There’s nothing quite like a warm bowl of potato soup, especially when it carries the nostalgia of dining out. This Copycat Longhorn Steakhouse Loaded Potato Soup recipe brings the restaurant experience right into your kitchen, allowing you to savor its creamy goodness anytime you wish. I first tried this dish during a family gathering, and it quickly became a staple for game nights and cozy dinners alike. Its rich flavors and hearty texture make it a comforting choice for nearly any occasion.
Loaded Potato Soup
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian option available
Description
A creamy and comforting loaded potato soup that captures the restaurant experience right in your kitchen.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 16 ounces shredded mild cheddar cheese
- 1/2 cup instant potato flakes
- 2 large russet potatoes, peeled and diced
- Salt, to taste
- Pepper, to taste
- Bacon bits, for topping
- Extra shredded cheddar, for garnish
- Diced green onions, for garnish
Instructions
- In a 3-quart saucepan, melt the butter over medium-high heat.
- Add the flour and cook until well blended and bubbling.
- Gradually stir in the chicken broth and cook until the mixture thickens.
- Add the milk and stir until it simmers lightly.
- Stir in the shredded cheese until melted and smooth.
- Add the instant potato flakes, mixing well into the soup.
- Season with salt and pepper to taste.
- Optionally, puree the soup for a smoother texture using an immersion blender.
- Bring to a gentle boil, then add the diced potatoes and cook until tender (8-10 minutes).
- Serve hot, garnished with additional cheddar cheese, bacon bits, and green onions.
Notes
For a richer flavor, use low-sodium chicken broth. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Dish
Why go out when you can create this restaurant-quality soup at home? This loaded potato soup is not only quick to whip up, but it’s also budget-friendly, making it a fantastic option for busy weeknights or family brunches. Its creamy base, seasoned potatoes, and mouthwatering toppings capture the essence of indulgence without breaking the bank. Plus, who doesn’t love loading up their soup with cheese, bacon, and green onions?
“This soup is a game changer! Creamy, flavorful, and so easy to make at home. My kids couldn’t get enough!”
How This Recipe Comes Together
Embarking on the adventure of creating your own loaded potato soup is both easy and delightful. With just a few steps, you’ll have a rich, comforting bowl ready to enjoy.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients
Gather these items to recreate that beloved dish:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 16 ounces shredded mild cheddar cheese
- 1/2 cup instant potato flakes
- 2 large russet potatoes, peeled and diced
- Salt, to taste
- Pepper, to taste
- Bacon bits, for topping
- Extra shredded cheddar, for garnish
- Diced green onions, for garnish
Tip: For a richer flavor, consider using low-sodium chicken broth.
Directions to Follow
- Begin by melting the butter in a 3-quart saucepan over medium-high heat.
- Once melted, stir in the flour, cooking until the mixture is well blended and starts to bubble.
- Gradually pour in the chicken broth, stirring constantly until the mixture begins to thicken.
- Add the milk and continue stirring until it reaches a light simmer.
- Introduce the shredded cheese, stirring until it melts and creates a smooth, creamy texture.
- Mix in the instant potato flakes, ensuring they blend well into the soup.
- Season generously with salt and pepper to taste—remember, adjusting to your preference is key! I often use about 2 teaspoons of each.
- For a smoother finish, use an immersion blender to puree the soup. Alternatively, you can blend in batches in a standard blender.
- Bring the soup to a gentle boil before adding the diced potatoes.
- Stir consistently, allowing the potatoes to cook until they are just tender. This should take about 8-10 minutes. Keep stirring to prevent the soup from sticking to the pot.
- For an easier method, you can boil the diced potatoes separately until tender, then add them to the soup just before serving.
- Finally, serve the soup hot and garnish it with extra cheddar cheese, bacon bits, and green onions for that perfect finishing touch.
Best Ways to Enjoy It
Serving this soup can be just as creative as making it! Consider pairing it with crunchy garlic bread for dipping or a fresh side salad to balance the richness. For a comforting meal, serve it alongside crispy grilled cheese sandwiches. Drizzle a bit of hot sauce for a spicy kick or garnish with sour cream for an extra layer of flavor.
Storage and Reheating Tips
Leftovers are a wonderful perk of this recipe! Store the soup in an airtight container in the refrigerator for up to 3 days. If you want to extend its shelf life, you can freeze the soup for up to 2 months. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk to restore its creamy consistency.
Helpful Cooking Tips
- Potato Type: Starchy russet potatoes work best, as they create a smooth texture. Avoid waxy potatoes to prevent a grainy soup.
- Cheese Quality: Use good-quality cheese for the best flavor. Avoid pre-shredded cheese, as it may not melt as smoothly due to added anti-caking agents.
- Adjust Consistency: If the soup gets thicker than you prefer after storing, just add a bit more chicken broth or milk when reheating.
Creative Twists
Feel free to put your spin on this dish! For a smoky twist, incorporate some cooked chorizo along with the bacon. You might also swap out the cheddar for a blend of cheeses like gouda and pepper jack for an unexpected kick. Going healthy? Try swapping out half of the potato with cauliflower or adding in broccoli for extra veggies.
Your Questions Answered
Can I use vegetable broth instead of chicken broth?
Absolutely! For a vegetarian version, vegetable broth works wonderfully.
How long can I store leftovers?
You can keep the soup in the refrigerator for up to 3 days or freeze it for 2 months.
Can I make this recipe dairy-free?
Yes! Substitute the milk with almond or oat milk and use dairy-free cheese options.
This Copycat Longhorn Steakhouse Loaded Potato Soup will soon become your go-to comfort food, perfect for various occasions. Happy cooking!