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Outback Steakhouse Baked Potato Soup

Warm up your chilly evenings with Outback Steakhouse Baked Potato Soup. Rich, creamy, and packed with flavor, this comforting dish combines fluffy russet potatoes, savory chicken broth, and sharp cheddar cheese, topped with fresh green onions. Ideal for cozy dinners or as an impressive starter at gatherings, each bowl is a delightful embrace of flavor that will leave everyone craving more.

  • Total Time: 1 hour
  • Yield: Serves 6

Ingredients

Scale
  • 3 medium russet potatoes (about 1.5 lbs)
  • 4 cups low-sodium chicken broth
  • 2 cups heavy cream
  • 1/2 cup chopped green onions
  • 1 cup shredded sharp cheddar cheese
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes and poke holes in them with a fork.
  2. Wrap each potato in aluminum foil and bake directly on the oven rack for about 1 hour until tender.
  3. In a large pot over medium heat, melt the unsalted butter and sauté the chopped green onions until fragrant (about 1 minute).
  4. Whisk in the flour and cook for 2 minutes. Gradually add the chicken broth while whisking to avoid lumps until smooth.
  5. Stir in the heavy cream and season with salt and pepper to taste; let it simmer gently.
  6. Remove baked potatoes from the oven, chop into bite-sized pieces, and fold them into the soup along with shredded cheddar cheese until melted.
  7. Serve hot with additional toppings like cheese or green onions.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 80mg

Keywords: - For added depth of flavor, incorporate spices like smoked paprika or fresh herbs. - To make it vegetarian-friendly, substitute chicken broth with vegetable broth and use olive oil instead of butter. - Leftover soup can be stored in an airtight container in the fridge for up to three days or frozen for later enjoyment.