Longhorn Steakhouse Potato Soup Recipe
This Longhorn Steakhouse Potato Soup Recipe brings restaurant-quality comfort food to your home kitchen.
Equipment
- Large heavy-bottomed pot
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Wooden Spoon
- Potato masher
- Ladle
- Serving bowls
Ingredients
- 6 large russet potatoes peeled and diced
- 6 strips bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 3 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook bacon in large pot until crispy.
- Remove bacon and set aside.
- Sauté onions in bacon fat until soft.
- Add garlic and cook one minute more.
- Add diced potatoes and chicken broth.
- Bring mixture to a rolling boil.
- Reduce heat and simmer twenty minutes.
- Mash half the potatoes in pot.
- Mix butter and flour in small bowl.
- Stir flour mixture into soup slowly.
- Add heavy cream and cheese gradually.
- Season with salt and pepper carefully.
- Simmer five minutes until thickened perfectly.
- Garnish with bacon and green onions.
Notes
- Use russet potatoes for the best creamy texture and flavor.
- Don't skip mashing half the potatoes for perfect consistency.
- Add cheese gradually to prevent clumping and ensure smoothness.
- Taste and adjust seasoning before serving for best results.
- Serve immediately while hot for maximum enjoyment and satisfaction.