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

Craving that rich, velvety potato soup from LongHorn Steakhouse? This homemade copycat version brings all the creamy comfort, buttery potatoes, and smoky bacon you love—no reservation required. It’s simple enough for weeknights and cozy enough for weekends.

The texture is thick and silky, with just the right amount of cheese and a hint of garlic. Add your favorite toppings, and you’ve got a bowl that tastes like it came straight from the restaurant.

What Makes This Recipe So Good

• Ultra-creamy texture: A blend of tender russet potatoes, heavy cream, and a quick roux creates that signature smooth, rich base.
• Restaurant-level flavor: Bacon drippings, sautéed aromatics, and sharp cheddar give depth and balance without getting heavy or greasy.
• Customizable toppings: Load it up with bacon, cheddar, sour cream, and green onions—or keep it simple.
• Works for leftovers: Reheats beautifully with a splash of broth or milk to loosen it up.
• Simple, accessible ingredients: Nothing fancy. Just pantry basics and a little patience for perfect results.

Ingredients

• 6 slices thick-cut bacon, chopped
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup sour cream
• 2 green onions, thinly sliced (for topping)
• Extra shredded cheddar, sour cream, and bacon (for topping)

Step-by-Step Instructions

1. Crisp the bacon. Add chopped bacon to a large pot or Dutch oven. Cook over medium heat until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of drippings in the pot and discard the rest.
2. Sauté the aromatics. Add butter to the pot. When melted, stir in onion and cook until soft and translucent, 4–5 minutes. Add garlic and cook 30 seconds, just until fragrant.
3. Make the roux. Sprinkle flour over the onions and stir to coat. Cook 1–2 minutes, stirring often, to remove the raw flour taste. The mixture will look thick and pasty.
4. Whisk in liquids. Slowly pour in chicken broth, whisking to smooth out any lumps. Add milk and heavy cream. Bring to a gentle simmer over medium heat.
5. Add potatoes and seasonings. Stir in cubed potatoes, salt, pepper, smoked paprika, onion powder, and garlic powder. Reduce heat to medium-low, cover partially, and simmer 15–20 minutes, stirring occasionally, until potatoes are tender.
6. Adjust thickness. For a thicker, creamier soup, use a potato masher to gently mash some of the potatoes in the pot. Leave plenty of chunks for texture.
7. Finish with cheese and sour cream. Turn heat to low. Stir in grated cheddar until melted and smooth. Remove from heat and stir in sour cream. Taste and adjust salt and pepper as needed.
8. Serve loaded. Ladle into bowls and top with crispy bacon, extra cheddar, a dollop of sour cream, and green onions.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Dairy-based soups can separate, so freezing isn’t ideal. If you must freeze, do so before adding sour cream and cheese.Thaw in the fridge and reheat gently, then add dairy at the end.
• Reheating: Warm over low heat on the stove, stirring often. Add a splash of broth or milk to loosen if it’s too thick.

Benefits of This Recipe

• Budget-friendly comfort: Uses pantry staples to create a hearty, satisfying meal.
• Customizable flavor: Adjust seasonings, swap cheeses, and tailor toppings to match your taste.
• Meal-prep friendly: Makes generous portions and reheats well for lunches or quick dinners.
• Gluten-free option: Can easily be adapted by swapping the flour (see Alternatives).
• Family favorite: Kid-approved flavors with a restaurant touch.

What Not to Do

• Don’t overboil the dairy. High heat can cause curdling or a grainy texture. Keep it to a gentle simmer.
• Don’t skip fresh grating. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Don’t overcook the potatoes. Mushy potatoes can make the soup gluey.Aim for tender with light resistance.
• Don’t forget to season at the end. Potatoes soak up salt. Taste after adding cheese and sour cream, then adjust.
• Don’t drain all the bacon fat. A little in the pot adds signature smoky depth.

Alternatives

• Gluten-free: Replace the flour with 2 tablespoons cornstarch mixed into 1/4 cup cold milk; whisk in after the broth simmers. Or use a gluten-free all-purpose blend.
• Lighter version: Swap heavy cream for half-and-half, and use turkey bacon.The soup will be slightly thinner but still creamy.
• Cheese swaps: Try white cheddar, Colby Jack, or a blend with a little Gruyère for extra richness.
• Vegetarian: Omit bacon. Sauté onions in 2 tablespoons butter plus 1 tablespoon olive oil, and use vegetable broth. Add a dash of liquid smoke for depth.
• Add-ins: Stir in roasted corn, diced ham, or sautéed mushrooms. A pinch of cayenne or hot sauce adds gentle heat.
• Potato options: Russets give body, but Yukon Golds offer a naturally buttery texture and hold shape a bit better.

FAQ

Can I make this ahead of time?

Yes. Make the soup up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of milk or broth if it thickens in the fridge.

Add fresh toppings just before serving.

How do I keep the soup from getting grainy?

Keep the heat low once dairy is added, and use freshly grated cheese. Add the cheese off the heat or on very low, stirring until just melted. Avoid boiling after dairies go in.

What can I use instead of sour cream?

Greek yogurt works well and adds a light tang.

For something richer, use crème fraîche. If you prefer to skip it, add an extra splash of cream and adjust seasoning.

Can I make this in a slow cooker?

Yes. Sauté bacon, onions, and garlic on the stove, then add to a slow cooker with potatoes, broth, salt, and spices.

Cook on Low 6–7 hours or High 3–4 hours until potatoes are tender. Stir in milk, cream, cheese, and sour cream in the last 20–30 minutes.

How can I make it thicker?

Mash more of the potatoes directly in the pot, or whisk 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in while simmering. Let it cook a few minutes to thicken.

Is there a way to make it smoother?

Use an immersion blender to partially blend the soup until you reach your desired consistency.

Keep some chunks for a classic loaded-potato feel.

What toppings go best?

Crispy bacon, sharp cheddar, sour cream, and green onions are classic. Chives, crushed kettle chips, or a dash of hot sauce also work great.

Wrapping Up

This copycat LongHorn Steakhouse Loaded Potato Soup delivers everything you want in a cozy bowl: creamy texture, bold flavor, and easy prep. With everyday ingredients and a few smart steps, you’ll get restaurant-quality results at home.

Load it up with your favorite toppings, serve with warm bread, and enjoy a simple, satisfying meal any night of the week.