Saltgrass Baked Potato Soup is a unique, one-of-a-kind soup. It’s our favorite because it truly has a comforting texture and the perfect blend of flavors. Baked potatoes are always better with a little spice added, but this soup is full of goodness you must try to believe.
Why People Love Saltgrass Baked Potato Soup
The Saltgrass Baked Potato Soup is beloved for its rich, creamy texture and comforting flavors. Combining baked potatoes, cream, and cheese, it creates a velvety, satisfying dish perfect for colder months. The soup’s layers of flavor, enhanced by toppings like bacon, green onions, and cheddar cheese, make it a delightful treat. Its nostalgic, home-cooked appeal and customizable options for additional toppings add to its widespread popularity.
How to make a Saltgrass Baked Potato Soup
The recipe for this soup is so simple, it’s almost hard to believe! All you need are a few ingredients and an hour of your time. Saltgrass Baked Potato Soup is the perfect meal when you’re looking for something comforting on a cold night. The potatoes give the soup a hearty base while the thyme adds just enough flavor to keep things interesting. It’s also very budget-friendly, which makes it great for feeding a hungry family or group of friends without breaking the bank!
Saltgrass Potato Soup Ingredients
- Bacon, 1⁄2 lb
- Finely chopped red onion, 1 cup
- Finely chopped celery, 1 cup
- Finely diced carrot, 1 cup
- Chicken stock, 2 cups
- Heavy whipping cream, 2 1⁄4 cups
- Finely minced green onion, 1⁄3 cup
- Garlic cloves finely minced (about 1 tbsp), 2 large
- Freshly cracked black pepper, 3 tsp
- Lawry’s Seasoned Salt, 2 1⁄2 tsp
- White pepper, 1⁄4 tsp (optional)
- Potatoes, peeled and diced, 2 1⁄2 lbs
- Extra-sharp cheddar cheese, freshly shredded, 8 ounces
For Garnish:
- Finely chopped chives, 1⁄4 cup
- Finely chopped green onion, 1/4 cup
- Extra-sharp cheddar cheese, freshly shredded, 1⁄2 cup
- Fresh bacon bits, 1⁄4 cup
- Freshly cracked black pepper, to taste
Instructions
Step 1:
The first step is to cut the raw bacon into small pieces.
Step 2:
Cook the bacon pieces in a medium-sized skillet over medium heat for 5 to 7 minutes or until they are well done.
Step 3:
Transfer the cooked crispy bacon to a bowl once it has completely cooled.
Step 4:
Also, grease a large stove top stockpot with moisture.
Step 5:
Cook 1 cup of finely chopped red onion, 1 cup of finely chopped celery, and 1 cup of finely diced carrots over medium-low heat.
Step 7:
After the vegetables are translucent and fragrant, cook them for five minutes. Combine well.
Step 8:
Afterward, add 1 tbsp minced garlic and 1/3 cup of green onion. Mix for 30 seconds.
Step 9:
Add two and a half tablespoons of Lawry’s Seasoned Salt, three tablespoons of freshly cracked black pepper, and 1/3 tablespoons of white pepper. In a large bowl, combine all ingredients and stir for 20 seconds.
Step 10:
Mix the diced potatoes thoroughly with the other vegetables.
Step 11:
Add 1 cup of water to the stockpot and cook the vegetables, especially the potatoes, for 15 minutes to 20 minutes, until very tender.
Step 12:
Pour 2 cups of chicken stock and 2 1/4 cups of heavy whipped cream into the pan. Using a large wooden spoon, mix well.
Step 13:
You should cook the mixture for 1 hour 30 minutes to 2 hours until the potatoes are wilted.
Step 14:
Using an immersion blender, blend the potatoes thoroughly to create a puree-like soup.
Step 15:
The soup can be thickened by adding more chicken broth. Once done, whisk the soup until the cheese is completely melted.
Add 1/4 cup of chopped chives, 1/4 cup of chopped green onion, 1/2 cup of shredded cheese, 1/4 cup of bacon bits, and a sprinkle of ground black pepper to taste the soup. You don’t have to garnish with all items if you don’t want to. Saltgrass recipes offer all of these in every type of soup, so I garnish my soup with them all. The combination is delicious. Enjoy!
FAQs about Saltgrass Baked Potato Soup
What makes Saltgrass Baked Potato Soup so popular?
Saltgrass Baked Potato Soup is popular due to its rich, creamy texture and comforting flavors. The combination of baked potatoes, cream, and cheese creates a velvety, satisfying dish that is perfect for colder months.
2. Can I customize the toppings?
Yes, the soup is highly customizable. You can add toppings like bacon, green onions, extra cheddar cheese, sour cream, or chives to enhance the flavor according to your preferences.
3. Is Saltgrass Baked Potato Soup difficult to make?
No, it’s quite straightforward. The process involves baking potatoes, creating a creamy base with butter, flour, milk, and cream, and then combining everything with cheese and other ingredients.
4. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a bit of milk or cream if it becomes too thick.
Recipe!
Saltgrass Baked Potato Soup Recipe
Equipment
- Dutch oven
- Mixing bowls
- 9×13-inch baking dish
- pan
Ingredients
- 1/4 cup Finely chopped chives
- 1/4 cup Finely chopped green onion
- 1/2 cup Extra-sharp cheddar cheese, freshly shredded
- 1/4 cup Fresh bacon bits
- Freshly cracked black pepper, to taste
Saltgrass Potato Soup Ingredients
- 1/2 ib Bacon
- 1 cup Finely chopped red onion
- 1 cup Finely chopped celery
- 1 cup Finely diced carrot
- 2 cup Chicken stock
- 2 1/4 cup Heavy whipping cream
- 1/3 cup Finely minced green onion
- 2 Large garlic cloves finely minced
- 3 tbsp Freshly cracked black pepper
- 2 1/2 tbsp Lawry’s Seasoned Salt
- 1/4 tbsp White pepper optional
- 2 1/2 ib Potatoes, peeled and diced
- 8 ounces Extra-sharp cheddar cheese, freshly shredded
Instructions
- The first step is to cut the raw bacon into small pieces. Step 2: Cook the bacon pieces in a medium-sized skillet over medium heat for 5 to 7 minutes or until they are well done. Step 3: Transfer the cooked crispy bacon to a bowl once it has completely cooled.Step4: Also, grease a large stove top stockpot with moisture. Step5: Cook 1 cup of finely chopped red onion, 1 cup of finely chopped celery, and 1 cup of finely diced carrots over medium-low heat. Step7: After the vegetables are translucent and fragrant, cook them for five minutes. Combine well. Step8: Afterward, add 1 tbsp minced garlic and 1/3 cup of green onion. Mix for 30 seconds. Step9: Add two and a half tablespoons of Lawry’s Seasoned Salt, three tablespoons of freshly cracked black pepper, and 1/3 tablespoons of white pepper. In a large bowl, combine all ingredients and stir for 20 seconds. Step10: Mix the diced potatoes thoroughly with the other vegetables. Step11: Add 1 cup of water to the stockpot and cook the vegetables, especially the potatoes, for 15 minutes to 20 minutes, until very tender. Step12: Pour 2 cups of chicken stock and 2 1/4 cups of heavy whipped cream into the pan. Using a large wooden spoon, mix well. Step13: You should cook the mixture for 1 hour 30 minutes to 2 hours until the potatoes are wilted. Step14: Using an immersion blender, blend the potatoes thoroughly to create a puree-like soup. Step15: The soup can be thickened by adding more chicken broth. Once done, whisk the soup until the cheese is completely melted.