Ah, there’s something undeniably comforting about a steaming bowl of creamy potato soup, especially the kind that makes you feel like you’ve just stepped into a warm, bustling Texas Roadhouse restaurant. Imagine the savory aroma of tender potatoes, crisp bacon, melted cheese, and a touch of onion wafting through your kitchen-it’s like a hug in a bowl. This soup isn’t just food; it’s an experience. Perfect for chilly evenings, family dinners, or just a midweek treat, the Texas Roadhouse Potato Soup recipe brings that signature restaurant flavor right to your own table. And the best part? You don’t need a culinary degree to master it.
Texas Roadhouse Potato Soup Recipe
This recipe delivers a creamy, cheesy, and slightly smoky soup that captures the essence of the original Texas Roadhouse version. Every spoonful offers layers of flavor: soft, melt-in-your-mouth potatoes, hearty bacon bits, and the richness of cheddar cheese melded together in a luxuriously smooth base. Let’s dive in so you can start creating this culinary delight.
Ingredients Needed
Before you start, make sure your kitchen is stocked. Here’s everything you’ll need:
- Potatoes – 6 medium-sized, peeled and diced (Yukon Gold or Russet are ideal for their creamy texture)
- Bacon – 6 strips, cooked and crumbled (the smoky flavor is essential)
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced (adds subtle warmth and depth)
- Butter – 4 tablespoons
- Flour – 1/4 cup (to thicken the soup)
- Chicken broth – 4 cups (rich and flavorful; homemade or store-bought works)
- Milk – 2 cups (whole milk gives the creamiest result)
- Heavy cream – 1 cup (for that indulgent, silky texture)
- Cheddar cheese – 2 cups, shredded (sharp or extra-sharp for maximum flavor)
- Salt and pepper – to taste
- Green onions – 2-3, sliced for garnish (optional, but adds color and freshness)
Cooking Instructions
Here’s the step-by-step magic that turns raw ingredients into a bowl of heaven:
- Cook the bacon: In a large pot or Dutch oven, fry bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
- Sauté aromatics: Add butter to the bacon fat, then sauté onions until translucent, about 3-4 minutes. Stir in garlic and cook for another minute.
- Make the roux: Sprinkle flour over the onion and garlic mixture. Stir constantly for 2-3 minutes to cook the flour and avoid a raw taste.
- Add liquid: Slowly whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
- Cook potatoes: Add diced potatoes to the simmering broth. Cook until tender, around 15 minutes.
- Blend or mash (optional): For a creamier texture, you can partially mash some of the potatoes in the pot. This gives a perfect mix of smoothness and chunkiness.
- Add milk and cream: Reduce heat and stir in milk and heavy cream. Heat gently until warm, but avoid boiling.
- Incorporate cheese: Add shredded cheddar cheese gradually, stirring until melted and silky.
- Season and finish: Taste and adjust with salt and pepper. Fold in crumbled bacon, reserving some for garnish.
- Serve: Ladle into bowls, top with remaining bacon, green onions, and extra cheese if desired.
Ingredient Insights
Let’s talk about why each ingredient matters:
- Potatoes: They’re the soul of the soup. Russets are starchy, making the soup thick and creamy, while Yukon Golds are buttery and naturally flavorful.
- Bacon: Beyond taste, it adds texture and that smoky depth which makes the soup irresistibly rich.
- Cheddar cheese: Provides that signature sharpness and creamy body; a mix of sharp and mild cheddar works beautifully.
- Heavy cream: Adds luxurious richness and smooth mouthfeel, crucial for that ’restaurant-quality’ texture.
- Flour and butter (roux): The thickening agents that transform the broth into a velvety base. Skipping this step can result in a watery soup.
Expert Tips
To elevate your potato soup game:
- Don’t overboil the milk/cream: Boiling can cause the dairy to curdle. Always heat gently.
- Layer flavors: Cook onions and garlic in bacon fat for an extra depth of flavor.
- Mix textures: Partially mashing potatoes gives a wonderful balance between creamy and chunky bites.
- Cheese timing: Always add cheese at the end and off direct heat if possible; high heat can make it grainy.
- Make ahead: Soup often tastes better the next day as flavors meld together.
Recipe Variations
Want to shake things up? Here are a few variations to try:
- Loaded Potato Soup: Add sour cream, extra cheese, and chives for a fully loaded version.
- Spicy Kick: Toss in diced jalapeños or a pinch of cayenne for heat.
- Vegetarian Version: Skip bacon and use vegetable broth, adding smoked paprika for depth.
- Slow Cooker Adaptation: Combine all ingredients (except cheese and cream) and cook on low 6-8 hours, then stir in cream and cheese at the end.
Final Words
This Texas Roadhouse Potato Soup isn’t just another recipe; it’s a crowd-pleaser, a soul-warmer, and a conversation starter. It’s simple enough for weeknight dinners yet decadent enough to impress guests. From the crispy bacon to the creamy cheese-laden broth, each bite delivers comfort, flavor, and satisfaction.
FAQs
What Ingredients Are Needed For Texas Roadhouse Potato Soup?
The key ingredients typically include russet potatoes, onions, garlic, chicken broth, heavy cream, cheddar cheese, bacon, butter, flour, salt, pepper, and optional toppings like green onions or sour cream.
How Do You Make Texas Roadhouse Potato Soup From Scratch?
Start by cooking diced bacon until crisp, then sauté onions and garlic in the bacon fat. Add peeled and diced potatoes along with chicken broth and simmer until tender. Make a roux with butter and flour, stir it into the soup, then add heavy cream and shredded cheddar cheese. Finish with cooked bacon and green onions as garnish.
Can I Make Texas Roadhouse Potato Soup In A Slow Cooker?
Yes. Place diced potatoes, onions, garlic, chicken broth, and seasoning in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cream and cheese at the end, stirring until smooth and melted.
Is It Possible To Make This Soup Vegetarian?
Yes. Use vegetable broth instead of chicken broth and omit bacon. You can also use plant-based cheese or cream alternatives for a fully vegetarian version.
How Can I Make The Soup Thicker Like The Restaurant Version?
To thicken the soup, make a roux using butter and flour before adding the cream, or use an immersion blender to partially puree the potatoes, giving the soup a creamy, hearty texture.
What Type Of Potatoes Work Best For This Soup?
Russet potatoes are preferred because they break down easily and give the soup a creamy consistency. Yukon Gold potatoes can also be used for a slightly buttery flavor.
Can This Soup Be Made Ahead And Reheated?
Yes. Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little milk or broth to restore creaminess if needed.
How Do I Prevent The Soup From Curdling When Adding Cream?
Temper the cream by gradually adding a small amount of hot soup to it before mixing it into the pot. This prevents sudden temperature changes that can cause curdling.
What Toppings Are Typically Served With Texas Roadhouse Potato Soup?
Common toppings include shredded cheddar cheese, crispy bacon bits, chopped green onions, and sometimes a dollop of sour cream or chives for extra flavor and texture.
Can I Freeze Texas Roadhouse Potato Soup?
It is possible, but dairy-based soups can sometimes separate after freezing. To freeze, omit the cream and cheese, then add them after thawing and reheating the soup for best results.