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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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
- Baked potatoes – Provide 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 the potato flavor
- Salt and pepper – Enhances all flavors in the soup
- 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
- Green onions – 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 the 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, such as making 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 of flour to the melted butter, stirring continuously with a wooden spoon or whisk until the mixture is smooth and free of lumps.
- Continue cooking the butter-flour mixture for exactly 1 minute, stirring constantly to prevent burning. This cooks out the raw flour taste.
- Add the milk very gradually, starting with 1/2 cup and incorporating it thoroughly before adding more.
- Increase the 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 of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of 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 six 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.
- Make-ahead tip: This soup is even better the next day!
Can’t get enough soup? Try these copycat potato soup recipes
- Bennigan’s Baked Potato Soup
- Chili’s Baked Potato Soup
- Houlihan’s Baked Potato Soup
- Jason’s Deli Irish Potato Soup
- La Madeleine Country Potato Soup
- O’Charley’s Loaded Potato Soup
- Panera Bread Baked Potato Soup
Check out more of my easy recipes for soup and the best copycat restaurant recipes right here on CopyKat!
Copycat Black Angus Baked Potato Soup
Ingredients
- 2 pounds russet potatoes washed and dried
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk plus extra if needed
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 4 green onions chopped, divided use
- 12 slices bacon (do not use thick sliced), cooked until crisp, chopped, divided use
- 1 1/2 cups hand-shredded Cheddar cheese divided use
- 8 ounces sour cream plus more for topping if desired
Instructions
- Prick the potatoes with a fork and bake in a 400°F oven until done. Remove from the oven and let cool. Cut each potato in half lengthwise. Scoop out and reserve the pulp. Use the skins for something else, such as stuffed potato skins.
- Melt the butter in a heavy saucepan over low heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Add the potato pulp, salt, black pepper, white pepper, 2 tablespoons of green onions, half of the bacon, and 1 cup of cheese. Cook until heated through. Add the sour cream and stir to incorporate. If necessary, add some extra milk to achieve your desired consistency.
- Serve topped with the remaining green onions, bacon, and cheese.
Video
Nutrition
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.