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Outback Baked Potato Soup: A Creamy Delight Awaits!

Outback Baked Potato Soup
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Outback Baked Potato Soup is a creamy and hearty soup that captures the flavors of a classic baked potato, perfect for a comforting meal.

Ingredients

Scale
  • 4 large russet potatoes
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Bake the russet potatoes for about 1 hour or until tender.
  2. Once baked, let the potatoes cool slightly, then scoop out the insides and set aside.
  3. In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté until softened.
  4. Stir in the flour and cook for 1-2 minutes to create a roux.
  5. Gradually add the chicken broth, stirring constantly until the mixture thickens.
  6. Add the reserved potato insides and heavy cream, stirring to combine.
  7. Mix in the cheddar cheese and sour cream, and season with salt and pepper to taste.
  8. Simmer for 10-15 minutes, allowing the flavors to meld.
  9. Serve hot, garnished with chopped green onions.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Feel free to add bacon bits for extra flavor.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/outback-baked-potato-soup-recipe/