Texas Roadhouse Potato Soup Recipe
The creamy blend of potatoes, spices, and cheese brings warmth and satisfaction, making it a beloved dish.One key trick I adore is using a hint of cayenne pepper for a gentle kick that elevates the flavors.Remember, letting the potatoes cool slightly before handling makes the scooping step a breeze.
Ingredients
- 4 slices Bacon chopped
- 4 tbsp Butter
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 tbsp Flour
- 4 cups Chicken Broth
- 2 cups Milk
- 1 cup Cheddar Cheese shredded
- 4 Potatoes baked and chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Cook the chopped bacon in a large pot over medium heat until crispy.
- Remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add butter to the pot and allow it to melt.
- Stir in onions and garlic to sauté until softened and fragrant.
- Mix in flour, stirring constantly for about 1 minute to form a roux.
- Gradually pour in chicken broth while stirring until it starts to thicken.
- Add milk and continue stirring until you reach a smooth consistency.
- Bring to a simmer but do not let it boil.
- Add the baked potatoes and season with salt and black pepper.
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- Reduce heat and gently fold in cheddar cheese until melted and well combined.
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