The Best Loaded Potato Soup
This creamy Loaded Potato Soup is a copycat of the baked potato soup at Outback Steakhouse. It's super easy to make in 30-40 minutes.
Ingredients
- 6 strips bacon (cut into ½-inch pieces)
- ½ medium onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup flour
- 3 cups milk
- 2 cups chicken broth
- 2 pounds Yukon Gold or Russet potatoes (about 4-5 large; peeled and diced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup sour cream
- ¾ cup shredded cheddar cheese
- sliced green onions (or chives)
Instructions
- Add the bacon to a large pot over medium-high heat. Cook for 8-10 minutes until crispy (if the pot gets too hot, reduce the heat). Remove the bacon to a bowl, leaving the bacon grease behind.
- Add the onions to the pot and cook for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly whisk in milk until the flour dissolves. Add the chicken broth, diced potatoes, salt, and black pepper. Bring to a boil, then lower the heat, and let it simmer for 20 minutes.
- At this point, the soup should be quite thick. If the soup is not thick enough for your liking, continue simmering for a few more minutes. On the flip side, if it's too thick, just add some milk or water.
- Finally, stir in the sour cream, cheddar cheese, and bacon.
- Ladle into serving bowls and garnish with green onions or chives. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!