Indulge in the rich and comforting flavors of Steakhouse Potato Soup! This easy-to-follow recipe delivers a creamy, cheesy, and bacon-loaded soup that’s perfect for a cozy night in. Get ready to impress with this ultimate comfort food classic!
Step-by-Step: How to Make Creamy Steakhouse Potato Soup
1. Cook the bacon
Start by cooking your chopped bacon in a large pot over medium heat until it’s crispy and golden. The bacon adds flavor and that smoky base for the soup. Once done, remove the bacon pieces and set them aside, but keep about a tablespoon of the bacon fat in the pot!
2. Sauté the aromatics
In the same pot, toss in your diced onion and cook until it turns soft and translucent, about 5 minutes. Add in the minced garlic and sauté for another minute, just until fragrant. This combo lays down the foundation for a flavorful soup.
3. Simmer the potatoes
Add the diced potatoes and chicken broth. Bring it all to a boil, then lower the heat to a gentle simmer. Cover and let the potatoes cook until they’re tender, about 25–30 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
4. Thicken the soup
Use a potato masher right in the pot to mash some of the potatoes. This naturally thickens the soup without needing extra flour or starch. Leave some chunks for that classic hearty texture.
5. Add cream and seasonings
Pour in the heavy cream and stir in salt, pepper, onion powder, and garlic powder. Let it simmer for 5 minutes over low heat. Do not boil it once the cream is in, or it may curdle.
6. Melt in the cheese
Gradually add the shredded cheddar cheese, stirring constantly until it melts and blends into a creamy, rich soup. The aroma at this point is pure comfort.
7. Finish and serve
Stir most of the crispy bacon back into the soup, saving a bit for garnish. Ladle the soup into bowls, then top with extra bacon, shredded cheese, fresh chives, and a dollop of sour cream if you want to go all in.
This soup is rich, cozy, and perfect for chilly evenings, it’s basically loaded baked potatoes in a bowl!
Frequently Asked Questions
1. How can I make this soup thicker?
Mash more of the potatoes or let it simmer uncovered for a few extra minutes. You can also blend half the soup with an immersion blender for a creamier texture.
2. Can I use milk instead of heavy cream?
Yes, but the soup won’t be as rich. You can use half-and-half or even evaporated milk for a lighter version that still stays creamy.
3. What kind of potatoes work best?
Russet potatoes are the classic choice because they break down nicely and make the soup thick and velvety. Yukon Golds work too if you prefer a creamier, slightly buttery texture.
4. How long does this soup last?
It keeps well in the fridge for about 3 to 4 days. Reheat slowly over low heat, and don’t let it boil after adding cheese or cream.
5. Can I freeze potato soup?
Potato soup doesn’t freeze perfectly — the dairy can separate, and the potatoes can turn grainy. If you plan to freeze it, do so before adding the cream and cheese, then stir them in after reheating.
Notes & Tips:
For a smoother soup, use an immersion blender to blend all or some of the soup after simmering.
Add a pinch of red pepper flakes for a spicy kick.
Substitute half-and-half for heavy cream to reduce the fat content.
For a smoky flavor, use smoked cheddar cheese.
Vegetarian option: Omit the bacon and use vegetable broth. Sauté the onions in butter or olive oil.
Make it ahead: This soup can be made 1-2 days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave.
To prevent curdling, avoid boiling the soup after adding the heavy cream and cheese.