Description
This Copycat Outback Baked Potato Soup is a creamy, comforting dish that brings the restaurant experience home without the guilt.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 8 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Wash and bake the potatoes in the oven until tender.
- In a large pot, melt the butter over medium heat.
- Stir in the flour to create a roux and cook for a minute.
- Gradually whisk in the chicken broth.
- Add the sour cream, garlic powder, onion powder, and season with salt and pepper.
- Dice the baked potatoes and add them to the soup.
- Stir in the cheddar cheese and green onions just before serving.
Notes
- This soup can be garnished with additional cheese and green onions.
- For a thicker soup, let it simmer longer.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Copycat Outback Baked Potato Soup, soup, creamy, cozy, guilt-free