Outback Steakhouse Baked Potato Soup
Baked Potato Soup is a comforting dish that warms the soul, featuring creamy russet potatoes blended with savory chicken broth and topped with shredded cheddar cheese and fresh green onions. Perfect for cozy nights or gatherings, this easy recipe delivers rich flavors and delightful textures that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- 1/2 cup green onions, chopped
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Wash, peel, and dice the russet potatoes into small cubes.
- Cook the Potatoes: In a large pot, combine diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
- Blend It Up: Use an immersion blender to puree the mixture until smooth; add heavy cream gradually while blending.
- Stir in Chicken & Season: Return to low heat, stir in shredded chicken, and season with salt and pepper. Simmer for a few minutes.
- Serve with Toppings: Ladle soup into bowls and top with cheddar cheese, green onions, or tortilla strips as desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg