Copycat Outback Loaded Baked Potato Soup: Indulgent with Turkey Bacon
A rich and creamy soup mimicking Outback’s famous loaded baked potato soup.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking, Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 large russet potatoes
- 4 slices turkey bacon
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Wash and pierce the potatoes, then bake at 400°F for 45 minutes or until tender.
- While potatoes are baking, cook turkey bacon in a pan until crispy. Remove and chop.
- In a large pot, combine chicken broth and chopped potatoes. Mash slightly to thicken.
- Add flour mixed with milk to the pot, stirring constantly until thickened.
- Stir in sour cream, garlic powder, and onion powder. Adjust seasoning with salt and pepper.
- Serve hot, topped with shredded cheddar, bacon, and green onions.
Notes
- For a vegetarian version, omit the turkey bacon and use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
Keywords: Copycat Outback Loaded Baked Potato Soup, soup, comfort food