Outback Baked Potato Soup
Outback Baked Potato Soup
Ingredients
For the Baked Potatoes
- 4 russet potatoes, medium to large
- 1 tablespoon olive oil, for rubbing potatoes
- 1/2 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
For the Soup Base
- 8 slices bacon, thick-cut
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
For Topping
- 1/2 cup sour cream, as needed
- 1/2 cup shredded cheddar cheese, additional, for topping
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Pierce each russet potato several times with a fork. Rub each potato lightly with olive oil and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 1 hour, or until they are very tender when squeezed.
⏱️ 60 min•🌡️ 400
- 3
While the potatoes are baking, cook the bacon in a large skillet over medium heat until it is crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess grease, then chop it into small pieces. Set aside for topping.
⏱️ 15 min
- 4
Once the baked potatoes are done, carefully remove them from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Slice each potato in half lengthwise. Scoop out the fluffy potato flesh into a large bowl, leaving a thin layer of potato on the skin. Discard the skins or save them for another use.
⏱️ 15 min
- 5
In a large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Once the butter is fully melted, whisk in the 1/2 cup of all-purpose flour. Cook, stirring constantly, for 1 minute to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the 4 cups of chicken broth, ensuring there are no lumps. Continue to whisk until the mixture is smooth. Then, gradually whisk in the 2 cups of whole milk. Bring the mixture to a gentle simmer, stirring constantly, until it thickens to a creamy soup base.
⏱️ 10 min
- 7
Stir in the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the soup base. Mix well to combine the seasonings.
⏱️ 2 min
- 8
Add the scooped potato flesh to the pot with the soup base. Using a potato masher, mash the potatoes directly in the pot until they are mostly smooth, leaving some small chunks for texture if desired.
⏱️ 5 min
- 9
Stir in the 2 cups of shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Taste and adjust seasonings if necessary.
⏱️ 3 min
- 10
Ladle the hot soup into bowls. Top each serving generously with a dollop of sour cream, additional shredded cheddar cheese, the chopped crispy bacon, and chopped green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Outback Baked Potato Soup
For the Baked Potatoes
- 4 russet potatoes, medium to large
- 1 tablespoon olive oil, for rubbing potatoes
- 1/2 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
For the Soup Base
- 8 slices bacon, thick-cut
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
For Topping
- 1/2 cup sour cream, as needed
- 1/2 cup shredded cheddar cheese, additional, for topping
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 400°F. Pierce each russet potato several times with a fork. Rub each potato lightly with olive oil and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 1 hour, or until they are very tender when squeezed.
⏱️ 60 min•🌡️ 400 - 3
While the potatoes are baking, cook the bacon in a large skillet over medium heat until it is crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess grease, then chop it into small pieces. Set aside for topping.
⏱️ 15 min - 4
Once the baked potatoes are done, carefully remove them from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Slice each potato in half lengthwise. Scoop out the fluffy potato flesh into a large bowl, leaving a thin layer of potato on the skin. Discard the skins or save them for another use.
⏱️ 15 min - 5
In a large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Once the butter is fully melted, whisk in the 1/2 cup of all-purpose flour. Cook, stirring constantly, for 1 minute to create a roux.
⏱️ 3 min - 6
Gradually whisk in the 4 cups of chicken broth, ensuring there are no lumps. Continue to whisk until the mixture is smooth. Then, gradually whisk in the 2 cups of whole milk. Bring the mixture to a gentle simmer, stirring constantly, until it thickens to a creamy soup base.
⏱️ 10 min - 7
Stir in the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the soup base. Mix well to combine the seasonings.
⏱️ 2 min - 8
Add the scooped potato flesh to the pot with the soup base. Using a potato masher, mash the potatoes directly in the pot until they are mostly smooth, leaving some small chunks for texture if desired.
⏱️ 5 min - 9
Stir in the 2 cups of shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Taste and adjust seasonings if necessary.
⏱️ 3 min - 10
Ladle the hot soup into bowls. Top each serving generously with a dollop of sour cream, additional shredded cheddar cheese, the chopped crispy bacon, and chopped green onions. Serve immediately.
⏱️ 2 min