The red Lobster potato soup recipe is creamy and savory. Potatoes, onions, celery, and spices like thyme and bay leaves make it.
A butter-flour roux thickens the soup, which is finished with milk and cream for a creamy taste.
Then include Chopped pork and green onions in the Red Lobster Potato Soup. which makes a delicious starter or combo meal.
Red Lobster Potato Soup Recipe
Red Lobster’s potato soup has always intrigued me because it’s so rich and satisfying. This soup is the restaurant’s signature dish, and it’s a hit with seafood fans and soup connoisseurs equally.
However, not everyone lives near a Red Lobster restaurant or would rather prepare the soup recipe at home than at the restaurant. So, I figured I’d write up a blog entry detailing exactly how to recreate Red Lobster’s Potato Soup at home.
Ingredients Needed
- 6 medium-sized potatoes, peeled and diced
- 1 small onion, diced
- 2 stalks of celery, diced
- 4 cups of chicken broth
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 2 cups of milk
- 1 cup of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 2 bay leaves
- Chopped green onions and bacon bits for garnish
How To Make Red Lobster Potato Soup From Scratch?
Step 1: Cook the Potatoes
In a large pot, add the diced potatoes and cover them with the chicken broth. Bring the broth to a boil, then reduce the heat to low and let the potatoes simmer until they are tender. This should take about 15-20 minutes.
Step 2: Sauté the Vegetables
While the potatoes are cooking, melt the butter in a separate pot over medium heat. Add the diced onion and celery and sauté them until they are soft and translucent. This should take about 5-7 minutes.
Step 3: Make the Roux
Once the vegetables are cooked, sprinkle the flour over the sautéed onions and celery and stir to combine. Cook the mixture for about 1-2 minutes to make a roux. A roux is a thickening agent that will help to thicken the soup later.
Step 4: Add the Broth and Simmer
Slowly add the chicken broth and stir to combine with the roux. Increase the heat to medium and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 5-7 minutes until it thickens.
Step 5: Add the Milk, Cream, and Seasonings
Add the cooked potatoes and the remaining chicken broth to the pot. Stir in the milk, heavy cream, salt, black pepper, thyme, and bay leaves. Mix well and let the soup simmer for another 10-15 minutes until the flavors are well combined.
Step 6: Garnish and Serve
Once the soup has simmered for the desired amount of time, remove the bay leaves and discard them. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy. If you’re using a regular blender, be careful when blending hot liquids as they can splatter.
To serve, ladle the soup into bowls and garnish with chopped green onions and bacon bits. You can also sprinkle some black pepper over the top for an extra kick of flavor. Serve the soup hot with some crusty bread or crackers on the side.
Faq’s
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth instead of chicken broth if you are a vegetarian or prefer not to use chicken broth.
Can I freeze Red Lobster Potato Soup?
Yes, you can freeze Red Lobster Potato Soup for up to 3 months. Just make sure to cool it down completely before putting it in the freezer.
Tips and Tricks
- To make the soup even creamier, you can add more heavy cream or reduce the amount of chicken broth.
- For a vegetarian version of this soup, you can use vegetable broth and omit the bacon bits.
- If you don’t have an immersion blender or a regular blender, you can mash the potatoes with a potato masher to achieve a chunkier texture.
- If the soup is too thick, you can add more milk or chicken broth to thin it out to your desired consistency.
- Don’t forget to season the soup with salt and black pepper to taste. You can always add more seasoning if needed.
Flavor Variations
- Seafood Chowder Variation
For a seafood twist, add some shrimp or crabmeat to the soup. You can either add it in with the potatoes or stir it in at the end. This variation will add some extra protein and a burst of seafood flavor.
- Vegan Version
For a vegan version, use vegetable broth instead of chicken broth and substitute the heavy cream with coconut cream. You can also skip the bacon bits and use vegan butter instead of regular butter.
- Cheesy Potato Soup
Add some shredded cheddar cheese to the soup at the end and let it melt for a cheesy and comforting version of the soup. You can also sprinkle some cheese on top as a garnish.
- Loaded Potato Soup
For a hearty and filling version, add some diced ham or bacon to the soup along with the potatoes. You can also add some corn or chopped carrots for some extra texture.
- Spicy Variation
Add some chopped jalapenos or red pepper flakes to the soup for a spicy kick. You can also use hot sauce or chili powder to add some heat.
Red Lobster Potato Soup Recipe
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 small onion diced
- 2 stalks of celery diced
- 4 cups of chicken broth
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 2 cups of milk
- 1 cup of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 2 bay leaves
- Chopped green onions and bacon bits for garnish
Instructions
- In a large pot, add the diced potatoes and cover them with the chicken broth. Bring the broth to a boil, then reduce the heat to low and let the potatoes simmer until they are tender. This should take about 15-20 minutes.
- While the potatoes are cooking, melt the butter in a separate pot over medium heat. Add the diced onion and celery and sauté them until they are soft and translucent. This should take about 5-7 minutes.
- Once the vegetables are cooked, sprinkle the flour over the sautéed onions and celery and stir to combine. Cook the mixture for about 1-2 minutes to make a roux. A roux is a thickening agent that will help to thicken the soup later.
- Slowly add the chicken broth and stir to combine with the roux. Increase the heat to medium and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 5-7 minutes until it thickens.
- Add the cooked potatoes and the remaining chicken broth to the pot. Stir in the milk, heavy cream, salt, black pepper, thyme, and bay leaves. Mix well and let the soup simmer for another 10-15 minutes until the flavors are well combined.
- Once the soup has simmered for the desired amount of time, remove the bay leaves and discard them. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy. If you’re using a regular blender, be careful when blending hot liquids as they can splatter.
