Comforting Loaded Potato Soup for Dinner
A rich and creamy copycat of Outback’s famous loaded potato soup, made with tender potatoes, crispy bacon, cheddar cheese, and sour cream — the ultimate comfort in a bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 4–5 medium russet potatoes, peeled and diced
- 6–8 slices bacon
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 1/2 cup sour cream
- 1 ½ cups shredded sharp cheddar
- Salt and pepper, to taste
- Optional: chopped chives, extra cheese, sour cream for topping
Instructions
- Cook bacon until crispy. Crumble and set aside, reserving 1–2 tbsp of bacon fat.
- Sauté onion in bacon fat. Add garlic, cook 30 seconds.
- Stir in butter and flour to make a roux. Cook 1–2 minutes.
- Add broth and diced potatoes. Simmer 15–20 mins until potatoes are tender.
- Lightly mash potatoes in the pot. Stir in half-and-half, sour cream, and cheddar.
- Stir until cheese is melted. Season to taste.
- Serve hot with bacon, cheese, chives, and optional sour cream.
Notes
- Make ahead and reheat gently.
- Add extra broth if soup thickens in the fridge.
- Use immersion blender for smoother texture if desired.