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

Baked Potato Soup (cup) Recipe

Inspired by Outback Steakhouse Cape Coral
Time50m
Serves6

1470 calories

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Ingredients

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Vegetables

Liquids

Dairy

Spices

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and peel the russet potatoes. Dice the potatoes, onion, carrots, and celery into small, even pieces to ensure even cooking.

Cooking

  1. 2

    Cook the Vegetables

    In a large pot, add the diced onions, carrots, and celery. Sauté over medium heat for about 5 minutes, until the onions are translucent.

  2. 3

    Add Garlic

    Add minced garlic to the pot and sauté for an additional minute until fragrant.

  3. 4

    Cook the Potatoes

    Add the diced potatoes, vegetable broth, salt, black pepper, and paprika to the pot. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for about 20 minutes, or until the potatoes are tender.

  4. 5

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and leave the rest as is.

  5. 6

    Add Milk and Sour Cream

    Stir in the milk and sour cream until fully combined. Heat the soup over low heat for another 5 minutes, being careful not to boil.

Serving

  1. 7

    Serve the Soup

    Ladle the soup into bowls. Top with shredded cheddar cheese and chopped chives before serving.

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