Logans Potato Soup Recipe Copycat

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COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP



Copycat Longhorn Steakhouse Loaded Potato Soup image

Categories     Copycat

Time 50m

Number Of Ingredients 12

1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
3 cups mik
16 ounces shredded cheddar cheese (mild)
1/2 cup instant pot flakes
2 large russet potatoes, diced and peeled
Salt
Pepper
Bacon Bits
Extra Cheddar
Green Onions, diced

Steps:

  • 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

HOULIHAN'S BAKED POTATO SOUP COPYCAT



Houlihan's Baked Potato Soup Copycat image

Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.

Provided by MissTiff16

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups potatoes, diced but unpeeled
1/4 lb butter
2 cups yellow onions, finely diced
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
1/2 teaspoon Tabasco sauce
salt and pepper, to taste
garlic powder, to taste
dried basil, to taste

Steps:

  • Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
  • In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
  • Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
  • In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
  • Combine the potatoes with the soup to complete.

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