Soups & Stews
Houlihan’s baked potato soup recipe delivers that iconic creamy, loaded comfort in a bowl—just like you’d order at the bar. The secret lies in slow-simmered potatoes blended with rich broth and velvety cream, then topped with crispy bacon and melted cheddar.
I’ve perfected this version to balance traditional pub-style depth with home-cooking simplicity.
What sets this recipe apart is the two-stage cooking method: first boiling the potatoes until tender, then blending them with broth and cream for a smooth, velvety texture that’s impossible to resist.
The bacon adds smoky richness, while sharp cheddar delivers that signature cheesy pull. Every spoonful delivers that familiar, satisfying bite you crave.
Ready in about 45 minutes, this soup is perfect for chilly evenings or game day gatherings. The slow simmer develops deep flavor without overpowering the potatoes, and the optional air-fryer bacon topping adds a crispy contrast.
Serve with a side of garlic bread or a simple green salad for the full pub experience.
This recipe keeps the soul of Houlihan’s while making it achievable at home—no shortcuts, just restaurant-quality creaminess and that unmistakable loaded potato goodness. Let’s get cooking!
Ingredients for houlihan's baked potato soup
Sixteen ingredients deliver that iconic pub-style creamy, loaded potato experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon Gold or red for creamier texture |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for optimal creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for flavor control |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated from block preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Applewood-smoked preferred for depth |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for aromatic base |
| Butter 🧈 | 4 tbsp | Unsalted for precise seasoning |
| Flour 🌾 | 2 tbsp | All-purpose, for roux |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme leaves |
| Sour Cream 🥛 | ¼ cup | Full-fat for stability |
| Green Onions 🧅 | 3 whole | Sliced thin for garnish |
The potatoes are the foundation—Russet for fluffy texture, but Yukon Gold or reds add natural creaminess. Whole Foods or local markets often carry organic varieties with better skin integrity. Avoid pre-peeled or pre-cut potatoes—they oxidize faster and lack the same starchy punch. For the bacon, applewood-smoked thick-cut delivers that signature smoky depth. Costco sells it in bulk at unbeatable prices, but any reputable butcher will have it. The cheese must be sharp white cheddar—pre-shredded contains anti-caking agents that prevent proper melting. Grate your own from a block for that authentic pull.
No heavy cream? Half-and-half with an extra 2 tbsp butter mimics the richness, though texture will be slightly lighter. Substituting chicken broth? Vegetable broth works equally well, but the umami depth will differ slightly. For the bacon, turkey bacon reduces fat content but loses smoky character. The thyme is non-negotiable—dried works at one-third the amount of fresh, but fresh thyme leaves elevate the dish. Short on green onions? Chives or scallions provide a similar freshness, though green onions' mild onion bite is preferred. The flour for the roux can be swapped for cornstarch for a gluten-free option, though texture will be slightly thinner.
Potatoes keep 5 days in the fridge, but cook within 2 days for optimal flavor. The bacon can be pre-cooked and stored in the fridge for 1 week or frozen for 3 months. For meal prep, portion the soup into glass containers—it reheats beautifully, though the bacon may need crisping again. The cheese topping should be added fresh before serving to prevent sogginess. Garnish with extra bacon bits and green onions right before serving for that restaurant-quality presentation.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping mountains of veggies or multiple pans. Toss in the Russets, bacon, and broth, let the oven do the work, and boom: creamy, dreamy soup with zero fuss.
- Cheesy Crispy Edge: That sharp white cheddar? It’s not just melted—it’s crispy in spots when you top it with extra bacon bits. Honestly, the contrast of creamy soup and salty, crunchy cheese is what makes this ridiculous good.
- Leftovers That Still Shine: Between us, this soup tastes even better the next day—if you can resist eating the whole pot. I make a double batch on Sundays, and it’s my secret weapon for lazy Mondays or unexpected company.
- Budget-Friendly Luxury: Russets and bacon might seem fancy, but they stretch far here. A pound of thick-cut bacon adds depth without breaking the bank, and the cheddar stretches into a velvety finish. Filling, rich, and still affordable—what’s not to love?
Step-by-step instructions for Houlihan's baked potato soup
Here's the method that delivers that signature creamy, bacon-loaded texture straight from the bar.
Cook and Cube the Potatoes
Begin by scrubbing the 3 lb russet potatoes thoroughly under cold water to remove any dirt. Cut them into 1-inch cubes—uniform size ensures even cooking. Place them in a large pot and cover with cold water by about 2 inches. Add 2 tsp salt and bring to a boil over high heat.
Once boiling, reduce heat to medium and simmer for 15-18 minutes until the potatoes are fork-tender. They should collapse easily when pierced with a fork but still hold their shape. Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. This step is crucial—any remaining moisture will dilute your soup later.
Render the Bacon and Sauté Aromatics
While the potatoes cook, cut the 12 oz thick-cut bacon into ½-inch pieces. Place them in a large Dutch oven or heavy pot over medium heat. Cook undisturbed for 5-6 minutes until the bacon begins to render fat and develop crispy edges. Stir occasionally to ensure even cooking.
Once the bacon is about 75% cooked, add the 1 whole yellow onion, diced finely, and the 4 cloves garlic, minced. Cook for an additional 5 minutes until the onion becomes translucent and the garlic releases its aromatic oils. This aromatic base forms the flavor foundation of your soup.
Build the Roux and Incorporate Broth
Reduce the heat to medium-low and add the 4 tbsp butter to the pot. Stir until melted, then sprinkle in the 2 tbsp flour all at once. Whisk vigorously for 1-2 minutes to form a smooth, pale roux. This step is critical—cooking the flour transforms it into a thickening agent that will create that signature creamy texture.
Gradually pour in the 4 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes to fully develop the roux flavor. Add the 0.5 tsp dried thyme and 0.5 tsp black pepper, stirring to combine. The soup should now have a velvety consistency with a rich, savory aroma.
Combine and Simmer the Soup
Add the cooked, cubed potatoes to the pot and stir gently to coat them in the creamy broth mixture. Bring the soup back to a gentle simmer over medium heat. Let it cook for 10-12 minutes, stirring occasionally, until the potatoes are heated through and the flavors have melded together.
Taste and adjust seasoning with additional salt if needed. The soup should be rich but not overly salty—remember, the bacon and cheese will add significant flavor. Here's the thing—this is where the magic happens. The combination of the roux, potatoes, and broth creates that perfect creamy texture that defines Houlihan's style.
Finish with Cream and Cheese
Reduce the heat to low and stir in the 1.5 cups heavy cream and 1.5 cups sharp white cheddar cheese. Cook for an additional 3-4 minutes, stirring constantly, until the cheese is fully melted and the soup reaches a luxurious, velvety consistency. If the soup becomes too thick, add ½ cup of hot chicken broth to loosen it to your desired consistency.
Remove the pot from heat and stir in the 0.25 cup sour cream. This final addition adds a subtle tang that balances the richness of the cream and cheese. Ladle the soup into bowls and garnish with the 3 whole green onions, sliced thin. Serve immediately while hot—this soup is best enjoyed fresh from the pot.
Pro Tips For Making Houlihan'S Baked Potato Soup
- COOK BACON LOW AND SLOW: I learned this the hard way—cranking the heat for crispy bacon turns it greasy and ruins the soup’s balance. Instead, cook thick-cut bacon at 300°F (150°C) for 20-25 minutes until tender, not crispy. The rendered fat stays flavorful, and the bacon stays chewy, not rubbery. (Yes, it takes longer, but trust me.)
- PEEL POTATOES AFTER COOKING: Russets are stubborn—peeling them raw means losing chunks when they hit the pot. Boil them whole first, then shock in ice water for 2 minutes. The skins slip off effortlessly, and you won’t waste half your yield. (Pro move: Save the skins for homemade chips.)
- TEMPER THE CHEESE: Dumping sharp white cheddar straight into hot soup turns it into a gloppy mess. Warm the cheese in a dry pan over low heat until just melted, then whisk it into the soup off the heat. This keeps the texture smooth and the flavor bright—not grainy or separated.
- STIR IN CREAM LAST: Heavy cream scalds faster than you think. Add it to the soup only in the final 2 minutes, stirring constantly over the lowest possible heat. If it curdles, you’ve lost the creamy magic. (And no, straining won’t fix it.)
Troubleshooting perfect results
Potatoes Too Watery
If your soup turns out too thin, the potatoes likely retained too much moisture during cooking. Always drain them thoroughly in a colander and shake gently to remove excess water. For extra insurance, pat the drained potatoes dry with a clean kitchen towel before adding them to the pot. 💧
Grainy Texture
A grainy texture usually means the potatoes weren’t cooked long enough or the soup wasn’t blended properly. Simmer the potatoes for the full 15-18 minutes until fork-tender, then use an immersion blender to achieve a silky consistency.
If blending isn’t an option, mash the potatoes slightly before adding them to the pot. 🥔
Cheese Won’t Melt
Pre-shredded cheese contains anti-caking agents that prevent proper melting. Always use freshly grated sharp white cheddar from a block. If your cheese clumps, lower the heat to low and stir constantly for 3-4 minutes until fully melted.
For extra help, add 1 tbsp lemon juice to cut through the richness and improve cheese integration. 🧀
Bacon Too Soft
Crispy bacon is key for that pub-style texture. Cook the bacon in batches if needed to avoid overcrowding the pan. For extra crunch, finish cooking under a broiler for 2-3 minutes before adding to the soup.
Alternatively, use an air fryer at 375°F for 6-8 minutes to achieve that perfect crispiness. 🥓
Overly Salty
Bacon and broth can make the soup too salty, especially if using store-bought ingredients. Taste as you go and adjust with unsalted butter or heavy cream to balance the flavor. For a quick fix, stir in ½ cup plain Greek yogurt to dilute the saltiness while adding creaminess. 🧈
Lumpy Roux
Lumps in the roux happen when flour isn’t fully incorporated or whisked properly. Always whisk vigorously for 1-2 minutes over medium-low heat to form a smooth, pale roux.
If lumps appear, strain the soup through a fine-mesh sieve before serving. For a backup, blend the finished soup briefly with an immersion blender. 🥄
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute with 1 cup whole milk + 1/2 cup unsalted butter or 1 cup half-and-half + 1 tbsp cornstarch for thickening. The texture will be slightly less rich but still delicious. For a dairy-free option, use 1 cup full-fat coconut milk and add 1 tbsp nutritional yeast for a cheesy flavor. The soup will have a different mouthfeel but maintains great flavor.
How can I make this soup ahead of time?
This soup reheats beautifully! Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. When ready to serve, reheat on the stove over medium-low heat, stirring frequently, until warmed through. For best texture, add the bacon and cheese fresh before serving. The flavors actually deepen overnight, making it perfect for meal prep.
What's the best way to crisp the bacon topping?
For that signature crunch, cook the bacon in batches in a skillet over medium heat until crispy, then finish under a broiler for 2-3 minutes. For extra efficiency, use an air fryer at 375°F for 6-8 minutes, shaking halfway. Pro tip: Spread the cooked bacon on a wire rack in a single layer while cooling to maintain crispiness. Store in an airtight container for up to 1 week.
Can I use frozen potatoes instead of fresh?
Frozen potatoes work in a pinch, but fresh is ideal for this recipe. If using frozen, thaw them completely first, then pat them very dry with a towel to remove excess moisture. Frozen potatoes may result in a slightly thinner soup, so you might need to add 1 extra tablespoon of flour to the roux. For best results, stick with fresh russets or Yukon Golds.
What sides pair best with this soup?
This rich, creamy soup pairs perfectly with crusty garlic bread, a simple green salad with lemon vinaigrette, or roasted Brussels sprouts. For a full pub experience, serve with cornbread or cheesy breadsticks. The acidity from the salad or lemon wedge helps cut through the richness. For a heartier meal, add a side of crispy roasted potatoes or grilled cheese sandwiches.