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Rafferty's Famous Potato Soup Recipe

This creamy homemade potato soup perfectly recreates the famous Rafferty's restaurant version. Made with tender russet potatoes, crispy bacon, and rich cream, this copycat recipe delivers restaurant-quality comfort food right in your kitchen. Ready in just 45 minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American, Comfort Food, Restaurant Copycat
Servings 5 People
Calories 930 kcal

Equipment

  • 1 Large Pot heavy-bottom preferred
  • 1 Sharp Knife for dicing vegetables
  • 1 Cutting Board
  • 1 Ladle for serving
  • 1 Immersion blender optional
  • 1 Measuring cups for liquids and solids
  • 1 Measuring spoons
  • 1 Paper towels for bacon
  • 1 Wooden spoon for stirring

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 medium onion finely chopped
  • 4 slices bacon chopped
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 cups cheddar cheese freshly shredded
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons chives chopped, for garnish
  • 1/2 cup sour cream optional, for serving
  • 1/2 cup cheddar cheese optional, for garnish

Instructions
 

  • Prepare ingredients – Peel and dice 4 large russet potatoes, chop 1 medium onion, and slice 4 strips of bacon.
  • Cook bacon – In a large pot, cook bacon over medium heat until crispy. Remove and drain on a paper towel. Keep the bacon drippings in the pot.
  • Sauté onions – In the same pot, cook chopped onion in bacon drippings until soft and translucent (about 5 minutes).
  • Cook potatoes – Add diced potatoes and 4 cups of chicken broth. Simmer for 15-20 minutes, until potatoes are fork-tender.
  • Add dairy and cheese – Stir in 2 cups heavy cream and 2 cups shredded cheddar cheese. Stir until fully melted and combined.
  • Blend (optional) – Use an immersion blender to create a smoother texture, leaving some chunks if desired.
  • Season – Add salt and pepper to taste. Stir in crispy bacon.
  • Serve – Garnish with chopped fresh chives or parsley, and add extra cheese or sour cream if desired.

Notes

  • Make-Ahead Tip: This soup can be made a day in advance. The flavors deepen overnight, making it even tastier the next day. Reheat gently on the stove over low heat, adding a splash of milk or broth if it thickens too much.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: To prevent curdling, reheat over low heat, stirring frequently. Avoid boiling once the dairy is added.
  • Thicker Soup: If you prefer a thicker soup, mash some of the potatoes with a fork or use a flour slurry (1 tbsp flour mixed with 2 tbsp cold water) to thicken.
  • Lighter Option: Substitute half-and-half for heavy cream, use turkey bacon, or reduce the cheese for a lower-calorie version.
  • Extra Flavor Boost: Add minced garlic, a dash of hot sauce, or a sprinkle of smoked paprika for more depth.
  • Serving Suggestions: Serve with toasted bread, a side salad, or crispy croutons for a complete meal.

Nutrition

Serving: 250gCalories: 930kcalCarbohydrates: 62gProtein: 27gFat: 66gSaturated Fat: 38gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 195mgSodium: 1301mgPotassium: 1515mgFiber: 4gSugar: 7gVitamin A: 2177IUVitamin C: 20mgCalcium: 541mgIron: 3mg
Keyword bacon potato soup, cheesy potato soup, comfort food, copycat Rafferty's, creamy potato soup, easy soup recipe, homemade potato soup, loaded potato soup, potato bacon soup, potato soup, Rafferty's copycat recipe, restaurant-style soup, winter soup
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