Red Lobster Bacon Potato Soup Copycat Recipe

Craving that creamy, comforting Red Lobster Bacon Potato Soup at home? This easy Red Lobster Bacon Potato Soup Copycat Recipe recreates all the rich flavors of the restaurant favorite, complete with tender potatoes, savory bacon, and a velvety cheesy broth.

Enjoy the rich, comforting flavors of Red Lobster’s Bacon Potato Soup right at home with this easy copycat recipe.

Creamy and cheesy, packed with tender potatoes, crispy bacon, and a touch of green onions, this soup is perfect for cozy dinners, family meals, or anytime you’re craving that restaurant-quality taste without leaving your kitchen.

Why You Will Love This Recipe!

• Restaurant-Quality at Home: Enjoy all the rich, creamy flavors of Red Lobster’s favorite soup without leaving your kitchen.
• Easy to Make: Uses simple ingredients and comes together quickly in one pot.
• Hearty & Comforting: Loaded with tender potatoes, crispy bacon, and cheesy goodness.
• Family-Friendly: Perfect for cozy dinners, weeknight meals, or special occasions.
• Customizable: Adjust the cheese, bacon, or seasonings to suit your taste.

Red Lobster Bacon Potato Soup Ingredients & Substitutions

• Bacon – Provides smoky, savory flavor. Substitute: Turkey bacon or pancetta for a leaner or slightly different taste.
• Russet Potatoes – Tender and creamy when cooked. Substitute: Yukon gold or red potatoes for a slightly buttery texture.
• Butter – Adds richness to the soup base. Substitute: Olive oil or dairy-free butter for a lighter or vegan-friendly option.
• All-Purpose Flour – Thickens the soup. Substitute: Gluten-free flour or cornstarch slurry for a gluten-free version.
• Chicken Broth – Adds depth and flavor. Substitute: Vegetable broth for a vegetarian-friendly alternative.
• Half-and-Half or Heavy Cream – Creates creamy texture. Substitute: Whole milk or a non-dairy cream (like oat or coconut) for a lighter or dairy-free option.
• Cheddar Cheese – Adds cheesy flavor and richness. Substitute: Colby jack, Monterey Jack, or dairy-free cheese for variation.
• Green Onions – Garnish with fresh flavor. Substitute: Chives or finely diced white onions.
• Salt & Pepper – Seasoning. Adjust to taste.

How To Make Red Lobster Bacon Potato Soup Copycat Recipe

Step 1: Cook bacon until crispy, then chop into small pieces. Reserve a little bacon fat for extra flavor, if desired.

Step 2: Peel and dice the russet potatoes into bite-sized pieces.

Step 3: Add diced potatoes, cooked bacon, butter, flour, and chicken broth to the crockpot. Stir until well combined.

Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender. Stir in half-and-half (or cream) and shredded cheddar cheese. Let it melt and incorporate into the soup. Add salt, pepper, and additional seasoning as desired. Stir well. Garnish with chopped green onions and extra crispy bacon. Serve warm and enjoy your homemade Red Lobster-style soup!

Red Lobster Bacon Potato Soup Recipe Tips

• Use Yukon Gold or Russet potatoes for the best creamy texture without becoming mushy.
• Cook the bacon separately and add it at the end to keep it crispy and flavorful.
• Mash some potatoes in the crockpot before serving to naturally thicken the soup.
• Add shredded cheese slowly while stirring to prevent clumping or curdling.
• Finish with a splash of cream or milk right before serving for extra richness and silky smoothness.

Storing, Freezing & Reheating Instructions

• Storing: Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the soup gently on the stove over low heat, stirring occasionally until hot. Add a splash of milk or broth if it thickens too much during storage.

Red Lobster Bacon Potato Soup Recipe Faqs

Can I make this soup without bacon? Yes! You can skip the bacon for a vegetarian version or replace it with plant-based bacon bits for a similar smoky flavor.

What kind of potatoes work best for this soup? Yukon Gold or Russet potatoes are ideal—they become perfectly tender and creamy when cooked.

Can I use milk instead of heavy cream? You can, but the soup will be a bit thinner. For a creamier texture, try half-and-half as a substitute.

How can I thicken the soup if it’s too runny? Mash some of the cooked potatoes with a spoon or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and simmer until thickened.

Can I make this ahead of time? Absolutely! This soup tastes even better the next day as the flavors meld. Just reheat gently before serving.

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