This Olive Garden Potato Soup is creamy, hearty, and filled with delicious potatoes, crispy bacon, and melted cheese. Perfect for a cozy meal on chilly days!
Honestly, I love how this soup warms me up. It’s so filling, I often skip dinner after having a bowl. Pair it with a nice breadstick and you’ve got a little slice of heaven! 🍞❤️
Key Ingredients & Substitutions
Bacon: I love using crispy bacon for that smoky flavor. If you want a healthier option, turkey bacon works too, though it might not give the same depth of flavor.
Potatoes: Russet potatoes are my go-to for this soup. They are starchy and break down easily. If you have Yukon gold potatoes, they’re a great alternative—just a bit creamier!
Heavy Cream: For a lighter version, half-and-half or whole milk can be used instead. You can even use almond milk or oat milk for a dairy-free option, though it might alter the creaminess a bit.
Greens: Spinach gives a nice color and freshness, but you can swap it with kale which holds up well in soups. If you want to skip greens altogether, that’s fine too.
How Do I Achieve the Perfectly Creamy Texture?
Getting that creamy texture is all about balancing the cooking steps. Start by cooking the bacon until crispy, as this infuses lovely flavor into the broth. When you add the cream and cheese, make sure to stir until melted and fully incorporated; this is key!
- After boiling the potatoes, use a potato masher to slightly mash some, while leaving the rest whole for texture.
- When adding cheese, do this over low heat to prevent it from clumping.
- Remember to stir frequently to avoid sticking to the bottom of the pot!
Olive Garden Potato Soup
Ingredients:
- 6 slices bacon, diced
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 large potatoes, peeled and diced (about 4 cups)
- 1 cup shredded carrots (optional)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 2 cups shredded Italian blend cheese (mozzarella, provolone, and Romano)
- 2 cups fresh spinach or kale, roughly chopped
- Grated Parmesan cheese for garnish
- Additional cooked bacon pieces for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. It’s quick enough to whip up on a busy weeknight, but delicious enough for a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon pieces and set them aside, but keep the bacon drippings in the pot for flavor.
2. Sauté Onions and Garlic:
Add the chopped onion to the bacon fat and sauté until the onion is translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it smells amazing!
3. Add the Broth and Potatoes:
Pour in the chicken broth and then add the diced potatoes, shredded carrots (if using), and all your dried herbs: basil, oregano, and parsley. Season with salt and pepper, and give it a good stir.
4. Cook the Potatoes:
Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which will take about 15-20 minutes. You can poke them with a fork to check!
5. Mash the Potatoes:
Once the potatoes are tender, grab a potato masher or the back of a spoon and gently mash some of the potatoes in the pot. This will help thicken the soup while still keeping some chunks for texture.
6. Stir in Cream and Cheese:
Add the heavy cream and the shredded Italian cheese blend to the pot. Stir everything together and let it simmer on low until the cheese is melted and the soup is creamy, about 5 minutes.
7. Add Greens:
Now, stir in the chopped spinach or kale and cook for another 2-3 minutes until the greens are wilted and vibrant.
8. Final Seasoning:
Take a moment to taste the soup. Adjust the seasoning with more salt and pepper if needed. You want it to be just right!
9. Serve and Enjoy:
Serve the soup hot, garnished with the reserved crispy bacon pieces and a sprinkle of grated Parmesan cheese on top. Enjoy this rich, creamy Olive Garden-style potato soup with a slice of crusty bread or some delicious breadsticks!
Can I Use Different Types of Cheese?
Absolutely! While the Italian blend cheese gives a nice flavor, you can use cheddar cheese, Monterey Jack, or even a vegan cheese if you’re looking for alternatives. Just make sure to choose cheeses that melt well to keep the soup creamy!
How Can I Make This Soup Vegetarian?
To make this potato soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. For added depth of flavor, consider adding mushrooms and using smoked paprika for a hint of smokiness!
What Are the Best Ways to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, or use the microwave. If the soup thickens upon standing, just add a splash of broth or water to get it back to your desired consistency!
Can I Freeze This Soup?
Yes, you can freeze the soup! Make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When reheating, thaw it in the fridge overnight, then reheat on the stove, adding a little extra cream or broth if needed.