Pin it
When winter hits nothing warms my soul quite like my Steakhouse Potato Soup. I created this recipe years ago trying to recreate my favorite restaurant's version and honestly it turned out even better. The potatoes melt into this silky smooth base the bacon adds that perfect smoky crunch and the cheese well it just makes everything better. My family gathers around the pot like moths to a flame every time I make it.
What Makes This Soup Special
The magic of this soup lies in its layers of flavor. Every spoonful starts with that velvety potato base then you get hits of salty bacon and sharp cheese. The secret is using both butter and cream which might sound indulgent but trust me it's worth every calorie. My favorite part is how versatile it is you can dress it up for company or keep it simple for a cozy family dinner.
Your Kitchen List
- Potatoes: I swear by russet potatoes they break down just right for the creamiest texture.
- Bacon: Get the good stuff thick cut bacon makes all the difference here.
- Chicken Stock: This is our flavor foundation homemade is amazing but store bought works great too.
- Cheddar Cheese: Sharp cheddar gives that perfect bite grab a block and grate it yourself.
- Heavy Whipping Cream: This makes everything luxuriously smooth.
- Butter and Flour: These two team up to make that perfect thick texture.
- Green Onion: Adds such a nice fresh pop on top.
- Extra Flavor Boosters: Sweet onion and a pinch of paprika take it to the next level.
Let's Get Cooking
- Getting Those Potatoes Ready
- Start by peeling and dicing your potatoes then boil them until you can easily stick a fork through. Drain them well we don't want watery soup.
- Building Flavors
- Get your stock going in a pot with some water and those onions. Let it simmer for about 20 minutes this is where the magic starts.
- The Secret to Thickness
- Melt your butter in another pan and whisk in the flour. Cook it for a few minutes this gets rid of that raw flour taste nobody wants that.
- Bringing It Together
- Slowly whisk your butter flour mixture into the simmering broth keep stirring for that perfect smooth texture.
- Making It Creamy
- Pour in that heavy cream and let everything simmer another 20 minutes. The longer it simmers the richer it gets.
- Almost Done
- Now fold in those tender potatoes and let them soak up all that amazing flavor.
- Time to Enjoy
- Fill up those bowls and top with plenty of cheese crispy bacon and fresh green onions while it's nice and hot.
My Kitchen Secrets
Make sure to drain those potatoes really well nobody wants watery soup. I always grate my cheese fresh because it melts like a dream into the soup. Get that bacon nice and crispy before crumbling it and keep stirring when you add the thickener we're aiming for silky smooth not lumpy.
Switch It Up
My vegetarian friends love this made with veggie stock minus the bacon. Sometimes I add a pinch of cayenne when I want some heat or swap out the cheddar for smoked gouda it's amazing. Want to make it extra indulgent? Stir in a dollop of sour cream and fresh chives just like a loaded baked potato in soup form.
Perfect Pairings
Nothing beats dunking a piece of crusty bread into this soup. My kids love it with those soft pretzels from the bakery. When I'm trying to be good I'll serve it with a big green salad on the side or some roasted veggies to balance out all that creamy goodness.
Keeping It Fresh
If you have leftovers they'll stay good in the fridge for about 3 days just keep them in a container with a good lid. Want to freeze some? Let it cool down first then pop it in the freezer it'll keep for months. When you're ready to eat it again warm it up slowly on the stove and add a splash of cream to bring back that silky texture.
Quick Answers
Got pre-cooked bacon? Just crisp it up before adding on top.
Soup too thick? Add a bit more stock or water until it's just right.
Only have milk? It works but cream makes it extra special.
How long will it last? 3 days in the fridge or pop it in the freezer for up to 3 months.
Need gluten free? Just swap the flour for cornstarch.
Make It Your Own
Some nights I'll throw in crispy pancetta instead of bacon for a fancy twist. Going dairy free? Coconut cream works surprisingly well. My favorite way to sneak in extra vegetables is adding some roasted carrots or cauliflower my kids never even notice.
The Best Part
There's something so special about a big pot of this soup simmering on the stove. It's one of those recipes that just brings people together. Maybe it's the creamy texture or that perfect bacon crunch but everyone always comes back for seconds.
Good For You Too
While this soup feels totally indulgent it's actually pretty balanced. You get good protein from the bacon carbs from those potatoes and the cream and cheese give you plenty of energy. I love adding extra veggies to boost the nutrition even more.
Perfect Drink Partners
A glass of crisp white wine goes perfectly with this soup especially a nice chardonnay. Not drinking? Try some sparkling water with lemon or my personal favorite a cold apple cider. Even a light beer works great it cuts through all that richness.
Do It Ahead
One of my favorite things about this soup is I can make most of it ahead of time. Just leave out the cream until you're ready to serve. It makes entertaining so much easier and tastes even better the next day when all those flavors have time to get friendly.
New Life for Leftovers
Got extra soup? Lucky you. Try it over some baked chicken for dinner tomorrow night. Sometimes I thin it out with extra stock for a whole new soup experience. My absolute favorite is using it as a dip for crusty bread on movie nights.
Pin it
Frequently Asked Questions
- → Can I make this soup ahead of time?
- Yes, you can make this soup a day ahead and reheat it gently on the stove. Add the toppings just before serving for the best texture.
- → How do I store leftover soup?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring occasionally, and add a splash of cream if needed to reach desired consistency.
- → Can I freeze this soup?
- Cream-based soups can separate when frozen and thawed. While it's safe to freeze, the texture might change. If freezing, leave out the cream and add it when reheating.
- → What kind of potatoes work best?
- Russet potatoes work great because they break down slightly and help thicken the soup. Yukon Gold potatoes are also good if you want the potatoes to hold their shape better.
- → Can I make this soup lighter?
- You can substitute half-and-half for the heavy cream and use turkey bacon instead of regular bacon. The soup won't be quite as rich but will still be delicious.
Conclusion
A delicious and hearty soup that brings the steakhouse experience to your home kitchen. Packed with flavor and comforting ingredients, this potato soup is perfect for cold days and family meals.