Copycat LongHorn Steakhouse Loaded Potato Soup Recipe
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| Bring steakhouse comfort home with a creamy copycat potato soup loaded with smoky bacon, melted cheddar, and tender potatoes in every cozy bite. |
If you love a warm, creamy bowl of LongHorn Steakhouse Loaded Potato Soup, this easy homemade version is for you. It has tender potatoes, crispy bacon, rich cheese, and a smooth, cozy broth that tastes like comfort in a bowl.
This copycat loaded potato soup recipe is simple enough for a weeknight, but it still feels like something special. It’s hearty, filling, and perfect for chilly evenings, game day, or anytime you want a restaurant-style soup at home.
Why People Love LongHorn Steakhouse Loaded Potato Soup
LongHorn Steakhouse is known for bold flavors, hearty portions, and that classic steakhouse comfort food feel. While many people visit for the steaks, the side dishes and soups have their own loyal following too.
Loaded Potato Soup stands out because it takes all the best parts of a loaded baked potato and turns them into something creamy, savory, and spoonable. You get soft potato pieces, smoky bacon, melty cheddar, and a silky base with just enough thickness to feel rich without being too heavy.
One spoonful is buttery, cheesy, and full of potato goodness. The bacon adds a little crunch and saltiness, while green onions bring freshness. It’s the kind of soup that feels like a soft blanket on a cold day.
This is a copycat recipe inspired by LongHorn Steakhouse. It is not the restaurant’s actual recipe, and we are not connected with or endorsed by LongHorn Steakhouse.
Why You’ll Love This Copycat Loaded Potato Soup Recipe
- Easy to make with simple grocery store ingredients
- Rich and creamy like restaurant potato soup
- Family-friendly and filling enough for dinner
- Great for leftovers the next day
- Customizable for different diets and preferences
I love making this on busy weeks because it feels a little indulgent without being hard to pull off. If you can cook bacon, chop potatoes, and stir a pot, you can make this soup.
Ingredients
Serves: 6 to 8
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes
- 8 slices bacon, chopped
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 pounds russet potatoes, peeled and diced into small pieces
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
Optional toppings:
- Extra shredded cheddar cheese
- Extra bacon
- More green onions
- Sour cream
Approximate Nutrition Per Serving
Based on 8 servings, these are rough estimates:
- Calories: 460
- Protein: 16g
- Carbohydrates: 28g
- Fat: 31g
- Fiber: 2g
- Sugar: 5g
- Sodium: 770mg
Nutrition will vary depending on brands, toppings, and portion size.
How to Make Copycat LongHorn Steakhouse Loaded Potato Soup
Step 1: Cook the bacon.
Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the chopped bacon and cook until crisp, stirring now and then so it cooks evenly. This usually takes about 8 to 10 minutes.
Use a slotted spoon to move the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot. If there is too much grease, carefully pour off the extra.
Food safety note: Bacon should be fully cooked and crisp. If using any other meat as a swap, cook it to a safe internal temperature. For example, ground turkey should reach 165°F.
Step 2: Start the flavor base.
Add the butter to the pot with the bacon drippings. Once melted, stir in the diced onion. Cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds, just until fragrant.
This step builds the base of the soup. Think of it like laying the foundation before building a house. It may seem simple, but it makes a big difference in flavor.
Step 3: Make the roux.
Sprinkle the flour over the onion mixture. Stir constantly for 1 to 2 minutes. The flour will coat the onions and soak up the fat. This helps thicken the soup later.
Don’t rush this step. You want the flour to cook a bit so the soup does not taste raw or chalky.
Step 4: Add the liquid slowly.
Slowly pour in the chicken broth while whisking or stirring well. Then add the milk and heavy cream. Stir until the mixture is smooth.
If you add the liquid too fast, lumps can form. Slow and steady works best here.
Step 5: Add potatoes and seasonings.
Stir in the diced potatoes, salt, black pepper, and smoked paprika. Increase the heat slightly and bring the soup to a gentle simmer.
Once it begins to bubble lightly, reduce the heat to medium-low. Cover loosely and let it simmer for 15 to 20 minutes, stirring every few minutes, until the potatoes are fork-tender.
Step 6: Thicken and texture the soup.
When the potatoes are soft, use a potato masher to mash some of them right in the pot. You do not want to mash all of them. Leave plenty of chunks for that classic loaded baked potato soup texture.
This gives the soup a thick, hearty consistency without needing extra flour or cornstarch. It’s one of my favorite tricks because it keeps the soup tasting like potatoes, not just cream.
Step 7: Add cheese and sour cream.
Turn the heat to low. Stir in the shredded cheddar cheese a handful at a time until melted. Then stir in the sour cream until smooth.
Low heat matters here. If the soup is too hot, dairy can separate and turn grainy. Gentle heat keeps it creamy.
Step 8: Finish with toppings.
Stir half of the cooked bacon and half of the green onions into the soup. Taste and adjust the salt and pepper if needed.
Ladle into bowls and top with the remaining bacon, more cheddar cheese, green onions, and a dollop of sour cream if you like.
Tips for the Best Loaded Potato Soup
- Use russet potatoes for the best creamy, starchy texture
- Shred your own cheese if possible, since pre-shredded cheese does not melt as smoothly
- Simmer gently and do not boil hard once dairy is added
- Mash only part of the potatoes for a thick soup with chunks
- Add toppings at the end for the best texture and color
If your soup gets too thick, add a splash of broth or milk. If it seems too thin, simmer it a bit longer or mash a few more potatoes.
Easy Time-Saving Options
If you want to make this easy loaded potato soup with less effort, here are a few simple ideas.
Use frozen diced potatoes:
This can save chopping time. Just make sure they are plain potatoes, not seasoned.
Microwave the potatoes first:
Partially cooking the potatoes in the microwave can help them soften faster in the soup.
Slow cooker option:
Cook the bacon first on the stove. Add the potatoes, onion, garlic, broth, and seasonings to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Mash some potatoes, then stir in a slurry or prepared roux, along with milk, cream, cheese, sour cream, and bacon near the end. Heat until creamy and hot.
Immersion blender shortcut:
Want a smoother soup? Blend just a small part of it with an immersion blender. A few quick pulses will do it.
Allergy-Friendly and Diet Preference Swaps
One thing I really like about homemade soup is how easy it is to adjust. If someone at your table needs a change, you do not have to skip the recipe. You can work around it.
Gluten-free:
- Use a gluten-free all-purpose flour blend or 2 tablespoons cornstarch mixed with cold broth or milk instead of flour
- Double-check your bacon and chicken broth labels for hidden gluten
Dairy-free:
- Use dairy-free butter
- Swap milk and cream for unsweetened plain oat milk and full-fat canned coconut milk or a rich dairy-free cooking cream
- Use dairy-free shredded cheddar-style cheese
- Replace sour cream with a dairy-free sour cream alternative
Vegetarian:
- Skip the bacon and use olive oil or butter instead of bacon drippings
- Use vegetable broth instead of chicken broth
- Add smoked paprika or a tiny drop of liquid smoke for that smoky note
- Top with crispy fried onions or roasted mushrooms for texture
Vegan:
- Follow the vegetarian changes above
- Use vegan butter, plant milk, dairy-free cheese, and vegan sour cream
- For extra richness, blend a small amount of cooked potato with plant milk before stirring it in
Lower-carb:
- Use fewer potatoes and add cauliflower florets
- Reduce or skip the flour and thicken by blending some of the vegetables
Paleo-inspired:
- Skip the flour, cheese, and sour cream
- Use full-fat coconut milk for creaminess
- Thicken by mashing the potatoes
- Use compliant bacon and broth
Protein boost:
- Add extra bacon or stir in cooked shredded chicken
- If adding chicken, make sure it reaches 165°F before serving
How to Store and Reheat
Let the soup cool slightly, then store it in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stove over low to medium-low heat, stirring often. You can also microwave it in short intervals, stirring between each one.
If the soup thickens in the fridge, that is completely normal. Just add a splash of milk or broth while reheating to loosen it up.
I do not recommend freezing it if possible, since creamy soups can separate after thawing. If you do freeze it, expect a slight texture change.
What to Serve with Loaded Potato Soup
- Crusty bread or garlic toast
- A simple side salad
- Grilled cheese sandwiches
- Roasted broccoli or green beans
- Steak bites for a steakhouse-style dinner at home
If you want the full comfort food experience, pair it with warm bread and a crisp salad. That mix of creamy, crunchy, and fresh always works well.
Frequently Asked Questions
Can I make loaded potato soup ahead of time?
Yes. In fact, the flavor gets even better after it sits for a bit. Just reheat gently and add more liquid if needed.
What potatoes work best?
Russet potatoes are the best choice for this copycat LongHorn potato soup recipe because they break down nicely and help thicken the soup.
Can I use turkey bacon?
Yes. The flavor will be a little different, but it still works. Cook it until crisp before adding.
Can I make it thicker?
Absolutely. Mash more potatoes or let the soup simmer a few extra minutes.
Final Thoughts
This homemade Loaded Potato Soup brings that steakhouse comfort right into your kitchen. It’s creamy, cheesy, smoky, and satisfying in all the right ways. Best of all, it’s easy enough for a regular weeknight but delicious enough to serve when friends or family come over.
If you make this copycat LongHorn Steakhouse Loaded Potato Soup recipe, I’d love to hear how it turned out. Did you keep it classic, or did you add your own twist? Leave a comment and share it with someone who loves cozy soup recipes.
Disclaimer
This is a copycat recipe inspired by a popular restaurant dish. It is not the actual LongHorn Steakhouse recipe, and no knowledge of the restaurant’s proprietary recipe is implied. This website is not affiliated with, endorsed by, or sponsored by LongHorn Steakhouse.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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