Black Angus Potato Soup recipe is a comforting classic that brings rich, hearty flavors to the table. This creamy soup is loaded with tender potatoes, savory bacon, and a blend of seasonings that create the perfect balance of warmth and indulgence.
Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing starter, this recipe captures the essence of a timeless favorite.
With simple ingredients and straightforward steps, you’ll be recreating the signature taste of Black Angus right in your own kitchen.
How To Make Black Angus Potato Soup Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large saucepan or stockpot
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 4 green onions, chopped (reserve some for garnish)
- 12 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese (reserve some for garnish)
- 8 ounces sour cream
Instructions
1. Prepare The Potatoes
Preheat your oven to 400°F (200°C). Wash and dry the potatoes. Prick each potato with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are tender when pierced with a fork.
Once baked, remove the potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the pulp into a bowl. Set aside.
2. Make The Soup Base
In a large saucepan or stockpot, melt the butter over low heat. Add the flour to the melted butter, stirring constantly to create a smooth roux. Cook for about 1 minute, ensuring it doesn’t brown.
Gradually whisk in the milk, increasing the heat to medium. Continue stirring until the mixture thickens and becomes bubbly.
3. Combine Ingredients
Add the scooped potato pulp to the pot, breaking up any large pieces with a spoon. Season the soup with salt, black pepper, and white pepper.
Stir in most of the chopped green onions (reserving some for garnish), half of the crumbled bacon, and 1 cup of the shredded cheddar cheese. Cook the soup until it’s thoroughly heated, but avoid bringing it to a boil.
4. Finish The Soup
Stir in the sour cream, mixing well to incorporate it into the soup. If the soup is too thick for your liking, add extra milk to achieve the desired consistency. Continue to heat the soup gently until it’s hot, but do not let it boil.
Nutrition Facts Of Black Angus Potato Soup Recipe
- Calories: 572
- Carbohydrates: 22 g
- Protein: 22 g
- Fat: 43 g
- Saturated Fat: 24 g
- Cholesterol: 118 mg
- Sodium: 778 mg
- Fiber: 2 g
- Sugar: 7 g
Serving Suggestions Of Black Angus Potato Soup Recipe
Ladle the soup into bowls and garnish with the reserved green onions, crumbled bacon, and shredded cheddar cheese. Serve with a side of crusty bread or a fresh green salad for a complete meal.
Health Benefits Of Black Angus Potato Soup Recipe
Potatoes are a good source of vitamins C and B6, as well as potassium and fiber. Dairy ingredients like milk and cheese provide calcium and protein, essential for bone health. Green onions offer antioxidants and vitamins A and C.
Note
This recipe is inspired by the classic Black Angus Steakhouse potato soup, known for its rich and creamy texture.
Conclusion
Indulging in a bowl of Black Angus Potato Soup is like wrapping yourself in a warm, comforting blanket on a chilly day.
Its rich flavours and hearty ingredients make it a family favourite that’s sure to please. Whether you’re serving it as a starter or the main course, this soup brings comfort and satisfaction to the table.
Black Angus Potato Soup Recipe
Equipment
- Large saucepan or stockpot
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients Â
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 4 green onions chopped (reserve some for garnish)
- 12 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese reserve some for garnish
- 8 ounces sour cream
InstructionsÂ
Prepare The Potatoes
- Preheat your oven to 400°F (200°C). Wash and dry the potatoes. Prick each potato with a fork to allow steam to escape during baking.
- Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are tender when pierced with a fork.
- Once baked, remove the potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the pulp into a bowl. Set aside.
Make The Soup Base
- In a large saucepan or stockpot, melt the butter over low heat. Add the flour to the melted butter, stirring constantly to create a smooth roux. Cook for about 1 minute, ensuring it doesn’t brown.
- Gradually whisk in the milk, increasing the heat to medium. Continue stirring until the mixture thickens and becomes bubbly.
Combine Ingredients
- Add the scooped potato pulp to the pot, breaking up any large pieces with a spoon. Season the soup with salt, black pepper, and white pepper.
- Stir in most of the chopped green onions (reserving some for garnish), half of the crumbled bacon, and 1 cup of the shredded cheddar cheese. Cook the soup until it’s thoroughly heated, but avoid bringing it to a boil.
Finish The Soup
- Stir in the sour cream, mixing well to incorporate it into the soup. If the soup is too thick for your liking, add extra milk to achieve the desired consistency. Continue to heat the soup gently until it’s hot, but do not let it boil.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.