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longhorn potato soup recipe

Longhorn Potato Soup Recipe

This potato soup has everything you want—creamy broth, chunks of tender potatoes, and a smoky kick from crispy bacon!
I start with russet potatoes because they break down just enough to thicken the soup while still leaving some texture.
A little flour mixed in with the butter creates a base that makes the soup rich without feeling too heavy.
Simmering everything slowly gives the flavors time to develop, turning a simple dish into something incredible.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Servings: 6

Ingredients

  • 2 large Russet Potatoes
  • 2 lbs Yukon Gold Potatoes
  • 8 tbsp Butter
  • 1/2 cup Milk
  • 1 cup Sour Cream
  • 2 cups 2% Milk
  • 1 cup Heavy Whipping Cream
  • 3 cups Chicken Broth
  • 1/2 cup Sour Cream
  • 2 tbsp Potato Slayer
  • 1 Green Onions

Instructions

  • Boil the Yukon Gold potatoes until they're soft.
  • Let them cool slightly, then dice them up.
  • In a large pot, melt the butter over medium heat.
  • Add the diced potatoes and stir well.
  • Pour in the milk, sour cream, and heavy whipping cream.
  • Stir continuously as it heats up to avoid sticking.
  • When the mixture starts to simmer, add the russet potatoes to the pot.
  • Mix in the chicken broth for added flavor.
  • Sprinkle in the Potato Slayer seasoning.
  • Serve the soup hot, garnished with green onions.