Copycat Longhorn Steakhouse Loaded Potato Soup Recipe

There’s nothing quite like a warm, comforting bowl of soup, especially when it’s a deliciously rich and creamy loaded potato soup inspired by Longhorn Steakhouse. This Copycat Longhorn Steakhouse Loaded Potato Soup recipe captures the essence of the restaurant’s beloved dish, offering the perfect balance of flavors and textures. It’s hearty, cheesy, and filled with tender potatoes—ideal for a cozy dinner, a cold-weather lunch, or anytime you need a little comfort in a bowl.

Ingredients Overview

To make this mouthwatering soup, you’ll need the following ingredients:

• Butter (1/4 cup) – Adds richness and flavor to the soup.
• All-purpose flour (1/4 cup) – Helps thicken the soup.
• Chicken broth (3 cups) – Forms the base of the soup and adds savory depth.
• Milk (3 cups) – Provides creaminess and balances the flavors.
• Shredded cheddar cheese (16 ounces, mild) – Melts into the soup, creating a velvety texture.
• Instant potato flakes (1/2 cup) – Enhances the potato flavor and thickens the soup.
• Russet potatoes (2 large, peeled and diced) – The star of the soup, providing a hearty texture.
• Salt and pepper – Season to taste; recommended starting with 2 teaspoons each.
• Beef bacon bits – Adds a savory, smoky flavor to the finished dish.
• Extra cheddar cheese and green onions (diced) – For garnishing.

this RECIPE

Step-by-Step Preparation Guide

1. Melting the Butter and Cooking the Flour

Start by melting the butter in a 3-quart saucepan over medium-high heat. Once melted, add the flour and stir continuously until the mixture is well combined and starts to bubble slightly. This step creates a roux, which will help thicken the soup.

2. Thickening the Soup Base with Chicken Broth and Milk

Gradually pour in the chicken broth while stirring constantly. Keep stirring until the mixture begins to thicken. Once thickened, add the milk slowly, continuing to stir to ensure a smooth consistency. Allow the mixture to heat until it starts to simmer gently, but avoid boiling.

3. Adding Cheese and Potatoes for Creaminess

Once the soup base is simmering, stir in the shredded cheddar cheese a little at a time until it’s fully melted and the soup is smooth. Next, add the instant potato flakes, which will help to thicken the soup further and enhance the potato flavor. Season with salt and pepper to taste—start with 2 teaspoons each and adjust as needed.

4. Blending the Soup for a Smooth Texture

Use an immersion blender to blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully pour the soup in batches into a regular blender. Be sure to blend in small batches to avoid splattering.

5. Cooking the Diced Potatoes

Bring the soup to a light boil and add the diced russet potatoes. Stir constantly while allowing the potatoes to cook until they are al dente—soft but still with a slight bite. This step usually takes around 10-15 minutes. Alternatively, you can boil the potatoes separately until they are al dente and add them to the soup just before serving.

6. Serving the Soup

Serve the soup immediately while hot, garnished with extra shredded cheddar cheese, beef bacon bits, and diced green onions for a burst of color and added flavor.

Common Mistakes to Avoid

• Overcooking the Potatoes: Ensure the diced potatoes are cooked until just tender. Overcooking can result in a mushy texture that detracts from the soup’s overall quality.
• Soup Consistency: If the soup becomes too thick, thin it with a bit more chicken broth or milk. If it’s too thin, add a bit more cheese or potato flakes to reach the desired consistency.

Tips and Variations

• Make It Vegetarian: Replace the chicken broth with vegetable broth and omit the beef bacon bits for a vegetarian version of this soup.
• Dairy-Free Option: Use dairy-free butter, milk, and cheese substitutes to make this soup dairy-free.
• Gluten-Free Alternative: Substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Serving and Presentation Tips

For an eye-catching presentation, serve the soup in a rustic bowl and top with extra cheddar cheese, a sprinkle of beef bacon bits, and a handful of freshly diced green onions. Pair it with a side salad or crusty bread for a complete meal that’s sure to impress.

Kitchen Equipment Needed

• 3-quart saucepan
• Wooden spoon or whisk
• Immersion blender or regular blender
• Measuring cups and spoons
• Knife and cutting board

Storing Leftovers

To store any leftover soup, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, warm on the stovetop over low heat, stirring occasionally, or use a microwave. If the soup becomes too thick after refrigeration, add a little milk or broth to thin it to the desired consistency.

For longer storage, you can freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I Use Fresh Potatoes Instead of Instant Potato Flakes?
Yes, you can use all fresh potatoes. However, the instant potato flakes help thicken the soup quickly and add a concentrated potato flavor.

How Can I Make the Soup Thicker or Thinner?
To thicken the soup, add more cheese or instant potato flakes. To thin it out, gradually add more milk or chicken broth until you reach the desired consistency.

Conclusion

This Copycat Longhorn Steakhouse Loaded Potato Soup is the ultimate comfort food, combining creamy, cheesy goodness with the satisfying texture of potatoes. Whether you’re a fan of Longhorn Steakhouse or simply looking for a delicious, hearty soup, this recipe is sure to become a household favorite. Give it a try, and don’t forget to share the recipe with friends and family! Subscribe to our blog for more mouthwatering recipes and culinary inspiration.

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