Longhorn Steakhouse Potato Soup Recipe

I’m super excited to share this Longhorn Steakhouse Potato Soup Recipe with you because it’s one of my all-time favorites.

Steakhouse Potato Soup is thick, creamy, and packed with flavor. It’s made with tender potatoes, sharp cheddar cheese, smoky bacon, and a splash of cream to bring it all together.

This soup has a smooth, buttery texture with just the right amount of chunks for a hearty bite. It’s the kind of comfort food that fills you up and warms you from the inside out.

Longhorn Potato Soup Ingredients

• 8 slices of bacon: Thick bacon is best because it tastes smoky and yummy.
• 3 pounds of Yukon Gold potatoes (about 6-8 medium ones): Peel and cut these into little 1-inch chunks.
• 1 medium yellow onion: This adds a little sweet taste. Chop it up quick—it doesn’t need to be perfect!
• 3 garlic cloves: Chop these tiny for a big, happy flavor.
• ¼ cup all-purpose flour (4 tablespoons): This makes the soup thick and smooth.
• 4 cups chicken broth (32 ounces): I use the low-salt kind so I can add my own salt later.
• 1 ½ cups whole milk (12 ounces): This keeps the soup creamy without being too heavy—just right!
• 1 cup heavy cream (4 ounces): It’s super rich and makes the soup feel fancy and cozy.
• ½ cup sour cream (4 ounces): This adds a little zippy taste to balance all the creamy stuff.
• ½ teaspoon salt: Start with this small pinch. I add more later if it needs it to wake up the flavors.
• ¾ teaspoon black pepper: Crack it fresh—about 3 little shakes! It gives a tiny spicy bite.
• 1 cup shredded cheddar cheese (4 ounces): Mild cheddar is great for sprinkling on top.
• 2 tablespoons chopped chives: Fresh ones are best—they’re like tiny green onion bits. They make the soup look pretty and taste fresh.

Substitutions & Variations

1. Bacon Swap: Try duck bacon for a fancy twist—it’s fatty and flavorful. Turkey bacon works too, but it won’t give as much taste.
2. Potato Switch: Russet potatoes can replace Yukon Gold, but they might get a bit grainy. I stick with Yukon for creaminess.
3. Milk Options: Use 2% or even half-and-half. It’ll still be creamy.
4. Cheese Change: Swap cheddar for Monterey Jack or Colby if you want a milder vibe.
5. Veggie Boost: Toss in chopped broccoli or carrots for extra color and nutrition.
6. Spicy Kick: Add a pinch of cayenne or smoked paprika for some heat—I love this on cold days!

Kitchen Tools You’ll Need

• Large pot or Dutch oven: Big enough to hold everything—mine’s about 5 quarts.
• Wooden spoon: For stirring the bacon, onions, and soup base.
• Knife and cutting board: To chop potatoes, onions, and mince garlic.
• Peeler: Makes peeling potatoes quick and easy.
• Measuring cups and spoons: So I get the amounts just right.
• Potato masher: Optional, but I use it to smash some potatoes for a thicker texture.
• Ladle: Perfect for serving up big bowls of soup.

How To Make Longhorn Steakhouse Potato Soup

Step 1 | Cook the Bacon

Put 8 slices of bacon in a large pot over medium-high heat. Cook until crispy (about 12 minutes), stirring often. Take the bacon out and set it on paper towels. Keep 2 tablespoons of the bacon drippings in the pot.

Step 2 | Cook the Onion and Garlic

Add chopped onion to the bacon drippings. Cook over medium heat until soft and see-through (about 5 minutes). Toss in minced garlic and stir for 1 more minute.

Step 3 | Add Potatoes

Toss in 3 pounds of peeled and chopped Yukon Gold potatoes. Stir so the drippings coat them. Cook for 5 minutes, stirring often.

Step 4 | Thicken with Flour

Sprinkle ¼ cup of flour over the potatoes. Stir well so it covers everything. Cook for 2 minutes to get rid of the raw flour taste.

Step 5 | Add Broth and Milk

Slowly pour in 4 cups of chicken broth while stirring. Scrape the pot bottom for all the tasty bits. Add 1 ½ cups of milk, ½ teaspoon salt, and ¾ teaspoon black pepper. Stir very well.

Step 6 | Simmer the Soup

Bring the soup to a gentle simmer. Lower the heat and cook part-covered (leave a gap) for 40 minutes, or until potatoes are soft. Stir often so nothing sticks.

Step 7 | Mash Some Potatoes

If you want creamier soup, mash some potatoes with a potato masher. Don’t mash all—just enough to make it thicker.

Step 8 | Stir in Cream and Sour Cream

Add 1 cup of heavy cream and ½ cup of sour cream. Stir until smooth. Taste it—add more salt or pepper if you like.

Step 9 | Serve with Toppings

Spoon into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped chives. Enjoy it hot!

Tips for Perfect Creamy Potato Soup

• Don’t Overcook Potatoes: Cook until tender, not falling apart, for the best texture.
• Simmer, Don’t Boil: High heat can break the milk and make it grainy—keep it gentle.
• Taste as You Go: Add salt and pepper little by little until it’s just right for you.
• Use Fresh Toppings: Fresh chives and crispy bacon make every bite pop.
• Stir Often: Keeps the bottom from sticking and blends the flavors.

Longhorn Potato Soup Add-On Ideas

1. Crusty Bread: Dip it in for a crunchy, warm combo that soaks up the creamy potato soup perfectly every time.
2. Green Salad: A fresh side with tangy dressing balances the richness of this cheesy, bacon-filled soup so it’s not too heavy.
3. Grilled Cheese: Gooey and simple—perfect with the soup because the melted cheese matches the creamy potato flavor so well.
4. Roasted Veggies: Broccoli or carrots add a great taste with the soup’s warm, hearty bacon and potato mix.
5. Extra Bacon Bits: More crispy bacon on top makes it super smoky.
6. Corn on the Cob: Sweet and juicy—it’s a fun match for the soup, adding a bright flavor to the creamy richness.
7. Garlic Toast: Crispy and garlicky, great for dipping.

How to Store and Reheat Potato Soup

Storing It

Cool the soup completely, then pour it into an airtight container. Pop it in the fridge—it’s good for 4-5 days. I don’t freeze it because the cream and potatoes get weird.

Reheating It

Scoop some into a pot and warm it over low heat. Stir a lot so it doesn’t stick. If it’s too thick, add a splash of milk. You can also microwave it in a bowl—heat for 1-2 minutes, stirring halfway.

FAQs for Longhorn Steakhouse Potato Soup Recipe

1. Can I prep ingredients ahead?

Yes, chop potatoes, onions, and garlic a day before; store potatoes in water to avoid browning.

2. Can I use an Instant Pot?

Yes, cook bacon on sauté, add ingredients, then pressure cook for 10 minutes; mash after.

3. What if I don’t have a potato masher?

Use a fork or immersion blender lightly to mash some potatoes for thickness.

4. Can I double the recipe?

Yes, use a larger pot (8+ quarts); double all ingredients and adjust cooking time slightly.

5. How can I make this soup in a slow cooker?

Cook bacon separately. Add all ingredients except cream, sour cream, and toppings to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in dairy during final 30 minutes.

6. How do I fix a salty soup?

Add more potatoes or a splash of milk; a raw potato can absorb excess salt too.

7. My soup curdled – what happened?

You likely added cold dairy to hot soup or boiled it after adding cream. Always warm dairy slightly and keep heat low after adding it.

8. What if my soup is too thin?

Simmer uncovered to reduce, or mash more potatoes to thicken it naturally.