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Copycat Outback Steakhouse Baked Potato Soup

This copycat Outback potato soup is so comforting, and there's no need to leave home to try it.

Updated June 27, 2018
Copycat Outback Steakhouse Baked Potato Soup
Copycat Outback Steakhouse Baked Potato Soup
This image courtesy of recipelion.com

There are a couple of things we love about steakhouses besides their delicious steaks. That being said, we've found one of the best copycat recipes to add to our collection. Copycat Outback Steakhouse Baked Potato Soup is not only a delicious copycat recipe, but also one of the creamiest hearty soups we have. Loaded with slices of baked potatoes and garnished with green onions, bacon and cheese, each spoonful is a delight.

Serves4

Preparation Time - Text80

Cooking Time30 min

Ingredients

  • 4 large baking potatoes, baked
  • 2 sticks butter
  • 1 onion, diced
  • 3/4 cup all-purpose flour
  • 48 ounces chicken broth, homemade or store-bought
  • 2 cups water
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 1/2 cup heavy cream
  • 1/4 teaspoon sugar

Outback Potato Soup Recipe

This potato soup is one of our favorite reasons to skip the restaurant and stay home! When it comes to copycat soup recipes, they don't get much easier (or more delicious) than this one. We love to garnish it with bacon and Cheddar cheese, but feel free to get creative! Crispy onions, smoked Gouda, or black olives would all be intriguing additions.

Instructions

  1. Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.

  2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.

  3. Add the onion and cook until softened.

  4. Add the flour and stir while it cooks for about 3 minutes.

  5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.

  6. Bring to a boil, stirring often with a wire whisk.

  7. Gradually add the heavy cream until you’ve reached the proper consistency.

  8. Add the potatoes to the soup.

  9. Simmer for approximately 5 minutes to bring the potatoes to temperature.

  10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

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