Recreate the beloved comfort of Shoney’s Potato Soup Recipe with this carefully crafted copycat recipe. This creamy, hearty soup captures the restaurant’s signature taste while bringing warmth to your home kitchen. Perfect for cold winter evenings or whenever you’re craving a bowl of comforting goodness. A staple of American comfort food, this soup has been warming hearts and satisfying hungry diners for generations at Shoney’s restaurants across the country.

Ingredients	Amount
Russet potatoes	6 large, peeled and diced
Yellow onion	1 medium, finely diced
Celery	3 stalks, finely chopped
Butter	1/2 cup (1 stick)
All-purpose flour	1/2 cup
Whole milk	4 cups
Heavy cream	2 cups
Chicken broth	4 cups
Salt	2 teaspoons
White pepper	1/2 teaspoon
Garlic powder	1 teaspoon
Green onions	1/2 cup, chopped
Bacon	8 slices, cooked and crumbled
Shredded cheddar cheese	1 cup

The Secret Behind Shoney’s Potato Soup recipe

Shoney’s potato soup has been a menu favorite for decades, known for its perfect balance of creamy texture and rich potato flavor. The key lies in using the right type of potatoes – Russet potatoes are ideal due to their high starch content, which helps create that signature thick and creamy consistency. The combination of milk and heavy cream provides the luxurious base that fans have come to love.

What sets this soup apart from other Shoney’s potato soup recipes is the careful balance of ingredients and the cooking technique that allows all the flavors to meld together perfectly. The use of white pepper instead of black pepper is a deliberate choice that maintains the soup’s pristine appearance while adding a subtle heat that complements the creamy base perfectly.

Essential Preparation Steps

Begin by washing, peeling, and dicing the potatoes into uniform 1/2-inch cubes. Place them in cold water to prevent browning while you prepare other ingredients. The uniformity of the potato pieces is crucial as it ensures even cooking and helps achieve the perfect texture in the final dish.
In a large soup pot, melt the butter over medium heat. Add the diced onions and celery, cooking until softened but not browned, about 5-7 minutes. This step is crucial for building the flavor foundation of your soup. The vegetables should become translucent and aromatic without taking on any color.
Sprinkle flour over the vegetables and cook for 3-4 minutes, stirring constantly to create a roux. This will help thicken the soup and create a silky texture. The roux should smell slightly nutty but not burnt – this indicates it’s properly cooked and will provide the ideal thickening power without any raw flour taste.
Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Then add the milk and cream in a steady stream while continuing to whisk. The gradual addition of liquids is essential for achieving a smooth, lump-free base.

Cooking Process and Techniques

Drain the diced potatoes and add them to the pot. Bring the mixture to a gentle simmer. It’s important not to boil the soup vigorously as this can cause the dairy to separate and result in a grainy texture.
Add salt, white pepper, and garlic powder. The white pepper is crucial as it provides flavor without the black specks that regular pepper would leave. Season gradually and taste as you go – remember that the cheese and bacon added later will also contribute saltiness.
Simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent the bottom from scorching. The key is to maintain a gentle simmer throughout the cooking process, adjusting the heat as needed.
For a thicker consistency, use a potato masher to slightly break down some of the potato pieces while leaving others intact for texture. This creates a wonderful contrast between the creamy base and the tender potato chunks.

Perfect Serving Suggestions for Shoney’s Potato Soup Recipe

Serve the soup piping hot in bowls, topped with:

A generous sprinkle of crumbled bacon
Freshly chopped green onions
Shredded cheddar cheese
An optional dollop of sour cream

The soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or cream to maintain the desired consistency, as the soup tends to thicken when chilled. Always reheat gently over medium-low heat, stirring frequently to prevent scorching.

Pro Tips: for perfect Shoney’s Potato Soup Recipe

For extra flavor, save some bacon grease and use it along with the butter to sauté the vegetables. This adds an extra layer of savory depth to the soup.
Don’t over-mash the potatoes – some chunks provide a pleasing texture contrast. The goal is to have a variety of textures in each spoonful.
Allow dairy products to come to room temperature before adding them to prevent curdling. This simple step helps ensure a smooth, creamy soup.
For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon. You can add smoky paprika to compensate for the lost bacon flavor.
If you prefer a completely smooth soup, you can use an immersion blender, but be careful not to over-blend as this can make the soup gluey.
For an extra special touch, try making homemade croutons seasoned with garlic and herbs to sprinkle on top.

This recipe serves 8-10 people and takes approximately 45 minutes to prepare from start to finish. It’s perfect for family gatherings, potlucks, or meal prep as it reheats beautifully. The combination of tender potatoes, creamy broth, and savory toppings makes this soup a true crowd-pleaser that rivals the restaurant original.

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