Black Angus Potato Soup

Black Angus makes a creamy potato soup that is hard to beat.  Packed full of potatoes, butter, sour cream, bacon, and cheese, makes this taste just like a baked potato.

Black Angus Potato Soup

Black Angus Potato Soup

Black Angus Potato Soup

  • Author:
  • Recipe Type: CopyKat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 1
Black Angus Potato Soup

This soup is hardy and makes a deliciously filling meal!


  • 4 large baking potatoes
  • 2/3 cup butter or margarine
  • 2/3 cup flour
  • 6 cup milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 4 green onions -- chopped and divided
  • 12 slices bacon -- cooked and crumbled
  • 1 1/4 cup cheddar cheese -- shredded and divided
  • 8 ounces sour cream


Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

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  • Bubba82000

    I have a question. Is this 1 serving enough for a family of 4?

  • Mfmizell

    This is an excellent soup. I did not change anything in the recipe. Everyone loves it

  • Lisa Scherer Smith

    Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.

  • Lisa Scherer Smith

    Made this tonight it is real good!!! A keeper. I did make some changes as in other comments… I did 3 cups milk 2 cups chicken broth and 2 cups half and half… Very good. It tastes like a creamy, loaded baked potato. Delicious.

  • Daniellesinger1

    This recipe was absolutely phenomenal. It tasted just like the soup at Black Angus. As suggested below, I replaced 2 cups of the milk with chicken broth. I am so glad I found this site and this recipe; definitely a meal that will be in the regular dinner rotation in my home!

  • Hrichter

    I love this recipe! I have gotten dozen of people addicted to it.

  • Lisa

    one more thing.. instead of baking the potatoes if in a hurry go ahead and boil them.. its much faster.. the only reason they baked them at the resturaunt was because they served baked potatoes as a side dish so for them it just made sense. i boil mine. but try this with the half and half and with the chicken broth.. its really good.. i also serve it with the Cheesy garlic bread they have on their menu.. its mayo, green onion, shredded mozzerella and sharp cheddar cheese, mix with crushed garlic, spread onto hoagie rolls or sourdough bread broil til cheese bubbles and the edges brown.. its such a nice meal

    • mahogany

      how much chicken broth and how much half and half and

  • Lisa

    i worked at this steak house for many years. I know of another secret ingredient that made this soup much creamier and yummier.. it had chicken broth added plus it was not milk.. it was half and half.. try it .. its waaaaaay better this way.. a bowl full of yummy for yer tummy.. l

  • Kathy

    Made this today. I used processed cheese instead of shredded. It was yummy. Will make again.

  • Jo Ann

    I thought the taste was great, added a little more cheese than the recipe called for because we love cheese. It was a very thick soup, next time I will add a little more milk to thin it out some

  • Kelley

    I am sorry to report that even after following this exactly as written ( I even bought white pepper for this) it just wasnt good. My family loves Black Angus for this soup. All we could taste in this was the flour base. Thanks for posting but there wont be a second try for us.

    • Stephanie

      If you are getting a raw flour taste, you need to cook the roux a little longer.

    • Kimberly A. Todd

      If you don’t cook the flour and butter roux long enough, you’ll taste the flour. I’d cook it for longer than the time stated. You don’t want color on it, but too short a time, and it tastes like flour rather than bechamel.

      • stephaniemanley

        This is so true. I always advice in my videos to cook the roux until it becomes fragrant. When it becomes fragrant you know it has cooked enough.


    This soup from Black Angus is the only reason I go to Black Angus–I made this recipe this last weekend and it’s almost identical! I’m very impressed and very happy!

  • Rayette

    This is an amazing recipe. I have never tasted the original but I know my family loves this soup. Very hearty.