How to Make the Black Angus Baked Potato Soup Recipe at Home
Opening their first door in 1964, The Black Angus Steakhouse is a US chain specializing in juicy, charbroiled meat. But they haven’t stayed in business this long by just serving up beef. Black Angus offers a menu full of tasty delights.
One of these customer favorites is the baked potato soup. The flavorful, hearty soup is one of the most ordered items at the restaurant.
No need for you to travel to a Black Angus restaurant to try their potato soup. Just scroll down for the mouthwatering recipe you can make right at home.
A Delicious Black Angus Baked Potato Soup Recipe
Ingredients
- 3 tablespoons butter or margarine
- 1 cup of finely sliced onion
- 2 tablespoons of flour
- 1 (14 1/2) can of chicken broth
- 1 pound of baking potatoes, peeled and cut into 1/2 inch pieces
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1 dash of hot sauce
- 1/2 teaspoon of garlic salt
- 1 cup of half and half (can substitute 1 cup of milk)
Directions
- Melt the butter in a saucepan on a medium heat.
- Add the onion and sauté for 2 minutes. Be careful not to brown the onions.
- Sprinkle the flour over the onions and cook for about 5 minutes, stirring often.
- Gradually add chicken broth.
- Add potatoes, salt, basil, tobasco, garlic salt, white, and black pepper. Bring it to a boil, reduce the heat to low and simmer 20 to 25 minutes or until potatoes are tender, stirring occasionally.
- Stir in half and half; heat through.
- Garnish with grated cheese of your choice (Black Angus uses cheddar), crumbled bacon bits, a dollop of sour cream, and/or finely chopped green onion (scallions).
- Ready in: 35 minutes
- Yields: 1 quart
- Serves: 4
Nutritional Information
- Calories: 304
- Calories from fat: 147 grams
- Cholesterol: 45 grams
- Sodium: 736 milligrams
- Fiber: 3 grams
- Sugar: 3 grams
- Protein: 7 grams
What Can Be Served With Black Angus Baked Potato Soup Recipe?
This potato soup is great on its own. But if you want to make a whole dining experience around it, we’ve got you covered with these awesome additions.
1. Roast beef/ham sandwich
Whether you choose the beef or the ham, add some cheese, maybe some lettuce and tomato. These meats are a great way to bring out all the flavors from the soup.
2. Garlic bread
Buy a baguette, fry it in some butter , and sprinkle on the garlic powder. It’s a filling addition to the soup and great for dipping too.
3. Chicken legs
Toss some legs on the grill. It’s a simple, but delicious way to make your meal complete.
4. Dinner rolls
Plain and simple for dipping.
5. German pretzels
The salt can bring out more of the potato flavor.
6. Biscuits
Light and fluffy, they can be put into the soup or dipped in the side.
7. Spinach salad with bacon dressing
A light but flavored addition to the hearty soup.
8. BLT chopped salad
Because you can never have too much bacon (feel free to substitute turkey bacon). Chop up the lettuce of your choice, a nice juicy tomato, some crisp bacon.
9. Baked Brussel sprouts
drizzle some olive oil and garlic powder for a great side dish.
10. Pomegranate wild rice salad
Combine some goat cheese, chopped pomegranate, and almonds over wild rice. Add a dressing if you like.
11. Sautéed kale
A bit of olive oil and pepper. A great addition to any meal.
My Soup Is Not Thick Enough. What Can I Do?
The easiest way to thicken a watery soup is to add flour or corn starch. Do not add it directly to the soup. It will clump up on the top.
Take some broth from the soup and place it in a separate bowl. Add a few tablespoons of the flour or cornstarch and whisk it until smooth. When the soup is simmering, gradually add the mix to the pot. Stirring it in completely.
Any Old Potato Will Do, Right?
Wrong. Choosing the proper potato for your soup is the most important part of the potato soup process. The word spud could make the soup too gummy or too gritty.
Even if you do everything else perfectly, the wrong potato can turn your soup into a big pot of trash. So here’s a bit of spud education.
Basically, there are two types of potatoes sold. Don’t confuse types with varieties. There are over 4,000 varieties.
Floury
These potatoes contain a little water and a lot of starch. They are dry and fluffy. It makes them perfect for frying, baking, and purées. But not so much for soups.
Waxy
Waxy potatoes have lots of water and little starch content. They are moist, crisp, creamy, and hold their shape. They are good for boiling and steaming. Waxy potatoes are the ones with which soup should be cooked. The best potatoes for soup are:
- Yukon gold
- fingerlings
- red
Do not use Idaho or Russet for soup. They may be less expensive, but they are too starchy and the soup will be gummy.
Make sure to peel the entire potato and cook the potato all the way through or the soup will be gritty. A sliced potato usually takes about 10-15 minutes to cook once the water is boiling.
I Must Know More About Proper Potato Usage
Now that you know about potatoes and soup, here’s a bit more information on what potatoes are best for different types of cooking.
- Baking: russet, long white, Peruvian
- Boiled: New potatoes, round red, white
- Fried: russet and white
- Roasted: New, russet, Peruvian, long whites
- Mashed: russets, long whites, yellow
How Can We Keep Potatoes Fresh and Safe?
Follow these tips to keep your potatoes in great cooking shape.
- Store potatoes at a lower temperature. 43-60 degrees is ideal. Raw potatoes will keep for months in cool places. Cellars, basements, sheds, and garages are great places to keep your potatoes.
- Keep them away from light. This prevents them from developing Solanine, a toxic chemical that can cause illness.
- Place them in a bowl or paper bag. Potatoes need air to circulate around them to keep them fresh.
- Do not seal them in plastic or lidded containers
- Do not store them in the refrigerator or freezer.
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