Tony Roma’s Baked Potato Soup Recipe: Copycat Creamy Steakhouse Classic

I recreated this steakhouse favorite after a particularly cold Boston winter left me craving that creamy comfort. The secret is in the potato selection and a slow simmer that builds depth of flavor.

This version stays true to the classic with its rich, velvety texture and loaded baked potato flavor. I use Yukon Golds for their natural creaminess and add just enough cheese to complement without overpowering.

What you get is a bowl of soup so thick and satisfying it could stand up a spoon. The garnishes—cheddar, bacon, chives—transform it from simple to spectacular.

Perfect for chilly evenings or when you need a taste of restaurant quality at home. Here’s how to make it.

Ingredients for Tony Roma’s Baked Potato Soup

Rich, velvety, and packed with loaded baked potato flavor. Here’s what you need.

The potatoes are everything here. Yukon Golds give that buttery texture without turning gluey—avoid russets, they get grainy. I grab mine from Whole Foods when they look fresh, but any grocery store will do. The bacon? Thick-cut from the butcher counter crisps up better than pre-packaged. For the cheese, block cheddar shreds meltier than pre-shredded (the anti-caking stuff ruins the texture).

No Yukon Golds? Red potatoes work in a pinch but lack that creamy edge. Swap bacon for turkey bacon if you need to. The whole milk can be 2% in a bind, but full-fat is worth it. Out of fresh chives? Dried chives at half the amount or skip them entirely—green onions add a similar pop. The sour cream garnish is non-negotiable for that steakhouse feel though.

Soup thickens as it sits, so thin with a splash of milk if needed. Keeps 4-5 days in the fridge, but the bacon garnish is best added fresh. Freezes beautifully for 3 months—just leave off the dairy garnishes until reheating. Portion into containers for easy grab-and-go lunches.

Step-by-Step Instructions for Creamy Baked Potato Soup

This method delivers that classic steakhouse flavor with velvety texture every time.

Step 1: Cook and Crumble the Bacon

Start by cooking the 8 oz Bacon in a large pot over medium heat until crispy, about 8-10 minutes. I like to use thick-cut bacon for this—it holds up better in the soup and gives you those perfect salty, smoky bits.

Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Pour off all but 2 tablespoons of the rendered bacon fat from the pot—this will add incredible depth of flavor to your soup base.

Step 2: Sauté Aromatics and Thicken the Base

In the same pot with the reserved bacon fat, melt the 0.5 cup Unsalted Butter over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 5 minutes until softened and translucent.

Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Then sprinkle the 0.25 cup All-Purpose Flour over the mixture and whisk constantly for 1-2 minutes to cook off the raw flour taste—this creates a smooth roux that will thicken your soup beautifully.

Step 3: Build the Creamy Soup Base

Gradually pour in the 4 cups Chicken Broth while whisking continuously to prevent lumps. Add the peeled and diced 2 lb Yukon Gold Potatoes and bring the mixture to a boil. Reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.

Once the potatoes are soft, use a potato masher to gently break them up—this gives the soup that rustic, chunky texture that’s signature to this dish. Stir in the 2 cups Whole Milk, 1 cup Heavy Cream, 1.5 tsp Salt, and 1 tsp Black Pepper.

Step 4: Finish with Cheese and Final Touches

Reduce heat to low and gradually add the 1.5 cups Sharp Cheddar Cheese, stirring constantly until completely melted and smooth. This is where the magic happens—the cheese transforms the soup into that ultra-creamy, dreamy texture we all love.

Stir in half of the crumbled bacon, reserving the rest for garnish. Taste and adjust seasoning if needed. The soup should be rich and velvety with a perfect balance of smoky, cheesy, and creamy flavors.

Step 5: Garnish and Serve

Ladle the soup into bowls and top each serving with a dollop of 0.5 cup Sour Cream, remaining crumbled bacon, chopped 0.25 cup Fresh Chives, and thinly sliced 4 whole Green Onions.

Serve immediately while hot. The garnishes add freshness and texture contrast to each bowl. For the full steakhouse experience, serve with crusty bread or a simple side salad.

Dietary Considerations for This Dish

Gluten-Free Adaptation

Swap the ¼ cup All-Purpose Flour for ¼ cup cornstarch or a gluten-free flour blend like King Arthur Measure for Measure. Whisk it into the butter just like the original—you’ll get the same thickening power without the gluten. I’ve tested this multiple times in my tiny Boston kitchen with great results. 💪

Dairy-Free Version

Use coconut milk instead of whole milk and heavy cream—about 3 cups total. For the cheese, try Daiya cheddar shreds or Violife sharp cheddar alternative. The flavor will be slightly different but still rich and satisfying. Skip the sour cream garnish or use a dairy-free alternative.

Lower-Fat Option

Reduce the butter to ¼ cup and use 2% milk instead of whole. Replace half the heavy cream with low-fat evaporated milk. For the cheese, opt for 2% cheddar. The texture won’t be quite as velvety, but it’s still delicious and lighter. I often make this version when I’m feeling virtuous after the holidays.

Vegetarian Modification

Omit the bacon and use vegetable broth instead of chicken broth. For that smoky depth, add 1 tsp smoked paprika when sautéing the onions. You can also crisp up coconut bacon (available at Whole Foods) for garnish. The soup remains just as hearty and comforting.

Lactose-Free Adjustments

Use lactose-free milk and lactose-free heavy cream—both are widely available at regular grocery stores. For the cheese, lactose-free cheddar works perfectly. The sour cream garnish can be swapped for lactose-free Greek yogurt. You won’t sacrifice any creaminess or flavor. 🥣

Low-Carb Tweaks

Replace half the potatoes with cauliflower florets (about 1 lb) to reduce the carb count. The texture stays surprisingly similar, and the flavor remains rich and satisfying. You can also reduce the flour to 2 tbsp for a slightly thinner but still creamy soup.

Frequently Asked Questions