In a large pot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Bring to a boil over medium-high heat.

Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use a blender to puree the soup until smooth. Return to the pot.

Stir in the heavy cream, salt, and black pepper. Heat through but do not boil.

Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream.

Serve hot and enjoy your Copycat Outback Loaded Baked Potato Soup!