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Antonio Morelli

Texas Roadhouse Potato Soup Recipe

A rich, creamy, and comforting copycat Texas Roadhouse Potato Soup made with tender potatoes, cheese, and bacon. This easy homemade version delivers restaurant-style flavor, perfect for cozy winter meals and family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American, Comfort Food, Restaurant Copycat
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1½ cup whole milk
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika (optional)

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Potato peeler
  • Wooden spoon or spatula
  • Whisk
  • Potato masher
  • Ladle

Method
 

  1. Make the diced potatoes soft by boiling in the salted water, drain water and set aside.
  2. Melt butter in a large pot and sauté onion until soft; add garlic briefly.
  3. Now, gently mix the flour & cook for at least 2 minutes to build a roux.
  4. Add chicken broth, milk & cream & whisk it perfectly.
  5. Add potatoes and simmer gently until thickened.
  6. Lightly mash some potatoes for texture.
  7. Remove from heat and stir in cheese and bacon.
  8. Season, rest briefly, and serve warm.

Notes

  • Always add cheese off heat to avoid grainy soup
  • Mash only part of the soup for authentic texture
  • Try half-and-half cream for lighter version
  • Serve fresh but you can reheat as well on low heat