Soups & Stews
This Eat 'n Park potato soup copycat recipe delivers the same velvety, mustard-infused comfort you crave from their famous one-pot version. The secret lies in slow-cooked potatoes, a blend of sharp cheddar and American cheese, and just the right amount of prepared mustard to mimic that signature tang.
I've recreated this dish exactly as I remember it—creamy enough to satisfy, but with enough texture to keep it interesting.
The beauty of this recipe is its simplicity: one pot, minimal prep, and a 30-minute active time that yields restaurant-quality results. You'll start by sautéing onions and garlic until fragrant, then building layers of flavor with broth, potatoes, and cheese.
The blending step is where the magic happens—smooth enough to coat a spoon but with just enough body to feel substantial. This isn't your average potato soup; it's the one that'll have you licking the bowl clean.
What sets this apart is that mustard-kissed depth that Eat 'n Park perfected. The blend of sharp cheddar and American cheese creates a rich, velvety base, while the mustard adds a bright tang that cuts through the creaminess.
Every spoonful delivers that perfect balance of comfort and flavor—just like the restaurant version. The best part? It reheats beautifully, so you can make a big batch and enjoy it all week.
Serve it up with a sprinkle of chives, a dollop of sour cream, and maybe some crispy bacon on top for that extra restaurant touch. This is the kind of soup that feels like a hug in a bowl, and it's easier to make than you'd think.
Let's get cooking—your taste buds will thank you.
Ingredients for eat n park potato soup copycat
Six ingredients make the base—potatoes, cheese, and mustard do all the heavy lifting.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Diced small, about 1 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Russet Potatoes 🥔 | 3 lb | Peeled, cubed small |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 1 cup | Shredded, mild flavor |
| Yellow Mustard 🍯 | 2 tbsp | Prepared, not Dijon |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Full-fat for serving |
| Crispy Bacon 🥓 | ½ cup | Chopped, optional topping |
The potatoes are everything here. Russets break down perfectly—avoid red potatoes, they get mushy. I grab mine in the pre-cut 2-inch dice section at Walmart or Kroger to save time, but peeling and cubing yourself gives better texture. The cheese blend is non-negotiable: sharp cheddar for bite, American for creaminess. Grab Kraft singles for the American—they melt smoother than pre-shredded. Mustard? Yellow mustard only—Dijon throws off that signature tang. I always double-check the ingredients on the bottle to avoid any surprises.
No sharp cheddar? Colby Jack works in a pinch, but it won't be quite the same. Short on American cheese? Muenster shreds at half the amount. The bacon topping can be swapped for crumbled sausage or even green onions if you're keeping it vegetarian. The broth matters—low-sodium so you control the saltiness. I make my own by simmering chicken bones with carrots and celery, but Swanson or Pacific Foods boxes are solid shortcuts. Fresh chives are ideal, but dried chives at one-third the amount will work if you're in a bind.
This soup tastes even better the next day—make a double batch if you can. Keeps 4-5 days in the fridge, freezes for 3 months. I portion it into mason jars for easy grab-and-go lunches. The bacon topping stays crispy if you add it right before serving. For extra creaminess, stir in 2 tablespoons of cream cheese when reheating. Trust me, it's worth the extra minute.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer. Sauté the onions and garlic in butter, toss in chopped potatoes and broth, and let the stove do the work. No peeling mountains of potatoes or chopping fancy garnishes—just clean, creamy perfection with zero fuss.
- Buttery Garlic Bomb: That first spoonful of soup? Chef’s kiss. The butter and garlic meld into something rich and savory, while the Russets break down into fluffy, melt-in-your-mouth chunks. Honestly, the flavor is so bold it’ll make you forget you’re copying a diner classic—until you taste the original and realize you nailed it.
- Weeknight & Meal Prep: This soup is my lazy-day hero. Make a double batch on Sunday, and you’ve got lunch for the week. It reheats beautifully, keeps well in the fridge, and even freezes like a dream—because who wants to cook on a Tuesday anyway? (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Russet potatoes, onion, garlic, butter, and broth? That’s real grocery money. I’ve made this for $3 a serving, and it still feels like a restaurant meal. Plus, the leftovers stretch into sandwiches or a loaded baked potato—because good food shouldn’t break the bank.
Step-by-step instructions for Eat n Park potato soup copycat recipe
Here's how to recreate that iconic creamy, mustard-kissed potato soup at home.
Sauté the Aromatics in Butter
Melt the 0.5 cup unsalted butter in a large Dutch oven over medium heat. Add the 1 whole yellow onion, diced small, and cook for 5 minutes until soft and translucent. Here's the thing—you want the onions to caramelize slightly without browning, so keep an eye on them.
Add the 3 cloves minced garlic cloves and stir for 30 seconds until fragrant. Don't let the garlic burn—it should smell amazing but not bitter. This aromatic base forms the flavor foundation for the entire soup, so take your time here. If you smell that garlic getting too strong, remove the pot from heat for a moment to cool it down.
Cook the Potatoes Until Tender
Add the 3 lb russet potatoes, peeled and cubed small, to the Dutch oven. Pour in the 4 cups chicken broth and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
You'll know they're ready when a knife slides in easily and the potatoes collapse slightly under pressure. This is crucial—they need to be tender but not falling apart. If they're cooking too fast, reduce the heat slightly to maintain a gentle simmer. Stir occasionally to prevent sticking, but don't mash the potatoes at this stage.
Build the Creamy Base
Remove the Dutch oven from heat and stir in the 1 cup heavy cream, 1.5 cups shredded sharp white cheddar cheese, and 1 cup shredded American cheese slices. Let it sit for 2 minutes to allow the cheese to melt completely into the soup. This creates that signature creamy texture that makes this soup so comforting.
Return the soup to medium-low heat and stir in the 2 tbsp yellow mustard. Here's where the magic happens—the mustard adds that signature tangy flavor that sets this soup apart. Let the soup simmer for another 5 minutes to let all the flavors meld together. Taste and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper as needed.
Finish with Creamy Toppings
Ladle the soup into bowls, leaving room at the top for toppings. Dollop each serving with 2 tablespoons of the 0.5 cup sour cream and sprinkle with 1 tablespoon of the 0.5 cup crispy bacon and 1 tablespoon of the 0.25 cup chopped fresh chives. The contrast of creamy soup with cool sour cream and crispy bacon is what makes this dish so satisfying.
Serve immediately while hot. The soup will continue to thicken slightly as it sits, but the immediate contrast of temperatures makes each bite even more enjoyable. This is where the copycat magic comes together—just like you'd get at Eat N Park, but with the satisfaction of making it at home.
Pro Tips For Making Eat N Park Potato Soup Copycat
- Sear the Onions Low: I learned this the hard way—dancing the onions over medium heat until they’re soft and golden but not browned. High heat turns them bitter, and you’ll taste it in every spoonful. A damp paper towel pressed over them for 30 seconds first speeds this up, too.
- Cube Potatoes Evenly: Uneven chunks mean some potatoes turn to mush while others stay raw. Aim for 1.5-inch cubes—big enough to hold shape but small enough to cook through in the broth. No food scale? A standard ice cube tray helps gauge size.
- Simmer, Don’t Boil: The broth should bubble gently, not roar. Boiling shreds the potatoes and makes the soup gluey. If it’s too vigorous, lower the heat or stir more often. Think “whispering” heat, not “screaming.”
- Salt the Broth Last: The recipe calls for unsalted butter and broth, so taste the base before adding salt. Broth varies wildly—some brands are salty enough, others need a full teaspoon. Wait until the end to adjust, or you’ll end up with a sad, bland mess.
Dietary considerations for this dish
Dairy-Free Adaptation
To make this soup dairy-free, swap the heavy cream for 1 cup full-fat coconut milk (canned, not light) and use 1 cup nutritional yeast instead of cheddar. For the American cheese, try 1 cup vegan mozzarella shreds like Miyoko's or Violife.
The mustard still adds that signature tang, but you'll need to boost flavor with 1 tsp onion powder and ½ tsp smoked paprika. The texture will be slightly lighter, but still creamy and satisfying. 🌱
Gluten-Free Options
This recipe is naturally gluten-free, but always double-check your broth label—some brands contain hidden gluten. For extra safety, use a certified gluten-free chicken broth like Pacific Foods GF Chicken Broth. The mustard is typically gluten-free, but brands like French's contain wheat.
Opt for Mustard Brand or Annie's gluten-free mustard instead. The potatoes, cheese, and toppings are all safe in their standard forms. 🌾
Lower-Carb Version
Cut carbs by replacing 2 lbs of potatoes with 2 cups cauliflower florets (about 1 small head). For extra creaminess, add ½ cup pureed butternut squash to the broth. Use the same cheese amounts, but reduce the American cheese to ½ cup to balance the flavor.
The soup will be lighter but still hearty. Garnish with extra chives and a sprinkle of Everything Bagel Seasoning for crunch. 🥕
Vegetarian Swaps
Skip the bacon and use crispy chickpeas (toss canned chickpeas in olive oil and bake at 400°F for 25 minutes) for a protein-rich topping. For depth, add 1 tbsp soy sauce when simmering the potatoes.
The mustard and cheese still provide that signature flavor, but the chickpeas add satisfying texture. This version keeps all the comfort without any meat. 🌱
Allergy-Friendly Notes
For nut allergies, avoid coconut milk substitutes that contain nuts. For soy allergies, check your mustard brands—some contain soy lecithin. If dairy is a concern beyond cheese, use oat milk creamers (like Califia Farms) instead of heavy cream.
Always read labels carefully, and when in doubt, opt for single-ingredient toppings like fresh chives or avocado slices for serving. 🚫🤧
Nutrition facts
Frequently asked questions
Why does this potato soup recipe use both sharp cheddar and American cheese?
The sharp cheddar adds that signature tangy bite that makes this soup stand out, while the American cheese creates the creamy, velvety texture you'd expect from a restaurant version. Together, they create that perfect balance of flavor and richness that makes this copycat recipe taste just like Eat 'n Park's original.
Can I make this soup ahead of time and reheat it?
This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 5 days. When reheating, warm it gently on the stove over low heat, stirring occasionally. For extra creaminess after reheating, stir in an extra 2 tablespoons of heavy cream or sour cream.
What's the secret to getting that perfect creamy texture?
The secret lies in the cheese blend and the blending technique. Using both sharp cheddar and American cheese creates a rich base, while simmering the soup gently after adding the cream helps emulsify everything. For an even creamier texture, you can blend about half the soup before serving, then mix it back in. The key is patience—don't rush the simmering process.
Can I substitute any of the ingredients if I don't have them?
Yes, with some adjustments. For the mustard, yellow mustard is essential for that signature tang, but if you're out, you can use a mix of Dijon and honey mustard. For the cheese, Colby Jack works in a pinch for sharp cheddar, and Muenster can replace American cheese at half the amount. The bacon topping can be swapped for crispy sausage or even green onions if you prefer a vegetarian option.
How do I keep the potatoes from getting mushy?
Use russet potatoes—they hold their shape better than red potatoes. Cut them into even-sized pieces (about 1-inch cubes) so they cook uniformly. Simmer them gently in broth (not boiling) for 15-20 minutes until fork-tender. Avoid overcooking, and never mash them while they're still in the pot. The key is patience and maintaining a gentle simmer.