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Texas Roadhouse Potato Soup

Texas Roadhouse's potato soup is known for its comforting, rich flavor, and creamy consistency. A perfect combination of creamy texture, tender cheddar, bacon and savory potatoes makes this soup a crowd-pleaser. To enjoy the flavor of the Potato Soup once and for all, you can recreate it at home. The same restaurant-style pleasure you get from this copycat recipe is perfect for anyone hosting a party or someone just wanting something warm and filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 5 medium russet potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cup chicken broth
  • 2 cup whole milk
  • 1 cup heavy cream
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup sour cream
  • 6 strips Bacon, cooked and crumbled
  • Salt and pepper, to taste
  • Chopped green onions (optional for garnish)

Equipment

  • Expansive pot or Dutch stove.
  • Medium pan.
  • Whisk 
  • Scoop.
  • Cutting board.
  • Knife
  • Potato masher or drenching blender.

Method
 

  1. Cook Potatoes: Dice potatoes, chicken broth, and salt together in a huge dish. Set aside. Cook the potatoes until they are delicate, bringing down the warm, and stewing for 15–20 minutes.
  2. Prepare Roux: Soften butter in a medium pan and warm it. Set aside the butter. To cook, include flour and stew for 1-2 minutes until brilliant. Blend in overwhelming cream and drain, mixing continually until a thick consistency is accomplished.
  3. Combine Mixtures: Exchange the cooked potatoes and cream blend into. Include cheddar cheese, acrid cream and chopped onions, minced garlic. Warm cheese and soup until they adhere together, at that point cook over moo warm. Set aside. Season with salt and pepper
  4. Add Bacon & Garnish: Hurl together and decorate with disintegrated bacon. Set aside. Topped with additional cheese, green onions, and bacon on the off chance that craved.

Notes

For an indeed creamier surface, you'll pound some of the cooked potatoes specifically within the pot or use an submersion blender to in part puree the soup—just watch out not to over-blend, as chunks of potato include to the natural request. To form this formula veggie lover, substitute the chicken broth with vegetable broth and overlook the bacon, or utilize plant-based choices. This Texas Roadhouse Potato Soup too stores well—simply refrigerate remains in an sealed shut holder for up to 3 days and warm tenderly on the stove, including a sprinkle of drain in case required to reestablish creaminess.