Peel and dice the russet potatoes into ½-inch cubes for even cooking. Finely chop the onion and mince the garlic cloves. Set your bacon strips aside-you’ll cook them first.

In a large pot over medium heat, cook the bacon strips for 5-7 minutes until perfectly crispy. Remove the bacon, crumble it once cooled, and set aside. Leave approximately 1 tablespoon of bacon grease in the pot for maximum flavor.

Using the same pot with bacon grease, sauté the chopped onions and minced garlic for 3-4 minutes. They should become softened, translucent, and wonderfully fragrant-this builds the flavor foundation for your longhorn steakhouse potato soup.

Add the diced potatoes to the pot and stir to coat them in the aromatic mixture. Pour in 4 cups of chicken broth, bring everything to a boil, then reduce heat to a gentle simmer. Cook for 15-20 minutes until the potatoes are fork-tender.

Stir in the heavy cream, milk, and butter. Let the mixture cook for another 5 minutes, allowing the flavors to meld and the soup to thicken naturally. The butter adds an extra layer of richness that makes this copycat recipe taste authentic.

Using a potato masher, mash about half the potatoes directly in the pot. This creates that signature creamy-yet-chunky texture that makes longhorn baked potato soup so satisfying. Leave plenty of potato pieces intact for textural contrast.

Stir in the shredded cheddar cheese until completely melted and incorporated. Add most of the crumbled bacon, reserving some for garnish. The cheese should blend seamlessly into the creamy base.

Taste your soup and season with salt and pepper as needed. Remember that bacon and cheese add saltiness, so adjust accordingly. Let it simmer for 3-5 more minutes to bring all flavors together.

Ladle the hot soup into bowls and top with remaining bacon crumbles, sliced green onions, and a generous dollop of sour cream for that authentic steakhouse presentation.