Copycat Rafferty’s Potato Soup Recipe

Nothing is perfect on a wintry day when you’ve got a bowlful of Copycat Rafferty’s Potato Soup. Thick, creamy, and flavored with heartiness, it combines potatoes, melted cheese, and smoked bacon like no other. I have been addicted to this dish ever since my first eating at Rafferty’s, and now I make it whenever my comfort-food heart desires-such an easy thing to put together-and it tastes just as well as the version from the restaurant, if not better.

What is Copycat Rafferty’s Potato Soup All About?

Copycat Rafferty’s Potato Soup is a rich and creamy potato soup inspired by the very popular one served at Rafferty’s Restaurant. Its ingredients include buttery potatoes with cheddar cheese plus a crisp-bacon touch, and well-flavored seasoning. Good for cold nights and meal prepping or whenever you need something filling for one-pot cooking.

Ingredients

For the soup base:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• Salt and pepper to taste

Add-ins:

• 1 ½ cups shredded sharp cheddar cheese
• 4 strips of bacon, cooked and crumbled
• 2 green onions, chopped (optional)
• Sour cream (for topping)

How to Make Copycat Rafferty’s Potato Soup

1. Cook the potatoes
2. Boil diced potatoes in salted water till fork-tender (10-12 minutes). Drain and set aside.
3. Make the base
4. In a large, heavy-bottomed pot, melt butter over moderate heat. Add onion and garlic, cooking until soft and fragrant.
5. Thicken it up
6. Use flour and cook for 1-2 minutes to prepare a roux. Then slowly pour in the chicken broth and subsequently, the milk, with continuous mixing to ensure that no lumps form.
7. Add creaminess
8. A very rich cream is added, and given a few minutes to simmer, with occasional stirring, about 5-6 minutes.
9. Add potatoes & cheese
10. Fold in the cooked potatoes gently. Add the grated cheese and stir until both are melted and glossy. Season with salt and pepper.
11. Top & serve
12. Spoon into bowls and garnish with bacon bits, some green onions, and a dollop of sour cream.

Storage Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Best eaten fresh, but can be frozen for up to 1 month. Gently reheat, stirring, to restore texture.

Serving Suggestions

• Serve warm with bread, garlic toast, or a crispy side salad.
• For added zest, you can add more cheese or hot sauce.
• Secure some more welfare points with a bread bowl.

Pro Tips & Variations

• Use Yukon gold potatoes for creaminess.
• When you want lightened cream, use half-and-half instead of heavy cream.
• Protein can be added through ham, diced, or rotisserie chicken shreds.
• If you want it a bit thicker, blend half of the soup.

FAQs

Is it possible to make it spicy?

For a little spice, add a sprinkle of cayenne or chopped jalapeños.

Is this soup gluten-free?

No, because the roux must be made gluten-free through a gluten-free flour substitute.

Is it okay to use plant-based milk?

Sure, but that might change the taste. The best are the unsweetened almond or oat versions.

What if I don’t have heavy cream available?

Use other milk and a knob of butter, and you’re pretty much there in terms of creaminess.

Try it!

This Copycat Rafferty’s Potato Soup: There are those recipes that make you feel like you’re wrapped in a thick blanket. Easy-peasy, comforting, and tasting just like a restaurant classic, one try, and I promise you’ll be coming back for more. Let me know how this one turns out!