Fatz Restaurant Potato Soup Recipe: Creamy Loaded Potato Indulgence

This restaurant-style soup delivers the creamy comfort you crave with every spoonful. I’ve perfected the technique to achieve that velvety texture without the fuss.

Loaded with potatoes, bacon, and cheese, this dish brings hearty indulgence to your table. The secret lies in the slow simmer and rich broth base.

Ingredients for Fatz Restaurant Potato Soup

Pantry staples meet deli counter finds for this creamy, loaded potato soup.

The potatoes are the foundation—Russets give that perfect fluffy texture once cooked. Costco has great bulk options if you’re making a double batch. For the bacon, thick-cut holds up better in the soup (and honestly, tastes better too). I grab mine from the butcher section at Whole Foods when I want it extra smoky. The cheddar? Sharp melts better than mild and adds that tangy kick the dish needs.

No Russets? Yukon Golds work in a pinch—they’re creamier but don’t break down as much. Out of thick-cut bacon? Regular bacon is fine, just cook it low and slow so it doesn’t burn. For a lighter version, turkey bacon is passable (but not as rich). The broth can be swapped for vegetable broth if needed, though chicken gives the best depth. Swanson or College Inn are solid store-bought picks.

This soup thickens as it cools, so it’s even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. I like to portion leftovers into containers for easy lunches—just reheat with a splash of milk to loosen it up (worth the extra minute).

Step-by-Step Instructions for Creamy Loaded Potato Soup

Here’s the method I use every time to achieve that velvety texture you know and love.

Step 1: Cook the Bacon and Sauté Aromatics

Start by cooking the 8 slices thick-cut bacon in a large pot over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, but leave the rendered fat in the pot—it’s pure flavor.

In the same pot, melt the 0.25 cup unsalted butter with the bacon fat. Add the 1 whole yellow onion (finely diced) and cook for 5 minutes until translucent and soft. Stir in the 3 cloves garlic cloves and cook for another 30 seconds until fragrant. This base builds the depth of flavor for your soup.

Step 2: Thicken the Soup Base

Sprinkle the 0.25 cup all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook off the raw flour taste. This creates a roux that will thicken your soup beautifully.

Slowly pour in the 4 cups chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken slightly, about 3-4 minutes. The mixture should coat the back of a spoon lightly.

Step 3: Add Potatoes and Simmer

Stir in the 2 lb russet potatoes (peeled and cubed evenly), 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Pour in the 2 cups whole milk and 1 cup heavy cream. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Stir occasionally to prevent sticking. The potatoes should break apart easily when pierced with a fork, but the cubes should still hold their shape somewhat.

Step 4: Blend and Finish with Cheese

Using an immersion blender, blend about half the soup directly in the pot until smooth and creamy. For a chunkier texture, blend less. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.

Stir in the 2 cups cheddar cheese (shredded, sharp variety) until fully melted and smooth. Taste and adjust seasoning if needed—the cheese should add richness without overpowering the potato flavor.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with the crispy bacon, crumbling it over the top for texture. Garnish with the 0.5 cup green onions (thinly sliced) for a fresh, bright contrast.

Serve immediately while hot. The soup should be thick and creamy, with visible chunks of potato and a rich, velvety mouthfeel. The bacon adds a smoky crunch, while the green onions provide a pop of color and freshness.

Pro Cooking Tips for Perfect Results

Roux Perfection

Cook your flour for the full 2 minutes in the bacon fat and butter—this removes the raw taste and creates a rich, golden base. I whisk constantly over medium heat to prevent burning. The mixture should bubble gently but not darken too much.

Potato Prep

Cut your 2 lb russet potatoes into even ½-inch cubes so they cook uniformly. I rinse them after peeling to remove excess starch, which helps achieve that perfect creamy texture without gumminess. This step makes a noticeable difference.

Simmering Secrets

Keep your soup at a gentle simmer, not a rolling boil, to prevent the dairy from curdling. I use a heavy-bottomed pot like Le Creuset for even heat distribution. Stir every 5 minutes to keep potatoes from sticking to the bottom. 💡

Blending Technique

For the creamiest texture, blend about half the soup with an immersion blender. I pulse rather than hold it down to control the consistency. If using a regular blender, vent the lid slightly to avoid pressure buildup from the hot liquid.

Cheese Integration

Add your 2 cups sharp cheddar off the heat to prevent stringiness. I shred my own from a block—pre-shredded contains anti-caking agents that can make your soup grainy. Stir until just melted for smooth, velvety results.

Final Adjustments

Taste before serving and adjust with salt or black pepper as needed. The flavors intensify as it sits, so I often add a final pinch of dried thyme right before garnishing. This brings all the elements together beautifully.

Frequently Asked Questions