4 tsp. sugar
- 1/4 tsp. dried basil
- Green onions
To save time, bake the potatoes ahead of time, and peel and cube the potatoes once they are cooked and cooled. Baked potatoes can be stored in the refrigerator for up to a week.
In a large pot, melt the butter and add the onion. When softened, stir in the flour. While whisking, slowly stir in the broth and water. Add in the seasonings and cook on medium-high heat until the ingredients are mixed and brought to a boil.
Slowly whisk in the cream and potatoes. Let simmer for about 5 minutes.
Once the potatoes are warmed through, spoon into bowls and garnish with shredded cheese, crumbled bacon and sliced green onions. Add sour cream, if desired.