When the weather gets cool, I start thinking about comforting bowls of potato soup. There’s just something special about a warm, creamy soup that makes everything better, especially on a chilly day.
Today, I’m sharing two fantastic potato soup recipes that I know you’ll love. They are both hearty and perfect for a cozy meal with your family or friends, bringing that classic comfort food feeling right to your kitchen.
Jump to Recipe:
Loaded Baked Potato Soup Recipe
This baked potato soup recipe is like a loaded baked potato in a bowl. It’s thick, creamy, and packed with all your favorite toppings for a truly satisfying meal.
Key Ingredients & Potato Soup Tips
- Use Russet Potatoes: These potatoes break down nicely, which helps make the soup thick and creamy.
- Crispy Bacon Bits: Don’t skip the bacon! It adds a wonderful salty crunch and deep flavor to your soup.
- Fresh Chives: A sprinkle of fresh chives makes the soup look appealing and adds a subtle oniony taste that pairs well with the other ingredients.
What You Need for Baked Potato Soup
- 4 large Russet potatoes
- 6 slices bacon
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh chives for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Loaded Potato Soup
Step 1: Prep Potatoes
Wash and bake or microwave your potatoes until they are soft. Once they are cool enough to handle, carefully scoop out the soft potato flesh and set it aside.
Step 2: Cook Bacon and Make Roux
Cook your bacon in a large pot until it’s crispy. Remove the bacon, crumble it, and set it aside. Leave some of the bacon grease in the pot. Add the butter, let it melt, then stir in the flour to make a roux, cooking for a minute or two.
Step 3: Make Soup Base
Slowly pour in the milk and chicken broth, stirring constantly to prevent lumps. Cook until the mixture is smooth and starts to thicken. Add the scooped potato flesh and stir it well into the soup base.
Step 4: Finish and Serve Soup
Stir in the sour cream and shredded cheddar cheese until they are completely melted and the soup is warm throughout. Season with salt and pepper to your liking. Serve hot, topped with the crumbled bacon and fresh chives.
📝 Final Note
This soup is great for leftovers! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Outback Potato Soup Recipe
If you enjoy the creamy potato soup from Outback Steakhouse, you’ll really like this copycat version. It’s rich, cheesy, and easy to make at home for a comforting restaurant-style experience.
Key Ingredients & Outback Soup Tips
- Cream Cheese for Smoothness: A little cream cheese is the secret to making this soup extra smooth and giving it that distinct rich flavor.
- Good Quality Broth: Using a flavorful chicken broth significantly improves the soup’s overall taste. It forms the base of the delicious liquid.
- Garnish Generously: Don’t be shy with cheese and green onions when serving. They add both flavor and a nice presentation.
What You Need for Outback Potato Soup
- 2 tbsp butter
- 1 small onion, chopped
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Sliced green onions for garnish
⏱️ Time: 40 minutes🍽️ Yields: 4-5 servings
How to Make Outback Potato Soup
Step 1: Cook Aromatics
Melt the butter in a large pot over medium heat. Add the chopped onion and cook it until it becomes soft and clear, about 5 minutes.
Step 2: Simmer Potatoes
Add the diced potatoes, chicken broth, garlic powder, and onion powder to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the potatoes are tender, about 15-20 minutes.
Step 3: Thicken Soup Base
In a small separate bowl, whisk the flour with about 1/4 cup of milk until you have a smooth paste. Pour this mixture into the simmering soup, stirring constantly until the soup starts to thicken. Then, add the rest of the milk to the pot.
Step 4: Add Cheeses and Season
Stir in the softened cream cheese and shredded cheddar cheese until both are fully melted and the soup is smooth and creamy. Season the soup with salt and pepper to your taste. Serve hot, garnished with fresh sliced green onions.
📝 Final Note
For an even smoother soup, you can use an immersion blender to blend some of the potatoes right in the pot before adding the cheeses.
