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Homemade Version of That Famous Steakhouse Loaded Potato Soup
The first time this thick potato soup touched my lips at that popular Australian-themed steakhouse, I was hooked. I spent weeks in my kitchen trying different versions until I got it just right. Now I'm sharing my homemade take that brings all the restaurant feels without leaving your house. It's thick, hearty and just what you need when you're craving something warm and satisfying.
What Makes This Bowl So Special
Let's be honest - this isn't health food, and that's exactly why it's amazing. In my house we don't shy away from dishes that bring pure joy. Once you try this ultra-creamy potato mixture packed with melty cheese and topped with crunchy bacon bits, you'll agree it's totally worth the splurge.
Ingredients for Your Comfort Food Fix
- Potatoes: 4 large potatoes, the foundation of our delicious creation.
- Chicken Broth: 2 ½ cups for that rich flavor background.
- Onion: ½ small onion, chopped small to build complexity.
- Seasonings: ½ teaspoon each of kosher salt and ground black pepper to bring everything together.
- Flour and Cream: ⅓ cup all-purpose flour and 1 ½ cups heavy cream for that luxurious texture.
- Butter and Cheese: ½ cup butter and ¾ cups cheddar cheese because good things shouldn't be skimped on.
- Toppings: ⅛ cup each of bacon bits and green onions to finish it perfectly.
Step-by-Step Cooking Guide
- Get Your Potatoes Ready:
- Chop up 4 large potatoes into bite-sized pieces and cook them in water until they're soft when poked.
- Start Your Soup Base:
- Warm up your chicken broth with a bit of oil in a large pot over medium heat.
- Whip Up a Thickener:
- In another pan, blend your flour with some broth until it turns slightly golden and smooth.
- Mix It All Together:
- The best part comes next - pour everything into one pot and stir until you've got a velvety mixture.
- Add Your Garnishes:
- Top each serving with the good stuff - those bacon crumbles, sliced green onions and watch as cheese melts throughout.
The Finishing Touches
Dressing up each serving is half the fun. A tiny splash of olive oil gives it a nice sheen, freshly cut green onions add a pop of color and mild zip. I never skimp on the cheese because watching it slowly disappear into the hot soup is so satisfying. Scatter bacon pieces on top, add a small spoonful of sour cream and finish with garden herbs for that perfect look.
A Little Indulgence
I firmly believe some foods aren't meant for calorie counting. This potato soup falls squarely in that category. Ladle yourself a big portion, grab some warm bread for dipping and take a minute to enjoy this little moment of food bliss. Your stomach will definitely thank you later.
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Frequently Asked Questions
- → Why are potatoes boiled apart first?
Boiling them separately guarantees soft, tender spuds that won't make the soup too thick or heavy.
- → What gives it richness?
The creamy texture comes from the butter-flour base combined with heavy cream. These two are the secret to that buttery, velvety finish.
- → Can milk replace the cream?
For that thick, dreamy consistency, heavy cream works best. You can use half-and-half if needed, but milk will water it down too much.
- → Why make the roux ahead?
Cooking flour and butter on their own gets rid of any raw flavor and keeps your finished soup lump-free. Worth the little extra effort.
- → Can this be prepped early?
Yes, it warms up great in the next 3-4 days. Heat slowly and stir in a little cream if it's thickened too much in the fridge.