Best Stuart Andersons Black Angus Baked Potato Soup Recipes
BLACK ANGUS POTATO SOUP
This is one of my very favorite soups! I got this recipe off CopyKat.com. Prep time includes baking time for the potatoes.
Provided by 911spatcher
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
- Melt butter in a 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 the mixture is thickened and bubbly.
- Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
- Add extra milk if necessary for desired consistency.
- Serve with remaining green onions, bacon and cheese.
BLACK ANGUS POTATOES AU GRATIN
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.
Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1
BLACK ANGUS POTATO SOUP
My friend found this on copykat.com, my whole family loved it and there were no leftovers. It does turn out really thick, so if you may need to add a little more milk.
Provided by Kevnjess
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half length wise and scoop out pulp; set aside. You can throw away the skins or use them for something else.
- Melt butter in heavy sauce pan 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 teaspoons green onion, half the bacon and 1 cup cheese.
- Cook until thoroughly heated. Stir in sour cream. Add extra milk if needed for desired consistency.
- Serve with remaining green onions, bacon and cheese.
Nutrition Facts : Calories 542.9, Fat 39.4, SaturatedFat 22.9, Cholesterol 108.6, Sodium 680.8, Carbohydrate 33.4, Fiber 1.9, Sugar 2, Protein 15.2
STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING
Make and share this Stuart Anderson's Black Angus Cucumber Dressing recipe from Food.com.
Provided by Punky Julster
Categories Salad Dressings
Time 8h15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a mixer on low speed for 10 minutes.
- Pour into a container, cover and refrigerate 8 hours or overnight.
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