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There’s something undeniably comforting about a warm bowl of loaded potato soup. This hearty dish, brimming with creamy goodness and rich flavors, has found its way into the hearts of many. The appeal of loaded potato soup lies not just in its taste but also in its ability to evoke a sense of warmth and nostalgia. It’s a dish that feels like a hug on a chilly day and brings people together around the dinner table.

Outback Steakhouse Potato Soup Recipe

Warm up with a bowl of Outback Steakhouse-inspired loaded potato soup, a true comfort food delight! This creamy, flavorful dish is perfect for chilly days and family gatherings. Using simple ingredients like Russet potatoes, garlic, and sharp cheddar cheese, this recipe allows you to recreate a steakhouse favorite at home. Top it off with crispy bacon and green onions for an extra touch! Dive into this cozy recipe today. #LoadedPotatoSoup #ComfortFood #HomeCooking #OutbackSteakhouse #SoupRecipe #Foodie
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Ingredients
  

4 large russet potatoes, peeled and diced

1/2 cup unsalted butter

1 medium onion, chopped

1/2 cup celery, diced

1/2 cup carrots, diced

4 cloves garlic, minced

6 cups chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup sour cream (plus extra for topping)

1 teaspoon smoked paprika

Salt and pepper, to taste

6 slices of crispy bacon, crumbled (for topping)

1/4 cup chopped green onions (for garnish)

Instructions
 

Prepare the Potatoes: In a large pot, add the diced potatoes and cover them with cold water. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes. Drain and set aside.

    Sauté Vegetables: In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional minute until fragrant.

      Combine Ingredients: Add the cooked potatoes to the pot with the sautéed vegetables. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes.

        Blend the Soup: Using an immersion blender, blend the soup to your desired consistency. You can make it smooth or leave some chunks for texture. Alternatively, carefully transfer to a blender in batches.

          Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese has melted and the soup is creamy. Add smoked paprika, salt, and pepper to taste.

            Serve: Ladle the soup into bowls, and garnish with extra shredded cheese, crumbled bacon, and chopped green onions. Serve hot and enjoy your Outback Steakhouse-inspired loaded potato soup!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6