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You can make Steakhouse Potato Soup right at home. It’s incredibly creamy, loaded with bacon, and tastes just like something you’d order at your favorite restaurant.
It’s always soup season in our house, if we aren’t making this soup we are making Crack Chicken Soup, or Crockpot Zuppa Toscana.
Table of Contents
Why You've Got to Make this Soup
I love dining out and finding new recipes to make in my slow cooker. I created this soup recipe after trying THE BEST POTATO SOUP at a steakhouse (at a casino!).
The soup is just the perfect creamy consistency (like at a restaurant). There are tiny bits of bacon throughout the soup, which makes the recipe stand out.
This soup is filling and can be the main dish; in fact, you'll want more than one bowl.
Besides a little prep work, the slow cooker will do all the work. The potatoes will be tender, and the bacon will flavor the entire soup.
The Ingredients
Potatoes: I use russet potatoes in this. They have lots of starch, and they fall apart when cooking, which makes the soup thicker.
Bacon: LOTS of bacon in this recipe - chopped finely so it's evenly distributed throughout the soup.
Seasonings: Salt and garlic powder are all you need to start this off, then add freshly ground black pepper just before serving.
Cream Cheese: It adds creaminess but adds a background flavor that the heavy cream can't do on its own.
Onion: Can't have a soup without onion; it adds texture and flavor.
Chicken Broth: Don't be tempted to use a vegetable broth or water here; chicken broth is the best choice when making a potato soup, in my opinion.
Heavy Cream and Flour: These are mixed together and added just before serving to thicken and make it extremely creamy.
How to Make Steakhouse Potato Soup
- Cook the bacon in a skillet.
- Chop up the bacon very fine (very important!).
- Add the potatoes, onion, half of the bacon, cream cheese, seasonings and broth. Cook until the potatoes are fork tender.
- When the cooking time is done, add the flour and heavy cream mixture. Cook for 10 minutes or until thickened.
- Add more bacon and fresh black pepper to finish it off.
- Mash some of the potatoes to make a thick texture.
Tips and Variations
Potato Swap: Red or Yukon Gold potatoes are fine to use, but the soup won't be as silky and rich.
Make it Cheesy: Add 2 cups of freshly shredded sharp cheddar cheese right before serving.
Other Protein: Normally I would say yes, you can swap out the bacon in soups, but this recipe is made for bacon; don't change it up.
What to Serve with Steakhouse Potato Soup
Toppings: This creamy potato soup is the perfect vessel for a few toppings. Try oyster crackers (just like a restaurant!), more bacon, sharp cheddar cheese, and green onions. Other options are a dash of Tabasco, sour cream, and of course lots of freshly cracked black pepper.
Sides: Serve this amazing restaurant-style potato soup in sourdough bread bowls, or put bread on the side. You can't go wrong with breadsticks or focaccia bread.
How to Make Potato Soup Thinner
If your soup has thickened too much (especially if the lid has been off for several minutes). You can simply add a splash of milk, heavy cream, or water. You may decide to add a touch more salt after doing so.
How to Store Potato Soup Properly
Place the leftovers in the fridge and eat within 3 days. Potatoes don't freeze well; the texture will be more mushy and grainy. I recommend eating this within a few days and not freezing.
More Slow Cooker Soups to Make
If you're looking for more comforting slow cooker soups, there are plenty to choose from. My Slow Cooker Chicken Noodle Soup is a family favorite, while Slow Cooker Clam Chowder and Slow Cooker Broccoli Cheese Soup are rich and creamy options.
For something extra hearty, make a batch of Slow Cooker Beef Stew, Slow Cooker Ham and Beans, or Slow Cooker 15 Bean Soup. And if you can't get enough potatoes, my classic Slow Cooker Potato Bacon Soup is another delicious recipe to add to your menu.
If you tried this Steakhouse Potato Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Steakhouse Potato Soup
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Equipment
- Potato Masher
Ingredients
- 5 lbs. russet potatoes
- 1 lb. bacon
- 1 sweet yellow onion, diced
- 1 1/2 tsp. salt
- 8 oz. cream cheese
- 1/2 tsp. garlic powder
- 4 cups chicken broth
WAIT TO ADD
- 2 cups heavy cream
- 1/4 cup flour
- 1/4 tsp. freshly ground black pepper
Instructions
- Start by cooking your bacon. I like to slice the bacon before cooking (it will brown better and you can cook the entire pack in one pan). Add the bacon to a skillet set to medium high heat and cook until brown and crispy. Drain off the fat and place the bacon on a plate that is lined with paper towels.When the bacon is cooled, place it on a cutting board and chop very finely; this will take some time.
- Peel the potatoes and rinse them. Cut into cubes that are about 1/2 inch thick. I like to keep my cubed potatoes in a bowl covered with water as I cut them so they will not brown.
- Add the cubed peeled potatoes, HALF OF THE BACON, diced onion, garlic powder, salt, cream cheese, and chicken broth. Cook on LOW for 6-7 hours or until the potatoes are fork tender. WAIT TO ADD THE CREAM, FLOUR AND PEPPER.
- Whisk the heavy cream and flour together in a bowl, and then add to the soup in the slow cooker. Add the remaining bacon, and freshly ground black pepper. Use a potato masher to mash just about 1/4 of the soup, or enough to thicken it. Replace the lid, turn the heat to high and continue cooking for 10 more minutes or until the soup has thickened.
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
