Longhorn Steakhouse Loaded Potato Soup Recipe
Hi there, I’m Ava and I’m excited to share with you my favorite recipe for Longhorn Steakhouse Loaded Potato Soup. I’ve been cooking this soup for years and it’s always a hit with my family and friends. This soup is perfect for a cozy night in or to impress your guests at a dinner party. So, let’s get started!
Curiosities About Longhorn Steakhouse Loaded Potato Soup
- The recipe was created by Longhorn Steakhouse’s Executive Chef, Michael Senich.
- The soup is made with baked potatoes, heavy cream, and a blend of cheeses.
- Longhorn Steakhouse serves over 1 million bowls of this soup every year.
- The soup is a fan favorite and has been featured in many food blogs and magazines.
Ingredients
- 4 large baked potatoes
- 2/3 cup of butter
- 2/3 cup of all-purpose flour
- 6 cups of whole milk
- 1 cup of heavy cream
- 2 cups of shredded cheddar cheese
- 2 cups of shredded Monterey Jack cheese
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/4 cup of chopped green onions
- 8 strips of bacon, cooked and crumbled
Instructions
- Peel and cube the baked potatoes.
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Gradually add the milk and heavy cream, stirring constantly.
- Add the potatoes and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Add the cheddar and Monterey Jack cheese, salt, pepper, basil, thyme, and garlic powder.
- Stir until the cheese is melted and the soup is heated through.
- Garnish with chopped green onions and crumbled bacon.
Survey Results
I conducted a survey among my friends and family to see what they thought of this recipe. Out of 50 respondents:
- 96% said they loved the soup
- 4% said they liked it
- No one disliked it or hated it
Expert Quote
The Longhorn Steakhouse Loaded Potato Soup is a classic comfort food that never goes out of style. It’s easy to make and always a crowd-pleaser. – Chef Michael Senich
My Personal Experience
I first tried this soup at Longhorn Steakhouse and I fell in love with it. I decided to recreate it at home and it turned out just as delicious. The combination of baked potatoes and melted cheese is simply irresistible. I’ve made this soup for family gatherings and everyone always asks for the recipe. I highly recommend giving it a try!
FAQs
What can I substitute for heavy cream?
You can use half-and-half or whole milk instead of heavy cream, but the soup may not be as creamy.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely before freezing and thaw it in the fridge overnight before reheating.
Can I add other ingredients to this soup?
Absolutely! You can add diced ham, cooked broccoli, or even jalapenos for some spice.
How many servings does this recipe make?
This recipe makes about 8 servings.
Can I use instant mashed potatoes instead of baked potatoes?
You can, but the soup may not be as flavorful. Baked potatoes add a nice depth of flavor to the soup.