Black Angus Baked Potato Soup Recipe

Baked potato soup – it’s the comfort food that feels like a warm hug in a bowl. You know, the kind of soup that’s rich, creamy, and packed with all those savory flavors that make you feel like you’re indulging in something special. Now, Black Angus Baked Potato Soup takes it up a notch by adding a little extra flair and flavor, transforming an already beloved dish into something that’ll have you going back for seconds (or thirds!).

If you’ve ever been to a Black Angus steakhouse, you probably remember their baked potato soup – smooth, creamy, and full of that delicious baked potato taste. But did you know you can recreate that experience at home? Yes, you can! And not only will you be able to enjoy it at any time, but you can also make it even better with a few simple tricks and tweaks.

This recipe gives you all the steps, tips, and variations you need to bring the hearty goodness of Black Angus Baked Potato Soup to your kitchen. Let’s roll up our sleeves and get cooking!

Black Angus Baked Potato Soup Recipe

Making Black Angus Baked Potato Soup at home doesn’t require any secret ingredients or complicated techniques. You’ll be able to recreate this comforting, rich soup with simple kitchen staples and a little love. This recipe serves about 6, so you’ll have plenty to share-or enough leftovers for the next day (if you can resist).

Ingredients Needed

To make this soul-warming soup, here’s what you’ll need:

• 4 large russet potatoes – These are your go-to spuds. They’re starchy and fluffy on the inside, which is perfect for creating that velvety texture in the soup.
• 4 slices of bacon – Because no baked potato is complete without crispy bacon! You can also use bacon bits if you’re in a pinch, but fresh bacon is always better.
• 1 medium onion, diced – The onion brings that sweet, savory flavor base that really kicks the soup up.
• 3 cloves of garlic, minced – Garlic adds depth and aroma, making this soup irresistible.
• 1 cup sour cream – For creaminess and that tangy kick that balances out the richness of the potatoes.
• 1 cup heavy cream – This gives the soup its silky smooth texture and makes it extra creamy.
• 4 cups chicken broth – The liquid base of the soup. You can substitute with vegetable broth for a vegetarian option.
• 2 cups shredded sharp cheddar cheese – A classic choice for baked potato soup! The cheese melts in and gives the soup that signature richness.
• Salt and pepper – Season to taste. These two are key to bringing out all the flavors.
• Chives or green onions – For garnish and a bit of fresh color.

Cooking Instructions

Now that we have all our ingredients ready, let’s dive into the process of bringing this comforting bowl of potato goodness to life.

1. Prepare The Potatoes

   • Start by washing the russet potatoes thoroughly, scrubbing off any dirt. You can peel them if you prefer a smoother texture, but keeping the skins on will give the soup a bit more heartiness.
   • Dice the potatoes into cubes, about 1-inch in size.

2. Cook The Bacon

   • In a large soup pot or Dutch oven, heat a little oil over medium heat and cook the bacon until crispy. Once it’s cooked, remove it from the pot and set it aside. Make sure to keep a little bacon grease in the pot to add flavor to the soup.

3. Sauté The Aromatics

   • In the same pot, add the diced onion and garlic, cooking them over medium heat until they’re soft and fragrant (about 4-5 minutes). The bacon grease will add a savory base here that really enhances the soup’s flavor.

4. Add The Potatoes And Broth

   • Toss the diced potatoes into the pot and stir them with the onion and garlic. Then, pour in the chicken broth, making sure the potatoes are mostly submerged. Bring the mixture to a simmer and cook for about 15-20 minutes or until the potatoes are fork-tender.

5. Mash The Potatoes

   • Once the potatoes are soft, use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot. You don’t want to make it completely smooth, as you still want some potato chunks for texture.

6. Add The Cream And Sour Cream

   • Stir in the sour cream and heavy cream, mixing well to incorporate them into the soup. The creaminess will make everything come together and give it that signature rich, velvety consistency.

7. Cheese, Bacon, And Final Seasoning

   • Now, it’s time for the cheese! Add in 1 ½ cups of shredded cheddar cheese and stir until it’s fully melted into the soup. Crumble the crispy bacon and stir it in as well, saving a bit for garnish. Taste the soup and adjust the salt and pepper as needed.

8. Simmer And Serve

   • Let the soup simmer for an additional 5 minutes to make sure all the flavors meld together. Serve hot with a sprinkle of the reserved bacon, fresh chives, and extra shredded cheddar if you’re feeling indulgent!

Ingredient Insights

• Russet Potatoes: These potatoes are the MVP for this soup. They have a high starch content, which makes them perfect for mashing and blending into a creamy texture. Plus, the skins add a nice rustic touch if you leave them on.
• Bacon: The crispy bacon adds crunch, saltiness, and that unmistakable smoky flavor, which perfectly complements the creaminess of the soup. If you want to elevate the flavor, try using thick-cut bacon.
• Sour Cream & Heavy Cream: The combination of these two creates a soup that’s rich without being overly heavy. Sour cream gives it that tangy contrast to the creaminess, which makes every bite balanced.
• Sharp Cheddar Cheese: The sharpness of cheddar is ideal for this soup. It adds depth of flavor and helps cut through the richness of the creamy base.

Expert Tips

• For Extra Creaminess: After mashing the potatoes, use an immersion blender to smooth out some of the soup. You don’t need to puree it all, but blending just a bit of the mixture will give it an extra velvety texture.
• Add More Veggies: If you want to make the soup heartier, consider adding some carrots, celery, or even leeks to the base for additional flavor and nutrition.
• Bacon Lovers: Craving even more bacon? Toss in some extra crispy bacon on top as a garnish to really bring the bacon flavor front and center.
• Make It Spicy: Add a little heat by incorporating diced jalapeños or a pinch of cayenne pepper into the soup. The spiciness will balance out the creamy richness of the potatoes.

Recipe Variations

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. You can also use plant-based sour cream and cheese to make it fully vegetarian.
• Loaded Potato Soup: Add toppings like sour cream, chopped green onions, shredded cheese, and more crispy bacon to make this a truly loaded baked potato experience.
• Vegan Version: Use dairy-free sour cream, plant-based cheese, and non-dairy milk (like almond or oat milk) for a vegan-friendly option. Replace bacon with crispy tempeh or smoked tofu for that ’bacon’ flavor.
• Smoky Chipotle Flavor: Add a couple of chipotle peppers in adobo sauce for a smoky, spicy twist that will take the soup to a whole new level.

Final Words

Black Angus Baked Potato Soup is the kind of dish that combines everything great about comfort food: it’s creamy, indulgent, and downright satisfying. Whether you’re having it on a chilly evening or serving it as a hearty appetizer before a big meal, it never fails to impress. The best part? It’s easy to make and highly customizable, so you can tailor it to your personal taste or dietary needs.