Black Angus potato soup is creamy and thick and oh so comforting. This soup is made with baked potatoes and is so flavorful, it will soon become a favorite.
Black Angus restaurants used to be everywhere. They are still around, and you can find the majority of the restaurants in California.
Black Angus Steakhouse was known for serving Black Angus beef, but they also serve seafood, burgers, and more. Their baked potato soup is a thick and hearty soup you won’t want to miss.
What makes the Black Angus Potato Soup special?
There are a couple of ways this soup recipe differs from other potato soup recipes. They use potatoes that are already baked. These baked potatoes break down into the soup, so the soup becomes thick and hearty.
You will get a few small chunks of potatoes, but mostly the potatoes are completely broken down.
This recipe uses no chicken broth. Many potato soup recipes use chicken stock or chicken broth. This recipe uses milk as the liquid for the soup. This makes the soup very creamy and doesn’t take away from the baked potato flavor.
Ingredients needed for Black Angus Potato Soup
This potato starts with potatoes that are baked. You could microwave your potatoes to cook them, but I think the flavor of potatoes is different when they are baked.
You will need bacon, American cheese, sour cream, chives, and Cheddar cheese.
This soup has a roux base so you will need butter, flour, and milk for the thick base of the soup.
As you can see you need the same ingredients in the soup that traditionally tops a baked potato.
You will want to start the soup with baked potatoes, so this recipe is perfect if you have left-over baked potatoes.
You will scoop out the meat of the potatoes. You could turn the potato skins into loaded potato skins.
After you have scooped out the potatoes, you will want to prepare a roux of butter, flour, and milk.
After the roux is made you will add the baked potatoes, cheese, cooked bacon, sour cream, and chives to the soup.
It takes no time at all to make this soup.
How to reheat potato soup
Of course, you can reheat soup in the microwave. Since this soup is super thick, it will reheat best if you reheat it on the stove.
You may need to add a little more milk to the soup to help loosen up the soup. It tastes so good the first time, and even more the second time you enjoy this soup.
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 Potato Soup
- 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
- 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.