Newks Potato Soup Recipe

I recently had my first bowl of Newks Potato Soup, and I couldn’t stop thinking about it for days. The thick, creamy base and classic loaded-baked-potato toppings inspired me to create a similar version at home. After testing the recipe several times, I developed a copycat version of Newks Potato Soup Recipe that tastes very close to the original.

This Potato Soup Recipe is rich, filling, and full of flavor, using simple ingredients you can find at any grocery store. The soup has a thick, smooth texture with just the right amount of chunks. Even if you’re new to making homemade soup, this recipe is easy to follow, and I will guide you step by step.

What Makes Newks Potato Soup So Irresistible?

Newks Eatery is a popular chain known for its fresh sandwiches and soups. Their potato soup stands out for being creamy, hearty, and loaded with toppings like shredded cheddar, bacon crumbles, and sour cream.

It has a rich flavor and a thick texture, making every spoonful satisfying. Unlike many thin, bland potato soups, Newks’ version uses a well-seasoned base and high-quality dairy, resulting in a bowlful that feels complete.

Why This Homemade Version Is Worth Making

Making this soup at home saves you time and gives you control over the ingredients. I can make a big pot for less than one or two bowls from the restaurant, so it’s worth learning how to make. The flavor is just as good, if not better, because I can season it to my liking.

It’s also great for meal prepping; if I make a big batch, I have lunch or dinner ready for the week. The soup keeps well in the fridge and reheats easily on the stove or in the microwave. It also freezes well, and I’ll share tips on that later. This recipe is perfect for a cold night, a busy weekday, or whenever you want something warm and filling.

Best Potatoes to Use for the Creamiest Results

The type of potato you choose matters. I use Yukon Gold potatoes for this recipe because they have a buttery flavor and creamy texture when cooked. They hold their shape better than russets, providing nice soft chunks instead of mushy bits. Russet potatoes also work; they are starchier and help thicken the soup naturally, but can fall apart more easily.

If you want a chunkier soup, Yukon Golds are better. For a thicker, denser soup, russets work well. I don’t recommend red potatoes or new potatoes for this recipe, as they are waxy and won’t break down properly, resulting in a different texture. You can use them if necessary, but it won’t be the same as the Newk’s version.

Newks Potato Soup Recipe Ingredients

Potatoes: 2.5 pounds of Yukon Gold, peeled and diced into 1-inch cubes. You can also use russet potatoes for a thicker soup.

Bacon: 6 strips of thick-cut bacon, cooked and crumbled, add smoky flavor. Turkey bacon works for a lighter version.

Butter: 4 tablespoons of unsalted butter add flavor. Salted butter can be used; use less added salt.

Yellow onion: 1 medium, finely diced, adds sweetness. You can use a white onion, too.

Garlic: 3 cloves, minced, gives a warm flavor. You can use ½ teaspoon of garlic powder if fresh garlic isn’t available.

All-purpose flour: ¼ cup thickens the soup. For a gluten-free option, use 2 tablespoons of cornstarch mixed with cold water.

Chicken broth: 4 cups of low-sodium broth is the liquid base. You can use vegetable broth for a vegetarian version.

Heavy cream: 1 cup makes the soup rich. Whole milk can be used for a thinner texture.

Sour cream: ½ cup adds tang and creaminess. Plain Greek yogurt is a good substitute.

Sharp cheddar cheese: 1.5 cups, freshly shredded. Fresh cheese melts better than pre-shredded. Mild cheddar can be used, but it has less flavor.

Salt: 1 teaspoon, or to taste.

Black pepper: ½ teaspoon.

Smoked paprika: ½ teaspoon adds a subtle smoky flavor.

Garlic powder: ½ teaspoon.

Green onions: for topping.

Extra shredded cheddar and sour cream: for serving.

Kitchen Tools to Have Ready

• Large Dutch oven or heavy pot: for even cooking.
• Wooden spoon or silicone spatula: gentle on the pot surface.
• Potato masher: for the right texture.
• Immersion blender (optional): for a smoother soup.
• Sharp chef’s knife: for cutting potatoes evenly.
• Ladle: for serving.
• Box grater: for shredding cheese.

How to Make Newks Potato Soup Step by Step

Cook the Bacon: Heat a large pot or Dutch oven over medium heat. Add bacon strips and cook until crispy. Remove and place on a paper towel. Once cool, crumble into small pieces. Leave about 1 tablespoon of bacon fat in the pot.

Sauté the Onion and Garlic: Add butter to the pot with bacon drippings. Once melted, add diced onion. Cook for 4-5 minutes until soft and translucent. Add minced garlic and stir for another minute, being careful not to burn it. Sprinkle flour over the onion and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste and start thickening the soup.

Add the Broth and Potatoes: Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes. Stir and season with salt, pepper, smoked paprika, and garlic powder. Bring to a gentle boil, then lower the heat to simmer. Let the soup simmer uncovered for 15-20 minutes until the potatoes are tender. Stir occasionally.

Mash and Blend: Use a potato masher to mash about half the potatoes in the pot, thickening the soup while keeping some chunks. For a smoother texture, briefly use an immersion blender.

Add the Dairy and Cheese: Reduce the heat to low. Stir in heavy cream and sour cream. Slowly add shredded cheddar cheese in small handfuls, stirring between additions. Keep the heat low to avoid grainy cheese.

Taste and Adjust: Taste the soup. Add more salt, pepper, or paprika as needed. Let it sit on low heat for 3-5 minutes to combine the flavors. Ladle into bowls and top with extra shredded cheddar, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Pro Tips and Mistakes to Avoid

Add cheese at low heat: high heat makes it clump and turn grainy. Always lower the heat before adding cheese. Pre-shredded cheese has anti-caking agents that stop smooth melting. Freshly shredded sharp cheddar makes a big difference.

Don’t skip the roux step: The flour-butter mixture thickens the soup. Skipping it results in a thinner soup.

Cut potatoes evenly: Uneven pieces cook differently—some get mushy, while others stay hard. Try to cut 1-inch cubes as evenly as possible.

Season in layers: Add some seasoning when you put in the broth and potatoes, then taste again at the end to build deeper flavor.

Warm your dairy: Adding cold cream or sour cream to hot soup can cause it to curdle. Let them sit at room temperature for 10-15 minutes before mixing in.

Don’t over-blend: Blending potatoes too much releases too much starch, making the soup gummy. Mash by hand or pulse briefly with an immersion blender.

Fix thin soup by simmering longer: If the soup is too runny, let it cook uncovered for a few more minutes. The extra evaporation and potato starch will thicken it.

Fun Ways to Change Up This Soup

Slow Cooker Version: Put everything except the dairy and cheese in the slow cooker. Cook on low for 7-8 hours or high for 4 hours. Mash the potatoes, then stir in cream, sour cream, and cheese on low heat before serving.

Instant Pot Version: Use the sauté function to cook the bacon and onion base. Add the broth and potatoes, then pressure-cook on high for 10 minutes. Quick-release, mash, then stir in dairy and cheese on the sauté setting.

Southern-Style Twist: Add a pinch of cayenne, a dash of hot sauce, and swap smoked paprika for Cajun seasoning for a little heat that pairs well with the creamy base.

Lighter Version: Use whole milk instead of heavy cream and reduce the cheese by half for a creamy but less rich option. Low-fat sour cream also works.

What Goes Well with This Soup

This soup is thick and filling, making it a great main dish. Pair it with crusty bread or a warm buttery dinner roll. Sourdough and French bread are ideal for dipping.

A simple green salad with light vinaigrette adds freshness and balances the richness. For something heartier, a half sandwich like turkey, chicken, or grilled cheese complements the soup without feeling too heavy.

For a classic comfort-food combo, serve with cornbread. Its slight sweetness contrasts nicely with the savory soup. Keep toppings available so everyone can customize their bowls.

How to Store, Reheat, and Freeze Leftovers

This recipe doubles easily. Make a large batch at the beginning of the week, portion it into containers, and store it in the fridge for quick meals throughout the week. Store leftover Newks Potato Soup in an airtight container in the fridge for up to 4 days. The soup thickens, so add a splash of broth or milk when reheating.

You can freeze this soup, but dairy-based soups may separate. For best results, freeze it before adding cream, sour cream, and cheese. Thaw overnight in the fridge and add dairy when reheating. Warm the soup slowly over medium-low heat on the stove, stirring often. Avoid high heat to prevent the dairy from breaking.

You can also microwave in 60-second intervals, stirring between.

My Honest Experience Making This at Home

The first time I made this soup, it was too thin, and the cheese clumped. I added cheese while the heat was too high and skipped the roux. Those mistakes affected the texture.

The second time, I followed the roux step properly, lowered the heat before adding dairy, and shredded my own cheese. The soup turned out thick, smooth, and rich, much closer to the restaurant version.

I was surprised by how much the smoked paprika and bacon drippings changed the flavor. They add a smoky depth that plain potato soup lacks. Don’t skip them, they’re small additions with a big impact.

This Newks Potato Soup Recipe delivers rich, loaded flavor straight to your bowl with a few complicated steps. Once you get the base technique down, the roux, the layered seasoning, and the low-heat dairy addition, it comes together really smoothly.

Pile on your toppings, grab a good piece of bread, and you have a bowl worth repeating.