What Is Longhorn Steakhouse Potato Soup?

What Is Longhorn Steakhouse Potato Soup? (Introduction, Enjoyment and Reason as to Why People do It)

What Is Longhorn Steakhouse Potato Soup?

You know, in case you have ever run into a booth at LongHorn, and said, well, I will just start light. The potato soup comes–rich, creamy, undoubtedly cheesy, sprinkled with soft potato dumplings, a sprinkle of sharp cheddar, bacon in a crackle, and green onions in a bunch. The smell is savory and buttery with a hint of smokiness of bacon, the first mouthful is rich and creamy cheddar-dominant and peppery at the end. It is comfort food with steakhouse style.

Home-cook Likewise, the enticement is both of texture and of equilibrium. You end up with velvet broth and soft cubes (there is no mush), salt-fat-acid score (cheddar, bacon richness versus the green onions and a touch of tang should you include sour cream), and those good-old baked-potato flavors made eatable. A few of the plausible copycat accounts blame the cheddar-based character that is not merely a potato puree mixed with cream, but that is how the soup gets its satisfying texture, along with its lasting flavor. Sources: Simply Side Dishes uses cheddar and potato flakes to give it a body, Simply Good Cooking uses a roux + dairy system with aromatics of bacon.

The intent of users regarding this keyword can be divided into three buckets:

1) “Get me the original taste in a hurry (step-by-step recipe).

2) transform into the restaurant but light/gluten-free/vegetarian.

3) Teach me the rationale of the recipe so that I can make alterations to it.

This is the guide that will provide you with all three.

How the Potato Soup at LongHorn Came to Get Its Reputation (and Why It’s Different).

On forums and recipe forums, you will find fanatical imitators and food lovers telling you that the potato soup at LongHorn is loaded-baked-potato-cheddar-soup-decadent, but not cloying; hearty, yet not stoddy. Two things keep reoccurring:

The cheddar-forward base (prepared using a roux + dairy + cheese instead of using only pureed potato cream).

The potato pieces cooked al dente, and not starch paste made into a paste.

Copycat recipes are a repetition of those characteristics using butter/flour roux, chicken broth, milk/cream, cheddar and bacon- in roughly that sequence of actions. Sources: Simply Side Dishes, AllFreeCopycatRecipes aggregator with the same author and his copycat strategy.

Many of the so-called potato soups are based largely on heavy cream + potato puree, whereas this one is more of a cheddar soup that incorporates potato, hence the choice of cheese and the method of its melting (which we will discuss below). The bacon step is important as well: it is rich and takes more time and effort to render the bacon and take advantage of its drippings to bloom aromatics. Reference: Simply Good Cooking has been more focused on the building of bacon-first aromatics and roux.

What You Will Need (And Why You Will) Ingredients.

This mise en place is what will always recreate the LongHorn-style bowl at home before we get cooking. I will also tell you what I did-and what I would not omit.

Basic Components of the Authentic Flavor (The Non-Negotiables)

I would cut the potato in two, then stab the piece, album, with a big straight pin, clean it with a cloth rag and a brush, then slice and chop it.<|human|>Potatoes (Russet or Yukon Gold):

– Russets provide light, fluffy pieces of the soups and spew out starch to soften the soup.

– Yukon Golds provide a buttery texture which is natural and have a better hold on shape.

– I prefer the 50/50 blend of texture.

Slices per package of Cheddar Cheese (sharp and block-shredded): 

This is the flavor backbone. A block that has been hand-shredded; pre-shredded cheese is covered with anti-caking starches, which prevent melting, and can leave the soup grained. Lots of good imitations do a sharp to mild ratio of cheddar 70:30; I do a 70:30. Reference trend: Simply Side Dishes makes an appeal to a powerful cheddar base.

Bacon (thick-cut, crisped): 

Prepared to serve as a garnish as well as drippings to aromatics. It is not only a top, but a layer of flavor as well.

Butter and all-purpose flour (Roux): 

This makes the dairy stable and provides that silky spoon coating texture without the unnecessary use of cream.

Chicken Broth (or good bouillon water): 

Added savoury flavour so that the soup could not be a one-note dairy bomb. Low-sodium helps you give it the climax.

Milk + Heavy Cream: 

Volume milk; a sprinkling of cream to give the luxurious feel. You can get light, in case you desire, substitutions below.

Aromatics: Onion + Garlic (not compulsory yet advisable): 

Sauteed gently; don’t brown. They are supposed to play second fiddle, and not to rule.

Seasoning: Salt, Black Pepper, Paprika (or Smoked Paprika) optional pinch of Cayenne:

Paprika gives it a touch of warmth and cayenne a touch of hum.

Personal observation: Skimping on the quality of cheese is the most common method of creating a flat, dairy-laden soup, after more than a few test runs. Purchase the good block and shred it yourself. It’s worth it.

Add-Ins and Garnishes (How to Like the Restaurant)

Sour Cream: A spoonful of sour cream, stirred, and off the burner, will complement and give a baked potato its loaded flavor.

Green Onion/Chives: Green Onions are important in regard to freshness and contrast of color.

Extra-Sharp Cheddar: To put the icing on the cake- melts due to left-over heat and adds fragrance.

Cracked Black Pepper or Paprika Dusting: Steakhouse. 

Potato Flakes (instant): Small portion to adjust the body without reducing it (a tip that some copycats have made). See cheddar-base + Potato flakes explanation by Simply Side Dishes.

Service tip: Warm your bowls. A bowl made of hot ceramic is used to ensure that the surface cheese is melted and the soup is satin smooth.

Intelligent Replacement (Lighter, Gluten-Free, or Vegetarian).

Lighter Dairy: Half of the cream may be replaced with evaporated milk (stable) or whole milk may be used in its entirety and body must be achieved with roux + a tablespoon of potato flakes.

Gluten-Free: Use 1.5- 2 tsp. cornstarch slurry in place of each 1 cup. dairy. Put in slurry gently simmering; not boiling hard.

Vegetarian Use vegetable broth, skip the bacon, and the splash of smoked paprika and some drops of liquid smoke (not essential), to provide some of the savour.

Dairy-Free: Coconut cream to give it some richness + in the end you can grab a good vegan cheese that will melt smoothly (Violife/Follow Your Heart should be good).

None Pork: Crispy bacon of turkey or crispy mushrooms (shiitake/baby bella) instead.

General ingredient configurations and freedom is reflected in copycat recipes: Simply Good Cooking; the copycat recipe with milk/sour cream; the simplified version of a Bridge House Tavern.

Recipe (Tested, Notes of a Real Kitchen) Step-by-Step.

The following is the one that I have cooked several times. I will record what I made changes on and what ultimately worked.

Serves: 6 as a starter, 4 as a main

Active: approximately 30 minutes   Total: approximately 45-55 minutes.

Step 1 

Everything (Potatoes, Bacon, Aromatics) Like all good things, it must be prepared first.

It involves dicing potatoes into cubes of similar size (even cooking). Spray dry wash surface; rinse dry.

2) Bake bacon in a heavy (Dutch oven is best) pot in the middle heat till crispy. Remove to paper towel.

3) Reserve drippings (pour off remaining drippings) in the pot; add more butter 1 tbsp as required.

4) Add onion (fine dice) and cook until clear (3 -4 minutes). Stir in fine chopped garlic; boil 30-45 within a minute. Remove aromatics to a bowl.

The reason behind the success of this order: You have inherent depth when you begin with bacon. Removing the aromatics prior to roux construction prevents scorching whilst the roux color is regulated independently.

Personal suggestion #1: Par-cook potatoes individually in salted water until they are almost tender and drain them. This allows you to perfect al dente sized pieces and not to over reduce your dairy base subsequently. I discovered that this softens potato shrapnel, and makes the soup shiny.

Step 2

Develop the Silky Cheddar Base (Roux, Broth, Dairy, Cheese)

1) 4tbsp butter is melted in the same pot over medium heat.

2) Add 1 /4 cup of flour; beat 1-2 min until the flour smells nutty (do not brown).

3) Add 3 cups of low sodium chicken broth- slowly at the beginning to avoid lumps. Simmer 2-3 minutes to thicken.

4) Add 2 cups whole milk+ 1/2 cup heavy cream. Bring to soft simmering (do not hard boil).

5) Turn off the burner, hand-whisk 10-12 oz of freshly shredded cheddar in small handfuls so that it becomes smooth. The next step is to go back to low heat, but only when it is required to melt completely (do not curdle it).

Add the aromatics that are sauteed back to the pot; spice them 1-11/2 tsp kosher salt, 3/4-1 tsp black pepper, 1/2 tsp paprika, pinch of cayenne (optional).

Cheese melt insurance: The cheese should be added slowly with minimal heat as it is introduced in the dish. Pre-shredded blends have the tendency to clump; block-shredded flows like butter.

step 3

Add the Potatoes and equalize the texture.

1) Add the par-cooked potato cubes to the pot; simmer on low 6-8 minutes to cook tender.

2) To get signature texture, I add 20-25% of the soup and blend until silky (immersion blender) before returning the mixture to its original form. You will have cheddar-glossy skin with cubes that can be distinguished.

3) To add bulk, add 1-2tbsp of potato flakes, in small portions. Allow it to become moist 2 minutes and add more.

Taste and adjust salt/pepper. Cheddar adds salt -layer and taste.

Personal advice: In case you have overdone the thickness, thin with splashy warm milk or broth, not water. In case the salt enters so high, add a spoon of sour cream or a splash of milk to soften sides.

Steps 4, 5, and 6 This is how the restaurant does it.

Ladle into pre-warmed bowls.

Three layers of bacon, freshly shredded cheddar, green cut-up onions.

Garnish: optional -dollop of sour cream, dust of paprika and freshly cracked pepper.

Eat with toasted baguette or steakhouse bread or a side salad (Caesar or wedge).

Essentials to Master from the Pro Trials on the Real-Kitchen (Avoid Pitfalls, Boost Flavor, Store Smart).

Food preparation on several occasions helped me understand precisely where it all goes wrong–and how to avoid it.

Give Texture & Stability some Space (Common Mistakes).

Boiling following dairy/cheese: High temperature may divide the emulsion and grain cheese. Simmer gently.

Boiling potatoes in the milk base: They will release starch and blur the soup. either par-cook, or look watch.

Pre-shredded cheese gluttony: Anti-caking products = grainy melt. Block-shred is best.

Crust seasoning: under-salted base/ over-salted finished: Broth – base – final taste. Cheddar sprinkles salt- taste first.

Omitting the remaining: 5-10 off the heat allow flavors to combine with each other and the starch to relax which enhances the mouthfeel.

Keep It LongHorn-Style, Just More You Flavor Boosters I Loved.

Roasted garlic paste (when squeezed out, whisked into the bottom half) = mushy smooth richness.

Smoked paprika (1/4-1/2 tsp) to spice it just like a steakhouse would, without bacon.

A nutty background of cheddar mix with a sprinkle of Gruyere (80/20) remains melty.

Umami Finish with splash of Worcestershire (1/2-1 tsp) to go light (it is strong).

Green onion drizzle oil: Slice blitz green onions and strain on the surface and dot it with oil, to give it color and smell.

Storage, Reheating and Freezing ( Keep It Silky on Day 2)

Refrigerator: 3-4 days in airtight containers. Bake at low temperature, add more milk/broth as necessary.

Freezer: Separating of dairy soups. In case of freezing, it is better to smooth the bottom first and then freeze until 2 months. Heat gradually and add one more handful of cheese to re-emulsify it.

Make-ahead Prepare base with potatoes cooked in advance. Mix and simmer till almost done before serving to achieve maximum texture.

Facts and Health Notes (And Lighter Variations) Nutrition.

Depending on the portion, restaurant nutrition listings differ slightly, though the published values of Loaded Potato Soup at LongHorn are between 270-380 calories per serving when eaten in either cup or bowl and includes significant amounts of fat and sodium (as it should with a cheddar/bacon/cream profile). Data points that have been reported are:

Cup: approximately 270cals or bowl: approximately 380cals; fat: approximately 19-27g or protein: approximately 10-15g; sodium may be close to 970mg in a bowl. FastFoodNutrition, nutritionix, calorieking.

How to make at home (and have the steakhouse flavor):

Only 2% milk + a splash of cream should be used.

Roux + a spoon of potato flakes instead of additional cheese.

Topping with bacon in Turkey or crisped mushrooms.

Acute cheddar (you might use less due to the volume of sound).

As a starter, eat a portion of lean meat (grilled chicken, salmon) and greens in order to balance.

Allergy/gluten: The traditional roux is made of wheat flour; cornstarch slurry should be used in the case of gluten-free. In case you are lactose-intolerant, you can use lactose-free milk and lactose-free cheddar (they melt better than you would imagine).

FAQs (Search-Intent Aligned)

Q1: Which potatoes do you like to best serve in Longhorn-style potato soup? 

A: Russets of that puff in that interior, a little aim of not breaking to keep it where, Yukon Golds of buttery mouthpiece that keeps it where. I love a 50/50 mix.

Q2: Is it possible to make it owing to gluten-free (without flour)? 

A: Yes- add a slurry of cornstarch (1.5-2 tsp per cup dairy) which is stirred till it has a smooth texture. The thickening should not be overheated.

Q3: Can I make it vegetarian? 

Veg alternative to smoked sausage: The broth helps with baking, but bacon is unnecessary, and smoked or liquid smoked a paste can substitute the peppers of the capsule.

Q4: What has happened to my cheese–grainy tart. 

A: it is probably too hot or preshred cheese. Turn off the heat and use cheese in small portions and block-shredded all the time.

Q5: I want to make on how to make potato soup without cream. 

A: Roux added to milk with a spoon full of potato flakes makes silk no heavy cream. Adding 20 percent of the soup is also beneficial to body.

Q6: Can I freeze leftovers? 

A: That you can, but they are freshest, you see. To achieve superior freezing, mix smoother and freeze, followed by a gradual and slow heating and re-emulsification with a small handful of fresh cheddar.

Q7: What is the proximity of this with the restaurant? 

A: Methodologically it is consistent with several reputable copycats–roux-based cheddar soup, al dente potato pieces, bacon aromatics the same pillars the recipe literature of Simply Side Dishes and Simply Good Cooking also puts in the spotlight. Sources:

In Conclusion (Personal Reflection and How I would serve it to my guests)

The last time I prepared it, I was in the rain, the windows were foggy, and the entire kitchen smelled of butter, bacon and warm cheddar. I partial cooked the potatoes (game changer), I was in no rush with the roux, and I added the cheese to it softly off the burner. That steakhouse depth, clean, glossy, no grain, no heavy aftertaste, was to be found in the first spoonful. I sprinkled on it extra-sharp cheddar, green onions, a little paprika halo, and a dollop of sour cream which swirled into drops.

In the case of a client tasting, I would serve it in pre-warmed crocks, garnished with crispy pieces of bacon and a chive baton, and accompanied by a plain wedge salad and warm bread. It is extravagant, all right–but counterbalanced and not forgotten, just what you would desire with LongHorn copycat.