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Copycat Outback Loaded Baked Potato Soup: Indulgent with Turkey Bacon

Copycat Outback Loaded Baked Potato Soup

A rich and creamy soup mimicking Outback’s famous loaded baked potato soup.

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

  1. Wash and pierce the potatoes, then bake at 400°F for 45 minutes or until tender.
  2. While potatoes are baking, cook turkey bacon in a pan until crispy. Remove and chop.
  3. In a large pot, combine chicken broth and chopped potatoes. Mash slightly to thicken.
  4. Add flour mixed with milk to the pot, stirring constantly until thickened.
  5. Stir in sour cream, garlic powder, and onion powder. Adjust seasoning with salt and pepper.
  6. Serve hot, topped with shredded cheddar, bacon, and green onions.

Notes

  • For a vegetarian version, omit the turkey bacon and use vegetable broth.

Nutrition

Keywords: Copycat Outback Loaded Baked Potato Soup, soup, comfort food