Loaded Outback Potato Soup: 6 Comforting Ingredients

Loaded Outback Potato Soup has become one of my all-time favorite comfort foods. This creamy, hearty soup is packed with flavor and the kind of warmth that makes you feel right at home, perfect for chilly evenings. With its rich combination of cheese, beef, and green onions, it’s reminiscent of the beloved Outback-style potato soup you crave from your favorite restaurant. Let’s dive into how to make this delightful dish!

Why You’ll Love This Loaded Outback Potato Soup

This loaded potato soup recipe is a game changer for several reasons. First, it blends the flavors of classic baked potatoes into a delicious soup form, making it the ultimate comfort food. Second, it’s incredibly easy to prepare, taking only 55 minutes from start to finish. Third, the soup is versatile and can accommodate various dietary preferences, including a vegetarian loaded potato soup recipe for those who wish to skip meat. You’ll find that it’s perfect for meal prep and can be stored for later enjoyment. Finally, it’s topped with creamy goodness, making it a hearty potato soup with toppings that everyone will love!

Ingredients for Loaded Outback Potato Soup

Gather these items:

• 6 medium Russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/2 cup cooked and crumbled beef

How to Make Loaded Outback Potato Soup Step-by-Step

1. Step 1: Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
2. Step 2: While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened.
3. Step 3: Stir in the salt, pepper, garlic powder, and onion powder.
4. Step 4: Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
5. Step 5: Pour the cheese sauce into the potato soup and stir until well combined.
6. Step 6: Stir in half of the cheddar cheese.
7. Step 7: Ladle the soup into bowls and top with sour cream, the remaining cheddar cheese, green onions, and crumbled beef.
8. Step 8: Serve immediately.

Pro Tips for the Perfect Loaded Outback Potato Soup

Keep these in mind:

• Use fresh ingredients for the best flavor.
• Make sure to blend the soup thoroughly for a creamy texture.
• If you prefer a thicker soup, add more flour to the cheese sauce.
• This recipe can be made vegetarian by substituting the beef with sautéed mushrooms.
• For an extra kick, consider adding some diced jalapeños.

Best Ways to Serve Loaded Outback Potato Soup

There are many great options for serving this soup. Pair it with a fresh salad for a balanced meal. Consider topping it with crispy bacon bits for added crunch, or serve it with warm, crusty bread to soak up every delicious drop. You can also try a loaded baked potato soup style by adding toppings like diced tomatoes or olives.

How to Store and Reheat Loaded Outback Potato Soup

To store your soup, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 3-4 days. When ready to reheat, simply warm it on the stove over low heat or in the microwave. Stir thoroughly to ensure even heating, and add a splash of milk or cream if the soup thickens too much.

Frequently Asked Questions About Loaded Outback Potato Soup

What’s the secret to perfect Loaded Outback Potato Soup?

The secret lies in blending the soup until it’s smooth, ensuring a creamy texture that mimics the classic loaded potato soup. Using high-quality cheese also elevates the flavor!

Can I make Loaded Outback Potato Soup ahead of time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator. It actually tastes even better the next day as the flavors meld together, making it an easy meal prep option.

How do I avoid common mistakes with Loaded Outback Potato Soup?

One common mistake is overcooking the potatoes. Keep an eye on them while simmering to ensure they’re tender but not mushy. Also, be careful when blending to avoid splattering hot liquid.

Variations of Loaded Outback Potato Soup You Can Try

There are numerous ways to switch up this classic soup. You can make a creamy loaded potato soup recipe with cheese and chives, or opt for a slow cooker loaded potato soup for a hands-off approach. For a healthier twist, consider a vegetarian loaded potato soup recipe that substitutes the beef with hearty vegetables like carrots or bell peppers. The options are endless!

For more information on the health benefits of potatoes, check out this Healthline article.

If you’re interested in exploring more soup recipes, visit our recipe category for a variety of options.

For tips on meal prepping, you can read about it here.

Loaded Outback Potato Soup: 6 Comforting Ingredients

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy, comforting potato soup loaded with cheese, beef, and green onions, reminiscent of your favorite restaurant indulgence.

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Ingredients

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• 6 medium Russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/2 cup cooked and crumbled beef

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Instructions

1. Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
2. While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened.
3. Stir in the salt, pepper, garlic powder, and onion powder.
4. Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
5. Pour the cheese sauce into the potato soup and stir until well combined.
6. Stir in half of the cheddar cheese.
7. Ladle the soup into bowls and top with sour cream, the remaining cheddar cheese, green onions, and crumbled beef.
8. Serve immediately.

Notes

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 50 mg