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–+ servings
Steakhouse Potato Soup Recipe

Creamy Steakhouse Potato Soup Recipe for Ultimate Comfort

This creamy steakhouse potato soup recipe is the ultimate comfort food that combines rich flavors and creamy goodness, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 large Russet or Golden Potatoes Yukon Gold can be a substitute
  • 4 cups Chicken Stock Vegetable broth for meat-free version
  • 1 cup Cold Water Optional for thickness
  • 1 medium Sweet Yellow Onion Can omit for simplicity
For the Creaminess
  • 1 cup Heavy Whipping Cream Whole milk as lighter alternative
  • 4 tablespoons Butter Olive oil as dairy-free substitute
  • 1/4 cup All-Purpose Flour Cornstarch for gluten-free option
For Flavor and Garnish
  • 4 slices Bacon Turkey bacon as lighter option
  • 1 cup Cheddar Cheese Can mix with Colby or Monterey Jack
  • 2 stalks Green Onion Can replace with chives or omit
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Adjust to taste

Equipment

  • large pot
  • Saucepan
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Start by peeling and dicing the potatoes into bite-sized pieces. Place them in a large pot of boiling salted water and cook for about 15 minutes, or until fork-tender. Drain and set aside.
  2. In a large pot, combine chicken stock, diced onion, salt, and black pepper. Add cold water and simmer over medium heat for 20 minutes.
  3. Melt butter in a separate saucepan over medium heat. Whisk in the flour gradually, stirring constantly for 2-3 minutes until light golden.
  4. Slowly pour the roux into the simmering broth, whisking continuously until the mixture thickens and becomes creamy, about 4-5 minutes.
  5. Stir in heavy whipping cream and bring to a gentle simmer again. Cook for an additional 20 minutes, stirring occasionally.
  6. Gently fold in the cooked, diced potatoes. Simmer for another 5-10 minutes to warm them through and blend flavors.
  7. Ladle the soup into bowls and top with grated cheddar, crumbled bacon, and green onions. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

For best results, whisk continuously while adding the roux to the broth to prevent lumps. Adjust thickness by adding more stock or water, and for freezing, undercook the potatoes slightly.

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