Creamy, Comforting Longhorn Potato Soup Recipe

Crisp fall weather calls for soup, especially of the creamy potato variety. This Longhorn potato soup recipe delivers on the ultimate cozy, comforting flavors. With tender potatoes, onions, celery, bacon and cream, every spoonful is a soul-warming delight.

Picking the Perfect Potatoes

Russet potatoes are the star of the show here. Choose large, firm potatoes without any green spots or sprouts. The starchy Russets will break down into a silky, creamy base for the soup.

Creamy, Comforting Longhorn Potato Soup Recipe

Yukon Gold or red potatoes can also work if that's what you have on hand. The key is using a floury baking potato, not waxy boiling potatoes that won't reach the right consistency.

Cooking the Vegetables

In addition to the potatoes, we'll need some aromatic veggies to build flavor. Onion, celery and garlic provide the classic soup flavor base.

Cooking the Vegetables

Sauté them in butter until softened before adding the broth and potatoes. This extra step makes a huge difference in flavor compared to just boiling the vegetables.

Choosing the Right Broth

A good chicken broth is key for maximum potato soup flavor. Make your own if you can, or look for a quality store-bought broth.

Choosing the Right Broth

Low sodium is best so you can control the seasoning yourself. The potatoes will absorb and thicken the broth as it simmers.

Cooking the Potatoes Perfectly

The trick to creamy, tender potatoes is to not overcook them. Add cubed potatoes to the pot once the broth simmers. Cook only until fork tender, about 10-12 minutes.

Cooking the Potatoes Perfectly

You want them thick and creamy, not mushy. For added creaminess, mash a few cubes of potato right in the soup.

Thickening with Half and Half

For extra indulgence similar to Longhorn's version, heavy cream or half and half thickens the broth beautifully. Whisk it in once potatoes are cooked and season to taste.

The creaminess heightens all the comfort food joy. For lighter soup, you can omit the dairy altogether.

Toppings That Take it Over the Top

What you add on top makes potato soup sing! Crispy bacon, shredded cheddar, and fresh chives add delicious texture and flavor contrast.

Toppings That Take it Over the Top

Other fun garnishes include sour cream, scallions, broccoli florets, sunflower seeds, croutons, or fried onion straws if you want to get fancy.

Tips for the Best Flavor

To get potato soup tasting its absolute best, keep these tips in mind:

- Sweat the veggies in butter before adding broth
- Use flavorful chicken broth, ideally homemade
- Cube potatoes uniformly for even cooking
- Cook potatoes just until fork tender, not mushy
- Finish with cream, half and half or whole milk
- Season generously with salt, pepper and herbs

Storage and Leftovers

Potato soup holds up well for about 4 days refrigerated. It can also be frozen for 2-3 months.

Reheat gently on the stovetop, thinning out with extra broth or milk if needed. Sprinkle on fresh toppings before serving.

Serving Suggestions

Aside from all the topping possibilities, a few other items go hand-in-hand with potato soup.

Warm, crusty bread or rolls are perfect for dunking in the creamy broth. You can also serve a side salad or some nice crunchy coleslaw.

The Takeaway

This Longhorn potato soup is pure comfort in a bowl. Taking the time to build flavor in the aromatic veggies and broth makes a huge difference. Resist overcooking the potatoes so they stay creamy, not mushy. Top it with all your favorite goodness. This is a soup recipe you'll turn to time and time again!

Conclusion

Longhorn's famous potato soup truly hits the spot on chilly days. Using hearty Russet potatoes, chicken broth, sautéed veggies and cream gives it an unbeatable flavor and texture. Toppings like bacon, cheddar and chives take it over the top. Being careful not to overcook the potatoes ensures a smooth, creamy broth. This is the ultimate comforting soup that's easy to recreate at home. One spoonful and you'll be in cozy, potato bliss.

FAQs

Q: What kind of potatoes work best?

A: Floury baking potatoes like Russets or Yukon Golds are ideal. Avoid waxy potatoes.

Q: Is it necessary to sauté the vegetables first?

A: Sweating the veggies deepens the flavor tremendously.

Q: How long should the potatoes cook?

A: Cook only until fork tender, about 10-12 minutes to avoid mushiness.

Q: What liquids can be used besides broth?

A: Milk or half and half also work, but broth has the most flavor.

Q: How should you reheat leftover soup?

A: Gently reheat on the stovetop, adding extra broth or milk to thin if needed.