Longhorn Steakhouse Loaded Potato Soup Recipe

Nothing quite hits the spot on a chilly day like a piping hot bowl of loaded baked potato soup. This creamy, indulgent soup is like enjoying a baked potato in soup form! The best part is that it’s easy to recreate the flavor of Longhorn Steakhouse’s loaded potato soup right in your own kitchen.

As someone who loves comfort food, loaded baked potato soup is one of my ultimate favorites. There’s just something so satisfying about those pieces of soft potato swimming in a pool of rich, velvety broth. And let’s not forget the bacon, cheese, and scallions on top that take it over the edge!

Longhorn Steakhouse, the popular American chain restaurant, does this chunky potato soup justice. But with this homemade copycat Longhorn Steakhouse Loaded Potato Soup Recipe, you can skip the restaurant and make it anytime the craving hits. Trust me, this will become a new favorite in your household!

How to Make Longhorn Steakhouse Loaded Potato Soup

Recreating the flavors of Longhorn’s loaded potato soup starts with the base – soft, cubed potatoes simmered in a creamy broth. Russet or Yukon gold potatoes work well here since they break down and thicken the soup. From there, you’ll build in smoky bacon, fresh scallions, sharp cheddar cheese, and tangy sour cream.

Here’s a quick look at what you’ll need:

Ingredients

• 4 medium-sized russet or 2 large Yukon Gold potatoes
• 1 pound of bacon, diced
• 1 small yellow onion, finely diced (about 1/4 cup)
• 2 large cloves of garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 cups water
• 2 teaspoons chicken bouillon (or substitute with 2 cups chicken broth)
• 1 teaspoon salt (plus more to taste)
• Black pepper to taste

Garnishes:

• Shredded cheddar cheese
• Green onions, sliced
• Sour cream

Kitchen Tools

• Large soup pot
• Slotted spoon
• Paper towels
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Potato masher (optional)
• Ladle

Step-by-Step Instructions

Step 1: Prepare Potatoes

Peel and dice the potatoes into half-inch cubes.

Step 2: Cook Bacon

In a large soup pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Reserve bacon fat in the pot.

Step 3: Sauté Onions and Garlic

In the same pot with bacon fat, add diced onions. Cook until translucent, then add minced garlic. Sauté for a minute, being careful not to brown.

Step 4: Make Roux

Sprinkle flour over the onion and garlic mixture. Stir well to create a roux. Cook for a minute to eliminate the raw flour taste.

Step 5: Add Milk and Half-and-Half

Gradually add the whole milk and half-and-half to the pot, whisking constantly to avoid lumps. Continue whisking until the mixture thickens.

Step 6: Prepare and add Broth

In a separate bowl, mix 2 cups of water with chicken bouillon (or chicken broth) and salt. Add this mixture to the pot, stirring well.

Step 7: Add Potatoes

Place diced potatoes into the pot. Stir to combine, and let the soup come to a simmer over medium-low heat.

Step 8: Simmer

Simmer the soup for 15-20 minutes or until the potatoes are tender, stirring occasionally. Adjust the thickness with more water if needed.

Step 9: Mash Potatoes (Optional)

For a creamier texture, use a potato masher to lightly mash some of the potatoes in the soup.

Step 10: Garnish and Serve

Ladle the soup into bowls. Top with shredded cheddar cheese, bacon bits, sliced green onions, and a dollop of sour cream.
Enjoy!

Serve the loaded baked potato soup hot, and enjoy with some fresh bread on the side.

Recipe Tips

• For a thinner soup, add more broth or milk. For a thicker soup, mash more potatoes.
• Try smoked cheddar or Gouda for a twist on the classic cheddar topping.
• Swap the half-and-half for heavy cream for an extra-indulgent soup.
• For convenience, look for pre-diced potatoes in the refrigerated section of the grocery store.
• Leftover soup will thicken up overnight in the fridge. Simply thin it with extra broth when reheating.

What to Serve with Longhorn Steakhouse Loaded Potato Soup

A bowl of creamy loaded potato soup makes a comforting meal on its own. But I also like to round it out with some accompaniments:

1. Bread – Warm rolls or slices of crusty bread are perfect for dipping in the cheesy soup.
2. Salad – A side salad with ranch dressing is a nice light complement.
3. More bacon! – Extra crispy bacon crumbles are always welcome.
4. Chips – Potato chips, tortilla chips, or crackers offer a little crunch.
5. Beer or wine – I prefer an amber ale or medium-bodied white wine with this soup.

This soup also makes a great starter course for steak dinners or barbecue meals. The possibilities are endless!

How to Store and Reheat the Soup

Storage

• Let the soup cool completely, then transfer to an airtight container.
• It will keep for 4-5 days refrigerated.

Reheating

• On the stovetop: Heat the soup over medium-low, stirring often, until hot.
• In the microwave: Heat in 30 second intervals, stirring between, until hot. Add a splash of milk if too thick.
• Garnishes: Add fresh bacon bits, cheese, green onions and sour cream before serving.

FAQs

Here are answers to some common questions about this sensational Longhorn Steakhouse Loaded Potato Soup Recipe:

What kind of potatoes work best?

Starchy potatoes like russets and Yukon golds break down best for the creamy base. Avoid waxy red or white potatoes.

Can I prepare this soup in advance?

Yes! The soup can be made 1-2 days in advance. Cool completely before refrigerating. Reheat gently when ready to serve.

Can I use frozen potatoes?

Not recommended – frozen potato cubes won’t break down properly. Always start with fresh potatoes.

What if I don’t have half-and-half?

Substitute whole milk combined with heavy cream for a close alternative. Or use all heavy cream for an extra-rich soup.

What kind of bacon is best?

I prefer thick-cut applewood smoked bacon, but any good quality bacon will work well.

Can I freeze the soup?

Absolutely! Allow to cool completely before transferring to freezer bags or containers. Thaw overnight in fridge before reheating.

Continue to Content

Longhorn Steakhouse Loaded Potato Soup Recipe

Yield: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy, creamy loaded potato soup recipe tastes just like the Longhorn Steakhouse classic, loaded with crispy bacon, tender potatoes, cheddar cheese and cool sour cream.

Print

Ingredients

• 4 medium-sized russet or 2 large Yukon Gold potatoes
• 1 pound of bacon, diced
• 1 small yellow onion, finely diced (about 1/4 cup)
• 2 large cloves of garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 cups water
• 2 teaspoons chicken bouillon (or substitute with 2 cups chicken broth)
• 1 teaspoon salt (plus more to taste)
• Black pepper to taste

Garnishes:

• Shredded cheddar cheese
• Green onions, sliced
• Sour cream

Instructions

1. Prepare Potatoes: Peel and dice the potatoes into half-inch cubes.
   
2. Cook Bacon: In a large soup pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Reserve bacon fat in the pot.
   
3. Sauté Onions and Garlic: In the same pot with bacon fat, add diced onions. Cook until translucent, then add minced garlic. Saute for a minute, being careful not to brown.
   
4. Make Roux: Sprinkle flour over the onion and garlic mixture. Stir well to create a roux. Cook for a minute to eliminate the raw flour taste.
   
5. Add Milk and Half-and-Half: Gradually add the whole milk and half-and-half to the pot, whisking constantly to avoid lumps. Continue whisking until the mixture thickens.
   
6. Prepare and add Broth: In a separate bowl, mix 2 cups of water with chicken bouillon (or chicken broth) and salt. Add this mixture to the pot, stirring well.
   
7. Add Potatoes: Place diced potatoes into the pot. Stir to combine, and let the soup come to a simmer over medium-low heat.
   
8. Simmer: Simmer the soup for 15-20 minutes or until the potatoes are tender, stirring occasionally. Adjust the thickness with more water if needed.
   
9. Mash Potatoes (Optional): For a creamier texture, use a potato masher to lightly mash some of the potatoes in the soup.
   
10. Garnish and Serve: Ladle the soup into bowls. Top with shredded cheddar cheese, bacon bits, sliced green onions, and a dollop of sour cream. Serve the loaded baked potato soup hot, and enjoy with some fresh bread on the side.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gCholesterol: 85mgSodium: 1200mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 21g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

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Final Words

I hope this copycat Longhorn Steakhouse Loaded Potato Soup Recipe helps you recreate the classic flavors of Longhorn Steakhouse’s famous loaded potato soup. With tender potatoes, rich creamy broth, smoky bacon, and tangy sour cream, it’s the ultimate comfort food. This soup satisfies any chilly weather craving or potato soup hankering.

Let me know if you have any other questions! I’m always happy to help fellow home cooks whip up restaurant-quality recipes. Now go fire up some bacon and potatoes – it’s potato soup season!