Olive Garden Potato Soup Copycat Recipe

This Olive Garden potato soup copycat recipe gets you that thick, creamy, loaded bowl from the restaurant in about 45 minutes on your own stove. It’s a hearty soup built on tender chunks of potato, crispy bacon, and a rich sour cream base, and it costs a fraction of what you’d spend eating out.

If you’ve been searching for the Olive Garden potato soup recipe, this is the version I keep coming back to. It hits all the right notes without any hard-to-find ingredients.

Why I Love This Recipe

The broth is thick without being gluey because the flour cooks directly in the bacon fat before any liquid goes in.

It holds up well in the fridge, which makes it a smart make-ahead option for busy weeks. The sour cream stirred in at the end keeps the texture smooth rather than grainy.

You get real texture here: soft potato chunks, a little chew from the bacon, and a sharp bite from the cheddar and green onions on top.

Recipe Ingredients

• 6 strips bacon – Thick-cut works best; the rendered fat is used in the roux
• 1 medium yellow onion, diced – Yellow onion gives a slightly sweet, mellow base
• 3 cloves garlic, minced – Fresh garlic only here; jarred will muddy the broth
• 3 tbsp all-purpose flour – Thickens the soup directly in the pan
• 4 cups chicken broth – Low-sodium lets you control the salt level
• 2 cups whole milk – Whole milk keeps the broth rich without being too heavy
• 2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes – Yukon Golds hold their shape and turn creamy at the edges
• 1 tsp salt – Adjust at the end once the cheese goes in
• 1/2 tsp black pepper – Freshly ground if you have it
• 1/4 tsp smoked paprika – Adds a subtle background warmth without overpowering
• 1 cup sour cream – Full-fat; reduced-fat can cause the soup to break
• 1 1/2 cups shredded sharp cheddar cheese – Shred it yourself so it melts smoothly
• 3 green onions, thinly sliced – For garnish and a little fresh bite at the end

Variations / Substitutions

• Turkey bacon – Works fine; render it in 1 tbsp butter since it releases less fat than pork bacon.
• Vegetable broth – Swap in vegetable broth and skip the bacon for a meatless version; use 1 tbsp olive oil plus 1 tbsp butter for the roux.
• Russet potatoes – They break down faster and give a smoother, thicker texture if you prefer less chunk in your soup.
• Greek yogurt for sour cream – Full-fat plain Greek yogurt works as a 1:1 swap; the flavor is a bit tangier.
• Pepper Jack instead of cheddar – Adds a noticeable kick without needing extra spice.
• Extra heat – Stir in 1/4 tsp cayenne with the paprika or add a dash of hot sauce at the end.

If you like creamy, loaded soups like this one, Olive Garden Pasta e Fagioli Copycat Recipe is worth making next.

How To Make Potato Soup

Step 1: Render the Bacon

Set a large pot or Dutch oven over medium heat. Lay in the 6 strips of bacon and cook for about 8 minutes, turning once halfway through, until the bacon is crisp and most of the fat has rendered out. Transfer the bacon to a paper-towel-lined plate and leave the rendered fat in the pot. Once the bacon is cool enough to handle, crumble it into rough pieces and set aside.

You want a good 2 to 3 tbsp of fat left in the pot. If your bacon was lean and you’re running short, add a splash of neutral oil to make up the difference.

Step 2: Soften the Onion and Garlic

Add the diced onion to the bacon fat and cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and the edges just start to color. Add the 3 cloves minced garlic and stir for 1 more minute until fragrant.

Don’t rush this step. Properly softened onion gives the soup a sweet, rounded base. If the onion browns too fast, lower the heat.

Step 3: Build the Roux

Sprinkle the 3 tbsp flour over the onion and garlic mixture. Stir constantly for about 2 minutes over medium heat until the raw flour smell cooks off and the mixture looks like a pale paste clinging to the vegetables.

This step is quick but important. A properly cooked roux means no raw, starchy taste in the finished soup. The paste should look dry and slightly sandy, not wet or clumpy.

Step 4: Simmer the Potatoes

Pour in the 4 cups chicken broth and 2 cups whole milk, stirring as you pour to keep things smooth. Add the 2 lbs cubed Yukon Gold potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Raise the heat to medium-high until the soup just reaches a gentle boil, then reduce to medium-low. Simmer uncovered for 15 to 18 minutes, until the potatoes are completely tender when pierced with a fork.

The broth will thicken noticeably as the potatoes cook and release their starch. Stir every few minutes to keep anything from settling on the bottom.

Step 5: Stir in the Dairy

Reduce the heat to low. Add the 1 cup sour cream and stir until fully incorporated, about 1 minute. Then add 1 cup of the shredded cheddar (save the remaining 1/2 cup for topping) and stir until the cheese has completely melted into the broth, another 1 to 2 minutes. Taste and adjust salt if needed.

Keep the heat low here. High heat after the sour cream goes in can cause the dairy to curdle and separate. You want a gentle, steamy heat, not a rolling boil.

Step 6: Ladle and Garnish

Ladle the soup into bowls and top each one with the reserved 1/2 cup shredded cheddar, the crumbled bacon, and the sliced green onions.

Recipe Tips

• Shred your own cheese. Pre-shredded cheese has a starch coating that can make the soup slightly grainy. A block of sharp cheddar takes 2 minutes to shred and melts much more cleanly.
• Cut the potatoes evenly. Aim for 3/4-inch cubes across the board. Uneven pieces mean some will be mushy while others are still firm.
• Salt at the end. Both the bacon fat and the cheese bring salt to the pot. Taste after the cheese melts before adding any extra salt so you don’t overshoot.
• For a chunkier texture, scoop out about 1 cup of the cooked potatoes before adding the dairy, mash them roughly, then stir them back in. It thickens the soup without a blender.

Cook times by pot size and heat source:

Pot Size	Heat Source	Simmer Time for Potatoes
4-quart	Gas stove	15 minutes
4-quart	Electric stove	17 to 18 minutes
6-quart	Gas stove	16 minutes
6-quart	Electric stove	18 to 20 minutes

How To Store

• Refrigerate – Store in an airtight container for up to 4 days. The soup will thicken considerably once cold.
• Reheating – Reheat on the stove over medium-low heat, stirring often. Add a splash of chicken broth or milk to loosen it back to the right consistency.

What To Serve With Potato Soup

A warm, crusty bread is the obvious move here, but a good sourdough does something specific: the tang cuts through the richness of the sour cream and cheese in a way that plain white bread doesn’t. A simple green salad with a sharp red wine vinaigrette also works well because the acidity lifts the palate between bites of a heavy, creamy soup. If you want to make it more of a spread, breadsticks with a little garlic butter on the side are the natural Olive Garden pairing, and they’re great for dragging through whatever’s left at the bottom of the bowl.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. Make the soup fully through step 5, cool it, and refrigerate for up to 2 days before serving. Reheat gently and add garnishes fresh.

Can I freeze potato soup?

It’s not ideal. Dairy-based soups, especially those with sour cream, tend to separate and turn grainy after freezing and thawing.

Can I use an Instant Pot to make this?

Yes. Use the sauté function for steps 1 through 3, then pressure cook on High for 8 minutes with a quick release. Stir in the dairy after pressure cooking with the pot on the Keep Warm setting.

How do I fix soup that turned out too thin?

Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the simmering soup, and cook for 2 to 3 minutes. It will tighten up without changing the flavor.

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