Longhorn Potato Soup Recipe
Longhorn potato soup is a mouthwatering dish that combines the hearty, rustic flavors of potatoes with the creamy indulgence of a well-crafted soup.With each spoonful, you'll discover a rich and velvety texture that is satisfying and comforting, making it a perfect meal for those cold nights when you crave something warm and nourishing.
Equipment
- 1 large pot
- 1 immersion blender
Ingredients
- 4 medium russet potatoes peeled and diced
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 2 cups milk
- 1/4 cup sour cream
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- Optional: Green onions for garnish
Instructions
- Peel and dice the russet potatoes, dice the onion and mince the garlic cloves.Cook and crumble the bacon, and set aside.
- In a large pot or Dutch oven, heat about a tablespoon of olive oil over medium heat.Add the diced onion, cooking until softened, then add minced garlic, cooking for an additional minute.
- Add the diced potatoes to the pot, followed by the chicken stock.Bring the mixture to a boil, then reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes or until the potatoes are tender.
- Once the potatoes are soft, you may choose to thicken the soup by either using an immersion blender to blend the soup to your desired consistency or using a potato masher to break down the potatoes into smaller chunks.For a chunkier texture, you can leave some larger chunks of potato in the soup.
- Stir in the milk and sour cream into the soup, and increase the heat to medium-high to bring it back to a gentle simmer.Cook for an additional 5 minutes to allow the flavors to meld.
- Taste and adjust the seasoning with salt and pepper as needed.Ladle the soup into bowls, then top each serving with shredded cheddar cheese, crumbled bacon, and optional green onions.Enjoy your homemade Longhorn Potato Soup!
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