Longhorn Baked Potato Soup Food

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Copycat Longhorn Steakhouse Loaded Potato Soup image

Categories Copycat

Time 50m

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
3 cups mik
16 ounces shredded cheddar cheese (mild)
1/2 cup instant pot flakes
2 large russet potatoes, diced and peeled
Salt
Pepper
Bacon Bits
Extra Cheddar
Green Onions, diced

Steps:

1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

FULLY LOADED BAKED POTATO SOUP

Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

CATTLE COMPANY'S LOADED BAKED POTATO SOUP

Cattle Company's Loaded Baked Potato Soup image

This is the best potato soup you will make. The restaurant close a few years back here and I had to find the recipe. Leftover baked potatoes will work well and it's also your preference if you would like them peeled or unpeeled.The last time I made this I doubled it and kept the butter the same.

Provided by cookin4girls

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons butter
1 tablespoon flour
1/4 cup instant mashed potatoes
1/8 teaspoon basil
1 dash Tabasco sauce
1/2 cup half-and-half
1 medium onion
2 1/2 cups chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb potato, peeled, cooked, and cut into 1/2-inch chunks
shredded cheddar cheese
crumbled cooked bacon (or bacon bits)
sour cream
chopped green onion

Steps:

In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
Add cream as desired for consistency.
Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.

Nutrition Facts : Calories 312, Fat 16.9, SaturatedFat 10, Cholesterol 46.2, Sodium 610.8, Carbohydrate 33.2, Fiber 3.2, Sugar 4.6, Protein 7.8

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