Black Angus potato soup recipe, with creamy goodness using 4 big russet potatoes, 6 cups whole milk, ⅔ cup butter & flour, plus bacon and cheese.
Ingredients You’ll Need for Black Angus Potato Soup Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 large (about 2 lbs) | Baked first for deep flavor and easy scooping |
| Butter | 2/3 cup | Base for the smooth flour roux |
| All-purpose flour | 2/3 cup | Thickens the milk base into creamy consistency |
| Whole milk | 6 cups | Gives rich texture; use low-fat if you want lighter |
| Salt | 3/4 teaspoon | Brings out all the flavors |
| Black pepper | 1/2 teaspoon | Adds gentle heat |
| White pepper seasoning | 1/2 teaspoon | Classic steakhouse touch, smooth and subtle |
| Green onions | 4, chopped | Fresh garnish and mild onion bite |
| Bacon | 12 slices, cooked crisp | Crumbled bacon bits for smoky crunch |
| Shredded cheddar cheese | 1 1/2 cups | Melts in for that cheesy potato soup feel |
| Sour cream | 8 oz (plus extra) | Stirred in and dolloped on top for creaminess |
Step-by-Step Instructions for Black Angus Potato Soup Recipe
Bake the Potatoes
Heat your oven to 350°F. Poke the russet potatoes with a fork, then bake them for about an hour until soft. Or microwave for 10-15 minutes. Let them cool a bit, then cut in half and scoop out the insides. Mash the pulp lightly and set aside. Save some skins if you like extra texture.
Make the Base
In a big pot over medium heat, melt the butter. Stir in the flour to form a roux, cook for 2 minutes until bubbly but not brown. Slowly pour in the milk while whisking to avoid lumps. Keep stirring until it thickens like gravy, about 10 minutes. Add salt, black pepper, and white pepper seasoning.
Mix It All Together
Toss in the mashed potato pulp, half the green onions, bacon bits, and cheddar cheese. Stir until the cheese melts and everything’s hot. Turn off heat, mix sour cream. Serve right away, topped with more bacon, cheese, green onions, and sour cream for that loaded feel.
Variations for Black Angus Potato Soup Recipe
Lighter Version Cut the butter in half and use low-fat milk instead of whole. You still get creamy loaded potato soup recipe taste, but with fewer calories. Skip some bacon bits if you want it even lighter.
Veggie Boost Add a cup of frozen corn or chopped broccoli near the end. It adds color and a bit of crunch without changing the creamy potato soup feel too much.
Spicy Twist Stir in a dash of hot sauce or a pinch of cayenne with the white pepper seasoning. Great for people who like a little kick in their hearty winter soup.
No-Meat Option Leave out the bacon bits and use vegetable broth instead of any chicken stock hints. Top with extra cheddar cheese and green onions garnish for flavor.
Storage and Reheating for Black Angus Potato Soup Recipe
| What to Do | How to Do It | How Long It Lasts | Tips to Keep It Good |
|---|---|---|---|
| Cool it down | Let soup cool to room temp (no more than 2 hours) | – | Don’t leave it out too long to stay safe |
| Store in fridge | Put in airtight container or jars | 3-4 days | Keep in the back of fridge where it’s coldest |
| Reheat on stove | Warm over medium-low heat, stir often | – | Add a splash of milk if it gets too thick |
| Reheat in microwave | Use medium power, stir every 1-2 minutes | – | Cover loosely to avoid splatters |
| Freezing (not best) | Freeze in portions without sour cream if possible | Up to 2 months | Dairy can separate, thaw slowly and stir well |
Serving Suggestions for Black Angus Potato Soup Recipe
Classic Toppings Ladle the hot soup into bowls. Add a big spoonful of sour cream on top, sprinkle extra shredded cheddar cheese, crumbled bacon bits, and chopped green onions. The contrast of cool sour cream with the warm, creamy loaded potato soup recipe is perfect.
Side Pairings Serve with crusty bread or garlic toast on the side. A simple green salad with light dressing cuts through the richness nicely. For bigger meals, pair it with grilled cheese sandwiches.
Portion Tips This hearty winter soup works great as a main dish, about 1.5 to 2 cups per person. For appetizers, serve smaller bowls at gatherings. Keep extra toppings in small dishes so everyone can load it up their way.
Nutritional Information for Black Angus Potato Soup Recipe
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 520-580 | Mostly from cheese, butter, and bacon |
| Total Fat | 32-36g | Comes from butter, cheese, bacon, and milk |
| Saturated Fat | 18-22g | High due to dairy and bacon |
| Carbohydrates | 38-42g | Mainly from russet potatoes |
| Protein | 18-22g | From cheese, milk, and bacon |
| Sodium | 900-1100mg | Watch if you’re cutting salt |
| Sugars | 8-10g | Natural from milk |
FAQs About Black Angus Potato Soup Recipe
Q1. Can I freeze this black angus potato soup recipe?
Not the best idea. The creamy loaded potato soup recipe has lots of dairy like milk base and sour cream topping, which can separate and turn grainy when thawed. If you must, freeze without the sour cream and cheese, stir them in after reheating. Better to eat it fresh or keep in the fridge.
Q2. How do I make black angus potato soup recipe gluten-free?
Swap the flour roux for a gluten-free flour blend (like 1:1 measure-for-measure). It thickens the same way for restaurant style creamy potato soup. No other changes needed.
Q3. Is black angus potato soup recipe vegetarian-friendly?
Almost, skip the bacon bits and use veggie broth if you add any. Load up on extra cheddar cheese and green onions garnish for flavor in this hearty winter soup.
Q4. Why is my soup too thick or thin?
Too thick? Add a bit more milk base while heating. Too thin? Cook longer or mash in extra potato pulp. Adjust slowly for perfect creamy potato soup texture.
I’m Mubbara Ayman, a passionate food enthusiast and recipe creator, born on March 15, 1992. My love for cooking began in my childhood kitchen, watching my mother transform simple ingredients into extraordinary dishes that brought our family together.
Over the years, my passion for cooking grew into a lifelong pursuit. I earned a Diploma in Culinary Arts and trained in multiple restaurants, where I mastered techniques in flavor pairing, creative plating, and global cuisines. My goal is to blend tradition with innovation, making cooking both approachable and exciting for home chefs.
Through Potato recipes, I share tried-and-tested recipes, cooking tips, and creative ideas to help you turn everyday ingredients into mouthwatering memories. Join me on this journey and let’s make every meal special together!
