Jul 13 2026
Restaurants›Outback Steakhouse Cape Coral›Baked Potato Soup (bowl) Recipe

Baked Potato Soup (bowl) Recipe

Inspired by Outback Steakhouse Cape Coral
Time1h 30m
Serves6

4120 calories

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Ingredients

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Base Ingredients

Seasonings

Toppings

Method

Preparation

  1. 1

    Prepare the Potatoes

    Wash the russet potatoes thoroughly and pierce each potato several times with a fork. Bake in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Once cooked, let them cool slightly, peel, and chop into small cubes.

  2. 2

    Cook the Onion and Garlic

    In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.

Cooking

  1. 3

    Combine Ingredients

    Add the chopped baked potatoes to the pot with the onions and garlic. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to a simmer.

  2. 4

    Season the Soup

    Stir in salt, black pepper, dried thyme, and smoked paprika. Let the mixture simmer for about 15 minutes to allow the flavors to meld.

  3. 5

    Add Cream

    Stir in the heavy cream and continue to simmer for another 5 minutes. Use an immersion blender to puree the soup to your desired consistency, or leave some chunks for texture.

Serving

  1. 6

    Serve the Soup

    Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve hot.

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