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Homemade Cracker Barrel Potato Soup - Perfectly made soup in a glass bowl on my kitchen table.
Antonio Morelli

Cracker Barrel Potato Soup Recipe

A thick, creamy copycat potato soup loaded with russet potatoes, sharp cheddar, and crispy bacon. Made with a real roux for that classic restaurant texture, ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Southern American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • ½ cup butter
  • ⅓ cup all purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cup sharp cheddar cheese, shredded
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 5 slices bacon, cooked and crumbled
  • Sliced green onions, for topping

Equipment

  • Large stockpot or Dutch oven
  • Whisk
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Simmer diced potatoes in chicken broth until fork tender, about 15 to 20 minutes.
  2. Sauté onion and garlic in butter until soft.
  3. Whisk in flour to build a roux, cook 1 to 2 minutes.
  4. Slowly whisk in milk and cream until smooth and thickened.
  5. Combine cream mixture with the potato broth.
  6. Stir in cheddar cheese until melted.
  7. Simmer 5 to 10 minutes, then top with bacon and green onions before serving.

Notes

Shred your own cheese for a smoother melt, and whisk the roux constantly so it doesn't clump or scorch.