Copycat LongHorn Steakhouse Loaded Baked Potato Soup Recipe – Creamy, Comforting, and Easy

This copycat LongHorn Steakhouse loaded baked potato soup tastes like the cozy bowl you’d order at the restaurant—rich, creamy, and generously topped. It’s the kind of soup that turns a weekday dinner into something special without much fuss. You’ll get velvety potato flavor, smoky bacon, melted cheese, and a pop of fresh green onion in every bite.

The best part? It’s simple to make at home, and you can tweak it to your taste.

What Makes This Recipe So Good

• Big, comforting flavor: Roasted potatoes, smoky bacon, sharp cheddar, and a hint of garlic give this soup a restaurant-style taste.
• Perfectly creamy: A mix of butter, flour, and dairy creates a silky base without feeling heavy.
• Easy technique: No complicated steps—bake the potatoes, build the soup, blend a bit, and finish with toppings.
• Customizable: Adjust thickness, spice level, and toppings to match your preferences.
• Meal-prep friendly: Stores well and reheats beautifully for lunches or quick dinners.

Shopping List

• Russet potatoes (4 large or about 2 pounds)
• Thick-cut bacon (6–8 slices)
• Unsalted butter (4 tablespoons)
• All-purpose flour (3 tablespoons)
• Yellow onion, finely diced (1 medium)
• Garlic, minced (2–3 cloves)
• Chicken broth or stock (4 cups)
• Whole milk (1 cup)
• Heavy cream (1/2–3/4 cup)
• Sharp cheddar cheese, shredded (2 cups), plus more for topping
• Sour cream (1/2 cup), plus more for topping
• Green onions or chives, thinly sliced (for topping)
• Kosher salt and freshly ground black pepper
• Smoked paprika (1/2 teaspoon)
• Optional: Worcestershire sauce (1 teaspoon), cayenne or hot sauce (to taste)

Step-by-Step Instructions

1. Bake the potatoes: Preheat oven to 425°F (220°C). Scrub potatoes, prick a few times with a fork, rub with a little oil and salt, and bake on a sheet pan for 50–60 minutes until very tender.Let cool slightly, then peel and roughly mash. Reserve some skins if you like extra texture.
2. Crisp the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Transfer to a paper towel–lined plate.Chop or crumble. Pour off excess grease, leaving about 1 tablespoon in the pot.
3. Sauté aromatics: Add butter to the pot with the bacon drippings. When melted, add onion and a pinch of salt.Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
4. Make a roux: Sprinkle in flour and cook, stirring, for about 1 minute. This helps thicken the soup and removes the raw flour taste.
5. Add liquids: Slowly whisk in the chicken broth, smoothing out any lumps.Bring to a gentle simmer. Add milk and 1/2 cup of heavy cream. Stir in smoked paprika and a few cracks of pepper.
6. Add potatoes: Stir in the mashed baked potatoes. Simmer 10–12 minutes, stirring often, until the soup thickens and the flavors meld. If it’s too thick, add more broth or a splash of cream.
7. Blend (optional): For a creamier texture, use an immersion blender to partially blend, leaving some chunks. Or transfer a few cups to a blender, blend, and return to the pot.
8. Finish with dairy and seasoning: Reduce heat to low.Stir in cheddar cheese a handful at a time until melted. Add sour cream. Taste and adjust with salt, pepper, and a splash of Worcestershire or hot sauce if desired.
9. Serve with toppings: Ladle into bowls. Top with crispy bacon, extra cheddar, sour cream, and green onions. Add a pinch of smoked paprika for color, if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Dairy-based soups can separate when frozen. If you plan to freeze, stop before adding cheese and sour cream.Freeze up to 2 months. Reheat gently, then stir in cheese and sour cream.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of milk or broth to loosen if needed.

Benefits of This Recipe

• Restaurant flavor at home: You get that classic loaded baked potato taste without a reservation.
• Budget-friendly: Uses simple, affordable pantry staples and stretches into multiple meals.
• Comfort food crowd-pleaser: Great for family dinners, game day, or cold-weather weekends.
• Flexible for dietary needs: Easy to adapt to gluten-free or vegetarian versions.

Pitfalls to Watch Out For

• Curdling risk: Boiling after adding cheese or sour cream can cause separation.Keep the heat low.
• Too thick: Potatoes thicken as they sit. Have extra broth or milk ready to adjust the consistency.
• Under-seasoning: Potatoes soak up salt. Taste often and season in layers, especially after adding dairy.
• Gummy texture: Over-blending can make the soup gluey.Blend just enough to get the texture you like.

Recipe Variations

• Gluten-free: Swap flour for a gluten-free all-purpose blend or use 1 tablespoon cornstarch mixed with 2 tablespoons cold milk to thicken.
• Vegetarian: Skip bacon and use vegetable broth. Add smoked paprika or a dash of liquid smoke for depth.
• Lighter version: Use half-and-half instead of heavy cream and reduce cheese by 1/2 cup. It’ll still be creamy.
• Extra loaded: Stir in roasted corn, sautéed mushrooms, or chopped broccoli.Top with crispy potato skin “chips.”
• Spicy kick: Add diced jalapeños with the onions or finish with cayenne or hot sauce.
• Herb twist: Finish with fresh chives, thyme, or parsley for a bright note.

FAQ

Can I use leftover mashed potatoes?

Yes. Start with 2–3 cups of mashed potatoes and add them after the broth and milk. You may need extra broth to reach the right thickness, since mashed potatoes are denser and often seasoned.

What’s the best potato for this soup?

Russet potatoes are ideal.

They bake fluffy, mash easily, and create that classic creamy texture. Yukon Golds work too, but the soup may be slightly denser and more buttery.

Can I make it without an immersion blender?

Absolutely. Mash the potatoes well and stir vigorously to break them down, or blend a small portion in a standard blender and return it to the pot.

How do I keep the cheese from clumping?

Shred your own cheese and add it off the heat or over very low heat.

Stir in small handfuls until fully melted before adding more.

What can I substitute for sour cream?

Plain Greek yogurt works well and adds a bit of tang. Stir it in at the end over low heat to avoid curdling.

How can I make it ahead?

Cook the soup through the simmer step and refrigerate. Reheat gently, then add cheese and sour cream just before serving for the smoothest texture.

What toppings go best?

Crispy bacon, shredded cheddar, sour cream, green onions, and a sprinkle of smoked paprika are classic.

You can also add chives, crushed kettle chips, or hot sauce.

Wrapping Up

This copycat LongHorn Steakhouse loaded baked potato soup brings big comfort with simple ingredients and straightforward steps. It’s rich, cheesy, and easy to customize for your taste or pantry. Keep this recipe handy for chilly nights or when you want an effortless crowd-pleaser.

One pot, a few toppings, and you’re set for a cozy, satisfying meal.