There’s something incredibly comforting about a bowl of thick, creamy potato soup, especially when it captures the exact flavors of a restaurant favorite. The Black Angus Steakhouse baked potato soup is legendary among regulars it is a velvety, indulgent treat that transforms the humble potato into something extraordinary. While Black Angus restaurants are now primarily found in California, this iconic soup recipe brings their steakhouse experience to your kitchen. One spoonful of this luxuriously thick soup loaded with the flavors of a classic baked potato will transport you straight to the warm, welcoming atmosphere of Black Angus.
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Table of Contents
Why This Recipe Works
What makes this Black Angus potato soup stand out from other potato soup recipes is the ingenious use of already-baked potatoes. This simple yet transformative technique allows the potatoes to break down into the soup completely, creating an incredibly thick and hearty texture that cannot be achieved with raw or boiled potatoes. Additionally, this recipe skips chicken broth entirely, using milk as the sole liquid base, which keeps the focus squarely on the pure, comforting flavor of baked potatoes. The result is essentially a loaded baked potato in soup form, featuring all the classic toppings—bacon, cheese, sour cream, and chives—blended into a harmonious, soul-warming dish.
Ingredients
- Salt and pepper – Enhances all flavors in the soup
- Baked potatoes – Provides the rich, earthy base flavor and unique texture
- Butter – Forms the foundation of the roux and adds richness
- All-purpose flour – Works with butter to create the thickening roux
- Whole milk – Creates the creamy base without diluting potato flavor
- American cheese – Melts perfectly for a smooth, velvety texture
- Bacon – Adds smoky depth and savory contrast to the creamy soup
- Sour cream – Brings tanginess and creamy richness
- Fresh chives – Provides bright, oniony flavor and vibrant color
- Cheddar cheese – Adds sharp flavor contrast and perfect garnish
Step-by-Step Instructions
Preparing the Baked Potatoes:
- Preheat your oven to 400°F.
- Thoroughly wash and dry 2 pounds of potatoes (about 4-5 medium russet potatoes).
- Using a fork, prick each potato several times to allow steam to escape during baking.
- Place potatoes directly on the center oven rack or on a baking sheet.
- Bake for 1 hour or until potatoes are completely tender when pierced with a fork.
- Remove from oven and allow to cool until you can handle them safely.
- Cut each potato in half lengthwise and carefully scoop out the potato flesh, setting it aside in a bowl.
- Reserve the potato skins for another use if desired, such as loaded potato skins.
Creating the Soup Base:
- In a heavy saucepan or Dutch oven, melt 2/3 cup butter over low heat.
- Add 2/3 cup flour to the melted butter, stirring continuously with a wooden spoon or whisk until the mixture is completely smooth with no lumps.
- Continue cooking the butter-flour mixture for exactly 1 minute, stirring constantly to prevent burning. This cooks out the raw flour taste.
- Very gradually add the 6 cups of milk, starting with just 1/2 cup and incorporating completely before adding more.
- Increase heat to medium and cook the mixture, stirring constantly with a whisk to prevent scorching on the bottom.
- Continue cooking and stirring until the mixture becomes noticeably thickened and begins to bubble gently, about 8-10 minutes.
Completing the Soup:
- Taste and adjust seasonings if necessary.
- Add the reserved potato pulp to the thickened milk mixture, breaking it up with a wooden spoon or potato masher to your desired consistency.
- Season with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepper, stirring to combine.
- Add 2 tablespoons of chopped green onions (white and light green parts), half of the cooked and chopped bacon (about 6 slices), and 1 cup of shredded cheddar cheese.
- Stir until the cheese is completely melted and all ingredients are well combined.
- Continue cooking until the soup is thoroughly heated throughout, about 5 minutes more.
- Remove from heat and stir in 8 ounces of sour cream until fully incorporated.
- Assess the soup’s consistency and add extra milk if needed to reach your desired thickness.
Storage and Reheating Instructions
- Reheating: For best results, reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of milk to loosen the consistency as the soup will thicken considerably when chilled. Avoid boiling, which can cause the soup to separate.
- Refrigerator: Store cooled soup in an airtight container for up to 3 days.
- Freezer: Not recommended as dairy-based soups can separate when frozen and thawed.
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Can’t get enough soup? Try these potato soup recipes.
- Grandma’s Potato Soup
- Hard Rock Cafe Potato Soup
- Cream of potato and leek soup
- Brass Parrot Baked Potato Soup
- Panera Bread Baked Potato Soup
Black Angus Steakhouse Creamy Baked Potato Soup Recipe
Ingredients
- 2 pounds 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 and divided
- 12 slices bacon cooked and chopped
- 11/2 cup shredded Cheddar cheese divided use
- 8 ounces sour cream
Instructions
- Wash, dry and prick potatoes with a fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.
- Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
Is came out so delicious.
I have been making this recipe for years and it is always a huge hit! It’s my go-to for potlucks and family dinners. I make it as the recipe calls for and don’t make any changes. It’s super delicious and one batch is never enough. My family goes back for seconds and thirds!
I’m going to make this tonight for dinner with cheeseburgers
That sounds like a great dinner. I wished I had some of that tonight. It is very chilly here.
I have a question. Is this 1 serving enough for a family of 4?
This is an excellent soup. I did not change anything in the recipe. Everyone loves it
Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.
Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.
This recipe was absolutely phenomenal. It tasted just like the soup at Black Angus. As suggested below, I replaced 2 cups of the milk with chicken broth. I am so glad I found this site and this recipe; definitely a meal that will be in the regular dinner rotation in my home!
I love this recipe! I have gotten dozen of people addicted to it.
one more thing.. instead of baking the potatoes if in a hurry go ahead and boil them.. its much faster.. the only reason they baked them at the resturaunt was because they served baked potatoes as a side dish so for them it just made sense. i boil mine. but try this with the half and half and with the chicken broth.. its really good.. i also serve it with the Cheesy garlic bread they have on their menu.. its mayo, green onion, shredded mozzerella and sharp cheddar cheese, mix with crushed garlic, spread onto hoagie rolls or sourdough bread broil til cheese bubbles and the edges brown.. its such a nice meal
how much chicken broth and how much half and half and
?
i worked at this steak house for many years. I know of another secret ingredient that made this soup much creamier and yummier.. it had chicken broth added plus it was not milk.. it was half and half.. try it .. its waaaaaay better this way.. a bowl full of yummy for yer tummy.. l
instead of six cups of milk you added 3 cups broth and 3 cups half and half.
Made this today. I used processed cheese instead of shredded. It was yummy. Will make again.
I thought the taste was great, added a little more cheese than the recipe called for because we love cheese. It was a very thick soup, next time I will add a little more milk to thin it out some
I am sorry to report that even after following this exactly as written ( I even bought white pepper for this) it just wasnt good. My family loves Black Angus for this soup. All we could taste in this was the flour base. Thanks for posting but there wont be a second try for us.
If you are getting a raw flour taste, you need to cook the roux a little longer.
If you don’t cook the flour and butter roux long enough, you’ll taste the flour. I’d cook it for longer than the time stated. You don’t want color on it, but too short a time, and it tastes like flour rather than bechamel.
This is so true. I always advice in my videos to cook the roux until it becomes fragrant. When it becomes fragrant you know it has cooked enough.
I use cream of mushroom soup as a thickener.
This soup from Black Angus is the only reason I go to Black Angus–I made this recipe this last weekend and it’s almost identical! I’m very impressed and very happy!
This is an amazing recipe. I have never tasted the original but I know my family loves this soup. Very hearty.