This Olive Garden Potato Soup is creamy and comforting, filled with tender potatoes, crispy bacon, and fresh green onions. It’s like a warm hug in a bowl!
When I make this soup, I can’t help but go back for seconds. It pairs perfectly with a crusty bread! 🍞 Plus, it’s super easy to whip up, making weeknight dinners a breeze.
Key Ingredients & Substitutions
Bacon: I love using crispy crumbled bacon for an extra punch of flavor. If you’re looking for a lighter option, turkey bacon works as a great substitute, still giving you that savory taste.
Potatoes: Russet potatoes are my go-to since they have a nice starchiness that thickens the soup. If you want to switch it up, Yukon Gold potatoes add a buttery flavor. Just make sure to peel and cube them for best results!
Heavy Cream & Half-and-Half: For a lighter version, you can replace heavy cream with half-and-half alone. You could also use milk, but the soup won’t be as creamy. Almond milk or coconut cream can work if you’re dairy-free.
Cheddar Cheese: Sharp cheddar is perfect for a robust flavor. If you want to mix things up, try gruyère or pepper jack for a spicy kick. Just ensure it melts well.
Spinach: Fresh spinach gives the soup a vibrant color and nutrition boost. If you don’t have fresh, you can use frozen spinach—just thaw and drain it first to avoid excess water.
How Do I Achieve the Perfect Creamy Texture?
To ensure your soup has that creamy and smooth texture, follow these steps. First, don’t skip the mashing process. By mashing some potatoes, you create a thick, creamy base while keeping some chunks for texture.
- Use a potato masher for a rustic feel or an immersion blender for a smoother result. Just blend a bit—leaving some potato chunks makes it hearty.
- Add the creams gradually. Start with heavy cream, mix well, then follow with half-and-half.
- Cook on low heat after adding cheese, so it melts evenly without clumping. Stir gently!
With this approach, your soup will be rich, smooth, and incredibly satisfying!
Olive Garden Potato Soup
Ingredients You’ll Need:
- For the Soup:
- 6 slices bacon, diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 4 cups peeled and cubed potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup half-and-half cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups fresh spinach leaves, roughly chopped
- For Garnish:
- 2 tablespoons chopped fresh parsley (optional)
- Additional shredded cheddar cheese for garnish (optional)
Time Needed:
This delicious Olive Garden-style potato soup takes about 10 minutes to prep and 30 minutes to cook. In total, you’ll need around 40 minutes to get it ready to serve. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy. This usually takes about 5 to 7 minutes. Once it’s done, use a slotted spoon to remove the crispy bacon pieces and set them aside. Keep the bacon drippings in the pot to add flavor!
2. Sauté the Vegetables:
Add the chopped onion, celery, and green bell pepper to the pot with the bacon drippings. Sauté these veggies over medium heat until they are softened, which should take around 5 minutes. The smell will be amazing!
3. Add Garlic:
Stir in the minced garlic and cook for one more minute. This will make the flavors pop!
4. Cook the Potatoes:
Next, add the peeled and cubed potatoes along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender. This should take about 15-20 minutes.
5. Mash Some Potatoes:
Take a potato masher or an immersion blender and slightly mash some of the potatoes in the pot. This will help thicken the soup while leaving some nice chunks for texture. Don’t mash it all—keep it hearty!
6. Add Dairy and Cheese:
Stir in the heavy cream, half-and-half cream, and shredded cheddar cheese. Season with salt and pepper. Cook over low heat until the cheese is fully melted and the soup is hot again—just a few minutes!
7. Add Spinach and Bacon:
Finally, add the chopped spinach and the crispy bacon back into the pot. Stir everything together and cook for another 5 minutes until the spinach is wilted and vibrant.
8. Taste and Adjust:
Give the soup a taste and adjust it with more salt or pepper if needed for your perfect flavor!
9. Serve It Up:
Ladle the soup into bowls. If you want, garnish with some chopped parsley and extra shredded cheddar cheese on top for that touch of extra goodness.
10. Enjoy!
Serve the hot soup alongside some crusty bread or a simple salad for a complete meal. Enjoy your cozy, creamy, Olive Garden-style potato soup!
Happy cooking! 🍽️
Can I Use Frozen Potatoes in This Recipe?
Yes, you can use frozen cubed potatoes! Just make sure to thaw them beforehand for even cooking. You may need to adjust the cooking time slightly as frozen potatoes can release moisture that will make the soup more watery.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply substitute the bacon with olive oil for cooking and use vegetable broth instead of chicken broth. You can add some smoked paprika to give it a similar smokiness that bacon would provide.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to bring back the creamy texture.
Can I Add Other Vegetables?
For sure! You can add vegetables like carrots, corn, or even broccoli for more nutrition and flavor. Just chop them into small pieces and add them along with the potatoes to ensure they’re cooked through.
