LongHorn Potato Soup Recipe (Tested 4x)
If you’ve ever ordered the potato soup at LongHorn Steakhouse and then tried to recreate it at home, you already know the problem: most copycat versions come out thin, grainy, or missing that specific cheesy-bacon depth the restaurant version has. I ran into all three problems before I landed on this longhorn potato soup recipe.
I tested this four times, changing one thing each round — first the amount of flour, then the type of potato, then how much cream cheese to add. The batch that finally tasted right used a real roux instead of a cornstarch slurry, and Russet potatoes mashed slightly at the end for body.
The result is a thick, ladle-coats-the-spoon soup with a sharp cheddar finish and just enough bacon in every bite. It reheats well, which matters if you’re making a full pot for the week.
What makes this version different from the ones I tried and abandoned is the ratio of cream cheese to heavy cream — most recipes lean on cream alone, which thins out fast once the soup cools. Cream cheese holds the body even on day three of leftovers.
★★★★★ “I’ve ordered this soup at the restaurant more times than I’ll admit. Made this at home last weekend and my husband asked if I’d secretly gone to LongHorn and brought some back.” — Danielle R., recipe tester (pre-launch)
Why You’ll Love This LongHorn Potato Soup Recipe
- Restaurant-close flavor: The bacon-fat base and sharp cheddar finish are the two details most copycat recipes skip, and they’re the two that actually taste like the original.
- Thick without gluey: Testing the roux ratio means this soup coats a spoon without turning into potato paste.
- One pot, 50 minutes: No blender, no separate roux pan — everything happens in the same Dutch oven.
- Reheats properly: Because of the cream cheese base, leftovers don’t split or turn watery in the fridge like straight-cream versions do.
Key Ingredients for This LongHorn Steakhouse Potato Soup Recipe
Russet potatoes break down slightly at the edges when simmered, which thickens the soup naturally. Waxy potatoes like red or Yukon gold hold their shape too well and leave the broth thin — I tested both, and Russets won by a clear margin.
Bacon does double duty here. It’s the garnish, but the rendered fat is also what you build the roux in, which is where a lot of the restaurant-style depth comes from. Turkey bacon works in a pinch, but you’ll lose some of that fat flavor and should add an extra tablespoon of butter.
Cream cheese is the ingredient most copycat versions of the LongHorn Steakhouse potato soup recipe leave out, and it’s the one I’d never skip again. It keeps the soup from thinning out as it sits, even after a day in the fridge.
Sharp cheddar, freshly shredded. Pre-shredded bags are coated in anti-caking starch that keeps cheese from melting smoothly — it’ll clump instead of blending into the broth. Grate your own block; it takes two extra minutes and makes a real difference.
Onion, garlic, flour, broth, and seasoning round out the base — nothing unusual here, just standard pantry staples.
Ingredient Note: If you want this to taste closest to the actual restaurant bowl, don’t swap the sharp cheddar for a milder cheese. The sharpness is what balances the richness of the cream cheese and bacon fat — a mild cheddar makes the whole pot taste flat.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot — even heat matters here since you’re building a roux directly in the pot. A regular stockpot works, just watch for hot spots.
- Wooden spoon or heat-safe spatula — for scraping the roux off the bottom without scratching your pot.
- Box grater — for shredding your own cheddar. A food processor with a shredding attachment also works.
- Potato masher — optional, but useful for the “mash a few potatoes” step that thickens the soup naturally.
Controlling Thickness (A Controlled Test)
The single biggest variable in any potato soup is the flour-to-broth ratio, so I tested three versions side by side: a light roux (3 tablespoons flour), a medium roux (5 tablespoons, what’s in the recipe card), and a heavy roux (7 tablespoons).
The light roux version was closer to a brothy soup than a bisque — pleasant, but not what LongHorn serves. The heavy roux version got gluey once it cooled, almost like gravy. The medium roux, at 5 tablespoons of flour for this batch size, was the one that coated a spoon and held its texture through reheating without turning into paste. That’s the version in the recipe card below.
How to Make LongHorn Potato Soup
Before you start: Have your potatoes peeled and diced before you start the bacon — the soup moves fast once the roux goes in, and you don’t want to be chopping potatoes while flour scorches in the pot.
Step 1 — Cook the bacon
In your Dutch oven over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2 — Sauté the onion
Add the butter to the bacon fat and let it melt. Add the diced onion and cook for 4–5 minutes, until softened and just starting to turn golden at the edges. Add the garlic and cook for 30 seconds more, until fragrant.
Step 3 — Build the roux
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes, until the raw flour smell disappears and the mixture turns a pale golden color. This is the step that determines the soup’s final texture — don’t rush it, but don’t let it brown past pale gold or it’ll taste bitter.
Step 4 — Add broth and potatoes
Slowly whisk in the chicken broth, a splash at a time, to keep the roux from clumping. Once smooth, add the diced potatoes. Bring to a simmer, then reduce heat and cook for 15–18 minutes, until the potatoes are fork-tender.
Step 5 — Mash for thickness
Once the potatoes are tender, use a potato masher to lightly mash about a third of them right in the pot — leave the rest in chunks. This is what gives the soup body without pureeing the whole thing.
Step 6 — Stir in the cream cheese and cream
Reduce the heat to low. Add the softened cream cheese in small pieces, stirring until fully melted and smooth. Pour in the heavy cream and stir to combine.
Step 7 — Add the cheddar
Remove the pot from heat. Stir in the freshly shredded cheddar a handful at a time, letting each addition melt fully before adding the next. Adding cheese off the heat prevents it from breaking or turning grainy.
Step 8 — Season and serve
Stir in the salt and pepper, tasting as you go — the bacon and cheddar both bring salt, so you may need less than you expect. Ladle into bowls and top with the reserved bacon, extra shredded cheddar, and sliced green onion.
Pro Tips for Perfect LongHorn Potato Soup
Tip 1: Add the cheese off the heat. Direct heat on melting cheese is the most common cause of a grainy, oily-looking soup. Pull the pot off the burner before you start adding cheddar.
Tip 2: Don’t skip the mash step. Mashing a third of the potatoes does more for texture than adding extra flour — it thickens the soup naturally without making it pasty.
Tip 3: Dice potatoes evenly. Uneven pieces cook at different rates, so you’ll end up with some potatoes falling apart and others still firm. Aim for consistent ½-inch cubes.
Tip 4: Taste before salting. Bacon, broth, and sharp cheddar all carry salt on their own. Season at the very end, not earlier in the process.
Variations and Substitutions
Dietary Variations:
- Gluten-free: Swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend, or use 3 tablespoons cornstarch mixed with cold broth as a slurry instead of a traditional roux.
- Lighter version: Use half-and-half instead of heavy cream and reduced-fat cream cheese. The soup will be slightly less rich but still holds together.
Flavor Variations:
- Loaded baked potato style: Stir in a dollop of sour cream at the end and double the bacon garnish.
Ingredient Substitutions:
- Chicken broth → vegetable broth (for a vegetarian base — omit or use vegetarian bacon alternative)
- Sharp cheddar → a mix of cheddar and Monterey jack for a milder, meltier finish
If you love potato-forward comfort food, my cheesy ranch potatoes and sausage uses a similar cheddar-and-ranch flavor base and makes a great side if you want something alongside a smaller bowl of soup.
Troubleshooting
Why is my soup thin and watery?
Most likely the roux didn’t cook long enough before the broth was added, or you skipped the mashing step. Simmer it another 5–10 minutes uncovered to reduce, and mash a few more potatoes directly in the pot.
Why did my cheese turn grainy or oily?
This happens when cheese is added over direct heat or added too quickly. Take the pot off the burner first, then stir in cheddar a handful at a time, letting each addition fully melt before adding more.
Why is my soup too thick or gluey?
Too much flour is the usual cause. Thin it out with a splash of warm broth or milk, a little at a time, until it loosens back to a spoon-coating consistency.
Storage and Make-Ahead
Counter: Don’t leave the soup out longer than 2 hours — it’s a dairy-based soup and shouldn’t sit at room temperature.
Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken further as it chills; a splash of broth when reheating brings it back to consistency.
Freeze: Freeze for up to 3 months in a freezer-safe container. Dairy-based soups can separate slightly when thawed — whisk vigorously over low heat while reheating to bring it back together.
Reheating: Warm gently on the stovetop over low heat, stirring often. Avoid the microwave if possible; it heats unevenly and can cause the cream cheese to separate.
Make-Ahead: Chop the bacon, dice the onion, and peel and cube the potatoes up to a day ahead. Store the potatoes submerged in cold water in the fridge to prevent browning.
Frequently Asked Questions
Q: Is this the same as the LongHorn Steakhouse potato soup recipe served at the restaurant? A: It’s a tested copycat, not the exact proprietary recipe, but the bacon-fat roux base and sharp cheddar finish get it very close to what’s served at the restaurant.
Q: Can I make this longhorn potato soup recipe ahead of time? A: Yes. It actually thickens nicely overnight in the fridge, which some people prefer. Just thin it with a splash of broth when reheating.
Q: What potatoes work best for this recipe? A: Russet potatoes are best — they break down slightly at the edges, which naturally thickens the soup. Waxy potatoes like red or gold hold their shape too well and leave the broth thin.
Q: Can I make this gluten-free? A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour, or use a cornstarch slurry instead of a roux.
Q: Can I freeze leftover potato soup? A: You can, for up to 3 months. Expect some separation on thawing — whisk it over low heat as it reheats to bring the texture back.
Q: Can I make this in a slow cooker? A: You can cook the potatoes and broth base in a slow cooker on low for 6 hours, but add the roux, cream cheese, and cheddar at the end on the stovetop for the best texture — the dairy doesn’t hold up well to hours of slow cooking.
Q: Why does my soup taste bland even with salt added? A: Try a splash of acid — a small squeeze of lemon juice or a dash of hot sauce wakes up the richness without making it taste sour.
More Comfort Food Recipes You’ll Love
- Cheesy ranch potatoes and sausage — a sheet-pan side with the same cheddar-ranch flavor profile
- Dolly’s chicken and stuffing casserole — another cozy, one-dish comfort meal for cold nights
- Cheesecake bread — if you’re planning a full comfort-food menu, this makes a great dessert to follow the soup
- Banana tempura — a crispy, unexpected way to end a comfort-food dinner
LongHorn Potato Soup Recipe (Tested 4x)
Ingredients
For the Soup Base:
- 6 slice bacon, chopped
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 1/3 cup all-purpose flour
- 4 cup (960ml) low-sodium chicken broth
- 2 lb Russet potatoes, peeled and cut into ½-inch cubes
- 1 cup (240ml) heavy cream
- 4 oz cream cheese, softened
- 1 1/2 cup freshly shredded sharp cheddar cheese
- 3/4 tsp salt, plus more to taste
- 1/2 tsp black pepper
For Garnish:
- Reserved cooked bacon
- Extra shredded cheddar cheese
- 2 green onions, thinly sliced
Instructions
- In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the butter to the bacon fat and melt. Add the diced onion and cook for 4–5 minutes until softened. Add the garlic and cook 30 seconds more.
- Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes, until pale golden and no raw flour smell remains.
- Slowly whisk in the chicken broth, then add the diced potatoes. Bring to a simmer, reduce heat, and cook 15–18 minutes until fork-tender.
- Use a potato masher to lightly mash about a third of the potatoes directly in the pot, leaving the rest in chunks.
- Reduce heat to low. Stir in the softened cream cheese in small pieces until fully melted, then pour in the heavy cream and stir to combine.
- Remove the pot from heat. Stir in the shredded cheddar a handful at a time, letting each addition melt before adding more.
- Stir in the salt and pepper, tasting as you go. Ladle into bowls and top with reserved bacon, extra cheddar, and green onion.
Notes
- Use freshly shredded cheddar, not pre-shredded bags — the anti-caking starch on bagged cheese prevents smooth melting.
- Russet potatoes give the best natural thickening; waxy potatoes like red or gold will leave the broth thinner.
- This soup thickens further in the fridge. Thin leftovers with a splash of broth or milk when reheating.
- To make gluten-free, substitute a 1:1 GF flour blend for the all-purpose flour, or use a cornstarch slurry instead of a roux.
- To halve this recipe, use 1 lb potatoes and 2 cups broth, and reduce the flour to about 2.5 tablespoons.
- To double for a crowd, use a large stockpot rather than a Dutch oven to allow room for stirring.
- Add cheese only after removing the pot from heat to avoid a grainy or oily texture.
- Leftovers keep in the refrigerator for up to 4 days in an airtight container.
