Velvety, Cheesy, and Bacon-Infused—My Favorite Copycat Soup from Houston’s

This soup holds a special place in my heart, not just for its rich, creamy texture and delightful flavors, but for the memories it brings back. I remember the first time I tasted it at Houston’s with my family. It was a chilly evening, and the warmth of the soup wrapped around me like a cozy blanket. Each spoonful was a hug in a bowl, and I knew I had to recreate it at home. Now, every time I make this soup, it transports me back to that moment, surrounded by laughter and love.

What Makes It Special

This recipe stands out for several reasons:

• Rich Flavor: The combination of cheeses and bacon creates a depth of flavor that is simply irresistible.
• Comforting Texture: The velvety consistency makes it a perfect dish for any season, especially when you need a little comfort.
• Easy to Make: With straightforward steps, you can whip this up in no time, making it ideal for busy weeknights.
• Customizable: You can easily adjust the ingredients to suit your taste, whether you want to add more veggies or spice it up.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Chopped chives for garnish

Let’s Get Cooking

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

3. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

4. Reduce the heat and stir in the heavy cream, followed by the cheddar and Monterey Jack cheeses. Stir until the cheeses are melted and the soup is creamy.

5. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and chopped chives.

My Pro Tips

• For an extra kick, add a pinch of cayenne pepper or some diced jalapeños.

• Feel free to substitute the bacon with turkey bacon or omit it for a vegetarian version.

• Leftovers can be stored in the fridge for up to three days; just reheat gently on the stove.

What to Serve With It

• Crusty bread or garlic bread for dipping
• A fresh garden salad with a light vinaigrette
• Grilled cheese sandwiches for a classic pairing

FAQs

Q: Can I make this soup ahead of time?

A: Yes! You can prepare it a day in advance and reheat it when ready to serve. Just be sure to add a splash of cream if it thickens too much.

Q: Can I freeze the soup?

A: While it’s best fresh, you can freeze it. Just remember that the texture may change slightly upon reheating.

Why I Love This Recipe

This soup is more than just a meal; it’s a reminder of family gatherings and cozy nights in. Each time I make it, I feel a sense of warmth and nostalgia that fills my kitchen with love. It’s a dish that brings people together, and I hope it does the same for you.

Your Turn

I invite you to try this recipe and make it your own! Experiment with different cheeses or add your favorite spices. I’d love to hear how it turns out for you, so don’t forget to share your thoughts and any tweaks you make!

Velvety, Cheesy, and Bacon-Infused—My Favorite Copycat Soup from Houston’s

Indulge in a velvety, cheesy, and bacon-infused delight with this copycat soup recipe from Houston’s—comfort food at its finest!

By Jason GriffithPublished on April 17, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Soup

Cuisine: American

Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
4. Reduce the heat and stir in the heavy cream, followed by the cheddar and Monterey Jack cheeses. Stir until the cheeses are melted and the soup is creamy.
5. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and chopped chives.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 20g

Carbohydrate Content: 10g

Fat Content: 35g

Tags: soup, cheesy soup, bacon soup, comfort food, copycat recipe, American cuisine

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