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Longhorn Potato Soup Recipe
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Longhorn Potato Soup Recipe

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 400kcal

Ingredients

  • 6 large russet potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spiciness)
  • Salt and pepper to taste

Instructions

  • Over medium heat melt the butter in a large soup pot.
  • Add the chopped onion and garlic, sauté until soft and fragrant.
  • Incorporate the flour and continue to cook for 2 minutes, maintaining a constant stir.
  • Pour in the chicken broth, stirring to avoid lumps.
  • Add diced potatoes, paprika, and cayenne pepper.
  • Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes or until the potatoes are tender.
  • Utilize an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have one, transfer the soup to a blender and blend in batches.
  • Return the soup to the pot and add the heavy cream, cheddar, and Monterey Jack cheese. Stir until the cheese is melted and the soup is creamy.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with extra cheese and a sprinkle of paprika.