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Homemade Longhorn Steakhouse Potato Soup - A perfectly made soup on my kitchen table
Antonio Morelli

Longhorn Steakhouse Potato Soup Recipe

A creamy soup made with tender potatoes, smoky bacon, and melted cheese, this comforting soup is perfect for cozy dinners or family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Soup, Starter
Cuisine: American, Copycat Restaurant Recipe, Restaurant-style, Steakhouse-style
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, peeled & diced
  • 5 slices bacon, chopped
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 cups chicken broth
  • 1 cup whole milk
  • ¾ cup heavy cream
  • 1½ cups shredded cheddar cheese
  • Salt & black pepper, to taste
  • Optional: chives or green onions

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Sharp knife & cutting board
  • Wooden spoon
  • Potato masher or immersion blender
  • Measuring cups/spoons

Method
 

  1. Cook bacon in a large pot until crispy. Remove and set aside.
  2. Add butter, onion, and garlic to the bacon drippings. Sauté until soft.
  3. Add potatoes and chicken broth. Simmer until potatoes are tender.
  4. Lightly mash potatoes, leaving some chunks.
  5. Lower heat and stir in milk and cream.
  6. Remove from heat, add cheese, and stir until smooth.
  7. Season with salt and pepper. Top with bacon and serve warm.

Notes

Do not boil after adding dairy to avoid curdling
Add cheese off the heat for a smooth finish
For thicker soup, mash more potatoes
Keep the leftovers in the fridge for up to 2 days for the best flavor.