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Longhorn steakhouse potato soup

LongHorn Steakhouse Potato Soup Copycat Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 slices bacon chopped
  • 1/4 cup unsalted butter
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 large russet potatoes peeled and diced into 1/2-inch cubes
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Chopped green onions extra cheese, and sour cream for topping

Method
 

  1. Cook bacon in a large pot or Dutch oven over medium 6-8 minutes until crispy; transfer with a slotted spoon to paper towels, leaving about 2 tablespoons grease.
  2. Melt butter in grease; cook onion 4-5 minutes until softened, then garlic another minute.
  3. Sprinkle flour over onions; stir constantly 2-3 minutes to form a roux without browning.
  4. Gradually whisk in broth constantly to prevent lumps; add milk and simmer gently.
  5. Add potatoes, salt, pepper, and garlic powder; simmer 20-25 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Partially mash potatoes in pot with a potato masher to thicken, leaving plenty of chunks.
  7. Stir in cream, cheddar, and sour cream; cook over low 3-5 minutes, stirring frequently, until melted and combined.
  8. Adjust seasoning to taste; ladle into bowls and top with crispy bacon, extra cheese, sour cream, and green onions.