Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Casual Dining » Black Angus Potato Soup
by Stephanie Manley, Last Updated 23 Comments
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Black Angus potato soup is creamy and thick and oh so comforting. This soup is made with baked potatoes and is so flavorful, it will soon become a favorite.
Black Angus restaurants used to be everywhere. They are still around, and you can find the majority of the restaurants in California.
Black Angus Steakhouse was known for serving Black Angus beef, but they also serve seafood, burgers, and more. Their baked potato soup is a thick and hearty soup you won’t want to miss.
Table of Contents
What makes the Black Angus Potato Soup special?
There are a couple of ways this soup recipe differs from other potato soup recipes. They use potatoes that are already baked. These baked potatoes break down into the soup, so the soup becomes thick and hearty.
You will get a few small chunks of potatoes, but mostly the potatoes are completely broken down.
This recipe uses no chicken broth. Many potato soup recipes use chicken stock or chicken broth. This recipe uses milk as the liquid for the soup. This makes the soup very creamy and doesn’t take away from the baked potato flavor.
Ingredients needed for Black Angus Potato Soup
This potato starts with potatoes that are baked. You could microwave your potatoes to cook them, but I think the flavor of potatoes is different when they are baked.
You will need bacon, American cheese, sour cream, chives, and Cheddar cheese.
This soup has a roux base so you will need butter, flour, and milk for the thick base of the soup.
As you can see you need the same ingredients in the soup that traditionally tops a baked potato.
Soup Steps
You will want to start the soup with baked potatoes, so this recipe is perfect if you have left-over baked potatoes.
You will scoop out the meat of the potatoes. You could turn the potato skins into loaded potato skins.
After you have scooped out the potatoes, you will want to prepare a roux of butter, flour, and milk.
After the roux is made you will add the baked potatoes, cheese, cooked bacon, sour cream, and chives to the soup.
It takes no time at all to make this soup.
How to reheat potato soup
Of course, you can reheat soup in the microwave. Since this soup is super thick, it will reheat best if you reheat it on the stove.
You may need to add a little more milk to the soup to help loosen up the soup. It tastes so good the first time, and even more the second time you enjoy this soup.
Can’t get enough soup? Try these potato soup recipes.
- Grandma’s Potato Soup
- Hard Rock Cafe Potato Soup
- Cream of potato and leek soup
- Brass Parrot Baked Potato Soup
- Panera Bread Baked Potato Soup
Black Angus Potato Soup
You can make Black Angus Potato Soup at home
5 from 6 votes
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Course: Soup
Cuisine: American
Keyword: Black Angus Potato Soup, Black Angus Recipes
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 12
Calories: 572kcal
Author: Stephanie Manley
Ingredients
- 2 pounds potatoes
- 2/3 cup butter
- 2/3 cup all purpose flour
- 6 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 4 green onions chopped and divided
- 12 slices bacon cooked and chopped
- 11/2 cup shredded Cheddar cheese divided use
- 8 ounces sour cream
Instructions
Wash, dry and prick potatoes with a fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
Video
Nutrition
Calories: 572kcal | Carbohydrates: 22g | Protein: 22g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 118mg | Sodium: 778mg | Potassium: 615mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 9.6mg | Calcium: 563mg | Iron: 3.3mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Elaine Isaacson
Is came out so delicious.Reply
Robyn
I have been making this recipe for years and it is always a huge hit! It’s my go-to for potlucks and family dinners. I make it as the recipe calls for and don’t make any changes. It’s super delicious and one batch is never enough. My family goes back for seconds and thirds!Reply
Bruce Swain
I’m going to make this tonight for dinner with cheeseburgers
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Stephanie
That sounds like a great dinner. I wished I had some of that tonight. It is very chilly here.
Bubba82000
I have a question. Is this 1 serving enough for a family of 4?
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Mfmizell
This is an excellent soup. I did not change anything in the recipe. Everyone loves itReply
Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.
Reply
Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.
Reply
Daniellesinger1
This recipe was absolutely phenomenal. It tasted just like the soup at Black Angus. As suggested below, I replaced 2 cups of the milk with chicken broth. I am so glad I found this site and this recipe; definitely a meal that will be in the regular dinner rotation in my home!
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Hrichter
I love this recipe! I have gotten dozen of people addicted to it.
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Lisa
one more thing.. instead of baking the potatoes if in a hurry go ahead and boil them.. its much faster.. the only reason they baked them at the resturaunt was because they served baked potatoes as a side dish so for them it just made sense. i boil mine. but try this with the half and half and with the chicken broth.. its really good.. i also serve it with the Cheesy garlic bread they have on their menu.. its mayo, green onion, shredded mozzerella and sharp cheddar cheese, mix with crushed garlic, spread onto hoagie rolls or sourdough bread broil til cheese bubbles and the edges brown.. its such a nice meal
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mahogany
how much chicken broth and how much half and half and
?Reply
Lisa
i worked at this steak house for many years. I know of another secret ingredient that made this soup much creamier and yummier.. it had chicken broth added plus it was not milk.. it was half and half.. try it .. its waaaaaay better this way.. a bowl full of yummy for yer tummy.. l
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pat
instead of six cups of milk you added 3 cups broth and 3 cups half and half.
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Kathy
Made this today. I used processed cheese instead of shredded. It was yummy. Will make again.
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Jo Ann
I thought the taste was great, added a little more cheese than the recipe called for because we love cheese. It was a very thick soup, next time I will add a little more milk to thin it out some
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Kelley
I am sorry to report that even after following this exactly as written ( I even bought white pepper for this) it just wasnt good. My family loves Black Angus for this soup. All we could taste in this was the flour base. Thanks for posting but there wont be a second try for us.
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Stephanie
If you are getting a raw flour taste, you need to cook the roux a little longer.
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Kimberly A. Todd
If you don’t cook the flour and butter roux long enough, you’ll taste the flour. I’d cook it for longer than the time stated. You don’t want color on it, but too short a time, and it tastes like flour rather than bechamel.
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stephaniemanley
This is so true. I always advice in my videos to cook the roux until it becomes fragrant. When it becomes fragrant you know it has cooked enough.
Sandra
I use cream of mushroom soup as a thickener.
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JCHET
This soup from Black Angus is the only reason I go to Black Angus–I made this recipe this last weekend and it’s almost identical! I’m very impressed and very happy!
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Rayette
This is an amazing recipe. I have never tasted the original but I know my family loves this soup. Very hearty.
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