Description
A creamy and hearty baked potato soup made easily in an air fryer, inspired by Outback Steakhouse’s famous recipe.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- Chopped green onions for garnish
Instructions
- Preheat your air fryer to 400°F (200°C).
- Toss diced potatoes with 1 tbsp oil, salt, and pepper. Air fry for 15-20 minutes until tender.
- In a pot, melt butter and sauté onions and garlic until soft.
- Add chicken broth and cooked potatoes. Simmer for 10 minutes.
- Blend half the soup until smooth, then return to the pot.
- Stir in heavy cream, sour cream, and shredded cheese until melted.
- Season with paprika, salt, and pepper to taste.
- Serve hot, topped with crumbled bacon and green onions.
Notes
- For a thicker soup, use less chicken broth.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to prevent the cream from separating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: American