Newk’s Potato Soup Recipe

Whenever we eat at Newk’s Eatery restaurant, I find myself drawn to two irresistible items on the menu – the warm dinner rolls (so soft and buttery!) and the loaded baked potato soup.

This potato soup is a masterpiece if I compare with Logan’s Roadhouse Potato Soup or Longhorn Steakhouse Loaded Potato Soup. Over the years, I’ve tried similar soups elsewhere, but nothing hits the spot quite like this one.

So, I decided to recreate the Newk’s potato soup recipe at home to enjoy anytime I want just like this Spinach Dip. Let me tell you, this recipe is everything you’re craving – warm, comforting, and oh-so-easy to make.

Why You’ll Love This Potato Soup

This potato soup is everything you want in comfort food. It’s creamy, cheesy, and packed with hearty chunks of potato that melt in your mouth. The crispy bacon adds a smoky crunch, while the sour cream and chives on top make every bite extra special.

What I love most is how simple it is to make with everyday ingredients – no fancy tools or skills needed! It’s perfect for a cozy family dinner or whenever you’re craving something warm and satisfying. Trust me, one bowl of this soup, and you’ll want to make it again and again.

What Is in Newk’s Potato Soup?

• 2 pounds Yukon gold potatoes: These potatoes are perfect for creamy soups because they have a buttery texture.
• Kosher salt and freshly ground black pepper: For seasoning and enhancing the flavor.
• 6 slices of bacon: Adds smokiness and crispiness to the soup.
• ½ large Vidalia onion (about 1½ cups): Sweet and mild, perfect for balancing the flavors.
• 2 cloves garlic: For a hint of aromatic goodness.
• ¼ cup all-purpose flour: Thickens the soup to a creamy consistency.
• 3 cups chicken broth: Provides a flavorful base.
• 2 cups whole milk: Makes the soup rich and creamy.
• ½ teaspoon paprika: Adds a touch of warmth and depth to the flavor.
• 1 cup shredded extra-sharp Cheddar cheese: For a bold cheesy kick.
• 1 cup shredded sharp Cheddar cheese: Balances the flavors with mild creaminess.
• Sour cream: A dollop on top makes each bowl heavenly.
• Chopped chives: For a fresh, oniony garnish.

Recipe Substitutions

• Potatoes: Yukon gold potatoes are the best for this recipe, but you can use russet potatoes if that’s what you have.
• Milk: Swap whole milk for half-and-half or even heavy cream for a richer soup.
• Cheddar Cheese: Feel free to mix in Monterey Jack or Gruyere if you want a slightly different flavor.
• Bacon: Turkey bacon or vegetarian bacon alternatives work too

Kitchen Appliance

To make this soup, you don’t need anything fancy. Here’s what you’ll need:

• A large pot or Dutch oven for cooking the soup.
• A potato masher to partially mash the potatoes.
• A ladle for serving.

How to Make Newk’s Potato Soup

Step 1: Cook the Potatoes

Start by peeling and cutting the Yukon gold potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes, or until the potatoes are tender. After that, Drain the potatoes and set them aside for later.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and place them on a paper towel to drain. Leave about 2 tablespoons of bacon grease in the pot for added flavor.

Step 3: Sauté Onion and Garlic

Add the chopped Vidalia onion to the pot with the bacon grease. Cook for 4–5 minutes until the onion becomes soft and translucent. Stir in the minced garlic and cook for another minute.

Step 4: Make the Roux

Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1–2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, whisking to prevent lumps. Add the milk and bring the mixture to a gentle simmer.

Step 5: Add the Potatoes

Stir the cooked potatoes into the soup base. Use a potato masher to mash some of the potatoes, leaving a few chunks for texture. Season the soup with paprika, salt, and pepper to taste.

Step 6: Melt the Cheese

Reduce the heat to low. Gradually stir in the shredded extra-sharp and sharp Cheddar cheese until fully melted and smooth.

Step 7: Serve and Garnish

Ladle the soup into bowls. Top with crispy bacon pieces, a dollop of sour cream, and a sprinkle of chopped chives.

Recipe Notes

• Consistency Tip: If the soup feels too thick, add more chicken broth or milk to adjust the texture.
• Cheese Melting: Always keep the heat low when melting the cheese to prevent it from clumping.
• Make-Ahead Tip: You can cook the potatoes and bacon ahead of time to save some steps.

Recipe Variations and Additions

• Add veggies: Toss in some corn, diced carrots, or celery for extra texture.
• Spice it up: Add a pinch of cayenne pepper for a spicy kick.
• Protein boost: Stir in cooked, shredded chicken or turkey for a hearty meal.

What to Serve with Newk’s Potato Soup

When I make this soup at home, I love pairing it with a few simple sides that really complement the flavors. Here’s what I recommend:

• Crusty bread: There’s something about dipping a warm, crusty slice into the creamy soup that just hits the spot.
• Salad: A light green salad with a tangy dressing balances out the richness of the soup and adds a refreshing crunch.
• Dinner rolls: Just like at Newk’s Eatery, soft, buttery rolls are perfect for sopping up every last drop of that delicious soup.

Storage Tips

• Refrigerator: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.
• Freezer: Freeze the soup without the cheese for up to 2 months. Thaw overnight in the refrigerator and stir in the cheese when reheating.

Newk’s Potato Soup FAQs

Can I use a different type of potato?

Yes, you can use russet potatoes, but Yukon gold potatoes are creamier and hold their shape better in soup.

What’s the best cheese for this soup?

Extra-sharp Cheddar adds bold flavor, while sharp Cheddar balances it. Feel free to experiment with other cheeses like Gouda or Monterey Jack.

Can I make this in a slow cooker?

Yes! Cook the bacon separately, then add all ingredients except cheese to the slow cooker. Cook on low for 6–8 hours, mash the potatoes, and stir in the cheese at the end.

How do I thicken the soup?

If the soup is too thin, whisk a tablespoon of flour with water to make a slurry, and stir it in while the soup is simmering.

Can I use half-and-half instead of milk?

Absolutely. Half-and-half will make the soup even creamier.

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Yield: 1

Newk's Potato Soup Copycat Recipe

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Craving the warm, creamy goodness of Newk's famous soup? This Newk's Potato Soup Copycat Recipe is just what you need! Made with tender potatoes, crispy bacon, and melted cheddar, it’s rich, flavorful, and super easy to make at home. Perfect for a cozy dinner or lunch, it’s topped with sour cream and chives for that classic finish. Try this recipe today and enjoy Newk’s favorite right in your own kitchen

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 2 pounds Yukon gold potatoes: These potatoes are perfect for creamy soups because they have a buttery texture.
• Kosher salt and freshly ground black pepper: For seasoning and enhancing the flavor.
• 6 slices of bacon: Adds smokiness and crispiness to the soup.
• ½ large Vidalia onion (about 1½ cups): Sweet and mild, perfect for balancing the flavors.
• 2 cloves garlic: For a hint of aromatic goodness.
• ¼ cup all-purpose flour: Thickens the soup to a creamy consistency.
• 3 cups chicken broth: Provides a flavorful base.
• 2 cups whole milk: Makes the soup rich and creamy.
• ½ teaspoon paprika: Adds a touch of warmth and depth to the flavor.
• 1 cup shredded extra-sharp Cheddar cheese: For a bold cheesy kick.
• 1 cup shredded sharp Cheddar cheese: Balances the flavors with mild creaminess.
• Sour cream: A dollop on top makes each bowl heavenly.
• Chopped chives: For a fresh, oniony garnish.

Kitchen Appliance

• A large pot or Dutch oven for cooking the soup.
• A potato masher to partially mash the potatoes.
• A ladle for serving.

Instructions

1. Start by peeling and cutting the Yukon gold potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes, or until the potatoes are tender. Drain the potatoes and set them aside for later.
2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and place them on a paper towel to drain. Leave about 2 tablespoons of bacon grease in the pot for added flavor.
3. Add the chopped Vidalia onion to the pot with the bacon grease. Cook for 4–5 minutes until the onion becomes soft and translucent. Stir in the minced garlic and cook for another minute.
4. Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1–2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, whisking to prevent lumps. Add the milk and bring the mixture to a gentle simmer.
5. Stir the cooked potatoes into the soup base. Use a potato masher to mash some of the potatoes, leaving a few chunks for texture. Season the soup with paprika, salt, and pepper to taste.
6. Reduce the heat to low. Gradually stir in the shredded extra-sharp and sharp Cheddar cheese until fully melted and smooth.
7. Ladle the soup into bowls. Top with crispy bacon pieces, a dollop of sour cream, and a sprinkle of chopped chives.

Nutrition Information:

Serving Size:

Serves: 4–6 people
Amount Per Serving: Calories: 450–500Cholesterol: 65mgSodium: 950mgCarbohydrates: 40gProtein: 15g

Nutritional values are approximate and may vary based on ingredients, portion sizes, and preparation methods. Please consult a professional nutritionist or dietitian for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

This Newk’s potato soup recipe is warm, cheesy, and absolutely comforting – just like the one from the restaurant! It’s easy to make at home and will quickly become a favorite in your kitchen.

I hope you try this recipe and enjoy every spoonful as much as I do. Share your cooking experience with us, and don’t forget to follow us on Pinterest for more delicious recipes.