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Foolproof longhorn potato soup recipe topped with cheddar, bacon, and green onion in a floral bowl
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LongHorn Potato Soup Recipe (Tested 4x)

A creamy, cheesy copycat LongHorn potato soup recipe loaded with bacon and ready in under an hour.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 420kcal

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.