Copycat Outback Baked Potato Soup Recipe
This creamy and comforting baked potato soup recipe uses a pressure cooker to speed up cooking while locking in rich, smoky flavors. Tender potato chunks blend perfectly with crispy bacon, sharp cheddar cheese, and smooth heavy cream for the ultimate cozy bowl.
Ingredients
Main ingredients
- 4 pre-baked large russet potatoes chopped into bite-sized pieces
- 4 slices bacon chopped crispy and ready
- ½ cup yellow onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- salt to taste
- pepper to taste
- green onions chopped, for topping
- bacon extra crispy pieces for topping
Instructions
Instructions
- Chop your pre-baked russet potatoes into bite-size pieces so they cook evenly and you get quick tender pulls.
- Heat up the pressure cooker on sauté mode. Toss in the chopped bacon and cook it till crispy. Scoop it out with a slotted spoon and set aside—don’t lose those tasty bacon bits.
- Drop the chopped onions and minced garlic into the bacon fat. Sauté till onions go translucent and smell so good you wanna eat ’em right there.
- Pour in your chopped potatoes and add the chicken or veggie broth. Seal the lid carefully and set to high pressure for 5 minutes—watch those steam cues!
- When the timer beeps, do a quick release to let out the steam fast. Open the lid, then mash some potatoes in the pot with your potato masher or spoon, leaving chunks for texture.
- Stir in heavy cream, shredded cheddar, and sour cream ’til everything’s melty and creamy. Season with salt and pepper.
- Serve it up topped with crispy bacon pieces and chopped green onions.
- Enjoy your warm and comforting baked potato soup.
Notes
This soup stores well in the fridge for up to 4 days and freezes well for 3 months. Keep toppings separate for best texture when reheating.