Soups & Stews
Houlihan's Baked Potato Soup delivers the restaurant's signature comfort in a bowl—creamy, hearty, and topped with a golden cornmeal crust that cracks open to reveal fluffy pink potato hearts.
The secret lies in blending perfectly cooked potatoes with rich broth and velvety cheese, then crowning it with a crispy cornmeal topping that adds texture and depth.
I've recreated this dish after years of perfecting the balance between smoothness and crunch, ensuring every spoonful delivers that iconic Houlihan's experience at home.
What sets this recipe apart is the technique: simmering potatoes until tender, then blending them with broth and cheese for a silky base before toasting the cornmeal topping to achieve that signature crispy finish.
The result is a soup that's both indulgent and satisfying—creamy enough to coat your spoon but sturdy enough to hold its shape. This version includes bacon for extra richness, just like the original, and a touch of sour cream to round out the flavors.
The magic happens in the details: slow cooking the potatoes ensures they break down smoothly, while the cornmeal topping must be toasted just enough to turn golden and crispy without burning.
The blend of cheddar and cream cheese creates a rich, velvety texture that pairs perfectly with the hearty potato base. Each bite delivers a harmonious mix of creamy, cheesy goodness with a satisfying crunch from the cornmeal crown.
Serve this soup with crusty bread for dipping or as a starter to a hearty meal—it's the kind of dish that feels like a warm hug on a chilly day. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd.
Once you try this version, you'll understand why Houlihan's is a classic—now you can recreate it in your own kitchen.
Ingredients for houlihan's baked potato soup
Fifteen ingredients that transform into Houlihan's iconic creamy, crispy potato soup experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | For extra richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Room temperature for blending |
| Bacon 🥓 | 8 oz | Cooked and crumbled |
| Cornmeal 🌽 | ½ cup | Fine grind for crispiness |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sour Cream 🥛 | ¼ cup | For garnish |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The potatoes are non-negotiable—Russet or Yukon Gold give that fluffy texture. Costco or Trader Joe's usually carry the best bags of Yukon Gold, but Russet works too. Look for potatoes that feel heavy for their size—those are the ones packed with starch. Bacon? Thick-cut from the deli counter holds up better to crumbling. The cheese matters too: sharp cheddar from the block (not pre-shredded) melts smoother and tastes fresher. For the cornmeal, Bob's Red Mill is my go-to—it toasts up perfectly golden.
No heavy cream? Half-and-half plus a splash of milk works in a pinch. Short on cheddar? Gruyère or Monterey Jack add different but delicious flavors. The bacon can be turkey bacon if you prefer—just don't skip it. For the onion, yellow or white both work, but red adds a slight sweetness. Garlic? Fresh is best, but if you're using powder, double the amount. The cornmeal topping is where the magic happens—don't skip toasting it in the butter until golden. And if you're feeling fancy, swap regular cornmeal for polenta for extra richness.
This soup tastes even better the next day—reheats beautifully with a splash of milk to restore creaminess. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make a double batch because it disappears fast. Store the cornmeal topping separately in the fridge—just pop it in the oven for 5 minutes at 375°F when reheating. Garnish with extra bacon and green onions right before serving (they wilt fast).
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually just one pot—no chopping, no peeling, no mess. Toss in whole Russets (skins on, even), cover with broth, and let the oven do the work. That’s it. Zero fuss, all flavor.
- Creamy Cheese Magic: Between us, the sharp cheddar and heavy cream combo is dangerously good. The cheese melts into a velvety blanket, while the broth keeps it rich but not heavy. Honestly? I’ll take seconds over salad any day.
- Leftover Hero: This soup tastes even better the next day. I make a double batch on Sundays—some for dinner, some for lunches—and it’s still creamy, still packed with that cheesy goodness. No sad, watery leftovers here.
- Budget-Friendly Luxury: Russets and cheddar stretch far, and chicken broth adds depth without breaking the bank. It’s the kind of comfort food that makes you feel fancy without the fancy price tag. (Yes, even on a Tuesday night.)
Step-by-step instructions for Houlihan's baked potato soup
Here's how to create that perfect balance of crispy cornmeal crowns and velvety pink potato hearts.
Cook the Potatoes Until Fork-Tender
Preheat your oven to 400°F. Pierce each of the 3 lb russet potatoes in several places with a fork, then place them on a baking sheet. Roast for 45-50 minutes until you can easily pierce them with a knife. This roasting step develops deep flavor and makes the potatoes easier to mash later.
While the potatoes cook, cook the 8 oz bacon in a skillet over medium heat until crispy. Drain on paper towels, reserving 2 tablespoons of the bacon fat. Crumble the bacon and set aside. The rendered fat will add incredible richness to the soup.
Build the Creamy Base
In a large pot, melt the 2 tablespoons butter over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant. This aromatic foundation forms the flavor backbone of your soup.
Add the 4 cups chicken broth and bring to a simmer. Peel and cube the roasted potatoes, then add them to the pot. Simmer for 10 minutes to infuse the broth with potato flavor. Mash the potatoes slightly with a potato masher or fork—you want some texture, not a completely smooth purée.
Create the Creamy Cheese Mixture
In a separate bowl, combine the 1 cup heavy cream, 1 cup whole milk, 8 oz cream cheese, 1.5 cups sharp cheddar cheese, 1.5 tsp salt, and 0.5 tsp black pepper. Whisk until the cream cheese is completely melted and smooth. This mixture is the secret to that luxurious, velvety texture.
Temper the cheese mixture by slowly ladling in some of the hot potato broth while whisking continuously. This prevents the cream from curdling when you add it to the soup. Once fully incorporated, pour the cheese mixture into the pot with the potatoes and stir until completely combined and smooth.
Prepare the Crispy Cornmeal Crowns
In a small bowl, mix the 0.5 cup cornmeal with 2 tablespoons water to form a thick paste. Drop spoonfuls of this mixture onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 400°F for 12-15 minutes until golden brown and crispy. These crowns are the signature crunch that sets this soup apart.
While the crowns bake, stir the bacon into the soup and simmer for an additional 5 minutes. Taste and adjust seasoning if needed. The soup should be rich but not overly salty—remember, the bacon and cheeses already contribute significant saltiness.
Assemble and Serve
Ladle the hot soup into bowls, placing 1-2 crispy cornmeal crowns on top of each serving. Garnish with 0.25 cup sour cream and 2 whole sliced green onions. The contrast of the warm, creamy soup with the cool, crispy crowns is what makes this dish so special.
Serve immediately while the crowns are still crispy. The soup will continue to thicken slightly as it sits, so don't wait too long before serving. Each spoonful should deliver that perfect combination of creamy potato goodness with a satisfying crunch from the cornmeal crowns.
Pro Tips For Making Houlihan'S Baked Potato Soup
- PEEL POTATOES AFTER COOKING: I learned this the hard way—peeling Russets raw makes them turn gray and waterlogged. Instead, boil them whole (skin on) until fork-tender, then drain and peel under running water. The skins slip off clean, and you avoid that sad, mealy texture.
- STIR IN CHEESE OFF HEAT: Sharp cheddar can clump like a science experiment gone wrong. After removing the soup from heat, whisk in the cheese in two batches—first a third, then let it melt, then the rest. This keeps the sauce smooth and prevents curdling from residual heat.
- USE COLD CREAM AND MILK: Pouring heavy cream and whole milk straight from the fridge into the hot soup creates a silky texture instead of a greasy separation. The cold fat emulsifies better, giving you that velvety Houlihan’s consistency without breaking. (Yes, even if you’re impatient like me.)
- SALT THE BROTH LIKE THE SEA: The chicken broth is where flavor hides—or disappears. Taste it before adding to the potatoes; if it’s bland, boost it with 1½ teaspoons salt per cup (or more if you’re salty like me). Weak broth means weak soup, and no amount of cheese can fix that.
Serving suggestions for leftovers
Bread Pairings
This soup is a match made in heaven with crusty sourdough bread—its tangy flavor cuts through the richness beautifully. I recommend Artisan Baker's or Trader Joe's sourdough loaves for that perfect chewy texture.
For extra indulgence, try garlic bread made with butter, garlic, and parsley—it soaks up every last drop of creamy goodness. 🥖
Cheese Course Prep
Serve this soup as a starter before a sharp cheddar or gouda cheese platter to build anticipation. The salty, nutty flavors of aged cheeses complement the creamy soup perfectly. Pair with apple slices and walnuts for a balanced bite. I love using Cabot Clothbound Cheddar for its rich, buttery taste.
Protein Additions
For a heartier meal, add crispy fried chicken or smoked sausage on the side. The contrast of warm, creamy soup with crispy protein is unbeatable. I often serve rotisserie chicken from Costco or Trader Joe's for convenience. For a lighter option, try grilled shrimp skewers with lemon butter sauce. 🍗
Soup as a Side
Use this soup as a side dish for steak or roasted chicken—its creamy texture balances rich proteins. I often serve it alongside filet mignon or herb-roasted chicken thighs for a restaurant-worthy meal. The cornmeal crowns add a fun, interactive element that guests love.
Garnish Upgrades
Elevate your presentation with crispy fried shallots or toasted pumpkin seeds for extra crunch. A drizzle of truffle oil adds a luxurious touch, while smoked paprika gives a subtle earthy note. For a pop of color, add red pepper flakes or microgreens right before serving. ✨
Leftovers Reinvented
Transform leftover soup into potato soup grilled cheese sandwiches—spread the soup on sourdough, add sharp cheddar, and grill until golden. For a twist, use brioche bread for extra richness. This is a fantastic way to repurpose leftovers without sacrificing flavor. 🧀
Nutrition facts
Frequently asked questions
Can I make this soup without cream cheese?
Replace the 8 oz cream cheese with an extra 1 cup heavy cream and 1 cup sour cream for a tangy twist. For a dairy-free option, use cashew cream (blend soaked cashews with water) or coconut milk. The texture will be slightly lighter but still creamy.
Why do the cornmeal crowns turn out gummy instead of crispy?
This usually happens when the crowns aren't baked long enough or the cornmeal mixture isn't thick enough. Ensure your paste is firm (like cookie dough) and bake at 400°F for 12-15 minutes until golden. Spread them out on the baking sheet to prevent steaming. If they cool too fast, reheat them in the oven for 2-3 minutes to restore crispness.
How can I make this soup ahead of time?
Prepare the soup base (without the cornmeal crowns) up to 2 days ahead and refrigerate. Reheat gently on the stove with a splash of milk to restore creaminess. Make the crowns fresh or store them separately in an airtight container—reheat at 375°F for 5 minutes before serving. The soup actually tastes better the next day as flavors meld!
Can I use instant potato flakes instead of fresh potatoes?
Not recommended for this recipe—they lack the depth of flavor and texture that roasted potatoes provide. However, if you're in a pinch, use 1 cup instant flakes (rehydrated) mixed with 1 cup mashed potatoes for better consistency. The soup will be thinner, so adjust with a cornstarch slurry if needed. For the best results, stick with fresh potatoes.
What's the secret to the perfect cornmeal crown texture?
The key is in the baking: use fine-ground cornmeal for even crispiness, and spread the paste into 1-inch circles on the baking sheet. Toast them in a 400°F oven until they're deep golden brown, not just pale yellow. Let them cool on a wire rack to maintain crispness. Pro tip: Add 1/4 tsp baking powder to the cornmeal mix for extra lift!