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Copycat Outback Potato Soup

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

Updated October 04, 2019
Copycat Outback Potato Soup
Copycat Outback 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. This Copycat Outback Potato Soup recipe is not only delicious, 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.

This is exactly the kind of recipe that we look for when the weather gets chilly. There's something about a bowl of hearty potato soup that warms you up and feels like home. Whether you're enjoying it in the comfort of home or at a group gathering, this soup is a big bowl of comfort. And we especially like this Outback potato soup recipe because it's so full of indulgent ingredients. We can think of few foods more comforting than potatoes, bacon, and cheese. We hope you and your family agree!

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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